MAKES 4 PANCAKES
100g plain flour; tbsp cocoa powder; 1 egg, beaten; 150ml semi skimmed milk; low-cal oil spray.
1. Place the flour, cocoa powder, egg & milk in a bowl & whisk well. Add more milk if required until the mixture forms a smooth, lump free batter with the consistency of double cream. Leave to stand for 20-30 minutes.
2. Heat a non stick frying pan and spray lightly with oil. Pour in 2 tbsbs of batter, tilting the pan so the batter spreads evenly across the bottom of the pan. Cook for 1 minute. Wedge a wooden spoon or silicone spatula around the edge of the pancake and flip the pancake over. Cook for a further minute, then transfer to a serving plate and keep warm.
3. Repeat with the remaining batter, adding a little oil spray between each pancake. Serve hot with fruit and low fat yoghurt.
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