Recipes

Method

1. Sift the flour into a large mixing bowl, make a well in the center and then add the beaten eggs.
2. Use a balloon whisk to beat the eggs into the flour and gradually whisk in the milk until just smooth.
3. Brush a non-stick medium frying pan with the oil and when very hot pour in about 3 tablespoons worth of the batter.
4. Quickly tilt the pan from side to side to form a thick layer of batter and cook for one minute.
5. Flip the pancake over with a spatula and cook until the underside is slightly golden.
6. Continue with the rest of the batter, recoating the pan with oil when required.
7. Serve the pancakes with the fruit and nut mix and 125g low fat yoghurt.
8. Pancakes can be frozen and eaten within 1 month. Cook a batch, stack them together with a baking sheet between each, wrap tightly in foil or a zip-lock freezer bag and then freeze.