- 50g self-raising flour
- 50g wholemeal or wholegrain flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 2 small eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 150ml skimmed milk
- berries and low-fat yogurt or fromage frais to serve
Sift the flours into a bowl or wide jug and tip any bits in the sieve back into the bowl. Add the egg yolks and a splash of milk then stir to a thick paste. Add the remaining milk a little at a time so you don’t make lumps in the batter.
Whisk the egg whites until they stand up in stiff peaks, then fold them carefully into the batter – try not to squash out all the air.
Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake about 10 cm across. Cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. If it is a bit wet on top, it may squirt out a little batter as you do so. In that case, leave it on the other side a little longer. Keep warm while you make the remaining pancakes. Serve with your favourite healthy toppings.
Flour powerTry swapping in different wholemeal flours such as spelt or buckwheat to vary the flavour.