Sweet mini pancake

Skill level:	Level 2
Preparation time:	30 minutes
Makes:	Serves 2

What you need

Ingredients

100g self raising flour
25g wholemeal self raising flour
1x15ml spoon caster sugar
180ml milk
1 egg (medium)
100g fruit, e.g. blueberries, raspberries, banana, sultanas
oil for frying

Equipment

Chopping board
knife
weighing scales
sieve, mixing bowl
whisk, measuring jug
frying pan, 15ml spoon
fish slice

What you do

Chop the fruit into small chunks or keep whole (depending on size of fruit).
Sift the flours into the bowl and add the sugar.
Whisk the egg and milk into the flour.
Stir in the fruit.
Pour into the measuring jug.
Heat the frying pan and add a few drops of oil.
Pour in 2 x 15ml spoons of mixture for each pancake.
Cook until bubbles appear on the surface and then turn using the fish slice.
Cook the underside of the pancake for one minute or until golden brown.
Serve.

Use canned fruit pieces, so that you don’t have to chop anything. Transfer the pancake batter to a jug or use a ladle to reduce the spills as the mixture is placed into the frying pan. Serve with low fat Greek yogurt, and a drizzle of honey.