Traditional Pancakes

1. Sift the flour into a bowl and break the egg into the centre. 2. Gradually add the milk to the bowl and beat the mixture into a smooth batter. 3. Heat your pan over high until hot. Reduce heat to medium and spray the pan with 2 sprays of low calorie cooking spray. 4. Measure 3 tablespoons of the batter mix into a ladle. Take a note of how full the ladle is, so you don't have to keep measuring for each pancake. 5. Add the ladle of batter mix to centre of pan, and quickly tip from side to side to evenly coat the bottom of pan. Cook until the batter becomes firm and bubbles appear, then flip pancake and cook the other side. 6. Once cooked, remove from pan and keep warm while you cook the rest of the pancakes. 7. To serve; a quirt of lemon juice and a sprinkle of sugar ( or sugar substitute) can be added as a topping. Alternatively could be filled with fruit e.g. strawberries, raspberries. For a special treat, you could add a teaspoon of chocolate spread (e.g. Nutella) spread over half the pancake, with a few slices of banana placed in the middle before rolling up the pancake. 8. Source: weightlossresources.co.uk