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You don’t have to wait until Shrove Tuesday to have pancakes. This recipe fits in with the bonus 100kcal on Step 4 and 5. If wished, you can make the batter beforehand and cook the pancakes between courses, or even make them in advance and reheat them just before serving.

Serves: 4 Prep Time: 15 minutes Cook Time: 10 minutes Calories: 100kcals Steps: 4 and 5


60g plain flour, sifted A pinch of salt 1 medium free-range egg 150ml skimmed milk Spray oil 100g raspberries 4 tbsp 0% fat Greek yoghurt 2 tsp icing sugar Sprigs of mint to decorate (optional)


1. Make the pancake batter: whisk together the sifted flour, salt, egg and a little of the milk until smooth. Beat in the remaining milk, a little at a time, until you have a smooth batter. Pour into a jug and leave to stand for at least 10 minutes.

2. Spray a small non-stick frying pan lightly with oil and place over a medium heat. When it’s really hot, pour a quarter of the batter into the pan and tilt it to swirl the batter around and coat the base. Cook for about 2 minutes until the pancake is set and golden underneath, then flip it over and cook the other side.

3. Slide the pancake out of the pan on to a plate and keep warm while you cook the rest of the pancakes in the same way.

4. Place each pancake on a warm serving plate and sprinkle with the raspberries. Fold over and serve immediately with a spoonful of yoghurt and a dusting of icing sugar. If wished, add a sprig of mint on the side.

Or you can try this…

Instead of topping the pancakes with yoghurt and icing sugar, grate 15g plain chocolate (minimum 70 cocoa solids) over the top.

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