Pancakes are a treat any day of the week, and they can be made in advance and stored in the freezer for convenience.
ingredients
serves 4
1 cup All purpose flour
1 egg white
1 cup skimmed milk
1/4 cup cold water
sunflower oil, for frying
for the filling
4 bananas, sliced
3 tbsp maple syrup or corn syrup
2 tbsp lime juice
Srips of lime rind, to decorate
method
1. Beat together the flour, egg white, milk and water until smooth and bubbly. Chill until needed.
2. Heat a small amount of oil in a non-stick skillet and pour in enough batter just to coat the base. Swirl it around the pan to coat evenly,
3. Cook until golden, then toss or turn and cook the other side. Place on a plate, cover with foil and keep hot while making the remaining pancakes.
4. To make the filling, place the bananas, syrup and lime juice in a pan and simmer gently for 1 minute. Spoon into the pancakes and fold into quarters. Sprinkle with shreds of lime rind to decorate. Serve hot, with yogurt or low fat fromage frais.
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more information
Pancakes freeze well. To store for later use, interleave them with non stick baking paper, overwrap and freeze for up to 3 months.
