10:53 04 March 2014
This recipe shows you how to make healthy pancakes with a low Glycaemic Index (GI) rating. Even the sugar replacement used in the recipe, Perfect Sweet, is good for you as it also has a low GI value.
Contents of each pancake with filling and topping:
Healthy ingredients for 12 pancakes
For the filling
Sift the flour and salt into a large mixing bowl.
Make a well in the centre of the flour and break the eggs into it.
Begin whisking the eggs, with a whisk or fork, incorporating any bits of flour from around the edge of the bowl as you do so.
Gradually add small quantities of the milk whilst still whisking (don't worry about any lumps as they will eventually disappear as you whisk).
When all the liquid has been added ensure there is no flour left around the edge and then whisk once more until the batter is smooth.
Now add a couple of sprays of Fry Lite to a frying pan (add a couple to the mixture and beat if desired) and ensure that the bottom of the pan has an equal covering.
Get the pan really hot, then turn the heat down to medium.
Add a couple of spoonfuls of the batter (its always best to do a test pancake to ensure you're using the right amount of batter for the pan).
As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
Cook for about 30 seconds, depending on the thickness of your pancake, so that you can lift the edge with a knife to see if it's tinged gold as it should be.
Flip the pancake over and cook for only a few seconds on the other side.
Remove and put on a plate.
Fill each pancake with a mixture of berries, cinnamon and Perfect Sweet.
Fold over and sprinkle with Perfect Sweet and a squeeze of lemon juice.
Preparation time: Less than 10 mins
Cooking time: Less than 10 mins
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