RECIPE: Traditional Pancakes
Makes 20 small pancakes

Preparation time: 10 minutes, Cooking time: 15 minutes

1 tbs low-fat spread

Sift flour into a bowl. Make a well in the centre. Whisk together the milk and eggs in a large bowl. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms.

Heat a non-stick frying pan over low heat and melt a little low-fat spread. Add 2 tablespoons of mixture, and spread quickly to form a circle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown on the other side.

Serve with your favourite topping.

• Using a large frying pan with one small ladle full of batter will give you a crepe-style pancake, which is best for flipping.