We love Pancake Day. With two teenagers in the house, we tend to dispense with any form of dinner and just move straight on to the pancakes.
If you’re watching the calories after the excesses of Christmas, you might be interested in this little beauty, sent to me by Jenny Craig. I tried the recipe and I have to say, it works really well:
If you’re going for savoury pancakes, remember that your filling has to be low fat too! Try cottage cheese (the chive flavoured one is really nice), prawns with low fat mayo and a squeeze of lemon, or try cooking mushrooms in some reduced fat cream cheese – add loads of pepper and some snipped chives or spring onions for a bit of extra zing.
If sweet pancakes are your thing, fresh fruit is the way to go, maybe with some natural yogurt, reduced-sugar jam or a dribble of honey. Try cooking down a couple of bramley apples with some sultanas and a dash of cinnamon too. Delicious. Or there’s obviously the old lemon and sugar version (granulated sweetener works well here).
Healthier Pancakes from Jenny Craig
125g (4oz) plain flour
300ml (1/2 pint) skimmed or semi-skimmed (1% fat) milk
Spray cooking oil
Sift the flour into a bowl. Beat the egg and milk together, then slowly add to the flour. Stir the mixture until a smooth batter forms.
Spray oil into a non-stick frying pan and heat. When the oil is very hot, add about 4 tbsp (1/4 cup) of the pancake mixture and shake the pan so that it spreads.
Cook the pancake for 2 minutes until the underside is lightly browned, then flip or turn over and cook the other side for a minute or so.
Keep the pancake warm in the oven while you cook the rest- you can stack them on top of the other as they are cooked.