Ingredients
1 egg
1 cup self-raising flour
1/2 tsp baking powder
1 cup reduced fat milk
40g butter, melted
1 cup canned, diced peaches, pears or apricots or sliced, ripe banana - all well-drained on paper towel
Icing sugar, for dusting
Method
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Sift flour and baking powder into a large bowl. Make a well in the centre.
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Whisk milk and egg in a jug then pour into the centre of flour mixture. Stir to
form a smooth batter. Fold 2 tsp melted butter through mixture. -
Heat a medium non-stick frying pan over medium-low heat. Brush the base of the pan with melted butter. Spoon 1 1⁄2 tbs batter into the pan and spread to form a 10cm round pancake.
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Sprinkle with chopped fruit or a few slices of banana. Cook for 3 minutes until bubbles appear on the surface. Turn and cook further 3-4 minutes until cooked through. Transfer to a plate.
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Repeat, reheating the pan and brushing with butter between batches.
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Top extra fruit and vanilla yoghurt to serve if you like.
Note: The baking powder adds extra lightness to the cooked pancakes.
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