1 1/2 cups of self-raising flour
1 1/2 cups (375mL) skim milk
1 tbs low fat spread
4 tbs strawberry jam
1/2 cup shredded coconut
1 dollop of cream
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 batterforms.
Heat a non-stick frying pan over low heat and melt a little low fat spread.
Add 2 tablespoons of mixture, spread quickly to form a circle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown other side.
Meanwhile, melt 100 grams of chocolate until silky.
Spread chocolate and jam over each pancake before sprinkling with shredded coconut.
Add a touch of decadence by serving with a dollop of cream.
Take your pancakes to new heights by serving in a layered stack or use a crepe batter
and roll your creations.