Ingredients
4 eggs
1 1/2 cups of self-raising flour
1 1/2 cups (375mL) skim milk
1 tbs low fat spread
4 tbs strawberry jam
200g chocolate
1/2 cup shredded coconut
1 dollop of cream
Method
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Sift flour into a bowl. Make a well in the centre.
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Whisk together the milk and eggs in a large bowl.
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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.
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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.
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Meanwhile, melt 100 grams of chocolate until silky.
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Spread chocolate and jam over each pancake before sprinkling with shredded coconut.
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Add a touch of decadence by serving with a dollop of cream.
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Take your pancakes to new heights by serving in a layered stack or use a crepe batter
and roll your creations.