MAKES 4 PANCAKES
PER PANCAKE
130 CALORIES
3.2G FAT
PREPARATION TIME 10 MINUTES
STANDING TIME 20–30 MINUTES
COOKING TIME 10 MINUTES
for the pancake batter
2 tablespoons plain flour
pinch of salt
1 egg, beaten
150ml skimmed milk
low-calorie oil spray
for the filling
2 tablespoons frozen blueberries, defrosted
1 tablespoon maple syrup
4 scoops Wall’s low-fat ice cream
1 Sift the flour and salt into a mixing bowl and make a well in the centre.
2 Add the beaten egg and a little of the milk, and whisk to combine. Gradually whisk in the remaining milk and keep whisking until the paste is smooth and lump free. Allow the batter to stand for 20–30 minutes.
3 Heat a non-stick frying pan, and spray lightly with oil. Start to make the pancakes, using a quarter of the batter for each pancake. Tilt the pan as you pour in the batter so that the batter spreads evenly across the bottom of the pan. Cook until the underneath of the pancake is a golden brown colour, then wedge a wooden spatula around the edge of the pancake to raise it slightly. Flip the pancake over and cook for about 15 seconds on the other side. Repeat until you have 4 pancakes, spraying the pan with a little more oil if required, and transfer each finished pancake to a serving plate.
4 Heat the thawed blueberries and maple syrup in a pan until warm. Spread on top of the pancakes, add the ice cream, fold each one in half and serve.