We have the perfect pancake... and it's only two ProPoints a plate!

• Makes 8 pancakes
• 2 ProPoints per serving
• 13 ProPoints values per recipe
• 20 minutes in total
• Vegetarian

Ingredients

100g(3 ½ oz) plain flour

A pinch of salt

1 egg

200ml(7 fl oz) slimmed milk mixed with 5 tablespoons cold water

Calorie controlled cooking spray

Method

Sift the flour and salt into a mixing bowl. Make a well in the centre and add the egg. Pour in a little of the milk-water mixture and begin to stir, gradually drawing in the flour as you go.

Add the rest of the milk-water mixture, a bit at time, stirring until you have a smooth batter. Pour into a jug. This will make it easier to pour the batter into the frying pan.

To make the pancakes, heat a 18cm (7 inch) non stick frying pan (omelette size) over a medium heat.

Lightly spray with the cooking spray and then pour in enough batter to coat the base of the pan. Tilt the pan to spread the batter around evenly. Cook for about 1 minute until the underside of the pancake is set and golden brown. Slide a non stick turner or wooden spatula under the pancake and flip it over.

Cook the second side for about 30 seconds, or until spotted with brown.

Slide out on to a plate, and cook the rest of the batter in the same way to make a total of eight pancakes, spraying the pan with a little more cooking spray before you make each one.

Place a strip of baking parchment between each pancake on the plate to keep them separate. Cover with a clean tea towel to keep warm.

Cook’s tip: Using part milk, part water in the batter results in a lighter pancake.

How to fix: If the batter is lumpy, simply whizz it in a liquidiser on with a hand blender until smooth.

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