IT is that time of year again we have good intentions of improving our health and lifestyle.

We look to improving our health through a healthy diet and exercise.

Most of us would have overindulged over the Christmas period and perhaps put on a little weight.

Looking to cut down on calories, some of us turn to slimming clubs, but really we all know that eating less and eating at proper times would be beneficial.

Breakfast has been one of the most important meals of the day and it does not necessarily mean a full English.

The recipe today is for low fat American pancakes which can be served with fresh berries and low-fat yoghurt, or honey.

This should be a satisfying breakfast / brunch, so it could take away the need to snack later in the morning.

This is a versatile recipe which can be adapted by adding dried fruit during the cooking process.

The milk used is skimmed milk, but you could use non dairy or full fat milk.

The recipe below should make around 20 pancakes, but you could halve the ingredients if you only wanted a couple of portions.

Happy baking!


American / scotch pancakes


200g (7oz) self raising flour

25g (1oz) caster sugar

1 teaspoon baking powder

1 teaspoon of vanilla essence

2 eggs

250ml (8 fl oz) skimmed milk

A little sunflower oil for cooking


1. Put the flour, sugar, baking powder, vanilla essence and egg into a bowl.

2. Gradually whisk in the milk, little by little until the mixture is smooth and all the milk has been added.

3. Brush a little oil over the base of a large frying pan or if you have a griddle pan.

4. Heat the pan for a couple of minutes then add a large spoonful of the pancake mixture to the pan. Leave space between the spoonfuls so they don’t join to make one large pancake.

5. Cook the pancakes for about one minute until bubbles appear on the top of each pancake (this indicates it is time to turn them over).

6. Turn each pancake over with a palette knife or fish slice and cook this side for about one minute or until golden (do check during this cooking time to make sure that they’re not burning).

7. Lift pancake out of the pan onto a plate and continue to make more pancakes with the rest of the mixture.

8. Serve with chosen berries, honey, yoghurt or your choice.

9. The mixture will keep in the fridge covered for breakfast the next day, but stir mixture before using on the next day.