Muesli pancake with summer-fruit compote
Serves 6 (makes 12 pancakes) 237 calories/6g fat/1g saturated fat
Ingredients:
For the pancakes:
125g (4½oz) plain flour
1 level tsp baking powder
75g (3oz) sugar-free muesli
1 tbsp caster sugar
2 large eggs, separated
284ml (10fl oz) carton buttermilk or 150ml (¼ pint) plain yoghurt mixed with 130ml (4½fl oz) semi-skimmed milk
100g (3½oz) blueberries
Sunflower oil, for frying
For the compote:
600g (1lb 5oz) frozen summer berries
Zest and juice of 1 orange
Method:
Sift the flour and baking powder into a large bowl.
Stir in the muesli and sugar.
Make a well in the centre and beat in the egg yolks and buttermilk to make a batter the consistency of thick cream.
Whisk the egg whites until stiff but not dry and fold into the batter.
Stir in the blueberries.
Heat a griddle or heavy-based non-stick frying pan over a moderate heat.
Add a tiny drop of oil.
When the pan is hot, drop dessertspoons of the batter into it.
Cook for about 2-3 minutes, until bubbles start to break on the surface and they're firm enough to flip.
Flip and cook for 1-2 minutes more, until they feel springy when prodded.
Transfer to a warm oven while you cook the rest.
Add the compote ingredients to a small saucepan then gently heat.