AYMES Pancakes

Ingredients and method

• 1 sachet AYMES® Shake Compact, Banana, Vanilla or Strawberry
• 50g plain flour
• 1 medium egg – beaten
• 100ml Full fat milk
• 1 tbsp cold water
• Sunflower or vegetable oil for frying

Instructions

1. Place the flour and AYMES Shake Compact in a bowl and mix together, add the beaten egg and then gradually whisk in the milk and water. Alternatively, you could use an AYMES shake container – place broken egg in container and beat with a fork, add the milk, flour and AYMES Shake Compact, mix around with a fork and add the water. Place on filter and then the lid. Shake well for 20-25 seconds. Remove lid and filter, stir around again with the fork. Place on filter and lid and shake well again for 15 seconds until fully blended.
2. The batter will make 3 pancakes in a medium sized frying pan (20cm/8inch). Heat 1-2 teaspoons of oil in a frying pan. When hot, pour batter into the middle of the pan to cover, swirl around to thinly coat the base. Cook for 2 minutes until the underside is lightly browned, toss over and brown on the other side. Lift out onto a plate and keep warm until all the pancakes are cooked.
3. Add a little oil for each pancake.
4. To serve: top with one of our suggested toppings below.

Fresh Topping Ideas

• Sliced banana, chocolate spread or chocolate sauce
• Blueberries drizzled with chocolate or toffee sauce
• Raspberries with runny honey or golden syrup
• Strawberries and ice cream
• Sugar and lemon juice

The pancakes are suitable for freezing. Place in a freezer bag or wrap in foil.

Each pancake: 225cal and 8.5g protein