Blueberry and Apple Pan Cake

Blueberry and Apple Pan Cake

From WW magazine

This is a clever way to cook a pancake. 

Serves 4

Points plan 3 pts per serving

Core:1½ pts per serving

60g self-raising flour

pinch salt

1 tbsp golden caster sugar

1 egg

200ml skimmed milk

½ tsp vanilla essence

15g polyunsaturated margarine eg Vitalite

2 eating apples, cored & sliced

60g blueberries

2 tbsp maple syrup

Sift the flour and salt into a bowl.  Add the sugar, egg, milk & vanilla essence & whisk to make a smooth batter.  Allow to stand for 5 mins whilst you cook the apples.

Slowly heat a large heavy-based frying pan and add the margarine.  Add the apple slices and fry gently for 2-3 mins until light golden on both sides.

Add the batter to the pan and cook gently for 2-3 mins until just beginning to set on the surface.  Sprinkle with the blueberries and press them into the pancake.  Cook for another few minutes before carefully turning the pancake over.

Cook on the other side for 2 mins then slide onto a serving plate, cut into 4 and serve drizzled with maple syrup.

 Delicious served with low fat fromage frais or yogurt mixed with cinnamon. (add points for this)