Carrot and sultana mini pancakes recipe

Ingredients

• 100g wholemeal self-raising flour
• 1 teaspoon ground mixed spice
• 1 large egg
• 80g grated carrot
• 4 tablespoons low-fat, lower-sugar plain yoghurt
• 100ml semi-skimmed milk
• 30g sultanas or raisins
• 1 teaspoon vegetable oil

Method

1. Put the flour, mixed spice, egg, grated carrot, yoghurt and milk into a large mixing bowl and use a hand whisk or fork to mix together thoroughly.

You could use white self-raising flour, but wholemeal has more fibre.

2. Stir in the sultanas (or raisins).

3. Heat a non-stick frying pan over a medium heat and add a few drops of oil. Cook tablespoonfuls of the batter in batches, turning them over after 1 to 2 minutes to cook the other side.

4. Make 8 mini pancakes altogether, adding a further 2 to 3 drops of oil to the frying pan with each batch.

Keep in a food bag or airtight tin in a cool place for 2 to 3 days.