savoury pancakes with lemon

Serves: 4

Ingredients:
100g light cream cheese
1 lemon, juiced and finely zested, plus extra to garnish
200g whole wheat flour
1 teaspoon baking powder
small handful basil leaves, chopped
small handful parsley, chopped
2 eggs, separated
200ml low fat milk
butter, for greasing
1 avocado, quartered and sliced
150g cherry tomatoes, halved

Method:
in a bowl, combine the cream cheese with the lemon zest and juice. season with freshly cracked black pepper and set aside until needed.
sift the flour, baking powder, herbs and ¼ tsp salt into a large mixing bowl and make a well in the centre.
add the egg yolks and half the milk. using a fork, gently stir to combine, drawing in the flour from the sides of the bowl. add the remaining milk and continue mixing to form a completely smooth batter.
in a separate bowl, whisk the egg whites, using an electric whisk, until stiff peaks form. using a large, metal spoon, gently fold the egg whites into the batter, being careful not to knock the air out.
put a large, nonstick frying pan over a medium-high heat and lightly brush with a little butter to grease. spoon 4 generous tbsp of batter into the pan to make 4 separate pancakes – space them out as they will spread a little. cook for 1 min, until bubbles rise to the surface, then turn and cook for a further 30 seconds–1 min. transfer to a warm plate, covered with a tea towel. repeat to make 16 pancakes.
to serve, arrange 4 pancakes on each plate with some sliced avocado and tomatoes. top with a dollop of the lemon cream cheese and scatter with a little extra lemon zest.