Healthy pancake recipe
 Can a pancake be healthy? We think so. The apple sauce sweetens these high-fibre wholemeal pancakes so you don't need to add any sugar. All they need is some delicious yoghurt and berries to complete the package. 175g/6oz wholemeal plain flour300ml/10fl oz skimmed milk, plus extra (optional)2 free-range eggs3 tbsp smooth apple sauce 2 tsp sunflower oillemon juice or fruit and yoghurt, to serve 175g/6oz wholemeal plain flour 300ml/10fl oz skimmed milk, plus extra (optional) 2 free-range eggs 3 tbsp smooth apple sauce 2 tsp sunflower oil lemon juice or fruit and yoghurt, to serve Method Place the flour into a large bowl and make a well in the centre. Whisk together the milk, eggs and apple sauce in a jug. Pour the milk mixture into the well in the centre of the flour and start whisking, gradually incorporating the flour from the edges until it forms a smooth batter. If the batter is too thick, add a little more milk.Heat a 20cm/8in frying pan and carefully wipe with a little of the oil, using a sheet of kitchen paper. Pour approximately 5 tablespoons of the batter into the pan and swirl the batter around the pan to get an even, thin coating. Cook over a medium heat for 1–2 minutes or until golden brown on the bottom. Loosen the pancake and toss or flip. Cook for a further 30 seconds–1 minute or until golden brown. Transfer to a plate and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve with lemon juice or fruit and yoghurt. Place the flour into a large bowl and make a well in the centre. Place the flour into a large bowl and make a well in the centre. Whisk together the milk, eggs and apple sauce in a jug. Whisk together the milk, eggs and apple sauce in a jug. Pour the milk mixture into the well in the centre of the flour and start whisking, gradually incorporating the flour from the edges until it forms a smooth batter. If the batter is too thick, add a little more milk. Pour the milk mixture into the well in the centre of the flour and start whisking, gradually incorporating the flour from the edges until it forms a smooth batter. If the batter is too thick, add a little more milk. Heat a 20cm/8in frying pan and carefully wipe with a little of the oil, using a sheet of kitchen paper. Pour approximately 5 tablespoons of the batter into the pan and swirl the batter around the pan to get an even, thin coating. Heat a 20cm/8in frying pan and carefully wipe with a little of the oil, using a sheet of kitchen paper. Pour approximately 5 tablespoons of the batter into the pan and swirl the batter around the pan to get an even, thin coating. Cook over a medium heat for 1–2 minutes or until golden brown on the bottom. Loosen the pancake and toss or flip. Cook for a further 30 seconds–1 minute or until golden brown. Cook over a medium heat for 1–2 minutes or until golden brown on the bottom. Loosen the pancake and toss or flip. Cook for a further 30 seconds–1 minute or until golden brown. Transfer to a plate and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Transfer to a plate and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve with lemon juice or fruit and yoghurt. Serve with lemon juice or fruit and yoghurt.