Pancake Stack

50g self-raising flour 50g wholemeal or wholegrain 2 eggs (separated) 150ml skimmed milk Small handful of berries and low-fat yogurt to serve

Sift both flours into a large bowl and tip any bits in the sieve back into the bowl. Add the egg yolks & a splash of milk then stir to a thick paste. Add the remaining milk a little at a time so you don’t make lumps in the batter. Whisk the egg whites until they stand up , then fold them carefully into the batter – try not to squash out all the air. Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake, cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. If it is a bit wet on top, it may squirt out a little batter as you do so. In that case, leave it on the other side a little longer. Keep warm while you make the remaining pancakes. Serve with your favourite healthy toppings.