beating to make a smooth batter.Place a non-stick frying pan over a high heat. Spray with fat or add a few drops of oil.Pour enough batter to coat the pan thinly and cook for 1-2 minutes until golden brown on the underside.Turn or toss the pancake and cook

beating to make a smooth batter.Place a non-stick frying pan over a high heat. Spray with fat or add a few drops of oil.Pour enough batter to coat the pan thinly and cook for 1-2 minutes until golden brown on the underside.Turn or toss the pancake and cook

beating to make a smooth batter.Place a non-stick frying pan over a high heat. Spray with fat or add a few drops of oil.Pour enough batter to coat the pan thinly and cook for 1-2 minutes until golden brown on the underside.Turn or toss the pancake and cook

-raising flour and baking powder. Add egg. Gradually add milk and mix to a smooth batter. Carefully mix together the peas and corn in a separate bowl.Heat a non-stick frying pan and add a teaspoon of vegetable oil. Use a tablespoon to drop a spoonful

large bowl with the pecans and raisins. Whisk the yoghurt, vanilla and eggs into the melted butter, then add to the dry ingredients along with the banana. Stir and pour the batter into the prepared tin.4 Bake for 60-70 minutes until the loaf has risen