| 1. |
Mix the ingredients together. Add a little cold water to make a dropping consistency. The water will dry out of the pancake as it cooks. |
| 2. |
Heat a large non-stick frying pan over medium heat. Drop spoonful's of the mixture onto the pan and spread into pancakes about 3 inches across by tapping with the side of a spoon. |
| 3. |
Once you see the sides of the pancake beginning to dry, it is ready to turn. Once turned, press the pancake gently onto the pan to flatten out the second side. |
| 4. |
The pancake is ready when both sides are golden brown. Top with quark and smoked salmon, chutney, jam or fresh fruit, or eat plain as a quick snack. |
| 5. |
Note: when mixing ingredients, add cayenne, pepper or herbs and spices if desired. You can use 1 whole egg instead of 2 egg whites and fat free yogurt instead of quark. Can be stored for up to 5 days in cling film in the fridge. |
