Citrus fruit-filled pancakes

Serves: 6

Time to make: 45 mins

Ingredients

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Pancake mixture

115g flour

pinch salt

1 egg

300ml skim milk

4 teaspoons oil or spray oil, to grease

Lemon curd yoghurt

1 tablespoon lemon curd

6 tablespoons low-fat plain yoghurt

ground cinnamon, to sprinkle

4 oranges, zest, to garnish, and peeled, segmented fruit

3 tablespoons brandy or rum, or orange juice

2 lemons, juice

2 tablespoons icingfrostingX sugar, sifted

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Instructions

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1 Place pancake mixture ingredients in a processor. Blend until smooth. Or by hand, sieve flour and salt in a bowl. Make a well in the centre and stir in egg and milk. Mix to a lump-free batter.

2 To make lemon curd yoghurt, mix curd with yoghurt. Sprinkle with a little cinnamon and chill until serving.

3 Lightly spray a non-stick pan with oil. Pour in enough batter to cover the base. Cook over a medium heat until batter sets. Flip pancake to cook other side. Repeat process to make 6 pancakes.

4 Fill each pancake with some orange segments. Fold. If using liquor, heat brandy or rum. Return filled pancakes to pan in 2 lots, pour liquor over pancakes, and set alight. If not using liquor, sprinkle filled pancakes with a little orange juice, lemon juice, and dust with icing sugar.

5 Serve with a spoonful of lemon curd yoghurt. Decorate with orange zest and fresh mint (optional).

Serve as part of our Easy entertaining: Fuss-free dining dinner party menu for six, which also includes a complete shopping list and step-by-step timeline.

Nutrition Info (per serve)

Calories 189 cal

Kilojoules 790 kJ

Protein 7 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 15 g

Dietary fibre 2 g

Sodium 60 mg

Calcium 140 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.