Buttermilk is very low in fat, while still having a great flavour.

PREPARATION TIME: 10 MINUTES COOKING TIME: 20 MINUTES MAKES 8 TO 10 PANCAKES

250g (9oz) self-raising flour

pinch baking powder

zest 1 lemon

100g (4oz) caster sugar

1 large free-range egg

1 x 284ml carton buttermilk

75ml (3fl oz) skimmed milk

50g (2oz) pecan nuts, chopped

3tbsp vegetable oil

icing sugar, maple syrup and low-fat frozen yogurt, to serve

1  Place the flour, baking powder, lemon zest and sugar into a large mixing bowl and whisk in the egg, buttermilk and milk until the batter is thick and smooth. Stir in the pecans.

2  Heat 1 tablespoon of oil in a large frying pan over a moderate heat – too high and the pancakes will burn before they are cooked. Spoon enough of the batter into the pan to make pancakes about 8cm (3in) in diameter. Depending on the size of the pan, cook three to four pancakes at a time. Cook each pancake for 1 to 2 minutes on each side until golden. Repeat the process until all the batter is used.

3 Serve the pancakes dusted with icing sugar, drizzled with maple syrup and with a scoop of low-fat frozen yogurt.

Per serving: 261-209 calories, 10-8g fat (1-0.5g saturated), 39-31g carbohydrate