Lacy Pancakes with Griddled Parma Ham-Wrapped Fruit

This is  4 propoints (approx. 200kcal) per portion. 

You will need:

1 batch pancake batter;

125g plain flour

1 medium egg

300ml skimmed or unsweetened light soya milk


Mango slices

Banana slices

(This works best with just-ripe bananas,

not too soft)

Parma ham (fat trimmed off)

Maple Syrup or runny honey

Fresh chives to garnish


Make the pancake batter by sifting the flour into a mixing bowl.

Make a well in the centre and break the egg into it.

Start to whisk the egg, bringing small amounts of flour from the edges of the well, mixing thoroughly. When it gets too hard to mix any further, gradually add the milk, whisking constantly, until you have a lovely smooth batter.


Prepare the fruit by peeling and cutting into chunky slices.
You will need 2 slices of mango and 2 slices of banana per person.
Allow 2 slices of Parma ham per person.
Trim any excess fat off the ham using scissors, then cut each slice in half lengthways. Carefully wrap each slice of fruit with half a slice of ham.

Spray a griddle pan with Frylight Sunflower oil and fry the Parma ham-wrapped fruit slices, turning as each side browns.


While the fruit is cooking, spray a small frying pan with Frylight Sunflower oil and heat it up.
Make pancakes by drizzling about 1/4 cup mixture per pancake in a lacy pattern, leaving gaps in the pancakes.
Make 2 lacy pancakes per serving.

The pancakes are ready when they are a beautiful golden colour.


Arrange two lacy pancakes on the serving dish.

Alternate mango and banana across the pancakes.

Finally, garnish with long, uncut chives and drizzle the fruit with 1 teaspoon maple syrup or honey per person.

(Please use a measuring spoon to measure accurately as 1 teaspoon is 0pp whereas 2 teaspoons are 1pp).