250 ml Skim Milk
160 g Cake Flour
2 Egg Whites
Pinch of Salt
1/2 tsp Baking Powder
Combine milk, flour, eggs, salt, and baking powder in a blender.
Heat a small non-stick pan. Pour one-eighth of the mixture into it, and swirl the batter so that it covers the bottom of the pan evenly.
Cook over a moderate heat until edges and underside are almost set. Flip the pancake when base is loose and golden brown.
the pancake when base is loose and golden brown. Cook for a further 30 seconds. Tip out onto a plate.
Repeat the process until all the mixture is used up.