Beat together
the flour, egg white, milk and water until smooth and bubbly. Chill
until needed. Heat a small amount oil in a non-stick frying pan and pour
in enough batter just to coat the base. Swirl it around the pan to coat
evenly. Cook until golden, then toss or turn and cook the other side.
Place on a plate, cover with foil and keep hot while making the
remaining crêpes. To make the filling, place the bananas, syrup and lime
juice in a pan and simmer gently for 1 minute. Spoon into the pancakes
and fold into quarters. Sprinkle with shreds of lime rind to decorate.
Serve hot, with yoghurt or low fat fromage frais.
Pancakes
freeze well. To store for later use, interleave them with non-stick
baking paper, over wrap, and freeze for up to 3 months. To make Mango,
Maple and Lime Pancakes, substitute two ripe, medium sized mangoes for
the bananas. Cut each mango in three around the stone, then peel and cut
the flesh into thick slices. Pancakes are a treat any day of the week,
and they can be made in advance and stored in the freezer for
convenience.
