• 50g plain flour
• 1 egg
• 150ml milk or dairy alternative
• ½ tbsp of vegetable oil, plus a small amount for frying
• Generous Drizzle of Whole Earth Drizzler Super Smooth peanut butter
• 100g lemon yogurt
• 1 lemon, cut into wedges
• Mini meringues (optional garnish)

STEP ONE
Whisk the flour, milk, egg, vegetable oil and a pinch of salt in a medium bowl until smooth.

STEP TWO
Heat a 16-18 cm non-stick frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. Pour enough batter into the pan to cover the base with a thin layer, this will be about ¼ of the batter.

STEP THREE
Cook the pancake for 1-2 minutes until the edges start to lift, then flip over with a spatula and cook for a further 1 minute until both sides are golden brown. Slide onto a plate and keep warm, make another 3 pancakes.

STEP FOUR
To serve, add one heaped tablespoon of lemon yogurt to each warm pancake and then fold the pancake in on each side.

STEP FIVE
Drizzle each pancake generously with Whole Earth Drizzler Super Smooth peanut butter and squeeze over some lemon. Garnish with mini meringues if using.