Low Calorie Pancakes: Cherry Pancakes

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These pancakes are virtually fat-free, and lower in calories and higher in fiber than traditional ones. Serve with a spoonful of natural yogurt. Ingredients: Serves 4 1/2 cup plain flour 1/2 cup plain oatmeat flour pinch of salt 1 egg white 2/3 cup skimmed milk a little oil for frying For the filling 15oz can black cherries in juice 1 1/2 tsp arrowroot Procedure: 1. sift the flours and salt into a bowl, adding any bran left in the sieve to the bowl at the end. 2. Make a well in the center of the flour and add the egg white. Gradually beat in the milk and 2/3 cup water, whisking hard until the liquid is incorporated and the batter is smooth and bubbly. 3. Heat a non-stick pan with a small amount of oil until the pan is very hot. Pour in just enough batter to cover the base of the pan, swirling the pan to cover the base evenly. 4. Cook until the pancake is set and golden, and then turn to cook the other side. Remove to a sheet of absorbent paper and then cook the remaining batter to make about eight pancakes. 5. Drain the cherries, reserving the juice. Blend about 2 tbsp of the juice from the can of cherries with the arrowroot in a saucepan. Stir in the rest of the juice. Heat gently, stirring until boiling. Stir over moderate heat for about 2 minutes, until thickened and clear.