Published Tuesday, 16 August, 2011 by Gemma Barrington
1. Heat up a frying pan with a little oil (I use the 1 cal spray but normal oil is fine)
2. Measure out your ingredients and whisk them together in a bowl to create your batter.
3. Pour or spoon some of the mixture into the pan. I usually make smaller, thicker, American-style pancakes, but you can also make thinner, bigger ones.
TIP: When bubbles start to appear on top of the pancake, it should be cooked on the underside and be ready to flip over.
4. Stack them on a plate and add whatever toppings you like! As there is no sugar in this recipe, you can have sweet or savory pancakes.
Check out full written recipe here. studentrecipes.com/recipes/desserts/cupcake-cones/