• Prep Time: 20 mins Cook Time: 15 mins

• Makes: About 20 depending on size

Ingredients

• 315ml SPAR cake wheat flour
• 1ml salt
• 3 SPAR eggs, beaten
• 375ml SPAR low fat milk
• 20 ml SPAR butter, melted, plus extra for frying

• Bananas
• Chocolate drops
• 250 ml SPAR Freshline strawberries

Method

1. Sift flour and salt. In a separate bowl beat the egg and milk together and then add to the sifted flour. Beat with an electric hand beater until smooth. Cover and leave to stand for 1 hour.
2. Pour batter into a plastic squeeze (tomato sauce) bottle fitted with a small tip. Melt butter in a pan about 20 cm in diameter. 
3. Tilt and pour your batter onto the pan, creating a freehand “web” pattern. Cook the pancakes until golden on the bottom, about 2 minutes. Flip and cook the other side until golden. Take out gently using an egg lifter. Because of the web pattern, you can’t fill these pancakes– instead, lightly dust with icing sugar and serve with banana spooks and strawberry sauce.
4. For the banana spooks: cut the banana in half, lengthways, and then again in half to make 4 “Spooks”. Press in chocolate drops for the eyes and mouth.
5. Puree the strawberries in a blender to make a strawberry sauce.