Lamington pancakes with jam
Sift flour into a bowl. Make a well in the centre. Whisk together the milk and eggs in a large bowl.
Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms.
Heat a non-stick frying pan over low heat and melt a little low fat spread.
Add 2 tablespoons of mixture, spread quickly to form a circle.
Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.
Meanwhile, melt 100 grams of chocolate until silky.
Spread chocolate and jam over each pancake before sprinkling with shredded coconut.
Add a touch of decadence by serving with a dollop of cream.