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Flippin' tasty tomato pancakes recipe

A plate with 2 folded pancakes served with sliced tomatoes and mushrooms

Prep time
10 mins

Cooking time
15 mins

Medium effort


  • 100g plain flour
  • 1 egg
  • 3 tbsp lower-fat natural yoghurt
  • 250ml 1% fat milk
  • 1 tsp vegetable oil
  • 200g closed-cup mushrooms, sliced
  • 50ml reduced-salt vegetable or chicken stock
  • 2 handfuls cherry tomatoes, halved
  • 1 tsp dried mixed herbs
  • 1 pinch ground black pepper
Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 210kJ / 177kcal
  • 9.5g protein
  • 26g carbohydrate of which 7g sugars
  • 5g fat of which 2g saturates
  • 2g fibre
  • 257mg sodium equivalent to 0.6g salt


Put the flour into a large mixing bowl and add the egg, yoghurt and milk. Use a wire whisk or handheld electric beater on a slow speed to whisk the ingredients together to make a smooth batter.

The batter can be made in a blender if you prefer. Just whizz all the ingredients together for 15-20 seconds.


Heat a few drops of vegetable oil in a non-stick frying pan. Add one quarter of the batter, tilting the pan so that the batter flows over the surface. Cook until bubbles appear and the batter has set, then flip over to cook the other side. Repeat to make 4 pancakes, keeping them in a warm place.


Meanwhile, put the mushrooms and stock into a large frying pan and simmer for 5 to 6 minutes. Add the cherry tomatoes and herbs and cook for another 2 to 3 minutes.


Serve 1 pancake per person, topped with the mushrooms and tomatoes.

For a sweet version, serve one pancake per person, topped with a sliced banana and an extra tablespoon of low fat natural yoghurt.