Whisk the flour, milk, egg, vegetable oil and a pinch of salt in a medium bowl until smooth.
Heat a 16-18 cm non-stick frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. Pour enough batter into the pan to cover the base with a thin layer, this will be about ¼ of the batter.
Cook the pancake for 1-2 minutes until the edges start to lift, then flip over with a spatula and cook for a further 1 minute until both sides are golden brown. Slide onto a plate and keep warm, make another 3 pancakes.
To serve, add one heaped tablespoon of lemon yogurt to each warm pancake and then fold the pancake in on each side.
Drizzle each pancake generously with Whole Earth Drizzler Super Smooth peanut butter and squeeze over some lemon. Garnish with mini meringues if using.
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