Sliced or cubed bananas, strawberries, mangoes, etc.
Sift self-raising flour into a medium size mixing bowl and stir in the Nestum, salt and all but 2 tablespoons of the sugar.
Make a well in the middle of the flour and pour in the milk. Add egg yolks and oil and stir together until well mixed.
Beat egg whites with a balloon whisk or electric beaters until thick and foamy. Add the reserved 2 tablespoons of sugar and continue beating for another minute. Fold half the beaten whites into the batter to lighten the mixture, then carefully fold in the remaining whites.
Put a non-stick frying pan on medium heat and lightly grease with a dab of oil. Pour 1 tablespoonful of batter per pancake on the heated frying pan, leaving 2 – 3 cm of space between each pancake. When golden brown, carefully flip pancake and cook other side. Remove them from the pan and continue making all pancakes this way until batter is used up. Serve pancakes topped with a spoonful of yoghurt and slices of fresh fruit.