Sift 115g of plain flour and a pinch of salt into a bowl and make a well in the centre. Measure out 300ml of semi-skimmed milk into a jug. Add 1 large egg and a little of the milk to the centre of the flour and whisk well. Gradually whisk in the remaining milk to make a smooth batter.

Brush a non-stick frying pan with sunflower oil and heat. Pour in just enough batter (around 3 tbsp) to cover the base of the pan and immediately swirl around so the base is evenly covered. Cook over a medium to high heat for about 1 minute until golden. Flip over and cook for a further minute until golden. Transfer to a plate and keep warm in the oven. Repeat with the remaining batter, layering the pancakes between sheets of greaseproof paper. Slice 4 small bananas and mix with four 125g pots of Activia Rhubarb Yogurt. Serve two pancakes per person topped with the banana and yogurt mixture.