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ALMOND PANCAKES WITH HONEY & BERRIES

Makes 14 pancakes Takes 30 minutes

"These are light and fluffy, yet full of lovely almond flavour. They work a treat with the runny honey and crunchy seeds."

INGREDIENTS

• 100g/4oz self-raising flour

• 100g/4oz ground almonds

• 1 tsp baking powder

• 2 tbsp dark brown soft sugar

• 2 eggs, separated

• 180ml/6¼fl oz whole milk

• Melted butter or vegetable oil

• Almond butter, runny honey, a handful of berries and a handful of mixed seeds, to serve

1. In a mixing bowl, whisk the flour, ground almonds, baking powder and sugar, breaking up any lumps with a spoon. Make a well in the centre. In a jug, whisk the egg yolks with the milk. Gradually pour the egg mixture into the well and whisk to make a smooth batter, incorporating the flour as you go. Don't overbeat or the pancakes will be tough.

2. Whisk the egg whites to stiff peaks. Stir a large spoonful into the batter to loosen the mixture, then fold in the rest.

3. Heat a nonstick frying pan over a medium/low heat and brush with butter or oil. Spoon 60ml/2½fl oz batter into the pan and cook for around 1 minute, until bubbles just begin to form and the bottom is golden. These burn quite easily, so reduce the heat if necessary. Flip and cook for 30 seconds to 1 minute more. Serve straight from the pan or keep warm in a 150°C/ 130°C fan/gas 2 oven while you cook the remaining batter.

4. To serve, stir the almond butter to loosen and spread on to each pancake. Drizzle with honey and scatter over the berries and seeds.

COCONUT PANCAKES WITH STICKY SALMON

Makes 4 pancakes Takes 50 minutes