The weekend presents the perfect opportunity to linger over breakfast and try out something new. But what to make? Eggs? Too obvious. Cereal? Too everyday. Pancakes? Perfect!
Swapping blueberries for in-season mango, and crème fraiche for yoghurt; here’s our recipe for the American classic, with a refreshing twist.
Ingredients (makes approx. 4-6 pancakes)
135g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
Honey or maple syrup
Greek yoghurt (crème fraiche if preferred)
Ripe mango, chopped
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug.
2. Lightly whisk together the milk and egg, then whisk in the melted butter.
3. Create a well and pour the milk mixture into the flour mixture. Using a fork, beat until you have a smooth batter then let it stand for a few minutes.
4. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time).
5. When the pancake begins to bubble, turn it over and cook until both sides are golden brown.
6. Repeat until all the batter is used up and serve with a couple of spoonfuls of greek yoghurt, scattered mango and honey or maple syrup.