Pancakes

Ingredients

  • 1 large egg
  • 1 egg white
  • a pinch of salt
  • 35g of plain or gluten-free flour
  • 57ml of warm milk
  • 2 teaspoons of honey
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of butter (or you can use olive oil)
  • Soft fruits (raspberries, strawberries, blueberries, nectarines)

Preparation

Heat the oven to 200°C (around 390°F) and heat a small 6″ oven-proof frying pan 

In a bowl whisk an egg white until white and peaky (you can also buy egg whites from the supermarket if you like an easy cheat!)

To make the batter, in another bowl mix a whole egg with the flour, salt, honey, and vanilla. If you pour in the flour, make a well in the middle and pour in the egg, salt, honey and vanilla then whisk the flour will slowly fall in and the mixture will not be lumpy!

Next whisk in the warm milk into the mixture.

Gently pour the egg white into the batter slowly, stirring in with a metal spoon.

Making the pancakes

Melt one tablespoon of butter in a hot saucepan 

Pour the batter in and cook on the hob for a few minutes until the mixture begins to set at the edges. 

Sprinkle the fruits on top (you don't have to use the fruits I have listed, use your favourite soft fruits)

Transfer the saucepan into the hot oven for 7 minutes until puffed up and golden 

Carefully remove the saucepan from the oven (use oven gloves as the handle will be hot). 

Drizzle with honey (optional) and serve.