I challenge you to find a nicer way to start a summer birthday than lighter than air pancakes with a sweet, fruit topping. (Alright meat-eaters – bacon sarnies excepted!)
These pancakes are super easy to make, the lightest I’ve ever tasted and are really healthy, what with being partially wholemeal, full of goodness from the seeds and have hardly any fat.
Serves 4-6
For the pancakes:
4 eggs, separated
155g flour – use a mixture of wholemeal and plain if you prefer, or all wholemeal
1 ½ tsp baking powder
a handful or two of seeds – I used sunflower but poppy are also good
190ml milk
pinch of salt
Mix together the dry ingredients with the egg yolks and milk to form a thick batter. Whisk the egg whites to stiff peaks and fold in to the batter. Now it’s ready, heat a good non-stick pan then add spoonfuls of batter. Turn them when you see little bubbles. They only need a couple of minutes on each side to be a nice golden brown.
You can keep them warm in a low oven while you cook the rest.
For the compote:
A punnet of cherries, stoned and chopped in half
A couple of nectarines or peaches, stoned and chopped into smallish pieces
To make the compote, put the fruit in a saucepan and heat for a few minutes until it’s all jammy and gooey.
Serve with greek yogurt and honey.
