Chocolate pancakes

Ingredients for pancakes:

·         150g plain flour

·         2tbsp cocoa powder

·         2 med eggs

·         300ml milk

You can serve your pancakes with:

- bananas

- kiwis

- cherry jam

- Nutella and nuts

- icing sugar

- strawberries / raspberries

Method

1.    To make the pancakes: Whizz flour with cocoa, salt, cinnamon, eggs and milk. Chill for 1 hour if you have time.

2.    Serve with strawberries, or raspberries, bananas, kiwis, Nutella and chopped nuts or icing sugar.

Apple and cinnamon pancakes

Ingredients

·         3 eggs

·         125g flour

·         1 large teaspoon honey

·         A big pinch of baking powder

·         140ml organic milk

·         Sea salt

Method

1.    Separate the eggs. Place the yolks in a large bowl and add the flour. Add the honey, baking powder and a pinch of salt and mix thoroughly. Slowly add the milk to make a smooth batter.

2.    In a separate bowl, whisk the egg whites to firm peaks and fold gently into the yolk mixture.

3.    Heat a non-stick pan, gently drop in spoonful of the mixture, and cook on each side.

My topping for the pancakes:

1.    Caramelized apple with cinnamon. Foam a blob of butter in a pan, toss in diced apples (1 apple per person), a sprinkling of cinnamon and a little sugar and fry till brown. Take off the heat and stir in some double cream at the end.

pancakes with strawberries

Pancakes with sweet strawberries

Ingredients

For the pancakes:

·         100g flour

·         2 eggs, beaten

·         300ml milk

·         Olive oil

For the filling:

·         20 strawberries, chopped

·         2 tsp sugar

·         1 tbsp caramel sauce

·         300 ml Greek yoghurt

·         2 tbsp, almonds

-  In a bowl, sprinkle the sugar over the strawberries and leave for couple of minutes. Switch your oven on to a low heat.

-  Place the flour in a bowl and gently whisk in the milk and eggs (it should be the consistency of singe cream).

-  Heat a medium sized frying pan on a medium heat then wipe it with oil. Ladle enough batter into the pan to coat the base with an even, thin layer when you tilt it around the pan.

-  Leave the batter to stand until the top side looks dry and the bottom is golden, usually around 30 seconds. Turn or flip the pancake to cook the other side. Once cooked pop it on a plate, cover with foil and keep it warm in the oven. Repeat this till all the batter is used up and you have a pile of pancakes.

-  Gently fold the juicy strawberries and caramel through the yoghurt till it just ripples. Serve pancakes topped with the yoghurt mixture and scatter with almonds.