SCOTTISH OAT PANCAKES & HEATHER HONEY

Makes 12-16

150g (5½oz) porridge oats

½tsp cinnamon

150g (5½oz) selfraising flour

2 eggs, separated 400ml (14fl oz) milk 25g (1oz) butter

To serve

100g (3½oz) raspberries or blueberries

2-3tbsp plain yoghurt 3-4tbsp heather honey (try Hilltop raw Scottish heather honey, from supermarkets)

To make the batter, put the oats into a blender and blitz to a coarse oatmeal texture. Add the cinnamon and flour and blitz until combined.

Tip the mixture into a bowl and make a well in the centre. Add the egg yolks and milk and stir until smooth. Lightly whisk the egg whites in a separate bowl until soft peaks form, then fold through the mixture. The batter should be nice and thick.

Heat a nonstick pan and brush with a little of the butter. Dollop in tablespoonfuls of the batter, leaving space between the pancakes for them to expand. Cook for 2 minutes, then flip over and cook until golden. Repeat with the batter until it is all used.

Place 2-3 pancakes on each plate with the berries. Add a spoonful of yoghurt and drizzle with the honey to serve.