Cookery: not just for breakfast – versatile recipes using oats

Course: Breakfast or snack Skill level: easy Serves: 4 Vegetarian

120 g (4¼ oz) plain flour

40 g (1½ oz) porridge oats

Pinch of salt

1 tbs Tate & Lyle Golden Caster Sugar 1 large egg

300 ml (½ pt) oat milk

100 g (3½ oz) raspberries, thawed if frozen, plus extra to serve

3-4 tsp vegetable oil

For the Topping:

2 tbs sunflower seeds

100 g (3½ oz) raspberries (thawed if frozen)

Lyle’s Golden Syrup, for drizzling Fine shreds of lemon zest

1 Put the flour, oats, salt, Tate & Lyle Golden Caster Sugar, egg and oat milk into a large mixing bowl and use a hand whisk to mix everything together thoroughly. Stir in the raspberries, crushing them slightly.

2 Heat a non-stick frying-pan over a medium heat. Add a few drops of oil. Pour in one quarter of the batter, tilting the pan so that it flows over the surface. Cook for 1 to 2 minutes until set on the surface, then turn over to cook the other side for a further 1 to 2 minutes.

3 Make 4 pancakes altogether, adding a few more drops of oil to the pan with each one, and keeping the cooked pancakes in a warm place.

4 For the topping, toast the sunflower seeds in a dry frying-pan for about 1 minute, tossing to turn them. Sprinkle them on to the warm pancakes with the extra raspberries and drizzle with Lyle’s Golden Syrup. Finish off with a few shreds of lemon zest.