ST CLEMENTS BREAKFAST PANCAKES

IF YOU have extra time at the weekend, try this deliciously tangy summer breakfast.

SERVES 6

Sift 115g plain flour into a bowl and make a well in the centre. Pour 300ml skimmed milk and 1 beaten egg into the well, and whisk up to form a lump-free batter. Set aside.

In another bowl, mix together 6 tbsp Greek yogurt, 1 tbsp lemon curd and sprinkle with a pinch of ground cinnamon. Chill in the fridge until ready to serve.

Peel and segment 4 oranges and, separately, keep the zest of two of them. Just before you make the pancakes, pop the orange segments, the juice of 2 lemons, 3 tbsp orange juice and 2 tbsp runny honey into a small pan and heat together slowly.

Meanwhile, put a large non-stick frying pan over a medium heat and add a little vegetable oil (I use a spray). Pour in enough batter to cover the base and cook for a few minutes until the batter sets.

Flip the pancake and cook for a further few minutes until golden on both sides. Repeat to make 6 pancakes.

Now divide the orange and lemon warm mixture between the pancakes, fold over and serve with a dollop of the lemony yogurt and a couple of mint sprigs on top.