FLUFFY PANCAKES

This decadent breakfast will set you up, whether you wait for Shrove Tuesday or not

Makes 8 pancakes

240g plain flour, sifted 2 tsp baking powder 1 tsp bicarbonate of soda 1 tsp salt 3 tsp golden caster sugar 500ml buttermilk 4 tbsp butter, melted, plus 3 tbsp extra 2 large eggs, separated 200g blueberries (optional) 8 rashers streaky bacon 2 avocados Zest and juice of 1 lime Maple syrup, for drizzling

1 Preheat oven to 120C/Fan 100C/225F and put a wire rack in the oven to keep the pancakes warm. In a large bowl, mix flour, baking powder, bicarb, salt and sugar. In another bowl whisk the buttermilk with the 4 tbsp melted butter and egg yolks. Then whisk the wet mixture into the bowl of dry mix to form a smooth batter.

2 Put the egg whites in a clean, bowl and whisk until they form medium peaks yet are soft in the middle – do not over-whisk.

3 Fold half the egg whites into the batter using the whisk and then a spatula, turning the bowl while folding. Add the remaining egg whites in the same way. The batter should have clumps of egg white not fully incorporated.

4 Heat a non-stick frying pan over a medium heat until hot then turn down to medium-low. Brush with 1 tbsp melted butter, wiping off any excess with kitchen towel. Drop 2–3 tbsp batter into the pan for each pancake (and scatter on blueberries if using). Cook for 2 mins each side until lightly golden. Keep the pancakes warm in the oven. Repeat with the remaining batter, adding more butter if necessary.

5 Meanwhile fry the bacon. Mash the avocados with a fork, then mix in the lime zest and juice and season with black pepper.

6 Serve each stack topped with avocado, bacon and an indecent amount of maple syrup.