Pancakes with avocado, lemon, paprika and dukkah

Holy Guacamole! Check out these savoury pancakes, avocado fans – they make a great breakfast dish

Serves 6

200g plain flour

2 tbsp baking powder

1 tsp caster sugar

50g unsalted butter

250ml milk

3 eggs

1 tsp vanilla extract

2 ripe avocados

1 lemon

1 tsp smoked paprika

1 tbsp dukkah (shop bought or homemade)

for the dukkah:

1 tbsp cumin seeds 1 tbsp fennel seeds

50g blanched hazelnuts 2 tbsp sesame seeds 1 tbsp coriander seeds

1 Stir together the flour, baking powder, sugar and a pinch of salt in a large mixing bowl.

2 In a small saucepan, gently melt the butter over a medium heat, then, in a separate bowl, whisk together the melted butter, milk, eggs and vanilla.

3 Make a well in the centre of the dry ingredients and whisk in the wet ingredients until smooth.

4 Add a little butter to another frying pan and heat over a medium heat. Drop in a little of the batter and, once it starts to sizzle, pour in your pancake. Cook for 1-2 mins, until bubbles start to break on the surface and the pancake turns golden brown on the bottom. Gently shake the pancake loose and toss before cooking for a further minute.

5 Meanwhile, smash your avocados in a bowl with the juice of half a lemon.

6 Transfer the warm pancakes to a plate, top with a layer of the smashed avocado and sprinkle with the smoked paprika. Finish off with a generous scattering of the dukkah.

7 If you are making your own dukkah, here’s how to do it: heat oven to 200C/Fan 180/Gas 2 and spread all the ingredients in a single layer across a roasting sheet. Bake for around

8-10 mins, or until the ingredients are lightly browned. Transfer to a food processor and pulse briefly until the nuts are broken up, but not completely ground. Leave to cool and then store in an airtight jar – this will keep for up to a week.