PROTEINACEOUS PANCAKES

These lovely pancakes have a little more protein and fibre than a plain white pancake, and a lovely nutty flavour. Delicious with fruit, they are also good for brunch with a savoury filling. The batter keeps for 4 days in the fridge.

MAKES 5-6

■ 100g gram flour

■ 100g light wholemeal flour ■ A pinch of salt

■ 1 medium egg

■ 250-300ml milk (dairy or nut/oat milk)

■ 1tsp sugar or runny honey

■ Oil or fat for cooking

FOR THE APPLE, NUT & RAISIN FILLING

■ 2 medium eating apples

■ A little butter or oil for frying

■ 1tsp soft light brown sugar

■ 50g raisins

■ 30g walnuts or hazelnuts, roughly chopped

■ Grated zest and juice of ½ a lemon ■ 2tbsp nut butter (optional) ■ Natural yoghurt, to serve (optional)

Sift the flours and salt together into a bowl and make a well in the middle. Add the egg then pour in the milk little by little, whisking until you have a smooth batter the consistency of

single cream. Whisk in the sugar or honey.

While the batter is resting, quarter and core the apples, then cut each quarter into 2 or 3 slices. Heat the butter or oil in a frying pan over a medium heat, add the apples and fry gently for a few minutes. Add the sugar, raisins and nuts to the pan. Cook for a further 5-6 minutes until the apples are tender. Add the lemon zest and juice and set aside.

Place a medium frying pan or crêpe pan over a fairly high heat and add a little oil or fat over the base of the pan. Pour in a small ladleful of batter, swirling the pan so you get an even thin layer, pouring out any excess batter. Cook for 2 minutes, until the underside is golden, then flip and cook the other side for a minute or two. Tip onto a plate and repeat, stacking the pancakes as you go.

To serve, dot each pancake with some nut butter, if using, before spooning on the fruit filling. Serve with yoghurt, if you like.