As weekend breakfasts go, I think you’d be hard pushed to find a finer one than that of pancakes. It’s the ritual of whisking batter and melting butter and watching them puff up as they cook, as much as the eating, that makes them such a treat. I’ve been fiddling with my recipe for thick American-style pancakes for years now, and have, if I do say so myself, absolutely cracked it. It’s the extra egg white that makes these a total light-as-air dream. Top them off with some sliced banana and a drizzle of a light, floral honey (I bought this jar of Acacia honey in France last month, and am desperately trying to eke it out!), and then eat whilst dreaming up ways to make the most out of your weekend…

I N G R E D I E N T S  +  I N S T R U C T I O N S  ::

1 cup plain flour
1 cup semi-skimmed milk
1 whole egg, plus 1 egg white
1/2 tsp bicarbonate of soda
Pinch salt
2 tbsp butter, for cooking
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1 banana
Honey  {Acacia is my absolute favourite}

- Put the flour, milk, bicarb, pinch of salt, and the whole egg into a large bowl, and whisk until just combined. In a separate bowl, whisk the egg white until it forms soft peaks (about 2 mins of whisking, by hand), and then gently fold into the batter, taking care not to knock out any air.

- Melt the butter in a large non-stick frying pan, then pour it out into a small bowl for greasing the pan as you cook.

- To cook the pancakes, grease the frying pan then get it good and hot before pouring in three small puddles of batter. Wait until you begin to see bubbles forming on the top, uncooked side, before flipping and cooking for 20 seconds or so longer. Repeat until all the batter’s used up {I get about 10 pancakes from a batch of this size}.

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More morning inspiration ::
BREAKFAST INGREDIENTS :: eggs + avocado.

** I meant to say earlier, breakfast tray is c/o The White Company, & I adore it!