Breakfast pancake platter

Serve a base of wholemeal American-style pancakes alongside a range of toppings. Go sweet with fruit and yogurt, or savoury with soft cheese and salmon

Ingredients

• 100 g wholemeal plain spelt flour
• 2 eggs, whites and yolks separated
• 150 ml semi-skimmed milk
• drop of oil, for cooking (optional)
• 100 g cooked salmon, broken into large flakes
• 85 g low-fat soft cheese
• 1 ⁄4 cucumber, sliced
• 1 ⁄2 lemon, cut into wedges
• 1 small red onion, thinly sliced
• 2 x 120g pots natural bio yogurt
• 1 banana, peeled and sliced
• 160 g mixed berries (we used blueberries, raspberries and cherries)
• capers dill and sliced spring onions, walnuts, mixed seeds, ground cinnamon and maple syrup, to serve (optional)

Steps

1. Tip the flour into a bowl, then whisk in the egg yolks and half the milk until smooth. Slowly whisk in the rest of the milk (the batter will be runny). Whisk the egg whites to soft peaks in a separate bowl, then gently fold this into the batter.
2. Heat a large non-stick pan over a medium heat and wipe a drop of oil around the base using a kitchen towel. Spoon in 2 tbsp of batter per pancake (you should be able to make three at a time, well- spaced apart) and cook for 2-3 mins until bubbles appear on the surface and the bottom is set. Flip using a palette knife and cook for 2-3 mins more. Arrange the pancakes in a single layer over a large serving platter, then top one side with the salmon, soft cheese, cucumber slices, lemon wedges and onion slices. Top the other side with the yogurt, banana slices and berries. If you like, scatter the savoury pancakes with the capers, dill and spring onions, if using, and top the sweet pancakes with walnuts, seeds, cinnamon and maple syrup. Or, serve these on the side for everyone to help themselves.