Raspberry pancakes

Make breakfast worth waking up for, that’s my motto. This is mainly because I’m not a morning person so I require a meal with enough allure to pull me out from the warmth of my duvet and shake off my sleepy state. I generally go for a wholesome bowl of muesli or porridge but I decided to try something a little different for a change.

I’ve been eyeing up this hearty pancake recipe on IrvingtonWashington’s blog since Pancake Day. I wanted to get up a few hours early and eat with The Boy who tends to be up and out at the crack of dawn to put in a long day at the office. With a leftover tub of Greek yoghurt in the fridge and a bag of frozen raspberries winking at me from the freezer, it seemed like an opportune moment to try it out. I must admit that I cheated a bit; I made them the night before and then microwaved them in the morning. Even I struggle to be a culinary goddess first thing in the morning…

And oh my, these did not disappoint. Deliciously light yet nicely filling – perfect to kick start your day. They’re not very sweet so they definitely need to be served with syrup, honey or jam. Can't wait to try an apple and cinnamon variation. Ideal for the long Easter weekend!

Raspberry pancakes with caramel syrup

Serves two heartily, makes 10 

For the pancakes

250g low/no fat Greek yoghurt

3 tbsp milk

80g plain flour 

3 large eggs, separated

100g frozen raspberries, defrosted

For the syrup (optional)

6 tbsp caster sugar

50ml water

- If you’re making the syrup, start with this. Heat the sugar in a heavy based pan over a medium heat. It will gradually start to melt – don’t be tempted to stir it! 

- Wait until its completely melted and golden brown then add the water. It will bubble and hiss so stand back and let it do its thing then whisk until smooth.

- Next stir the egg yolks, milk and flour together until combined.

- Whisk the egg whites into soft peaks and gently fold it into the egg yolk mixture. Be careful to do this delicately so as not to knock the air out of the mixture. 

- Fold the raspberries into the mixture.

- Heat a non-stick frying pan over a low heat and wipe with a little sunflower oil or butter. Add spoonfuls of the mixture – I kept mine small and thick, like Scotch pancakes. Cook a few minutes until small bubbles will appear at the edges then ease from the bottom of the pan and turn over for a few minutes more.

- Serve warm with the syrup (if using) or with jam or honey.