PANCAKES INGREDIENTS RECIPES

Sift the flour into a large bowl, then stir in the sugar and salt.

Whisk the egg, egg yolk and milk together in a jug. Make a well in the centre of the flour, then gradually beat the milk mixture into it with a wooden spoon, drawing in the flour from the edges to make a batter the consistency of single cream. Stir in the melted butter and vanilla extract.

Brush a 20cm non-stick frying pan with a little sunflower oil and place over a medium heat. When the pan is hot, pour in enough batter to coat the base of the pan evenly in a thin layer. Cook for about 1 minute, until light golden. Using a spatula, flip the pancake over and cook on the other side for a further 30 seconds, until golden. Set aside and keep warm, then repeat with the remaining batter, using a little more oil if necessary, until all the mixture is used up. You should have about 12 pancakes.

Serve the pancakes warm, sprinkled with sugar and lemon juice.

1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
2. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
3. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
4. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
5. Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
6. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.