american-style pancakes
 

This batter will keep for up to 2 days in the fridge.

serves 4, time 8 mins

125g self-raising flour
2 eggs, separated
120ml milk
10g butter

Sift the flour and a pinch of sea salt flakes into a mixing bowl and make a well in the middle. Add the egg yolks and milk in the centre, then whisk the flour into them until you have a smooth batter.

In a separate bowl, whisk the egg whites until they form soft peaks. Fold them into the batter and you're good to go.

Heat a large frying pan over a medium heat. Add half the butter and, when it's foaming add 2 x 50ml ladlesful of pancake batter (leaving a gap between them) and cook for 2 minutes, or until light brown on the bottom and starting to set on the top.

Flip over the pancakes and cook for a further minute or so, until brown. Transfer to a plate and repeat with the remaining butter and batter.

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The PBJ

PBJ (peanut butter and jelly/jam) pops up in many of my recipes and dishes at the restaurant in different guises — it's such a great combination. The crumbled shortbread adds a crunchy texture.

serves 2, time 20 mins

50ml double cream
10g caster sugar
½ vanilla pod, seeds only
4 American-style pancakes (see above)
2 tbsp peanut butter
I tbsp strawberry jam
5-6 strawberries
1 shortbread biscuit

In a mixing bowl, whisk the cream, sugar and vanilla seeds together until the mixture forms soft peaks.

When ready to serve, "butter" each of the pancakes with the peanut butter then spread over the jam. Give each one a good spoon of the whipped cream, scatter the strawberries around and finish by crumbling the shortbread and scattering it over the top.

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Smoked salmon, spring onion and chive pancakes, eggs and avocado

A classic combination, this one is a brunch crowd-pleaser. I've added some salmon and spring onions to the batter before cooking, which gives a different dimension to the dish. Hollandaise would be a great indulgent addition.

serves 2, time 30 mins

100g sliced smoked salmon
1 batch of-American-style pancake batter (see above)
2 spring onions, finely sliced
I or 2stalks of chives, finely chopped
50ml white wine vinegar
4 eggs
1 ripe avocado

Cut half the smoked salmon into 0.5cm strips and stir them into the pancake batter along with the onions and chives.

Make your pancakes using the same method as before.

To poach the eggs, bring a pan of water to the boil and add the vinegar. Crack each egg into a small ramekin, then lower the ramekin into the water so it fills up. After 20 seconds (or when your fingers can't take the heat any more), tip the egg into the water. After 3 minutes, they should be firm on the outside yet soft in the middle.

Halve the avocado, remove the stone, scoop out the flesh and slice it lengthways into strips about 5mm thick.

To serve, warm your pancakes through in the pan you cooked them in, then place 2 on each plate. Divide the remaining salmon between the plates, top with the avocado and finish each serving with 2 poached eggs.