Breakfast Pancake Platter

• wholegrain simple spelt flour↗100g g
• eggs↗2

  whites and yolks separated

• semi-skimmed milk↗150ml ml
• butter↗drop of drop

  for frying (optional)

• cooked salmon100g g

  broken into large pieces

• low-fat soft cheese↗85g g
• cucumber↗1⁄4

  sliced into rounds

• lemon↗1⁄2

  cut into wedges

• red onion↗1 small

  thinly sliced

• natural bio yoghurt↗2 x 120g pots g
• banana1

  peeled and sliced

• mixed berries160g g

  (used blueberries, raspberries and cherries)

• capers↗

  dill and sliced green onion, walnuts, seed mix, ground cinnamon and maple syrup, for serving (optional)

Step-by-step instructions

1. 1

   Sift the flour into a bowl, then whisk the yolks and half the milk together until smooth. Gradually stir in the remaining milk (the batter will be thin). In a separate bowl whisk the egg whites to soft peaks, then gently fold them into the batter.

2. 2

   Heat a large non‑stick pan over medium heat and lightly coat the bottom with a drop of oil, spreading it with a kitchen towel. Spoon about 2 tbsp of batter for each pancake (you can cook three at once, spacing them apart) and fry for 2‑3 minutes until bubbles appear on the surface and the bottom is golden. Flip with a spatula and fry another 2‑3 minutes. Arrange the pancakes in a single layer on a large serving plate, then on one side spread the salmon, soft cheese, cucumber slices, lemon wedges and rings of red onion. On the other side place the yoghurt, banana slices and berries. If desired, sprinkle the savoury pancakes with capers, dill and spring onion, and the sweet ones with walnuts, seeds, cinnamon and maple syrup. Or serve them separately so each person can assemble their own.