I think I’ve made it quite clear that I completely and utterly heart breakfast. But you know, I’m not the type of girl who can eat eggs and hollandaise sauce every morning, especially when we’re officially in bikini season.
Yeah..I’m one of those girls that eats a modest bowl of muesli most days – what a bore.
However, muesli in a pancake? Amazing life choice.
- 100g all-purpose flour
- 75g muesli
- 1 teaspoon baking powder
- Pinch of salt
- 1 egg
- 80g plain natural yoghurt
- 80ml milk
- Juice of half a lemon
- 1 tablespoon honey
- Butter, for cooking
In a large bowl mix together the flour, baking powder, salt and muesli. Next, crack in the egg and give it a rough whisk. Add the yoghurt, milk, lemon juice and honey and whisk roughly again until the mixture comes together – it doesn’t have to be entirely smooth and incorporated. Pockets of flour = good pancakes.
Heat a teaspoon of butter in a frying pan on a medium heat, and once the pan is super hot pour about half a ladle of batter into the centre of the pan. Once you start seeing little bubbles all over flip them over to cook on the other side. Cook on the other side for a little less time, but judge it by eye.
Continue until you’ve used all your batter, adding more butter as necessary to stop the pancakes from sticking to the pan.
Top with slices of banana and honey to serve.
To keep the pancakes warm, place them on a lined baking sheet in a 90°c oven.