|Healthy pancakes with blueberries, banana and honey. Black tea.|
For one of our first dates, which coincided with Shrove Tuesday, Toby invited me round to his London Fields flat for pancakes. I’m not convinced that he had ever made them before, particularly as he tried to make savoury ones with tinned spinach. Luckily he had a French flatmate at the time, who swooped in and saved the day with her crêpe-making prowess (air-flipping and all). In the end, they turned out pretty well, nobody went hungry and we’ve continued the tradition every pancake day since.
1. Separate the egg whites and yokes. Put the yokes to one side (perhaps turn them into mayonnaise later?). Whisk the whites until stiff and peaky, either with an electric whisk or a hand-held one (if you prefer to give your arms a bit of a workout).
2. Add the oats and cottage cheese, whisking between each addition to make sure there’s plenty of air in the batter. This will make the pancakes light and fluffy.
3. Use a nonstick frying pan, lightly greased with vegetable oil. You want to make sure the pan is really hot for the first batch. Dollop a couple of tablespoon-fulls of batter into the pan. I made the thicker, American style versions, but you could make thinner crêpe-like ones with this batter too. The trick to knowing when to flip your pancakes over is to wait until little bubbles form on the top (i.e. on the uncooked side). After flipping they should only take another minute or so tops.
4. Serve with your favourite pancake toppings- fruit, syrup, lemon juice, or honey. Or sugar, chocolate sauce, ice cream, marshmallows, bacon…..