Breakfast pancakes

Prep time: min
Total time: min
Serves 4
1 cup
of self-raising flour
1 cup
of 2% milk
large organic egg
1 pinch
of sea salt
ripe pear
a few knobs of unsalted butter
plain yogourt, to serve
liquid honey, to serve
15.8 g
saturated fat
9 g
53.6 g
8 g


  1. Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear (core and all), then stir it through with a spoon.

  2. Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time. You’ll need to cook the pancakes in batches, cooking them for a few minutes until golden on the bottom then flipping them over and cooking for a few minutes more until they’re done.

  3. When they’re golden and fluffy, serve them right away with a dollop of yogourt and some honey drizzled all over the top.