American Pancakes (Dirty!)

2½ teaspoons baking powder

1 pinch of salt

1 teaspoon white sugar

2 eggs

30 grams butter (melted and cooled a bit)

300 millilitres milk

225 grams plain flour

Butter for frying

Melt the butter first for 30 seconds on 600.

If using the griddle to cook the pancakes put it on to warm on #6 on both rings. If making all the pancakes to eat at the same time warm the top oven to 100C to keep the pancakes warm if necessary.

Chuck all the other ingredients in the food processor while the butter is cooling, add the butter and blitz everything. Scrape the sides and blitz again.

If not using the griddle heat the crepe pan on #6 for a few mins. Use either olive oil or butter to fry the pancakes. A small scoop (the orange one) for each pancakes makes perfect size.

Cook for a couple of mins and when there are some bubbles on the surface should be ready to flip. 

Banana & Oat Pancakes

Serves two (or one Jamie)

2 bananas broken into a few bits

2 eggs

1/2 cup of oats

1 level tbs oat bran (optional)

Pinch of salt (generous if Maldon)

1/2 tsp baking powder

Put the bananas and eggs in a food processor and whizz it until smooth, then add everything else and pulse until well mixes. Scrape the sides and pulse again to to be sure all combined but don’t go crazy or there will be no texture.

Leave to rest for 20 mins if you can.

Heat a large frying pan on 6. Add some oil and brush around the pan. Add scoops of the mix, once bubbles form on the top (a couple of mins if the pan is hot) flip and cook the other side.

Serve with maple syrup or fresh fruit or dirtbag chocolate spread.