These little golden pancakes are SOOOOOO bloody easy and tasty. Like most of my concoctions, they were born out of desperation. There was ‘nothing to frigin eat in this house!!’ the husband exclaimed one morning and bless him, he was in danger of malnutrition (*sighs sarcastically).

I mean, to be fair, we’d no bread, no cereal, no bacon, no sausages, only two eggs, a little milk and half a tub of cream cheese – doesn’t make for an easy breakfast. But what dear old husband hadn’t banked on was the secret weapon in my arsenal – my fucking imagination!

He saw an empty fridge, I saw a challenge. You can guess who won from the pics, and the plates.These pancakes are so fluffy and light and I can make them without the recipe as they are so straightforward. They are easy enough to whip up in five minutes and feed a hungry hoard of people. They are an adaptation from the recipe in BBC good food here – where they make them plate sized – never a bad idea.

I opted for a smaller pancake and got 16 rounds of joy out of the mix.

The cream cheese and mixed berry topping is entirely optional of course. You can top these little guys with bacon, peanut butter, maple syrup, bananas – whatever you like. Although the combo I’ve suggested here is certainly worth a go.

P.S. how cute is my little baby ladle??

Let’s go

Berry cheesecake pancakes

Ingredients

• 300g self raising flour
• 1 tsp baking powder
• 1 tbsp caster sugar
• 2 eggs
• 1 tbsp runny honey
• 300ml semi skimmed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• butter and oil to fry (I use coconut oil)

Berry cheesecake mix

• 200g cream cheese
• 1 tbsp runny honey
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• small splash of milk
• 150-200g frozen mixed summer fruits or any frozen fruit you like
• 1 tbsp runny honey

Method

1. Put the frozen fruit into a small saucepan with the honey and cook over a v low heat for around 10 minutes until it’s bubbling and released its juices. Set aside.
2. Place the self-raising flour, baking powder and caster sugar into a large bowl.
3. Mix together the eggs, honey, milk, vanilla extract and salt in a separate bowl or jug.
4. Combine the wet and dry ingredients and whisk until smooth and lump-free (not too vigorously, just until mixed through).
5. Put a knob of butter and a tsbp oil into a frying pan over a medium heat.
6. Add spoonfuls of pancake mix (around 2 tbsp or to the size you like) into the frying pan and cook until they start to bubble on the surface and then flip over. Cook for a minute or two more until nicely coloured and cooked through.
7. Keep warm in a low oven while you make the cream cheese mix.
8. Put the cream cheese, honey, cinnamon, vanilla and milk into a bowl and mix until smooth.
9. Serve the warmed pancakes topped with cream cheese mix and summer fruits.
10. Enjoy!