Three Proper Pancakes

Whenever I go out for breakfast, I order pancakes. But really, they’re far too good to save only for mornings, so two of the recipes I’m sharing for pancake day are ideas for lunch or supper, too.

RYE PANCAKES WITH CRISPY JERUSALEM ARTICHOKES (pictured above)

These are deliciously savoury rye pancakes which I top with some flash- fried Jerusalem artichokes (or ‘sunchokes’ as they are known in America.) They are a real treat at this time of year, but if you wanted a variation in the warmer months, new potatoes will work nicely too.

CARROT AND CHICKPEA PANCAKE WITH LEMON-SPIKED DRESSING

This is a light but hearty pancake made from chickpea flour and grated carrots. I made these a lot while staying with my sister in California, and they are what Californian cooking is all about for me – delicious, nourishing, light and bright.

BANANA, BLUEBERRY AND PECAN PANCAKES

The reason I became an expert on banana pancakes is a bleak but ultimately happy story. During an enthusiastic surfing lesson on the first day of a holiday in Bali I got burnt to a crisp, and in order to stay out of the sun I spent the rest of the holiday swathed in sarongs perfecting banana pancakes.

These have something of a banana bread feel to them, and make a delicious pudding when you add a scoop or two of homemade ice cream.