Brighten up your breakfast with our zingy citrus pancake recipe.
SERVES 4 (makes 12) TAKES 15 minutes to make and 20 minutes to cook
2 free-range Fairburn's eggs, from the Love Local range
200g plain flour
50g caster sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
150g plain yogurt
100ml semi-skimmed milk
½ tsp vanilla extract
1-2 tbsp sunflower oil, for greasing
2 Fairtrade bananas, peeled and sliced
3-4 tbsp Lincolnshire honey, to serve
1. Whisk the eggs in a medium-sized bowl until frothy. Sift over the flour, sugar, baking powder, baking soda and salt, then stir to combine. Stir in the yogurt, milk and vanilla extract. Using a fine grater, zest the oranges into the mixture and stir until smooth. Set aside.
2. Using a sharp knife, cut off all the orange pith then slice into thin rounds. Place in a bowl with any juice and set aside.
3. Heat a little oil in a large non-stick frying pan over a low heat. Drop a large tbsp of batter into the pan to make pancakes approximately 10cm across. Cook for around three minutes on each side, or until golden brown, using a spatula to flip each pancake over. Make two to three pancakes at a time, keeping cooked ones warm under foil while you repeat, and greasing the pan with oil as needed.
4. Place three pancakes onto each plate and serve with orange rounds and banana slices, and drizzle with honey and any juice from the oranges.