These lovely pancakes have a hint of apple to them. They could be paired with sweet or savoury things, but we find they work very well with tomatoes and mozzerella for breakfast or brunch, and are great with scallops too. They’re a tad thicker than standard pancakes, as the batter is quite thick, so we make them smaller than normal. You need to cook them slowly to get the apple flavour coming through. We sometimes make the batter the evening before if we are having this for breakfast.

100g plain flour

50g buckwheat flour

1 tsps baking powder

1 egg, beaten

120mls sweet apple juice

1 tbspn olive oil

1/2 Russet apple, grated

Ground nut oil for frying

• Sift the flours, baking powder and a pinch of salt into a mixing bowl. In another bowl, mix the egg, apple juice, and oil. Pour the liquid mixture into the flour and whisk till smooth. It improves the batter to leave it for an hour at this stage, but this is optional.

• Turn the oven on to a low heat, to keep the pancakes warm

• When you’re ready to cook, stir in the grated apple. Put a small splash of ground nut oil into a frying pan, and place on a medium heat. When it’s hot, spoon a tablespoon of the mixture into the pan, so it forms a smallish pancake about 10cm (4”) in diameter. Cook slowly over a low heat until golden, then flip the pancake until golden on the other size. Turn it onto a plate, and repeat with the rest of the batter, so you have about 16 pancakes. Keep the pancakes warm in the oven whilst you cook the others.