Our Sunday morning tradition, called pancacakes for at least 9 years due to a pre-school spelling mistake. Medium-healthy, high in protein, so simple there’s no measuring except a spoon. And therefore less washing up. It’s the ideal Sunday morning blurry start while you stand over a pan feeling like you’re doing decent parenting, drinking tea and trying to remember what on earth you’ve committed yourself to today. Makes 5-6 pancakes, enough for 1 hungry teenager or 2 as part of a bigger breakfast.

• 2 big heaped tbsp plain flour
• 1 big heaped tbsp ground almonds
• Pinch of salt
• ~1 tsp baking powder (the tip of the big spoon)
• 1 egg
• 1 heaped tbsp greek yoghurt
• A smidge of vanilla extract
• A splosh of milk

1. Mix the flour, ground almonds, salt and baking powder in one small-ish bowl
2. Mix the egg, yoghurt, vanilla and milk in another small bowl. No whisk, just spoon
3. Scrape the wet mixture into the dry mixture and stir together – again, just the spoon
4. The consistency should be thick and spoonable. Adjust if you’re bothered with a bit more flour or a bit more milk, but it’s very forgiving if you have Sunday morning fuzz and you can’t be bothered
5. Heat a frying pan with a little oil over a high heat (use a wad of 2 kitchen towels to spread it and then keep it to re-oil the pan in between rounds)
6. Turn the heat down to medium-low and dollop 1 heaped spoonful of mixture per pancake into the pan. My pan fits 3 pancakes at a time
7. Cook until brown underneath (you can tell from the edges) and then flip and repeat on the other side. If they’re still oozy inside, turn the heat down. If it’s taking forever, turn it up a bit.

Serve them as you make them. Apparently no fruit allowed, only syrup. But you can do what you like. I like a diagonal slice of banana in the pan with mixture added over the top so it becomes embedded in the surface of the pancake. You can also do this with thinly sliced streaky bacon. 5 stars, highly recommend.

Any leftovers (or intentional leftovers if you double the recipe) can go in a tupperware in the fridge and they re-heat excellently in the toaster for weekday morning breakfast when you just can’t face cereal again.

Brunch! So fluffy. Just add maple syrup (and crispy bacon) and swoon with foggy Sunday morning happiness.

• 350g plain flour
• 3½ tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 2 tbsp caster sugar
• 300ml buttermilk
• 300ml semi-skimmed milk
• 2 eggs
• 80g unsalted butter, melted
• 200g blueberries

1. In a bowl, stir together the flour, baking powder, bicarb, salt and sugar.
2. In a separate bowl, whisk together the buttermilk, milk, eggs and melted butter
3. Pour the wet mixture into the dry and stir together. Do not overbeat, stir just enough to combine. Stir in the blueberries.
4. Heat a splash of veg oil in a large frying pan over a medium heat. Spoon the batter into the pan – big or small pancakes, your call!
5. Cook for 2-3 mins until the underside is golden-brown and the top is bubbling. Then flip and cook for another minute or so
6. Keep the pancakes warm in a very low oven while you cook the remaining pancakes