These tasty wholemeal pancakes make for a simple but special breakfast. If there’s no time to make the batter in the morning, make the pancakes entirely in advance, stack up between squares of non-stick baking paper, wrap and freeze. The pancakes can then be heated through in a toaster whenever needed.
- In a bowl, combine the cream cheese with the lemon zest and juice. Season with freshly cracked black pepper and set aside until needed.
- Sift the flour, baking powder, herbs and 1/4 tsp salt into a large mixing bowl and make a well in the centre.
- Add the egg yolks and half the milk. Using a fork, gently stir to combine, drawing in the flour from the sides of the bowl. Add the remaining milk and continue mixing to form a completely smooth batter.
- In a separate bowl, whisk the egg whites, using an electric whisk, until stiff peaks form. Using a large, metal spoon, gently fold the egg whites into the batter, being careful not to knock the air out.
- Put a large, nonstick frying pan over a medium-high heat and lightly brush with a little butter to grease. Spoon 4 generous tbsp of batter into the pan to make 4 separate pancakes – space them out as they will spread a little. Cook for 1 minute, until bubbles rise to the surface, then turn and cook for a further 30 seconds–1 minute. Transfer to a warm plate, covered with a tea towel. Repeat to make 16 pancakes.
- To serve, arrange 4 pancakes on each plate with some sliced avocado and tomatoes. Top with a dollop of the lemon cream cheese and scatter with a little extra lemon zest.