Pancake parade

Shrove Tuesday

Pancake breakfast tacos

SERVES 2 (makes 4 pancakes) PREP 5 mins COOK 25 mins EASY

100g streaky bacon 125g self-raising flour 1 tsp baking powder 10g golden caster sugar 15g butter, melted 1 tsp vanilla extract 125ml milk 1 egg ½ tbsp neutral-tasting oil handful of finely chopped chives 30g mature cheddar, grated

For the maple butter

60g butter, softened 1 tbsp maple syrup pinch of ground cinnamon

For the scrambled eggs 2 eggs

1 tbsp butter, softened

1Heat the oven to 200C/180C fan/gas 6 and arrange the bacon in a single layer on a baking tray. Bake for 12-14 mins until crisp. Meanwhile, combine the flour, baking powder and sugar in a bowl. Whisk the butter, vanilla, milk and egg together in a jug. Make a well in the centre of the dry ingredients and pour in the wet mixture, whisking to combine. Be careful not to over-whisk – it’s fine if there are lumps.

2Heat a little of the oil in a non-stick pan over a medium heat. Spoon in 2 tbsp batter and spread out into a 12cm circle. Cook for 2-3 mins until the edge is set and golden. Flip and cook for 1-2 mins more until set. Repeat to make four pancakes, keeping finished pancakes warm in a low oven while you cook the next.

3Meanwhile, for the maple butter, beat the ingredients together until smooth. For the scrambled eggs, whisk the eggs with a pinch of salt. Melt the butter in a frying pan over a medium heat. Once foaming, pour in the beaten egg, cook, undisturbed, for 20 seconds, then stir and cook for 1-2 mins more until set, light and fluffy. Don’t stir too often – you don’t want to break up the eggs too much.

4Spread the maple butter over the pancakes, then top with the eggs, bacon, chives and cheese.

GOOD TO KNOW calcium PER SERVING 1,007 kcals • fat 68g • saturates 35g • carbs 65g • sugars 16g • fibre 3g • protein 31g • salt 4.2g

Matcha miso pancakes

SERVES 4 (makes 8 pancakes) PREP 5 mins COOK 10 mins EASY V

100ml milk handful of spinach leaves (about 30g) 1 tbsp matcha powder 200g self-raising flour 1 tsp baking powder 1 tbsp light brown soft sugar 3 eggs, lightly beaten 2 tbsp unsalted butter whipped cream, to serve

For the miso caramel

75g caster sugar 25g unsalted butter 100ml double cream 2 tbsp white miso paste

1First, make the caramel. Warm the sugar in a pan (without stirring) over a medium heat until starting to melt around the ed