The Breakfast Club's pancakes recipe

Kick-off your weekend in style with The Breakfast Club's delicious pancakes

Serves 4

• 200g self-raising flour
• 500ml milk
• 2 large eggs
• 150g oats
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tbsp vanilla syrup (or granulated sugar)
• 2 tbsp melted unsalted butter
• Pinch of salt
• 2 tbsp lemon juice

1. Put the flour, milk and eggs in a large bowl and whisk until smooth and gooey. Add the remaining ingredients and whisk again until as smooth as possible. Cover the bowl and chill for a minimum of 2 hours, or overnight is possible.

2. To cook the pancakes, melt some butter in a pan and ladle in enough batter to make a pancake slightly smaller than a saucer. Cook for 1-1½ minutes on each side until puffed up and golden.

3. Pile the pancakes onto warmed plates and top with one of our favourite toppings...

Maple syrup and streaky bacon
Always use real maple syrup not maple flavoured syrup. For the true American style crispy bacon, grill then deep fry in a hot fryer of oil for 20 seconds.

Berries, vanilla cream and maple syrup
Whip some vanilla essence with some double cream and spoon over strawberries, raspberries and blueberries.

Apple cinnamon pancakes
Cook some finely sliced Braeburn apples with some butter, cinnamon, a splash of cold water and some brown sugar. If you have them add a star anise and cook until the sugar caramelises and you have a syrupy liquid in the pan. Dollop the apples onto pancakes and then add maple syrup to taste.

Recipe from The Breakfast Club, various central London locations