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Pastry chef and co-owner of PUFF bakery Nicola Lamb shares her ultimate recipe for the fluffiest pancakes

Inspired by the Norweigan ‘sveler’, these pancakes lie somewhere between a classic fluffy american pancake and a crepe - you can roll fillings up in them but you still get a bit of bite.

The use of yoghurt or kefir, plus a little rye flour, adds a lovely flavour dimension - I daresay these are rather complex for a pancake. I like to serve mine with pear compote or jam, maple syrup and a spoon of something cold and creamy - creme fraiche or yoghurt do the trick.

The ultimate pancakes

50g egg (approx 1)
35g sugar
130g thin natural yoghurt or kefir
55g milk
55g water
105g plain flour
20g rye flour
3g bicarbonate of soda (approx ¾ tsp)
3g salt (½ tsp)
40g butter, melted

Makes 8 medium pancakes (good for stacking) or 4 large pancakes (best for rolling and eating on the go)

Fresh and jammy pear compote ingredients

2 ripe pears
10-15g sugar (depending on how your pears taste - if they are naturally sweet, you can go on the lower sugar side)
1 vanilla pod
½ lemon, juiced

Pancake method

1. Whisk egg and sugar together
2. Whisk in yoghurt/kefir, followed by the milk and water
3. Sift together plain flour, rye flour, salt and bicarb
4. Whisk dries into the yoghurt/egg mixture
5. Finally whisk in the melted butter
6. Heat a non-stick frying pan and add a little butter - you want it to get hot enough that the mix will set fairly quickly

7. Gently flip it over and cook for a further minute
8. Stack the pancakes as you make your way through the rest of the batter, adding more butter into the pan as you go to ensure the pancakes don’t burn
9. Serve with pear compote or jam (or both!), maple syrup and a good dollop of yoghurt or creme fraiche

Pear compote method

1. Dice the pears into small chunks - mine are about 0.5cm cubes
2. Add half of the pears to a saucepan and add the sugar to taste
3. Add lemon juice and vanilla pod and stir
4. Cook on a low heat until the pears are soft and jammy - it should take around 15-20 mins
5. Finally stir through the fresh pears - by splitting up the pears you get a lovely combination of jammy sticky pear and fresh pear texture throughout!

This compote will last in the fridge for 5 days

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