American Style Breakfast Pancakes cooked in an outdoor woodfired oven

Pancakes in a pizza oven - well why not?! These make a great breakfast or brunch and are a sure fire winner when we’ve got children staying – they particularly love them with crispy bacon, banana slices and maple syrup drizzled over the top – or is that just us??!!

Ingredients

150g · 5oz · 1¼ cups plain (all purpose) flour 1 level tsp baking powder ½ tsp fine seasalt 30g · 1oz · 2tbsp caster sugar 220ml · 8fl oz · 1cup milk 2 eggs, separated 30g · 1oz · 2tbsp melted butter

Oven temperature – 3 Mississippi – Door Off Between 250°C/480°F and 275°C/520°F

Method

1 Mix the flour, baking powder, salt and sugar in a large bowl and whisk in the milk, egg yolks and melted butter to get a smooth thick batter.

2 Whisk the egg whites until they are at the soft peak stage and fold them into the batter.

3 Put a large frying pan or a smooth griddle in the oven and let it heat up.

4 Add a small piece of butter and wipe it around the surface of the pan. Add a large spoonful of the batter to form a pancake about 10cm/4” wide to one side of the pan. Add another spoonful of batter so you’re cooking 2 pancakes at once.

5 Once little bubbles start forming on the top of the pancakes, flip them over and cook until the other side is golden brown and the pancakes have puffed up.

6 Take them out of the pan and keep them warm while you cook the rest of the batterin the same way. Wipe the pan out with a little extra melted butter on some kitchen paper before every batch of pancakes.

7 Serve with berries, yoghurt and honey or with thin, crispy bacon and maple syrup for a fab breakfast or brunch.

This recipe is kindly supplied by Manna from Devon from their new book 'Wood fired flatbreads and pancakes'.