Porridge pancakes with cinnamon honey butter

Make the porridge to packet instructions using 180ml milk, until thickened, or use your leftovers. Mix in a large bowl with 15g honey until melted. Stir through the remaining 120ml milk and lemon juice before beating in the eggs until light and airy (about a min). For extra fluffy results, separate the eggs, add yolks to the batter, whip the white to stiff peaks then mix through. In a separate bowl, mix the dry ingredients together until combined then whisk gently into the batter, adding a splash more milk if very thick.

Add a drop of vegetable oil to kitchen paper and use to wipe the base of a wide, non-stick frying pan. Heat over a medium-high heat. Make the pancakes in batches, adding 2 dessertspoons of batter per pancake to the pan. Cook for 10 secs, then reduce the heat to medium-low for 4–5 mins, until starting to set on top. Flip, turn the heat back up to medium-high for another 10–15 secs, before reducing the temperature again to cook for 4–6 mins more until well-browned and cooked through.

Keep warm in a low oven while you make the rest of your pancakes, carefully wiping the pan with fresh oil between each batch.

To make the honey butter, whisk the softened butter with 75g honey and the cinnamon for 2–3 mins, until light and fluffy. Serve 3 warm pancakes per person, dotted generously with the cinnamon honey butter and toppings like berries. Jar up any leftover butter.