Muesli Pancakes with Summer Berry Compote

How to make it

1. Sift the flour, baking powder and salt into a large bowl
2. Stir in the muesli and sugar
3. Make a well in the centre and beat in the egg yolks and buttermilk to make a thick batter, it should have the consistency of thick cream
4. Whisk the egg whites until stiff but not dry and fold into the batter
5. Heat a griddle pan or large heavy based non stick frying pan over a moderate heat
6. Add a tiny drop of oil to the hot pan
7. When the pan is really hot, drop dessertspoons of the batter into the pan
8. Cook for about 2 to 3 minutes, until bubbles start to break on the surface and they are firm enough to flip
9. Flip and cook for 1 to 2 minutes or more, until they feel springy when prodded
10. Transfer to a warm oven while you cook the rest
11. To make the compote, place the summer berries in a small saucepan, add the orange juice and zest and gently heat
12. Variation, Banana and blueberry pancakes
13. Use 125g white flour, 125g wholemeal flour instead of the white flour and muesli mix
14. Thinly slice 1 large banana and fold into the batter with the egg whites and cook as above
15. Serve with 300g blueberries