Almond Pancakes

To make about 24 small pancakes (like blinis)

2 medium eggs beaten with a whisk (today we used one very large egg)
dash of cold water - whisked in
Ground almonds
butter for frying

Add ground almonds to egg/water mixture until the consistency resembles thick batter.

Heat the butter in a frying pan (I use a stainless steel pan) then add desertspoons of pancake mix - the butter should sizzle when the pancakes are added (or they will stick).  The pancakes are about an inch and a half in diameter.  Cook until bubbling and then flip to cook the other side.

A variation is to add sultanas/raisins to the batter mix prior to cooking.  Also, grated apple can be added to the batter.

Serve whilst warm with runny honey.

Freeze any uneaten pancakes - they freeze very well and are useful for days when you’re short of time.