Hot oatcakes with strawberries and minted maple syrup

Low-fat breakfast recipe

These ultra-light little oatcakes make a delightful, quick, easy and balanced breakfast, containing protein, slow-burning carbohydrate, vitamins, calcium, minerals and fibre. A fantastic start to the day if you plan to do exercise or if you have a big day ahead of you. The mint in the maple syrup makes it slightly less sweet and is the perfect accompaniment to the strawberries. I sometimes warm the syrup and the strawberries together in a pan for a moment before pouring over the oatcakes.

Method

1. Mix together the mint and the maple syrup and leave for a few minutes to infuse.

2. Mix together the dry ingredients in a bowl and make a well for the eggs. Break the eggs into the well and then mix together quickly with a metal spoon, gradually adding the milk until you have a smooth batter.

3. Add the warm water and the melted butter. Don't let the mixture rest, use it immediately.

4. Heat a non-stick frying pan and melt a knob of butter in it.

5. Cook 3-4 oatcakes at a time at a gentle heat, using a scant tablespoon of batter for each cake - you do not want them too thick and they will rise anyway during the cooking process.

6. Cook for a minute or two until bubbles start to appear and then flip over and cook for a minute on the other side.

7. Serve immediately with the strawberries and the minted maple syrup.

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