FOOD | CULTURE | REVIEWS | TRAVEL

THE FLIP SIDE

It’s Pancake Day this week and we’re adding a sweet and savoury twist to the traditional with Anna Richey and Alla Ouvarova (above) of Two Chicks, whose freerange egg whites are an over-easy option

BLUEBERRY PANCAKES WITH GREEK YOGHURT & HONEY

Serves 2 (makes 5-6 pancakes) or 1 large pancake Preparation time 10 minutes Cooking time 6-10 minutes

“Serve these gluten-and lactose-free pancakes with blueberries, Greek yoghurt and honey for a delicious weekend brunch that takes just minutes to create.”

INGREDIENTS

• Knob of butter

• 500ml/18fl oz Two Chicks

Sweet Pancake mix (made with free-range eggs)

To serve

• Fresh blueberries

• Tub of Greek yoghurt

• Honey, for drizzling

1. Add a knob of butter to a non‑stick frying pan on a medium heat.

2. Shake your pancake mix before use and pour in 100ml/4fl oz (roughly a fifth) of the carton into the frying pan.

3. Heat until the pancake top has set, then flip over and heat for another minute until golden.

4. Remove from the pan and place on a plate. Repeat, until you have made a stack of 5‑6 pancakes.

5. Top with fresh blueberries, Greek yoghurt and a drizzle of honey.

After discovering liquid egg whites in the US – and their convenience and health benefits – friends Anna Richey and Alla Ouvarova recognised a gap in the market here in the UK for free-range liquid egg whites. They launched with a pop-up in Selfridges in 2007, were soon stocked in Sainsbury’s and have gone on to crack the UK market – helped by a recommendation from TV chef Nigella Lawson, who uses Two Chicks in her pavlova. hello! talks exclusively to the friends and entrepreneurs, discovers how they’re helping disadvantaged girls and young women and reveals the answer to the obvious question: what happens to all the yolks?