There is no greater way to start the weekend than with pancakes, smoked bacon and maple syrup!
Cinnamon scotch pancakes are served with crisp smoked pancetta and drizzle of good quality maple syrup.
Cinnamon Pancakes, Bacon, Maple Syrup
200g Plan Flour, 300ml Semi-Skimmed Milk, 1tbsp Baking Powder, 1tbsp Light Brown Sugar, 1tsp Sea Salt, 1 Large Egg, 2tsp Ground Cinnamon, 8 Slices Smoked Pancetta, Good Quality Maple Syrup
1) Cook the pancetta under a very hot grill for 2 minutes each side or until crisp. Set aside.
2) Combine the flour, baking powder, sea salt, ground cinnamon and sugar in a large bowl. Whisk together the egg and milk in a separate bowl. Slowly add the milk and egg into the flour mixture whilst whisking – whisk until fully combined.
3) Place a large non-stick frying over a medium heat and add a little oil. Fry tablespoonfuls of the batter in the oil for around 2 minutes each side or until golden brown. Keep the cooked pancakes warm until you have exhausted the batter. You will need to add a little oil to the pan in between batches.
4) Serve the pancakes with the crisp pancetta and a good drizzle of maple syrup.
This is definitely the best way to start the day! A big bowl full of homemade granola packed with nuts and fruit will keep you full until lunch and is the ultimate brain food.
A liberal coating of honey and sprinkling of desiccated coconut make this granola deliciously sweet. Get creative with the combinations of dried fruit and nuts to make a truly individual breakfast cereal – personal favourites include walnuts, brazil nuts and dried apricots.
Using gluten free oats means this recipe is naturally gluten free – but normal oats can be substituted and will not affect the results.
280g Oats (Gluten Free)
150g Mixed Nuts (Chopped)
80g Desiccated Coconut
75-125g Mixed Dried Fruit (Chopped)
3tbsp Vegetable Oil
2tbsp Sesame Seeds
1tsp Ground Cinnamon
50g Light Brown Sugar
50g Runny Honey
1tsp Sea Salt
1) Preheat the oven to 150C. Combine all of the ingredients (except the fruit) in a large bowl and mix well to combine.
2) Spread the mixture evenly onto a large baking tray lined with baking parchment. Bake in the oven for 45 minutes, stirring every 10 minutes, until golden brown.
3) Remove from the oven and set aside (on the baking tray) to cool. Once cooled, mix in the dried fruit and transfer to an airtight container to store – it will keep for at least two weeks.
These gloriously light pancakes make the perfect weekend breakfast – stacked high with a good drizzle of heather honey!
Adding fresh blueberries whilst the pancakes are cooking keeps their texture and flavour intact – lending the pancakes a delicious freshness.
Blueberry Breakfast Pancakes
220g Plain Flour
50g Caster Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
2 Large Eggs
4 Tbsp Unsalted Butter (Melted)
1) Combine the plain flour, cornflour, caster sugar, baking powder and salt in a large bowl. In a separate bowl whisk together the eggs and milk. Gradually whisk the milk and eggs into the dry ingredients until fully combined. Whisk in 2 tbsp of the melted butter.
2) Heat a nonstick pancake or frying pan over a medium heat. Cook tablespoonfuls of the batter in a little melted butter – sprinkling a few blueberries onto the top of each pancake before flipping. Cook the underside until golden brown, flip and cook the other side until lightly brown (you don’t want the blueberries to break down too much).
3) Continue to cook the pancakes in batches, keeping those that are cooked warm. Serve with a good drizzle of heather honey.
It is one of the best days of the year – Pancake Day! The best way to start and end the day, pancakes are incredibly simple to make and are guaranteed to put a smile on your face.
For me, crêpes are for morning and thick pancakes are for evening – both served with a big mug of tea! I am a purest at heart and favour plain pancakes with a little lemon and sugar. However, in the spirit of the occasion I paired local heather honey with ground cinnamon to make these fluffy, delicious pancakes which are not too sweet – perfect in the morning and evening.
Honey and Cinnamon Pancakes
Makes 12-15 Small Pancakes
2 1/2 Cups Plain Flour
1 Tsp Baking Powder
2 1/2 Tbsp Ground Cinnamon
1/4 Tsp Salt
350 ml Milk
4 Tbsp Heather Honey
1 Tsp Vanilla Paste
2 Tbsp Melted Butter
2 Large Eggs (Beaten)
1) Combine the flour, cinnamon, baking powder and salt in an electric mixer with a whisk attachment (or by hand) and mix lightly to combine.
2) Whisk together the eggs, vanilla, milk and honey in a separate bowl. Slowly add to the dry ingredients whilst mixing to form a smooth batter. Add the butter whilst mixing. Continue to mix until well combined.
3) Cook the pancakes in a well oiled pancake/crêpe pan – allowing 1 heaped tablespoon of mixture per pancake and smoothing out into a round shape with the back of the spoon. Cook for approximately 1-2 minutes each side or until well browned. Wrap the pancakes in tin foil whilst cooking the rest to keep warm.
Best served with a wedge of lemon and drizzled with honey. Enjoy!