Cinnamon Pancakes, Bacon, Syrup

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.

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Cinnamon Pancakes, Bacon, Maple Syrup
Serves 4

Ingredients:

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

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Method:

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.

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Enjoy!

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Slow Cooked Duck Pancakes

I haven’t had much time for cooking these last couple of weeks as I have been sitting my law finals. Thankfully I have now been unshackled and I can spend a great deal more time in the kitchen!

This classic recipe is usually only destined for the table when ordering takeout. However, its simplicity means we should be cooking it at home more often for a healthier and fresher tasting dish.

A great way to use up leftover duck or as a sharing starter, using pre-bought sauce and pancakes makes this recipe even simpler. The duck is twice cooked, meaning you can start the recipe a day ahead to minimise the cooking time.

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Slow Cooked Duck Pancakes
Serves 4-6

Ingredients:
1 Whole Duck (or leftover meat on the bone)
Salt
Five Spice Powder
1/2 Cucumber (Finely Sliced)
8 Spring Onions (Finely Shredded)
Good Quality Hoisin Sauce
Pre-made Pancakes

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Method:

1) Preheat the oven to 170C. Salt the duck and roast in the oven for 1 1/2 hours. Remove and allow to cool and chill if cooking a day in advance or move onto step two if serving the same day.

2) Turn the oven up to 220C. Dust the duck liberally with five spice powder and return to the oven for 30-40 minutes until the skin is golden brown.

3) Remove the duck from the oven when ready and allow to cool slightly. Shred the meat from the carcase and serve with warmed pancakes, hoisin sauce, cucumber and spring onions.

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Enjoy!

Blueberry Breakfast Pancakes

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.

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Blueberry Breakfast Pancakes
Serves 4

Ingredients:
220g Plain Flour
25g Cornflour
50g Caster Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
450ml Milk
2 Large Eggs
4 Tbsp Unsalted Butter (Melted)
100g Blueberries
Heather Honey

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Method:

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.

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Enjoy!

Sweetcorn Fritters (Gluten Free)

These light and fluffy sweetcorn fritters are a delicious addition to a suppertime salad. Pairing brilliantly with home-baked ham, they would also make a fantastic lunchtime snack.

Incredibly easy to make, the ingredients for this recipe can be easily changed to accommodate whatever flavour you are in the mood for – curried fritters are a personal favourite! This variety is a refreshing mix of sweetcorn, parsley and spring onion with a little cayenne pepper.

This recipe uses gluten free self raising flour, to make a non gluten free version simply substitute with normal self raising flour.

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Sweetcorn Fritters (Gluten Free)
Makes 10-12

Ingredients:

200g Self Raising Gluten Free Flour
1/2 Tsp Bicarbonate of Soda
1/2 Tsp Cayenne Pepper
1 Large Egg
200ml Milk
200g Tinned Sweetcorn (Drained)
6 Spring Onions (Finely Sliced)
Sea Salt
Freshly Cracked Black Pepper
Vegetable Oil

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Method:

1) Mix together the flour, bicarbonate of soda, cayenne pepper, egg and the milk to form a smooth batter.

2) Add the sweetcorn and spring onions to the batter and season generously with black pepper and sea salt.

3) Heat a little vegetable oil in a pancake pan or frying pan over a me

Honey & Cinnamon Pancakes

 

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.

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Honey and Cinnamon Pancakes
Makes 12-15 Small Pancakes

Ingredients:
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)

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Method:
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.

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Best served with a wedge of lemon and drizzled with honey. Enjoy!