Courgette Pancakes

Courgette PancakesIf you don’t like pancakes, you’re lying. They are one of the most versatile food types. From crepes to fat american style there’s a huge amount of contrast in both texture and flavour. You can make them sweet or savoury, from the toppings down to the amount of sugar you add into your mix. This particular recipe, for Courgette Pancakes, can be eaten with sweet food (try with syrup and peanut butter like we did) or savoury (omit the sugar from the recipe and have them with something like avocado and eggs).
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Travel Diaries: 36 Hours in Paris

Paris Euro 2016

It’s just past mid day on a Saturday and I find myself sat on a train emerging from a dark tunnel onto the shores of France, giddy with childlike excitement about what the next 24 hours is going to hold. I’ve already filled up on breakfast at Dishoom in Kings Cross (bacon & egg naan and more bottomless chai than any human should probably drink) and resigned myself to activating the roaming ‘deal’ (in the loosest sense) EE have offered me, which’ll allow me to use data and texts while abroad, in the knowledge that after so many reports of fan violence coming from the south of the country my family will want me to be in constant touch. We’re sat planning how we want to spend our fleeting visit to Paris, which a core focus on football. With the huge increase in security, partly due to the devastating bombings at the Stade De France last year, and now the disgusting scenes of hooliganism, we’re having to build in ‘getting through all that extra security’ time into all of our plans. Before all that though, we’ve got to check in at our AirBnB, actually see a bit of Paris and eat five million pastries.

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“Christmas” Pancakes: Matcha Pancakes w/ Maple, Cinnamon Cranberries

Matcha PancakesIt’s December 1st, and we all know what that means, right? It’s CHRISTMAS. You’ll get wall to wall festive recipes from now on, with added Reuben: Now I’ve got that out of my system it’s time to talk about more serious matters, like breakfast food. Or in this case, pancakes. In fact, wait a minute, how about CHRISTMAS PANCAKES? It’s like two of the best things in life put together. Breakfast food and Christmas. What isn’t to like? I mean, matcha isn’t very Christmassy, but any excuse to crack out the green stuff (you saw my Halloween cookies, right?) and what isn’t festive about the combo of green and red? Read more

Pancake Day 2015

Cheese & Bacon Pancakes

I meant to do 2-3 different Pancake posts over the last week or so. Annoyingly I got stinkingly ill on Monday and it wrote off pretty much the whole week. Then I didn’t want to has all the pancaking making into a day and eat too many pancakes to myself in one go. So it took getting a couple of friends over for pancakes to happen. But below are two pretty awesome recipes. One sweet and one Savoury, both American style. I did a very poor job with my post last year, so to make up for it I wanted to go a bit further.


Cheese & Bacon Pancakes

Pancakes

Ingredients:
100g Mature Cheddar, Grated (extra for garnish)
2 Spring Onions, roughly chopped (one for the mixture, one for garnish)
8 Rashers Streaky Bacon, Fried until Crispy
135g/4¾oz plain flour
2 tsp baking powder
½ tsp salt
2 tbsp white sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
Maple Syrup (optional)
Sriracha (Optional)
Cheese Sauce (Optional)

Instructions:
1. Whisk together the dry ingredients (flour, baking powder, salt and sugar).
2. Whisk together the milk, egg and melted butter. Pour in to the dry ingredients and whisk until smooth. Stir in the cheese and one of the spring onions.
3. Using a ladel dollop into a prepared hot pan. Frying until golden on one side and flipping over. Fry until both sides are golden and it’s cooked through.
4. Stack up on the plate, topping with the bacon, extra cheese and spring onion. Add any of the optional toppings (I just went with sriracha and allowed some bacon to get extra crispy to sprinkle on top).

Pancakes

Double Choc Pancakes

Pancakes

Ingredients:
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp white sugar
2 tbsp Cocoa Powder
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
100g White Choc Chips (reserve some for garnish)
100ml Double Cream, Whipped (optional)
Maple Syrup (optional)
Ice Cream (Optional)

Instructions:
1. Whisk together the dry ingredients (flour, baking powder, salt, cocoa powder and sugar).
2. Whisk together the milk, egg and melted butter. Pour in to the dry ingredients and whisk until smooth. Stir in the chocolate chips.
3. Using a ladel dollop into a prepared hot pan. Frying until golden on one side and flipping over. Fry until both sides are golden and it’s cooked through.
4. Stack up on a plate, topping with whatever you are using (I used whipped cream).

Pancakes

American Style Pancakes

Pancake Day! Everyone’s favourite thing about lent, and when everyone momentarily acts half religious again. The other being Christmas, or when they want to get married in a church. Aaaaanyway, Andy (my housemate) has requested American style pancakes this year so that’s what he’s getting. Topped with Maple Syrup and crispy fried bacon. I still remember a few years ago when the idea of this completely disgusted me, but these days the sweet/savoury combo is just down right salivating. PASS ME THE BACON.

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Also, I’m doing this before actually making the pancakes… so I’m relying on an old picture of ones I made when some friends came round last year and I made Sunday morning hangover pancakes. I will get some proper snaps tonight, but the recipe is the same.

American Style Pancakes
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • For the pancakes:
  • 135g/4¾oz plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 130ml/4½fl oz milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
  • For the toppings:
  • Streaky bacon, fried until crispy
  • Maple Syrup
Instructions
  1. Sift the flour in to a large bowl along with the baking powder, salt and caster sugar. In a separate bowl whisk the milk with the egg. Mix in the melted butter.
  2. Pour the milk/egg mixture into the flour mix and beat with a fork until the lumps have all disappeared. Leave it to stand for a few minutes.
  3. Heat a non-stick frying pan and melt a knob of butter. Drop one ladle full (two if your pan is big enough for two separate pancakes) and fry until the top starts to bubble. Flip and cook both sides until they are golden brown and the pancake has risen by about 1cm.
  4. Serve warm topped with bacon and covered in maple syrup.