Tag Archives: Breakfast

Super fluffy pancakes with cherry berry compote

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There are a few reasons this blog exists. Doing the day job I do, it’s nice to have somewhere to write fluffier (all puns intended) pieces. It’s a nice repository for recipes I’ve tried and liked (hence all the notes to myself, at times) and it’s also somewhere for my children to look up family recipes.

I didn’t have that. All the things my grandmothers (nonne) or zie (aunts) made have gone with them. My mum is still alive, thank goodness, but she now doesn’t really remember what she put in what. None of my female relatives ever wrote anything down. (The men in my family didn’t tend to cook. Although my dad made the best fried eggs and he did show me his tricks!) Perhaps they didn’t have time, perhaps they wore the whole “I don’t follow a recipe” thing as a badge of pride. Perhaps it helped them regain control in a world where they they had little control, with no economic independence (not talking about my mum here but those before her) and having to push out baby after baby all in the name of religion. Perhaps having ‘no recipe’ to follow meant that, were they mightily pissed off, as they must have been at times, meant they could at times sabotage things. Adding more or less of an ingredient that someone did/didn’t like.

You take it where you can.

But I am lucky. Thanks to my feminist mum I am financially independent but I do need to follow a recipe and as my eldest starts to grow up, and thoughts of her leaving home settle on the horizon, it’s nice to think that she can, should she so wish, look up recipes for things she enjoyed at home.

These super floofy pancakes as we call them are beloved of my youngest who isn’t a fan of super thin crepes or my oatmeal pancakes so occasionally I make these just for her and every time I have to hunt the recipe (originally from BBC Good Food) down.

Ingredients (This recipe makes enough for about ten regular sized pancakes, enough for three of us, if you want an abundance or there are more of you, then make double. The mixture keeps happily in the fridge for a day or two).

for the pancakes

175g white self raising flour, don’t even think about adding wholemeal here

1 teaspoon of baking powder

A sprinkle of cinnamon

1 teaspoon of caster sugar

1 large egg

75g of buttermilk or yoghurt

165ml of milk

for the compote if you wish

A tin of 150g cherries and berries in natural/light/syrup – don’t sweat it you can work with any of it. You can of course also use fresh or frozen berries if you have them, just cook the latter for longer. If using fresh add a tablespoon of water into the pan.

Method

the compote

Empty the tin of cherries and berries into a saucepan and warm through until gently bubbling. Depending on the juice the berries came in you may need to put half a teaspoon of cornflower to thicken it up. What you want to ideally end up with is a thickish syrup. Tinned fruit takes the least amount of time, fresh a bit longer, frozen the longest. None of it should take too long though, you want the fruit to still have shape but be soft and the syrup to be thickish.  Set aside to eat in a moment. I make the pancakes whilst this is bubbling in the background.

for the pancakes

You literally just tip all the ingredients into a bowl one by one as they are listed and give it a good whisk until there are no lumps or bumps.

Heat up a skillet or frying pan, I dribble a tiny bit of oil on and then brush the pan with my silicon pastry brush. Note a natural pastry brush will melt so don’t do that. You can just try to get the oil to cover the pan. You really don’t need much oil at all. Perhaps on a non stick pan you need none at all, but I don’t use non stick pans.

When the pan is hot, you dollop about two tablespoons (I have a small ladle from Muji which is perfect for this) onto the frying pan, on mine I can do three pancakes at a time. They don’t need much time at all to cook, maybe two mins per side. I like how the second side tends to puff up as you turn onto it.

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I have mine with Greek yoghurt and the compote, my daughter has it with chocolate hazelnut spread, my husband has his with compote, banana and chopped nuts. My eldest doesn’t like them.

 

 

 

Bee Wilson’s almond waffles

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Last year, just after my father died, I made two “grief purchases”. In that sort of ‘fuck it, you only live once’ way one can be after a loved one dies, I didn’t go through my usual checks and balances of ‘do I need this? Is it worth it? Will it earn its keep in the cupboard/on the work surface’. But I didn’t buy an Aston Martin. I bought a waffle maker.

My eldest has always loved waffles. When we used to walk through Whiteley’s department store, on the way to see my mum and dad, on the ground floor there was (still is) a kinda shop/stall which sells, amongst other things, waffles. These waffles are served crowned with squirty cream, chocolate sauce and….Smarties. [We have a Nestle embargo in our house so the Smarties are a very rare treat.]

So imagine my disappointment – which I tried to contain – when I bought a waffle maker, made waffles and my daughter said she wasn’t that keen on them. Not on my waffles anyway (this has happened many times before and I really should be used to it).

But my waffle maker was a top of the range model and I started to panic slightly, I hid it in the cupboard and there I thought it would stay until this January when the fabulous food writer Bee Wilson wrote a recipe for almond waffles in the Guardian.

I made it, they were delicious and this is how we have made waffles ever since. I need to tell you that once I forgot the eggs and although the waffles that were produced were smaller, they tasted like some sort of amazing waffle/doughnut hybrid which I still think about of a morning when I am making these wondering whether I should accidentally forget the eggs again.

Anyway, I love that they have almonds in them, thus lowering the hit on your blood sugar levels. We have these every week now. You can make the mixture the night before (I throw everything into my food mixer), keep it in the fridge and then they are only marginally more work than toast.

I have altered Bee’s original recipe to include a bit of wholemeal flour (20g to 80g of white, plain), as she says on the original recipe, she has also made them using gluten free flour, entirely successfully. I’ve also made them using Sharpham’s Baker’s Blend flour which is a mix of wholegrain and white, entirely successfully.

We serve ours with yoghurt and chopped up fruit and the merest lacing of maple syrup.

80g unsalted butter, melted
20g caster sugar
2 large eggs
100g flour of choice (I’ve made it with gluten-free flour for coeliac friends and it works fine)
80g ground almonds
1 tsp baking powder
170ml whole milk (or almond or coconut milk if you’d rather)
1 tsp vanilla essence

Enriched dough rolls with chocolate chips (bread machine)

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These came about trying to make chocolate chip brioches for my youngest who is obsessed with them. M&S does the best shop bought ones – most leave a really weird taste in your mouth. But we no longer have a local M&S (thanks Stuart Rose)  and anyway, shop bought bread-products are nearly always full of other ingredients I neither recognise nor welcome.

These aren’t strictly speaking brioches – there just isn’t enough butter or eggs to really warrant the name – but they are a lovely little enriched breakfast bread that’s a bit more exciting than bread, but with very little sugar. I promised my youngest I’d make her some brioches, but when the time came, I had very little time and was slightly awed by traditional brioche recipes which involve massaging an entire packet of butter into dough. Plus we were in the middle of jigsaw making and I didn’t want to “splinter off” as my youngest puts it, and start mucking about with dough when she is happy with shop bought. So I looked at my trusty Panasonic bread maker recipe book which is 20 years old; the newer models have actual recipes for brioche bread which I shall attempt anon, and also a special cycle for them which adds half the butter during the cycle. Mine didn’t, but it had a recipe for enriched bread dough. I tweaked it slightly, threw everything save for the chocolate chips into the machine – although I could have put those in too (if you put them in, put them in at the beginning with everything else not in any fancy dispenser drawer as they may melt and get stuck).

It was so easy. Ingredients in bread pan, dough cycle (which is 2hrs 20mins on mine), during which you can do a jigsaw, out, knead in about 80g of chocolate chips, shape into eight rolls – put on baking parchment, cover with cloth, prove in fridge overnight.

In the morning: oven on to 220C, little buns brushed with a bit of milk, baked for 10 mins. Eaten for breakfast. Delicious. I ate three just for testing purposes.

What you need

half a teaspoon of dried yeast (I use Dove’s Farm)

250g strong white bread flour

1 teaspoon of caster sugar

25g butter

1 tablespoon of milk

half a teaspoon of salt

1 egg

85ml water

80g chocolate chips

 

Apricot and cinnamon breakfast muffins.

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Of course, you can eat these beyond breakfast time. I made them because I was told I am borderline anaemic the other day, and apricots are a good source of iron. Not as good as a rare-cooked steak served with green leafy veg and washed down with a Guinness and an orange juice, but possibly easier to carry in your bag. These are very filling, not particularly sweet and keep me going if I can’t be bothered to eat lunch. Well, until about 4pm. I love how chewy the top apricot goes.

This recipe is from the free little newspaper Waitrose provides each week.

It makes 12 and you need to allow a little time for soaking the apricots.

You need:

250g dried apricots, I prefer the organic variety here as they have less stuff on them, it does mean they are quite dark though and not all zesty bright.

1 large orange, juice and zest

275g self raising flour (I used some wholemeal too)

2tsp baking powder

2tsp cinnamon

75g porridge oats, plus a bit extra for sprinkling

150g caster sugar

285ml buttermilk or kefir milk if you make it

2 medium eggs

50g butter, melted

3 tablespoons of apricot preserve

You also need a muffin tin lined with muffin cases.

Method

Reserve 12 of the apricots. Roughly chop the rest and put them to soak in the orange juice and zest. I do this the night before, but 30 mins is fine.

Preheat the oven to 200C. Mix together the flour, baking powder, cinnamon, oats and sugar. In a separate large bowl mix together the buttermilk, eggs and butter and add the soaked apricots sand orange zest/juice. Now add the dry ingredients and mix until must blended.

Divide amongst the paper cases – you’ll find the mixture is quite up to the top but don’t worry as it doesn’t rise much (despite the self raising flour AND baking powder). If you like use those fancy tulip-shaped muffin cases that look like someone artfully folded some baking paper, the ones that cost about £20 for ten (exaggeration).

Place a whole apricot atop each muffin and sprinkle with some porridge oats (this makes the muffins look good!). Cook in the oven for 18-20 mins. When still warm, mix the apricot jam with a tiny bit of boiling water and brush over the top for a lovely glaze. I wish I could tell you my children loved these. They didn’t. But my partner did!