With over two weeks to go until Pancake Tuesday (February 16th), I have decided to practice my pancake-making skills. I enjoyed these American Style pancakes for breakfast served with yoghurt and strawberries, however they can be served with whatever toppings you like. This is an easy recipe and it didn’t take long to make these yummy thick and fluffy pancakes.
You will need:
125g/4oz Odlums Self Raising Flour
1 tablespoon Shamrock Golden Caster Sugar (optional)
Pinch of Salt
150ml/¼ pint Milk
Oil for frying
Sieve flour and salt into a bowl, stir in the sugar (if using)
Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
Heat a little oil on a pan and drop spoonfuls of batter onto pan. When mixture is puffed and bubbling on top, turn and cook on other side.
Disclaimer: not a vegan. This recipe by The Happy Pear serves 1. Ingredients can be varied according to your preferences, (vegan) cheese may also be used. Black beans may be used instead of red kidney beans.
For the ‘Meat’
1 tbsp olive oil
2 cloves garlic
1/2 a red chilli
100g oyster or button mushrooms
4 tbsp tamari
1 tin red kidney beans (drained and rinsed)
1 yellow pepper
For the Salsa
1 red onion
A handful of cherry tomatoes
Juice of one lime
A ripe avocado
1/2 tsp ground cumin
vegan nacho cheese (optional)
Roughly chop mushrooms as well as some red and yellow peppers.
Add mushrooms to the pan, along with the tamrai.
Add your beans to the pan and mix.
Add peppers to the pan, mix and fry for another 2 minutes.
To make your salsa, chop your red onion, halve your cherry tomatoes and, after removing the skin and core, slice your avocado. Add these to a bowl along with the rest of the ingredients for your salsa, and mash with a fork.
I enjoyed making these fairy cakes. For a slightly healthier option, natural yoghurt or crème fraîche may be used instead of cream if preferred. Blueberries may be substituted with any other fruit. Chopped kiwi, grapes or other berries may work well too.
1 tsp Baking Powder
100g Caster Sugar
2 large eggs
1 lemon (finely grated zest only)
100g Self-Raising Flour
100g Unsalted Butter (softened)
150ml Fresh Cream
125g Fresh Curd
1 tbsp Icing Sugar for dusting (optional)
Preheat the oven to 180°/gas mark 4. Line a 12-hole bun tin or fairy cake tin with fairy cake-sized paper cases.
Put all the ingredients for the fairy cakes in a large bowl and beat until smooth and well combined.
Divide the batter evenly between the paper cases. Bake in the oven for 15 to 20 minutes until lightly golden, risen and cooked through. A skewer should come out clean from the centre. Remove from the tin and leave to cool on a wire rack. Leave to cool.
Once cool, use a sharp knife to slice the top off each fairy cake to give a disc. Cut this in half and set the pieces aside. Spread an even amount of lemon curd on top of each fairy cake.
Whip the cream to soft peaks, then spoon a small dollop in the centre of each one.
Arrange two of the reserved fairy cake halves sitting upright on top of each one to resemble butterfly wings. Put three blueberries down the centre of each one. Dust with a little icing sugar.
This was my first time to ever buy passion fruit so I had to look up how it is eaten. To eat a passion fruit raw, it is cut in half and a spoon is used to remove the pulp and seeds. The pulp and seeds are edible, the rind is not. Smoothies taste better slightly chilled, so always add a handful of ice to the mix.
1 large ripe mango, peeled and cut into pieces
2 passion fruit, flesh scooped out
1 orange, peeled and cut into pieces
2 bananas, peeled and cut into pieces
Put the fruit in a blender and top up with 150ml water and a handful of ice. Whizz for about 1 minute until smooth, then pour into glasses and serve. This recipe serves 2.
Have you ever been grocery shopping and wondered what do I need to make my next smoothie? Well I have, so I composed a list of possible ingredients you may want to buy on your next shopping trip below✨🛒