Archive | February, 2013

And the Lord said, “Let There be Pancakes”

11 Feb

I’m not the religious type.

One could go as far to say I’m not religious at all, I would probably be struck with a bolt of lightening if I entered a church. However, kudos to any religion that encourages you to gobble up all your fatty foods in one day.

Though, yes, the whole point of Pancake Tuesday is to get ready for the following 40 days of misery that is Lent, I omitted the last bit and decided to be a glut for the day. So, while others are grappling with what goodies to give up for the Lord, I was battling over what type of pancakes to make; the French crepe or the American style pancake.

Le Crepe vs the Stack Pancake

Le Crepe vs the Stack Pancake

Deciding between the two is a bit troubling for me as both recipes come from two of my closest  friends. While my childhood was filled with countless days making light, delicate doily-like crepes with the childhood partner-in-crime, Nicola, adulthood (and the hangovers it created) brought an appreciation for the mountain of fluffy fat pancakes through my Icelandic friend, Sola.

So, unable to choose between either recipe, the same way I could never choose between either lovely ladies, I made both and sorely wished they were here to eat them with me.

You decide which recipe you want to use, the important thing is to just make them yourself. Pancakes truly are the training bra of baking and nothing is more depressing then a rubbery shop bought pancake.


That sort of thing makes baby Jesus cry.

Sola’s Stack Pancakes 

Sola's Stack Pancakes

Sola’s Stack Pancakes

(You can see the original recipe here )

2 cups flour

1 cup sugar

2 tsp. baking powder

1 cup milk

2 eggs

butter for the pan

Stir flour, sugar, baking powder, milk and eggs together until the batter is smooth. Leave to sit for at least half an hour.Use a small ladle to pour some batter on a medium hot frying pan. (Use some butter to make sure the pancakes don’t stick to the pan). Bake the pancakes for a couple of minutes on each side until they become golden and fluffy.

Nicola’s Fancy Crepes

Nicola's Crepe

Nicola’s Crepe

2 cup flour

1 cup sugar

2 eggs

1 tsp vanilla extract

2-3 cups of milk

Stir flour and sugar together in a bowl. Make a well and crack eggs in the middle, add milk and vanilla to centre, slowly mix until all flour is incorporated. Leave to sit for at least half an hour. Put a rounded edge shallow non stick frying pan on a medium high heat, brush with some butter add a small ladle of batter and swirl pan to spread the mixture thinly. Flip after a minute or so, when the underside is golden. Flip with a spatula and cook the other side for another minute.

Recipe: Maple Syrup, Banana and Walnut Porridge

3 Feb
Maple Syrup, Banana, and Walnut Porridge

Maple Syrup, Banana, and Walnut Porridge

It’s weird the things you learn to love.

When I was a little demon child I used to hate porridge. My granddad would come to visit and would, without fail, make his “famous porridge” which my sibling loved and I belligerently refused (I never knew if they actually loved it or ate it to be nice, but he did seem to sneak them more sugar sandwiches then me…). I hated it, there was something about the glue-like consistency and the fact he would mix it with salt and water and only a drop of milk, I was a kid, I needed my sugar fix.

But nowadays, with my granddad sadly long gone, I have found a love for the stuff, creamy, gooey, comforting and a basis for any flavour; cinnamon, raisins, blueberries, any berries, vanilla, chocolate and, my favourite, banana and walnut.

This recipe, like most my recipes, came from what I had kicking about in the kitchen; bananas that were looking past their best, a handful of walnuts left from a disastrous attempt at baking and the ever present maple syrup. Use whatever you want.

So, if you’re trying to be healthy then make porridge, it’s great, but if you don’t give a damn about the waste line then make THIS porridge, it’s better.

Maple Syrup, Banana and Walnut Porridge

(Just enough for lil’ old you)

Throw 1/2 cup of quick oats in a saucepan with 1/2 cup of milk and 1 cup of water, bring slowly to the boil stirring frequently

Reduce to a simmer, keep stirring until the oatmeal is soft and the porridge has thickened (about 5 mins)

Add a small knob of butter and small pinch of salt and sugar (or however much you want, I’m not going to start a porridge debate)

Turn off the heat and cover

In separate pan toast a small handful of walnuts on a medium heat, remove and chop.

Add a knob of butter to the pan and, when the butter foams, add slices of banana

Cook until caramelised and flip over and caramelise the other side. (about a minute?)

Serve the porridge in a bowl, top with the walnut and banana and pour some of that maple syrup on top.