I woke up this morning craving blueberry pancakes!!! So, I skimmed the kitchen cupboards for ingredients and popped out to purchase the fresh blueberries and golden syrup.. It is the first time I have actually made blueberry pancakes as they are something that I would very rarely order for brunch at a restaurant… I think that is going to change… 🙂 these little gems got top marks 🙂 And the blueberries literally ooooze out with each delish bite!! Please do yourself a favour, and give these a go!! nom nom nom…
200g self-raising flour
1 tsp baking powder
knob of butter
butter for cooking
golden or maple syrup
1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.
A lot of the goodies I decide to bake are a reflection of what those around me crave and what tickles my fancy too. I have never been a huge muffin fan, unless they are fruity, but having had chocolate on my mind the last few days 🙂 I decided on this recipe with a bit of a twist.. Although, the end product tastes good (not amazing), I would definitely experiment some more with other flavours.. FYI – The choc chips are their craving and the pecans, my fancy 😉 Enjoy!
250g self-raising flour
1 level teaspoon baking powder
50g softened butter
75g caster sugar
175g chocolate chips (I used half dark and half milk chocolate)
2 large eggs
1 tsp vanilla extract
a handful of chopped pecans
1. Preheat the oven to 180C. Place muffin cases into a 12-hole muffin tin.
2. Sift the flour and baking powder into a large mixing bowl, then add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, choc chips and pecans.
3. Beat the eggs, milk and vanilla extract in a separate bowl, then pour the mixture all in one go into the dry ingredients. Mix quickly with a wooden spoon to blend. The mixture should have a lumpy consistency. Spoon the mixture into the paper cases in the tin, filling almost to the top.
4. Bake in the pre-heated oven for about 20-25 minutes or until well risen and firm to touch. Leave to col for a few minutes in the tray, then transfer to a wire rack to cool a little longer.
I had a good giggle with the girls at work yesterday and as 3/4 o’clock hit us, the sweet craving set in and as per usual, we couldn’t make up our minds about what we wanted. So, after a few discussions and thoughts about what I often see my colleagues eating (and what I love), I decided to make some Coconut & Raspberry Cupcakes for today… All I can say, or what they had to say was “these are the best yet”… I am so happy I saved a couple at home for myself as I am currently enjoying one with a great glass of Rioja 🙂 They really are SUPER Delish!
175g self-raising flour
140g caster sugar
50g desiccated coconut
140g unsalted butter, softened
1/2 tsp vanilla extract
4 tbsp milk
140g raspberries, fresh or frozen
280g icing sugar
85g butter, softened
4tbsp raspberry coulis (NOTE: you can buy this in the supermarket but I made my own, you can find the recipe here)
1. Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
2. Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
3. Prepare the Raspberry Coulis.
4. Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut. Enjoy! 🙂