American Style Pancakes with Maple Syrup


Pancakes aren't something I get to make very often for breakfast due to rushing out the door at 7am on a weekday. As it is half term though and with both the kids and I at home I thought I would give them a treat.

I seem to forget how quick and easy Pancakes are to actually make and you could probably make up the batter the night before and leave it to sit in the fridge overnight before cooking the pancakes in the morning.

Pancakes also freeze surprisingly well too. Just cook them and leave to cool before  placing between pieces of baking paper and freezing. When you fancy some pancakes pull them out and warm up in the microwave. I made a double batch and have frozen some for a wet and wintry weekend breakfast!

I tend not to put fruit in mine and instead serve them with sliced banana's on top but a couple of handfuls of blueberries or raspberries in the batter would work well here. Maple syrup is a must and I always like some crispy bacon rashers on mine...but the kids prefer theirs plain.

American pancakes
Breakfast
Breakfast
Yield: 10 pancakesPin it

American Style Pancakes

American style pancake recipe
prep time: 5 minscook time: 10 minstotal time: 15 mins

ingredients:

  • 200g Self Raising Flour
  • 1 TSP Baking Powder
  • 2 TBSP Light Brown Sugar
  • 1/2 TSP Cinnamon
  • Egg
  • 300ml Milk

instructions

Step 1: Put the flour, baking poweder, sugar and cinnamon in a bowl and make a well in the middle.
Step 2: Whisk together the milk and egg then add to the flour and whisk together.
Step 3: Heat a knob of butter in a large frying pan and dollop TBSP of the mixture (you can do 2 at a time) into the pan and cook over a medium heat for 3 minutes until bubbles start appearing on the surface of the pancakes. Flip the pancakes and cook for a further 2 minutes.
Step 4: Serve with sliced banana and maple syrup or freeze!



Beth Sachs
1 Comments

Spiderweb Millionaire's Shortbread for Halloween


Spiderweb Millionaire's Shortbread for Halloween

I saw Ruth make these a few days ago over on her blog The Pink Whisk and thought they would be a good half term Halloween bake for a rainy day....and today has definitely been rainy....and windy!

Millionaires Shortbread used to be a favourite of mine when I was younger and if Mum was making them for a special event or bake sale she would cut off long strips in the baking tin and let my brother and I eat the offcuts...if she didn't get there first!

I used silicone cupcake cases as Ruth suggests as they keep their shape better. Once the chocolate layer has set, just peel off the silicone cases and store in a cool dry place.

For a more in depth photo tutorial on how to make these then please see Ruths blog. Below is the basic recipe and method.

Spider Web Millionaires Shortbread
Halloween
Baking
Yield: 12

Spider Web Millionaires Shortbread

Spiderweb Millionaire's Shortbread for Halloween
prep time: 30 minscook time: 12 minstotal time: 42 mins

ingredients:

  • For the Shortbread:
  • 80g Butter, softened
  • 40g Caster Sugar
  • 140g Plain Flour
  • For the Caramel:
  • 90g Butter
  • 90g Light Muscavado Sugar
  • 315g Condensed Milk
  • For the Chocolate:
  • 200g Milk Chocolate
  • 50g White Chocolate

instructions

Step 1: Preheat oven to 180°c and line a 12 hole cupcake tin with silicone cases.
Step 2: Cream together butter and sugar for the shortbread then stir in the flour until you get a crumbly dough.
Step 3: Press spoonfuls into the silicone cases and press down with the back of a spoon. Bake for 12 minutes then set aside to cool.
Step 4: For the caramel layer place the butter, sugar and condensed milk in a heavy bottomed pan and melt on a lowish heat. When the butter is melted turn up the heat, let the mix come to a low boil and stir continuously on the heat for 5 minutes. Take off the heat then spoon on top of the shortbread. Leave to set.
Step 5: Melt the milk chocolate in a bowl in the microwave and then melt the white chocolate in a separate bowl and spoon into a piping bag with a fine nozzle.
Step 6: Spoon the milk chocolate on top of the caramel layer then pipe three circles of white chocolate on each cake and use a cocktail stick to feather the chocolate to the edge - to make it look like spiderwebs.


Beth Sachs
0 Comments

Chocolate Vanilla Marble Cake


Chocolate Vanilla Marble Cake

Sometimes the simple things are the best and this cake is so easy to make. Its lovely and moist and if you use really good quality cocoa and vanilla bean paste it tastes fab. There is no faffing with icing or glazes and because of this it makes an ideal lunchbox cake as there is no sticky mess to deal with afterwards!

Chocolate Marble Cake
Cake, Baking
Baking
Yield: 10 Slices

Chocolate Vanilla Marble Cake

An easy chocolate and vanilla marble cake
prep time: 10 minscook time: 45 minstotal time: 55 mins

ingredients:

  • 225g Butter, softened
  • 225g Caster Sugar
  • Eggs
  • 225g Plain Flour
  • 2 TSP Baking Powder
  • 50ml Milk
  • 1 TSP Vanilla Paste
  • 50g Cocoa Powder, sifted

instructions

Step 1: Preheat oven to 180°c and grease a 20cm springform tin.
Step 2: Cream butter in a bowl and add sugar until mixture is light and fluffy.
Step 3: Whisk eggs and gradually add to butter mixture, beating all the time.
Step 4: Fold in the flour, baking powder and milk then divide the mixture between 2 bowls.
Step 5: Add the vanilla bean paste to one bowl and stir gently through and add the cocoa powder into the other and fold in until combined.
Step 6: Place alternating dollops of mixture into the tin and then with a skewer gently marble it.
Step 7: Bake for about 45 minutes.


Take a look at my recipe index for more cake recipes to enjoy.

Beth Sachs
6 Comments
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