Canadian Breakfast Pancakes with Spelt

May 22, 2011 By Leave a Comment
Canadian Pancakes with Spelt

I love to experiment with Spelt flour in general but found it particularly delicious in this recipe for Canadian Pancakes. I used 50/50 but you can, if you wish, utilise 100% Spelt flour. If I had planned these in advance I would have served with slices of banana and maple syrup personally but, having none in, chose to serve with Miel de Caña - I live in Spain and getting my hands on Maple syrup, especially my favourite Canadian Maple syrup, is a rare treat! Ingredients: 50 grams whole … [Read more...]

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Canadian Breakfast Pancakes with Miel de Caña

May 21, 2011 By Leave a Comment
Canadian Pancakes with Miel de Caña

In actual fact this is my mothers recipe for Canadian Breakfast pancakes - displayed here with a distinctly Spanish twist. In the past we have added sliced strawberries onto the top which adds a slightly healthy twist ;-) Ingredients 100 grams plain white flour 1 level tablespoon baking powder (aka 3 level teaspoons) 8 fl oz milk 3 eggs, separated Pinch cream of tartar Traditionally Served with – bacon, Canadian maple syrup and butter Served in image above with Miel de Caña … [Read more...]

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Welsh Breakfast Pancakes

October 23, 2009 By Leave a Comment

Pancake batter: 4 oz self-raising flour ½ tsp salt 1 medium egg, lightly beaten 1 oz melted butter Milk to mix Scrambled eggs: 4 medium eggs, beaten 4 fl oz whole milk Salt and black pepper 8 thin slices goat's cheese, lightly grilled 50 grams ham, cut into strips Sift the flour and salt into a bowl, gradually whisk in the egg, melted butter and milk to form a batter – consistency of double cream. Refrigerate for 30 minutes Heat a little oil in a small frying pan and add a … [Read more...]

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Breakfast & Tea Ideas – Pikelets

October 20, 2009 By Leave a Comment

Derbyshire Pikelets 8 oz plain flour 1 tsp salt ¼ oz fresh (or equivalent dried yeast – if dried follow instructions on pack) 1 teaspoon of caster sugar 1 egg ½ pint whole milk Sieve flour and salt into bowl. Cream yeast and sugar and add beaten egg and warmish milk. Add the yeast mixture to the dry ingredients. Mix to a thin batter consistency – if too thick, add more milk, a little at a time. Cover and leave to rise for 30 minutes in a warm place until it has doubled in … [Read more...]

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Scottish Butteries

October 17, 2009 By Leave a Comment
Aberdeen Butteries

These Scottish Butteries are a wonderful idea for breakfasting on a cold winters morning! (or even Autumn!). With a slightly salty twang they are tasty, although should only be eaten in moderation... Ingredients: 1 lb 7 oz white bread flour ½ oz sea salt ¼ oz grams dried yeast 14 fl oz warm water 1 tbsp unrefined caster sugar 12 oz unsalted butter, or half and half, lard and butter Method: Crumble the yeast into the lukewarm water, add the sugar, cover and leave in a warm place … [Read more...]

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