Breakfast Recipes

Bacon Surprise Pancakes

Posted on February 10, 2016 in Breakfast Recipes

How fun are these pancakes, with a hidden surprise! Bacon!! Your mind will be blown!

Combining your two favorite breakfast foods—bacon and pancakes—into one special meal is an easy way to feed a crowd and the children too.

This dish is the perfect combination of sweet and savory. I took perfectly cooked bacon and topped it with pancake batter and cooked till golden brown. And then of course cover in sweet maple syrup!

You won’t believe how easy these special pancakes are to make!

Bacon Strip Pancakes

2016-02-10 14:37:54

Serves 6

Pancake's filled with a hidden surprise of bacon!

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Nutrition Facts

Serving Size

126g

Servings

Amount Per Serving

Calories 293

Calories from Fat 113

% Daily Value *

Total Fat 13g

19%

Saturated Fat 6g

31%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 92mg

31%

Sodium 300mg

12%

Total Carbohydrates 33g

11%

Dietary Fiber 1g

Sugars 3g

Protein 11g

Vitamin A

Vitamin C

Calcium

19%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 tablespoon baking powder
1 pinch of salt
1 teaspoon white sugar
2 large eggs (beaten)
30 grams butter (melted and cooled)
300 ml milk
225 grams plain flour
butter for frying
6-8 strips of bacon

Instructions

Mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it's much easier to pour the batter into the pan than to spoon it.
Heat a smooth griddle or pan on the stove. Cook your bacon until slightly crispy or however desired. Remove from the pan and set aside.
In a clear pan melt a teaspoon of butter. Next pour a rectangle shape of pancake batter on to the heated pan. Top with the cooked bacon and then add a little more pancake beatter to cover the bacon. Cook for 1 minute. Then slowly and carefully flip the pancake to cook on the other side, again for one minute. Transfer to a heated oven to keep warm until you have used of the bacon and batter.

Notes

Great Tip: When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1 minute, if that.

By Emma Richards

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calories

293

fat

13g

protein

11g

carbs

33g

Forever Baking . . . http://www.foreverbaking.co.uk/

Nutella Filled Pancakes with Caramelised Banana

Posted on February 5, 2016 in Breakfast Recipes

On the 9th February, Britain will be going flipping mad as families around the country indulge in sweet and savoury pancakes 40 days ahead of Lent. And what’s better than these Nutella filled pancakes topped with caramelised bananas and crushed hazelnuts sprinkled on top.

When I saw this recipe of Nutella stuffed pancakes in Good Food Magazine, I immediately knew that I would be including them in my breakfast recipe collection. Regular, plain pancakes are a bit boring. Pancakes filled with Nutella….perfect.

These fluffy american style pancakes have become very popular in the UK. They’re sweet and comforting and even better drizzled with maple syrup!

Nutella filled Pancakes with Caramelised Banana

2016-02-04 14:16:11

Serves 4

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Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Nutrition Facts

Serving Size

294g

Servings

Amount Per Serving

Calories 786

Calories from Fat 301

% Daily Value *

Total Fat 34g

52%

Saturated Fat 20g

100%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 157mg

52%

Sodium 103mg

Total Carbohydrates 106g

35%

Dietary Fiber 7g

27%

Sugars 54g

Protein 16g

Vitamin A

10%

Vitamin C

11%

Calcium

25%

Iron

24%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

200g self-raising flour
1 ½ tsp baking powder
3 tbsp golden caster sugar
3 large eggs
25g melted butter, plus extra for cooking
200ml milk
drizzle of vegetable or sunflower oil
200g chocolate hazelnut spread
2 large bananas, peeled and thickly sliced on an angle
maple syrup
4 tbsp toasted, chopped hazelnuts, to serve

Instructions

To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide – leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

By http://www.bbcgoodfood.com/chef/cassie-best

Adapted from Good Food

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calories

786

fat

34g

protein

16g

carbs

106g

Adapted from Good Food

Forever Baking . . . http://www.foreverbaking.co.uk/

Chocolate Chip Banana Bread

Posted on April 30, 2015 in Breakfast Recipes/ Cakes

Super-moist and incredibly indulgent banana bread loaded with dark chocolate chips.

I can’t actually believe that I don’t have a banana bread recipe up on my blog yet as its my go-to-recipe. Super easy yet produces the most amazing results.

If you haven’t got long to spend baking in your kitchen but want to knock up something delicious I recommend this easy peasy banana bread recipe. It will take you 10-15 minutes to weigh and mix together the ingredients and once thats done pour straight into a loaf tin and pop into your oven for 50 minutes. You can then get on with whatever else needs doing around the house while enjoying the sweet smells while its baking away in the oven.

You will fall straight in love with this recipe! Its incredibly tasty bursting with banana gooey goodness in each slice.

Four beautifully ripe bananas go into this banana bread recipe. I use extra spotty own bananas to give that extra banana flavour. Its no good using greeny/yellow bananas as they wont give out much flavour at all. You need jut heavily specked bananas like these:

I loathe dry banana bread, I just won’t eat it. Id rather go without! This loaf is super moist mainly from the moisture from the bananas. The butter gives the beard a nutty, rich flavour that is enhanced by the dark chocolate. A touch of pure vanilla extract gives the bread a sweet flavour.

There is no liquid used in this banana bread recipe. So yes its going to be a little dense but its not overly heavy just the perfect amount to compliment the bananas and dark chocolate chips.

Chocolate Chip Banana Bread

2015-04-28 05:50:06

Yields 1

Super-moist and incredibly indulgent banana bread loaded with dark chocolate chips.

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Prep Time

15 min

Cook Time

50 min

Total Time

1 hr 5 min

Prep Time

15 min

Cook Time

50 min

Total Time

1 hr 5 min

Nutrition Facts

Serving Size

1386g

Yields

Amount Per Serving

Calories 4372

Calories from Fat 1614

% Daily Value *

Total Fat 182g

280%

Saturated Fat 107g

534%

Trans Fat 4g

Polyunsaturated Fat 9g

Monounsaturated Fat 50g

Cholesterol 651mg

217%

Sodium 195mg

Total Carbohydrates 646g

215%

Dietary Fiber 33g

133%

Sugars 373g

Protein 55g

Vitamin A

81%

Vitamin C

68%

Calcium

69%

Iron

100%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

250g plain flour
175g dark chocolate chips
250g caster sugar
1 tsp vanilla extract
2 eggs
125g butter
4 ripe bananas
2 tsp baking powder

Instructions

Preheat the oven to 180°C (or 160°C fan forced). Grease a 900g loaf tin and line with baking paper.
Cream the butter and sugar until fluffy.
Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix.
Sift together the flour and baking powder then gradually add to the batter and beat well.
Mash the bananas and beat them into the mix. Stir in the chocolate pieces.
Pour the mixture into the loaf tin and bake in the center of the oven for 50 min, until skewer inserted into the center of the cake comes out clean.
Leave the cake in the tin to cool.
This loaf cake is best served warm.
Keep any uneaten cake in an airtight container at room temperature for about 3 days.

Adapted from Primrose Bakery

beta

calories

4372

fat

182g

protein

55g

carbs

646g

Adapted from Primrose Bakery

Forever Baking . . . http://www.foreverbaking.co.uk/

Crepes With Lemon And Sugar

Posted on February 16, 2015 in Breakfast Recipes

Lemon sugar crepes are as simple and easy to make as you can get. They’re not difficult to make - just your basic crepes - and you can fill them however you like. I have to have mine as I always did as a child, sprinkled with granulated sugar and squeezed with lemon juice. There is something very special about a soft crepe, crunchy granulated sugar drizzled with sour lemon juice .

Ingredients:

30 grams unsalted butter melted (plus more for frying)

150 grams plain flour

325 ml milk

1 large egg

The best thing to have to make proper crêpes is a copper crêpe pan, but they are rather expensive and you probably would only use it once or twice a year so a normal frying pan will do the job just as well.

Melt the butter in the frying pan and then turn off the heat and let it cool a little.

Put the flour into a bowl, whisk the egg and milk in a jug and then combine together wishing gently to get rid of any lumps.

Just before making the crêpes, add the melted butter.

Heat a frying pan and ladle 2–3 tablespoons of batter into the pan then quickly swirl so that the batter forms a thin pancake covering the base of the pan.

This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side.

Put onto a plate and drizzle some lemon juice and a sprinkle of sugar or onto some baking paper while you continue with the rest of the batter.

Hot Cross Buns

Posted on March 26, 2014 in Breakfast Recipes

For as long as I can remember, Easter has always been celebrated with some hot cross buns in my family. Hot cross buns are small, spiced, sticky, glazed fruit buns with pastry crosses, which are traditionally eaten on Good Friday. Served as a classic Easter treat, the buns can also be enjoyed at any time of year.

Ingredients for the buns:
300ml full-fat milk, plus 2 tbsp more
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg, beaten
75g sultanas
50g mixed peel ( I left this out as I’m not keen on peel)
zest 1 orange
1 tsp ground cinnamon

Ingredients for the cross:
75g plain flour, plus extra for dusting

Ingredients for the glaze:
3 tbsp apricot jam

Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature.

Put the flour, salt, sugar and yeast into a free standing mixer bowl.

Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg.

Mix well using a dough hook attachment until everything comes together and you have a sticky dough.

With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest and cinnamon. Mix until all ingredients are evenly distributed.

Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic.

Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

Divide the dough into 15 even pieces (about 75g per piece) Roll each piece into a smooth ball on a lightly floured work surface.

Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.

Heat oven to 200C. Mix the 75g of flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

Bake for 20 mins on the middle shelf of the oven, until golden brown.

Gently heat the apricot jam to melt, then sieve to get rid of any chunks.

While the jam is still warm, brush over the top of the warm buns and leave to cool.

American Pancakes

Posted on March 2, 2014 in Breakfast Recipes

I am a big fan of English pancakes (crepes), but not for me the once-a-year treat, I eat them often usually with lemon & sugar, but this year I fancied making American Pancakes ready for Shrove Tuesday. You know the ones, those thick, spongy American pancakes that are eaten with warm maple syrup and crispy fried bacon. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth or ridged) or in a heavy based pan.

The pancakes are light and fluffy and great to make for this coming Shrove Tuesday or even just for a weekend brunch. Try adding a large handful of fresh blueberries or chocolate chips to the batter before cooking.

Ingredients

135g plain flour

1 tsp baking powder

½ tsp salt

2 tbsp caster sugar

130 ml milk

1 egg

2 tbsp melted butter

To Serve

Maple syrup (ideally the real stuff)

Butter

Blueberries

Bananas

Chocolate Chips

Sift the flour, baking powder, salt and caster sugar into a large bowl.

In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a whisk beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Then let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter. It will seem very thick but this is how it should be.

Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen a little.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

Serve with lashings of real maple syrup, crispy bacon and extra butter if you like. You can experiment by adding bananas and chocolate chips or some fresh blueberries.