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Tag: maple syrup

  • Scotch Pancakes – Alternative

    Makes 10 pancakes

    You will need:

    • 200g plain flour
    • 1 tbsp baking powder
    • pinch of salt
    • 1 tbsp caster sugar
    • 1 tsp ground cinnamon
    • 1 large egg
    • 300ml milk
    • vegetable oil, to fry

    Add the dry ingredients to a mixing bowl. Beat the egg and milk into the mixture with a handheld or electric whisk. Heat a non-stick frying pan over a medium heat and add some oil.

    Spoon in a small ladleful of batter to make a pancake about 10cm across. Fry for about 1 min until the edges of the pancake are firm and bubbles have started to appear on the surface. Turn over and fry for another 30 secs till golden on both sides. Serve with your favourite toppings.

    TIP: The other scotch pancake recipe is better than this one, although still very good. This is for when you have only plain flour!

    Original recipe: BBC Good Food

  • Oat Hazelnut Cookies

    Makes 9 cookies

    You will need:

    50g butter, plus a little for greasing
    2 tbsp maple syrup
    1 dessert apple, unpeeled and coarsely grated (you need 85g)
    1 tsp cinnamon
    50g raisins
    50g porridge oats
    50g spelt flour
    40g unblanched hazelnuts, cut into chunky slices
    1 egg

    Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.

    Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.

    Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.

    TIP: As this isn’t classic baking, the ingredients do not need to be exact. Just note that if the grated apple is over 85g, then you may need a little flour to make sure that the mixture isn’t too wet to set.

    TIP: Be careful to not overcook these, the dried fruit can burn very quickly.

    Original recipe: BBC Good Food

  • Scotch Pancakes

    Recipe makes around 14 pancakes.
    Serves 3 (or 2 hungry people!)

    You will need:

    • 175g/6oz self-raising flour
    • 1tsp baking powder
    • 30g/1oz caster sugar
    • 1 large egg
    • 1 tsp vanilla extract
    • 210ml/7fl oz milk
    • oil for greasing

    Place the flour, baking powder and sugar in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.

    Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown.

    Lift the pancakes on to a pan in a very low but warm oven keep them warm. Continue cooking the batter in the same way.

    Serve at once with butter, maple syrup or honey, yogurt, blueberries, raspberries or other seasonal fruits

    TIP: You can add additional flavour to the batter by grating in the zest of an orange or lemon.

    Original recipe: Mary Berry – Baking Bible