English Pancakes Recipe

This traditional English pancakes recipe is a great option for pancake day and is made simply with eggs, flour and milk (no baking powder required). The batter can be made in just 5 minutes and the recipe for this ensures a super smooth batter every time. Follow the link below for the full recipe and enjoy perfectly thin and light, English style pancakes on Pancake Tuesday.

English Pancakes Recipe

Traditional English pancakes with lemon and sugar.

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American Pancakes Recipe

Thick, soft and spongy American pancakes that can be made at home using basic store cupboard ingredients. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Unlike the British pancake, American style pancakes are small and stackable and have a thick spongy texture that is perfect for soaking up lashing of syrup. Make your own stack for a special breakfast, for pancake day or even for a dessert.

American Pancakes

Easy to make, light and fluffy American Pancakes.

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Blueberry Pancakes Recipe

Easy blueberry pancakes recipe filled with warm, juicy blueberries and topped with melted butter and thick golden syrup. Make a stack of these light and fluffy Blueberry Pancakes in just 25 minutes.

American Blueberry Pancakes

Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step recipe.

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Scotch Pancakes Recipe (Drop Scones)

These soft and sweet scotch pancakes are perfect for breakfast, hot and dripping with butter. Make up a batch at the start of the week and then pop a couple in the toaster to warm for your breakfast each day. This recipe is really easy and requires just 5 minutes to whisk together the batter.

Scotch Pancakes Recipe (Drop Scones)

Fluffy and light scotch pancakes recipe made with self raising flour, sugar, milk and 1 egg.

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Healthy Banana Pancakes Recipe

This healthy pancakes recipe is made with bananas, oats and eggs and is great alternative for pancake day if you need flourless pancakes, milk-free pancakes or just a generally stodge-free pancake. These pancakes are soft, naturally sweetened, healthy and nutritious! Serve up with extra banana to ensure you are getting in 1 of your 5 day and add a drizzle of honey to make them all the more tempting.

Healthy Pancakes Recipe (with Banana and Oats)

Make this nutritious pancake batter in just 5 minutes and enjoy warm and healthy banana pancakes straight from the pan.

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Recipe for Pancakes - Frequently asked questions

Recipes for Pancakes - Tips and tricks

How to stop pancakes sticking to the pan

If your pancakes are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

When to flip pancakes

For English pancakes its time to flip when you can shake the pan and the pancake loosens and starts to slide over the surface of the pan.

The indication that its time to flip American pancakes is when bubbles begin to appear on the surface of the batter. However, if your pan isn't hot enough the bubbles may not form and the pancake won't cook properly.

Be aware that the healthy banana pancakes brown a lot quicker than standard pancakes. To help with this make sure the pan is well buttered or oiled before adding the batter and keep the heat low-medium. Also, use a spatula to carefully check the underside of the pancake regularly before flipping.

Handle banana pancakes with care when flipping over as they can be quite delicate.

Keeping pancakes warm

For all of these recipes for pancakes, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes. Alternatively pop the pan back on the heat and warm each pancake on both sides for 10 seconds or so.

Best toppings for pancakes

The traditional topping for English pancakes is sugar and lemon - nice and simple. However, you could also top with strawberries, mango, banana, nutella, honey, syrup, chocolate sauce, cream, yogurt, chocolate chips, nuts and seeds.

The most simple topping for American style pancakes is butter and maple syrup. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Maple syrup could also be replaced with golden syrup or honey.

For extra flavour and texture in American pancakes mix fruit, spices, chocolate chips or spread into the pancake batter.

Scotch pancakes are best served hot with a good helping of butter spread on the top

Serve up healthy banana pancakes with extra fruit and a drizzle of honey

Equipment you'll need for making pancakes

• Sieve
• Large mixing bowl
• Whisk
• 9 inch pancake pan or frying pan
• Ladle
• Spatula

Difference between English pancakes and crepes?

In the UK, English pancakes are traditionally eaten on Shrove Tuesday at the start of lent (and hardly any other time). The french version of pancakes (crepes) are very similar to British pancakes except they are larger, thinner and eaten as a dessert at any time. A special tool is used for spreading the batter on a hot plate, which makes crepes very thin.

Difference between American Pancakes and English Pancakes?

Unlike English pancakes, American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than English pancakes.

Happy pancake flipping!!

The post 5 Easy Recipes For Pancakes appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

If you are looking for a flourless and milk free option for Pancake day then this is your recipe. These soft and naturally sweetened, healthy pancakes are packed with banana and oats and are held together with eggs. A lovely nutritious alternative to the usual stodgy pancake. Serve up with extra banana to ensure you are getting in 1 of your 5 day and add a drizzle of honey to make them all the more tempting.

🥘 Ingredients

To make this healthy pancakes recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Rolled oats: Use rolled oats or porridge oats which will absorb and soften up quicker than whole oats. If you are making gluten free pancakes, double check the label of the oats for gluten.

Bananas: Make sure to use ripe bananas or even bananas with skin that has browned slightly. Under ripe bananas will be less sweet and more difficult to mash.

Baking powder: Baking powder helps the pancakes to rise during cooking so making them light and fluffy. If you are making gluten free pancakes, double check the label on your baking powder and make sure it doesn't contain gluten.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess. Not using any butter or oil will mean the banana pancakes will burn easily or at the very least will go very dark brown during cooking.

🔪 Step by step instructions

1. Peel and roughly chop the bananas and place in a large bowl.
2. Use a fork or masher to mash up the bananas.
3. Add the eggs, oats, ground almonds and baking powder to the bowl.
4. Whisk everything together into a batter. The batter will have a more lumpy consistency compared to normal pancake batter, due to the oats and banana. These lumps will soften and blend during cooking.
5. Leave the batter to stand for 5 minutes to allow the oats to completely soften.
6. Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a low-medium heat scoop one heaped tablespoon into the pan and spread into a small circle shape with the back of the spoon. This pancake batter isn't as forgiving as usual batter and will need a little help to spread into a nice shape.
7. Cook for around 1 minute, keeping the heat low-medium. Gently lift one edge with a spatula to check how its cooking. Be aware that banana pancakes are more delicate than normal pancakes and brown a lot quicker.
8. Flip the pancake carefully using a spatula when it just starts to turn a golden brown underneath. Cook on the second side for a further 30 seconds or until golden brown. Don't be tempted to try and toss these pancakes!
9. Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil. Or eat as you cook and serve with extra sliced banana and a drizzle of honey.

💭 Expert tips

• During cooking, banana pancakes brown a lot quicker than standard pancakes. To help with this make sure the pan is well buttered or oiled before adding the batter and keep the heat low-medium. Also, use a spatula to carefully check the underside of the pancake regularly before flipping.
• Handle these pancakes with care when flipping over as they can be quite delicate.
• For extra flavour and texture mix dried fruit, spices, chocolate chips or spread into the pancake batter.
• Once the batter is mixed leave to stand for 5 minutes, or a bit longer if you have time, to allow the oats to fully soften.

❓ Frequently asked questions

🥞 Other Pancake recipes

• English Pancakes Recipe
• American Pancakes
• American Blueberry Pancakes
• Scotch Pancakes Recipe (Drop Scones)

🍌 Other Banana recipes

• Healthy Banana Bread
• Banana Birthday Cake

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Healthy Pancakes Recipe (with Banana and Oats)

Healthy pancakes recipe made with bananas and oats for a flourless and milk free pancake alternative. Make the pancake batter in just 5 minutes and enjoy warm and healthy banana pancakes straight from the pan.

Course afternoon tea, Breakfast, brunch, Dessert

Cuisine British

Diet Gluten Free, Low Fat, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 Pancakes

Calories 71kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Fork or masher
• Whisk
• Frying pan
• Large spoon or tablespoon
• Spatula

Ingredients

• 2 medium bananas
• 2 large eggs
• 1 teaspoon baking powder
• 1 tablespoon ground almonds
• 50 g rolled oats or porridge oats
• knob of Butter for cooking

Metric - US Customary

Instructions

• Peel and roughly chop the bananas and place in a large bowl.
• Use a fork or masher to mash up the bananas.
• Add the eggs, oats, ground almonds and baking powder to the bowl.
• Whisk everything together into a batter. The batter will have a more lumpy consistency compared to normal pancake batter, due to the oats and banana. These lumps will soften and blend during cooking.
• Leave the batter to stand for 5 minutes to allow the oats to completely soften.
• Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a low-medium heat, scoop one heaped tablespoon into the pan and spread into a small circle shape with the back of the spoon. This pancake batter isn't as forgiving as usual batter and will need a little help to spread into a nice shape.
• Cook for around 1 minute, keeping the heat low-medium. Gently lift one edge with a spatula to check how its cooking. Be aware that banana pancakes are more delicate than normal pancakes and brown a lot quicker.
• Flip the pancake carefully using a spatula when it just starts to turn a golden brown underneath. Cook on the second side for a further 30 seconds or until golden brown. Don't be tempted to try and toss these pancakes!
• Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil. Or eat as you cook and serve with extra sliced banana and a drizzle of honey.

Notes

Rolled oats: Use rolled oats or porridge oats which will absorb and soften up quicker than whole oats. If you are making gluten free pancakes, double check the label of the oats for gluten.

Bananas: Make sure to use ripe bananas or even bananas with skin that has browned slightly. Under ripe bananas will be less sweet and more difficult to mash.

Baking powder: Baking powder helps the pancakes to rise during cooking so making them light and fluffy. If you are making gluten free pancakes, double check the label on your baking powder and make sure it doesn't contain gluten.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess. Not using any butter or oil will mean the banana pancakes will burn easily or at the very least will go very dark brown during cooking.

Toppings: Sliced banana and a drizzle of honey for a simple topping. Other toppings you may want to use could include berries, mango, nutella, cream, yogurt, chocolate chips, nuts and seeds.

Can you reheat these pancakes? In my opinion pancakes are best eaten straight from the pan. However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes or pop each pancake in the toaster until warm.

Are these healthy pancakes gluten free? These healthy pancakes are gluten free but do contain oats and baking powder. In some instances oats and baking powder can contain gluten. Make sure to use gluten free baking powder and always check the labels of the oats and baking powder. Oats are naturally gluten free but can contain traces of gluten if they are produced in the same place as other gluten containing cereals.

Expert tips:

• During cooking, banana pancakes brown a lot quicker than standard pancakes. To help with this make sure the pan is well buttered or oiled before adding the batter and keep the heat low-medium. Also, use a spatula to carefully check the underside of the pancake regularly before flipping.
• Handle these pancakes with care when flipping over as they can be quite delicate.
• For extra flavour and texture mix dried fruit, spices, chocolate chips or spread into the pancake batter.
• Once the batter is mixed leave to stand for 5 minutes, or a bit longer if you have time, to allow the oats to fully soften.

Nutrition

Calories: 71kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 69mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

The post Healthy Pancakes Recipe (with Banana and Oats) appeared first on ProperFoodie.

Easy to make healthy banana bread, baked fresh at home with wholegrain spelt flour, honey and olive oil. The mixture is easy to prepare and can be ready in just 10 minutes! This delicious banana bread bakes with a perfect rise, a moist crumbly finish, and has a scattering of nuts for that extra boost in healthy fats.

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👩🏻‍🍳 Why make this recipe

With a simple method that requires only 10 minutes of prep time, this is a great dessert for when you have mouths to feed and time to save! Theres no need for any mixers and theres certainly no concerns over adding eggs too quickly or mixtures splitting. Just mix together the ingredients, pour into a lined loaf tin and bake. Super simple.

The ingredients in this recipe are also super healthy and include honey instead of refined sugar, oil instead of butter, and a mix of ground almonds and organic wholegrain spelt flour instead of plain white flour. This healthy banana bread also has an extra egg white and a teaspoon of organic apple Cider Vinegar. The end product: a wholesome, flavourful, nutritious and no mess banana bread treat.

🥘 Ingredients

To make this healthy banana bread recipe you will need:

Ingredient notes

Bananas: Use bananas that are ripe and soft. Bananas that are underripe will be harder to mash up and less sweet

Ground cinnamon and nutmeg: spices work wonderfully well in banana bread and add a warming sweet and woody flavour. However, you can leave these out or replace with your preferred spices.

Apple cider vinegar: If you can't get hold of any replace with lemon juice.

Wholegrain spelt flour: Any type of wholegrain flour will work here. If you prefer you can replace with your preferred type of flour (gluten free, rye, almond). For a standard banana bread loaf opt for plain flour.

Ground almonds: If you don't have ground almonds or would prefer not use, then replace with the same amount of flour.

Toppings: Topping options could include nuts and seeds, dried banana chips, pieces of fresh banana or a whole banana sliced in half length ways and positioned on top with the inside facing upwards. Place all topping on the top of the cake mix before being baked.

🔪 Step by step instructions

1. Start by pre-heating the oven to 165 degrees C. Then lightly grease a loaf tin and line with strip of greaseproof paper (should be as wide as the length of the tin) (Paper just needs to cover the base and the 2 long inner sides). Peel the bananas and place in a large mixing bowl. Use a fork to mash the bananas to a rough pulp (no need for the banana to be pureed as a few lumpy pieces adds to the texture and flavour).
2. Next add in all the other wet ingredients: 6tbsp honey, 2 eggs and one egg white, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar (or lemon juice), and 3 tablespoon of olive oil. Whisk together until fully combined.
3. Next add all the dry ingredients, apart from the flour, to the wet mixture: 50g ground almonds, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 teaspoon bicarbonate of soda. Use a rubber spatula or wooden spoon to gently stir together.
4. Lastly add the wholegrain spelt flour (or other variety of wholegrain flour) to the bowl and fold in gently using the spatula.
5. Carefully pour the banana bread mixture into the lined loaf tin and sprinkle over the flaked almonds and chopped walnuts. Alternative fold the nuts into the mixture before transferring to the tin. Place the loaf tin in the centre of the pre-heated oven. Bake for 50 minutes until golden brown and a inserted skewer comes out clean.
6. Remove from the oven and allow to stand for a minute or two before removing from the tin and placing on a cooling rack. When completely cool, remove the greaseproof paper, slice and serve.

💭 Expert tips

• For gluten free banana bread replace the wholegrain flour with gluten free flour and check the labels of all other ingredients for any traces of gluten.
• Use the nuts as a topping or stir into the cake mixture before pouring into the tin. Or if you prefer leave out altogether.

❓ Frequently asked questions

📖 Recipe

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Healthy Banana Bread

Easy to make healthy banana bread, baked fresh at home with wholegrain spelt flour, honey and olive oil. The mixture is easy to prepare and can be ready in just 10 minutes! This delicious banana bread bakes with a perfect rise, a moist crumbly finish, and has a scattering of nuts for that extra boost in healthy fats.

Course afternoon tea, Breakfast, Dessert, party food, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 slices

Calories 238kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Whisk
• Rubber spatula or spoon
• Loaf tin lined with greaseproof paper
• Cooling rack

Ingredients

• 2 Large ripe bananas or 3 small
• 6 tablespoon Honey
• 2 Large eggs
• 1 Egg white
• 1 teaspoon Vanilla extract
• 1 teaspoon Apple cider vinegar or lemon juice
• 3 tablespoon Olive oil
• 50 g Ground almonds
• 1 teaspoon Ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon Bicarbonate of soda
• 175 g Wholegrain spelt flour or any other variety of wholegrain flour
• 10 g Flaked almonds Topping - optional
• 25 g Chopped walnuts Topping - optional

Metric - US Customary

Instructions

• Start by pre-heating the oven to 165 degrees C. Then lightly grease a loaf tin and line with strip of greaseproof paper (should be as wide as the length of the tin) (Paper just needs to cover the base and the 2 long inner sides). Peel the bananas and place in a large mixing bowl. Use a fork to mash the bananas to a rough pulp (no need for the banana to be pureed as a few lumpy pieces adds to the texture and flavour).
• Next add in all the other wet ingredients: 6 tablespoon honey, 2 eggs and one egg white, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar (or lemon juice), and 3 tablespoon of olive oil. Whisk together until fully combined.
• Next add all the dry ingredients, apart from the flour, to the wet mixture: 50g ground almonds, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 teaspoon bicarbonate of soda. Use a rubber spatula or wooden spoon to gently stir together.
• Lastly add the wholegrain spelt flour (or other variety of wholegrain flour) to the bowl and fold in gently using the spatula.
• Carefully pour the banana bread mixture into the lined loaf tin and sprinkle over the flaked almonds and chopped walnuts. Alternative fold the nuts into the mixture before transferring to the tin. Place the loaf tin in the centre of the pre-heated oven. Bake for 50 minutes until golden brown and a inserted skewer comes out clean.
• Remove from the oven and allow to stand for a minute or two before removing from the tin and placing on a cooling rack. When completely cool, remove the greaseproof paper, slice and serve.

Video

Notes

Bananas: Use bananas that are ripe and soft. Bananas that are underripe will be harder to mash up and less sweet

Ground cinnamon and nutmeg: spices work wonderfully well in banana bread and add a warming sweet and woody flavour. However, you can leave these out or replace with your preferred spices.

Apple cider vinegar: If you can't get hold of any replace with lemon juice.

Wholegrain spelt flour: Any type of wholegrain flour will work here. If you prefer you can replace with your preferred type of flour (gluten free, rye, almond). For a standard banana bread loaf opt for plain flour.

Ground almonds: If you don't have ground almonds or would prefer not use, then replace with the same amount of flour.

Gluten free banana bread: For gluten free banana bread replace the wholegrain flour with gluten free flour and check the labels of all other ingredients for any traces of gluten.

What other ingredients you can add to banana bread? To add a boost of flavour to your banana bread try topping with or mixing in walnuts, chopped hazelnuts, pistachio nuts or pecan nuts. Or why not try mixing in nutella or peanut butter. If you're not a massive fan of nuts you could try blueberries, chopped dates, chocolate chips, dried banana, fresh banana sliced in half, sultanas, black sesame seeds, sunflower seeds, orange peel or lime zest.

How to store? Banana bread will keep well and stay moist for at least 3-4 days if stored correctly. Wrap the banana bread in two layers of cling film or foil. Then store in a sealed, container at room temperature.

Nutrition

Serving: 75g | Calories: 238kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 131mg | Potassium: 143mg | Fiber: 4g | Sugar: 14g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

This post was first published in July 2019. Updated in May 2021 with improved step by step instructions and expert tips.

Please note that this post contains affiliate links to products I am recommending (apple cider vinegar and wholegrain spelt flour), which means if you click this link and then go on to purchase the product, I will receive a small percentage – this will not affect the amount you pay. I will only ever link to and promote products that I have tried and tested myself.

The post Healthy Banana Bread appeared first on ProperFoodie.

American blueberry pancakes recipe topped with melted butter and thick golden syrup.  Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step guide. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for pancake day with an extra special blueberry twist. For more pancake inspiration see: 5 Easy Recipes for Pancakes.

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👩🏻‍🍳 Why make this recipe

Theres nothing half-hearted about these American blueberry pancakes. Everything from whipped egg whites and Greek yogurt to sticky syrup and juicy blueberries has been used. The results speak for themselves and whats more this recipe is super easy.

Wet and dry ingredients are simply whisked together in a bowl and for extra fluffiness the egg whites are separated and then whipped and folded into the mixture last. If you are looking for pancakes that are soft and spongy with blueberries that pop with juice as you bite into them, then this is your recipe.

🥘 Ingredients

To make this Blueberry Pancakes recipe you will need:

Ingredient notes

Flour: Use plain or all purpose flour.

Baking powder: Blueberry pancakes use a rising agent to make them thick and fluffy.

Eggs: This recipe suggests to separate the eggs. The yolks are added in with the other wet ingredients, whilst the whites are whipped up into soft peaks and folded in separately at the end. This helps to create extra fluffy pancakes.

However, if you are happy to forgo extra fluffiness in favour of ease and time, you can just add whole eggs along with the other wet ingredients. The pancakes will still be fluffy due to the baking powder.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.

Blueberries: Substitute with other berries if preferred such as raspberries or blackberries. Or try with chunks of mango or banana.

🔪 Step by step instructions

1. In a large bowl mix together the flour, caster sugar and baking powder.
2. In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
3. Next add the yogurt and milk to the yolks.
4. Whisk together well until smooth and fully combined.
   
5. Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
6. Whisk everything together into a thick batter.
7. In a separate smaller bowl whisk the egg whites until soft white peaks form.
8. Gently fold the egg whites into the pancake mixture.
9. Finally add the blueberries to the batter.
10. Fold in gently ensuring the 'fluffiness' from the egg whites is maintained.
11. Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
12. Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
13. Repeat steps 11 and 12 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

💭 Expert tips

• For a simpler version, leave out the blueberries and make standard American Pancakes.
• Don't over mix the batter. Mix enough to just combine, then carefully and gently fold in the egg whites and blueberries.
• If your pancakes are sticking to the pan then you need to add more oil or butter to the pan and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions

🥞 Other Pancake recipes

• American Pancakes
• English Pancakes Recipe
• Healthy Pancakes Recipe (with Banana and Oats)
• Scotch Pancakes Recipe

🍌 Other fruity desserts

• Lemon Drizzle Cake
• Banana Bread
• Hot Cross Buns Recipe
• Apple Crumble
• Plum and Rhubarb Crumble
• Raspberry and Lemon Muffins

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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American Blueberry Pancakes

American blueberry pancakes recipe topped with melted butter and thick golden syrup.  Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step recipe. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for pancake day with an extra special blueberry twist.

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 pancakes

Calories 117kcal

Author By: Debbie Jones

Ingredients

• 150 g plain flour
• 1 teaspoon baking powder
• 1 tablespoon caster sugar
• 2 large eggs (yolks and whites separated)
• 250 ml Greek yogurt
• 25 ml semi skimmed milk
• 100 g blueberries (plus extra for serving)
• Knob of butter for cooking

Metric - US Customary

Instructions

• In a large bowl mix together the flour, caster sugar and baking powder.
• In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
• Next add the yogurt and milk to the yolks.
• Whisk together well until smooth and fully combined.
• Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
• Whisk everything together into a thick batter.
• In a separate smaller bowl whisk the egg whites until soft white peaks form.
• Gently fold the egg whites into the pancake mixture.
• Finally add the blueberries to the batter.
• Fold in gently ensuring the 'fluffiness' from the egg whites is maintained.
• Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
• Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
• Repeat steps 11 and 12 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

Notes

Flour: Use plain or all purpose flour. Baking powder: American pancakes use a rising agent to make them thick and fluffy.

Eggs: If you want to save time and don’t mind about making your pancakes extra fluffy you can add eggs whole, along with the other wet ingredients, rather than separate.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.

Blueberries: Substitute with other berries if preferred such as raspberries or blackberries. Or try with chunks of mango or banana.

Expert tip 1: Don't over mix the batter. Mix enough to just combine, then carefully and gently fold in the egg whites and blueberries.

Expert tip 2: If your pancakes are sticking to the pan then you need to add more oil or butter to the pan and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

How do I make pancakes fluffy? American blueberry pancakes are made fluffy by adding a rising agent such as baking powder. An acidic liquid such as yogurt or buttermilk helps to activate baking powder so ensuring a good rise. Extra fluffy pancakes can be made by folding whipped egg whites into the pancake batter.

What to serve with pancakes? The most simple topping for blueberry pancakes is butter and maple syrup. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Maple syrup could also be replaced with golden syrup or honey. Other toppings you may want to use could include other types of berries, banana, mango, nutella, cream, yogurt, chocolate chips, chocolate sauce, toffee sauce, lemon curd, nuts and seeds.

How do you know when to flip the pancakes? The indication that its time to flip your pancake is when bubbles begin to appear on the surface of the batter. However, if your pan isn't hot enough the bubbles may not form and the pancake won't cook properly. More often than not the first pancake is made before the pan is up to temperature and tends not to work out. This is why its often said that the first pancake should be thrown away. However, with patience theres no need for any waste 🙂

Nutrition

Serving: 240g | Calories: 117kcal | Carbohydrates: 19g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 82mg | Potassium: 89mg | Fiber: 1g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

This post was first published in March 2019. Updated in January 2021 with an improved recipe, new images, step-by-step photos and recipe tips.

The post American Blueberry Pancakes appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

These soft and sweet scotch pancakes are perfect for breakfast, hot and dripping with butter. Make up a batch at the start of the week and then pop a couple in the toaster to warm for your breakfast each day. This recipe is really easy and requires just 5 minutes to whisk together the batter.

🥘 Ingredients

To make this Scotch pancakes recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe uses UK self raising flour, which is different to the USA version. If you don't have this type of flour, it can be substituted for: 250g (2 cups) of all purpose flour + 1 level teaspoon of baking powder. For more info see this article on how to make self raising flour.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess.

Caster Sugar: The caster sugar (or bakers sugar) is added to the recipe to make the pancakes sweet. Caster sugar is the best option as it dissolves quickly and produces a nice even flavour throughout the scotch pancakes. Either white or brown caster sugar can be used.

🔪 Step by step instructions

1. Start by sifting flour and sugar into a large mixing bowl.
2. Make a well in the flour mix and crack in 1 large egg.
3. Add half of the milk then start to whisk the milk and egg into the flour.
4. Slowly start to add more of the milk to the batter, whisking well between each addition. The gradual addition will ensure a lump free batter.
5. Add enough milk until the batter is the consistency of thick pouring cream.
6. Place a frying pan on a medium heat. Add a bit of butter and melt. Spread the butter around the pan using kitchen towel and remove any excess. Give your batter a good mix and then scoop ½ of a ladleful of pancake mix into the pan.
7. Cook for a minute or so, until bubbles start forming on top of the batter.
8. Flip the pancake and cook for a further minute on the second side.
9. Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

💭 Expert tips

• For extra flavour and texture mix fruit, spices, chocolate chips or spread into the pancake batter.
• Don't over mix the batter. Mix enough to just combine.
• If your pancakes are browning too much or are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions

🥞 Other Pancake recipes

• English Pancakes Recipe
• American Blueberry Pancakes
• American Pancakes
• Healthy Pancakes Recipe (with Banana and Oats)

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Scotch Pancakes Recipe (Drop Scones)

Fluffy and light scotch pancakes recipe made with self raising flour, sugar, milk and 1 egg. These soft and delightful scotch pancakes (or drop scones) are a perfect sweet treat for breakfast or afternoon tea. Make the batter for this easy recipe in just 5 minutes and enjoy hot, buttery scotch pancakes every day of the week.

Course afternoon tea, Breakfast, brunch

Cuisine British

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 pancakes

Calories 96kcal

Author By: Debbie Jones

Equipment

• Sieve
• Large mixing bowl
• Whisk
• Frying pan
• Ladle
• Spatula

Ingredients

• 225 g self raising flour
• 40 g caster sugar
• 1 egg
• 250 ml semi skimmed milk
• Butter for cooking

Metric - US Customary

Instructions

• Start by sifting flour and sugar into a large mixing bowl.
• Make a well in the flour mix and crack in 1 large egg.
• Add half of the milk then start to whisk the milk and egg into the flour.
• Slowly start to add more of the milk to the batter, whisking well between each addition. The gradual addition will ensure a lump free batter.
• Add enough milk until the batter is the consistency of thick pouring cream.
• Place a frying pan on a medium heat. Add a bit of butter and melt. Spread the butter around the pan using kitchen towel and remove any excess. Give your batter a good mix and then scoop ½ of a ladleful of pancake mix into the pan.
• Cook for a minute or so, until bubbles start forming on top of the batter.
• Flip the pancake and cook for a further minute on the second side.
• Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

Notes

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe uses UK self raising flour, which is different to the USA version. If you don't have this type of flour, it can be substituted for: 250g (2 cups) of all purpose flour + 1 level teaspoon of baking powder. For more info see this article on how to make self raising flour.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel to spread the butter and remove any excess.

Caster Sugar: The caster sugar (or bakers sugar) is added to the recipe to make the pancakes sweet. Caster sugar is the best option as it dissolves quickly and produces a nice even flavour throughout the scotch pancakes. Either white or brown caster sugar can be used.

Why are my pancakes browning too much? If your pancakes are browning too much or are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

Can you reheat pancakes? In my opinion pancakes are best eaten straight from the pan. However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes. Alternatively, you can pop the pancakes in a toaster briefly or pop the pan back on the heat and warm each pancake on both sides for 10 seconds or so.

What toppings to serve with pancakes? The most simple topping for scotch pancakes is butter. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Honey can also be added, but this isn't strictly necessary as scotch pancakes are already sweet. Other toppings you may want to use could include berries, banana, mango, nutella, cream, yogurt, chocolate chips, nuts and seeds.

Nutrition

Serving: 1pancake | Calories: 96kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 15mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

The post Scotch Pancakes Recipe (Drop Scones) appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

In the UK, English pancakes are traditionally eaten on Shrove Tuesday at the start of lent. A tradition we all love, although pancake making can be seen as quite a tricky business. How to make the batter, how to make thin pancakes, how to stop pancakes sticking to the pan, how to toss without disaster......it can all be quite stressful.

Fear not, this recipe is all about making the most perfect English pancakes in the easiest way possible. No lumpy batter and no pancakes on the ceiling (or floor). This recipe ensures a super smooth batter in just 5 minutes and although flipping pancakes is all part of the fun, its definitely not required here.

🍽 Equipment notes

Useful bits of equipment for making these British pancakes:

• Sieve
• Large mixing bowl
• Whisk
• 9 inch pancake pan or frying pan
• Ladle
• Spatula

🥘 Ingredients

To make this English pancakes recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe calls for plain or all purpose flour as the English pancake is thin and flat so doesn't require any rising agents.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel to spread the butter and remove any excess.

Lemons and sugar: Lemon juice and sugar is the traditional topping for English pancakes. But feel free to substitute with your favourite pancake topping.

🔪 Step by step instructions

1. Start by sifting flour into a large mixing bowl.
2. Make a well in the flour and crack in two eggs.
3. Add a quarter of the milk to the eggs then start to whisk into the flour.
4. Gradually add the rest of the milk to the batter and whisk well between each addition. The gradual addition will ensure a lump free batter.
5. Once all the milk is whisked in, leave to stand for 30 minutes
6. Place a 9 inch pancake pan or frying pan on a medium heat. Add a bit of butter and melt. Use kitchen towel to spread the batter around the pan base remove any excess. Give your batter a good mix and then scoop ¾ of a ladleful into the hot pan.
7. Move the pan around to spread the batter all the way to the edges. (TIP: if you like frilly edges then take the batter ever so slightly up the sides of the pan).
8. Keep the pan on a medium heat and cook for around 1 minute. Use a spatula to gently lift one side to check the pancake has browned and to help release it from the pan base. Its time to flip when you can shake the pan and the pancake slides and moves across the pan. Then, either take a chance and give it a flip or use a spatula to gently turn over the pancake.
9. Cook on the second side for 30 seconds or so. Serve on a plate with lemon and sugar or transfer to foil and wrap to keep warm whilst you make more.
10. Repeat steps 6-9 until all the batter is used up.

💭 Expert tips

• As this is an English pancake recipe the batter should be thin and similar to the consistency of single cream.
• Don't over mix the batter. Mix enough to just combine, then leave to rest for 30 minutes.
• If your pancakes are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions

🥞 Other Pancake recipes

• American Blueberry Pancakes
• American Pancakes
• Healthy Pancakes Recipe (with Banana and Oats)
• Scotch Pancakes Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

English Pancakes Recipe

Traditional English pancakes recipe made simply with eggs, flour and milk. Make the batter for this easy recipe in just 5 minutes and enjoy perfectly thin and light English style pancakes on Pancake day.

Course Breakfast, brunch, Dessert

Cuisine British, English

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 6 Pancakes

Calories 111kcal

Author By: Debbie Jones

Equipment

• Sieve
• Large mixing bowl
• Whisk
• 9 inch pancake pan or frying pan
• Ladle
• Spatula

Ingredients

• 110 g plain flour all purpose flour
• 2 large eggs
• 275 ml semi skimmed 2% milk
• Knob of butter for cooking
• Lemon juice and sugar for topping

Metric - US Customary

Instructions

• Start by sifting flour into a large mixing bowl.
• Make a well in the flour and crack in two eggs.
• Add a quarter of the milk to the eggs then start to whisk into the flour.
• Gradually add the rest of the milk to the batter and whisk well between each addition. The gradual addition will ensure a lump free batter.
• Once all the milk is whisked in, leave to stand for 30 minutes
• Place a 9 inch pancake pan or frying pan on a medium heat. Add a bit of butter and melt. Use kitchen towel to spread the batter around the base of the pan and remove any excess. Give your batter a good mix and then scoop ¾ of a ladleful into the hot pan.
• Move the pan around to spread the batter all the way to the edges. (TIP: if you like frilly edges then take the batter ever so slightly up the sides of the pan).
• Keep the pan on a medium heat and cook for around 1 minute. Use a spatula to gently lift one side to check the pancake has browned and to help release it from the pan base. Its time to flip when you can shake the pan and the pancake slides and moves across the pan. Then, either take a chance and give it a flip or use a spatula to gently turn over the pancake.
• Cook on the second side for 30 seconds or so. Serve on a plate with lemon and sugar or transfer to foil and wrap to keep warm whilst you make more.
• Repeat steps 6-9 until all the batter is used up.

Notes

Milk: Semi skimmed milk is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe calls for plain or all purpose flour as the English pancake is thin and flat so doesn't require any rising agents.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Lemons and sugar: Lemon juice and sugar is the traditional topping for English pancakes. But feel free to substitute with your favourite pancake topping.

What is the difference between English and American pancakes?
Unlike English pancakes, American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than English pancakes.

What is the difference between English pancakes and crepes?
The french version of pancakes are very similar to British pancakes except they are larger and thinner. A special tool is used for spreading the batter on a hot plate, which makes crepes very thin.

What toppings to serve with pancakes?
The traditional topping for English pancakes is sugar and lemon - nice and simple. However, you could also top with strawberries, mango, banana, nutella, honey, syrup, chocolate sauce, cream, yogurt, chocolate chips, nuts and seeds.

Can you reheat pancakes?
In my opinion pancakes are best eaten straight from the pan and this was always the tradition in my house. My mum would stand dutifully by the stove cooking off pancakes as fast as we could eat them.

However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes. Alternatively pop the pan back on the heat and warm each pancake on both sides for 10 seconds or so.

Nutrition

Serving: 1pancake | Calories: 111kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 43mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

The post English Pancakes Recipe appeared first on ProperFoodie.

Warm and sticky hot cross buns fresh out of the oven. Make your own hot cross buns this Easter with this easy recipe. It takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine! Soft and fluffy and filled with juicy sultanas and sweet spices, they are perfect for snacking on after a long walk on Easter Sunday.

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👩🏻‍🍳 Why make this recipe

Making hot cross buns can be a fairly complex and daunting process. There are a number of steps involved but at the heart, its just a basic bread rolls recipe, and these rustic hot cross buns are actually really easy to make. With a foolproof method and 10 minute dough recipe these soft and fluffy buns will easily take centre stage this Easter.

You don't need a bread machine and theres no need to activate the yeast before adding it to the flour. This is a simple method of adding wet ingredients to dry and bringing it all together into the most perfect batch of homemade hot cross buns.

🍽 Equipment notes

Useful bits of equipment for making this hot cross buns recipe:

• Large flat baking tray lined with greaseproof paper
• Piping bag for piping on the crosses.

🥘 Ingredients

To make this hot cross buns recipe at home you will need:

Ingredient notes

Flour: Strong bread flour (or just bread flour if you are in the US) contains a higher amount of protein, which will allow for more air to be trapped when the dough rises and bakes. Therefore, producing a light, soft and fluffy hot cross bun.

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Sultanas: Any dried fruit will work well in this recipe. Try with currants, raisins, dried cranberries, dried apricot pieces, orange peel or chocolate chips.

Mixed spice: This is a mixture of several sweet spices, including cinnamon, nutmeg and ginger. If you can't get hold of any mixed spice then you can use a mix of the above single spices.

Caster sugar: The caster sugar (or bakers sugar) is added to the recipe to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

🔪 Step by step instructions

1. Place the milk and butter in a small pan and heat gently until the butter has melted. Set to one side to cool.
2. Next, in large bowl mix together the flour, sugar, yeast, salt and mixed spice (dry ingredients).
3. Make a well in the centre of the mixed dry ingredients. Whisk the 2 eggs and pour into the well along with a quarter of the heated milk mixture. Stir well.
4. Gradually add the rest of the milk mixture stirring between each addition to bring together into a dough.
5. Turn out onto a clean floured work surface. Knead for 5 minutes until it starts to feel smooth and less sticky. 
6. Place the dough in an oiled bowl and cover. Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
7. Knock back the risen dough and turn out on a floured work surface. Flatten out the roughly with your fingertips.
8. Grab the dough on either side with both hands and stretch out into a long strip. Add the sultanas to the centre of the strip of dough.
9. Roll up into a sausage shape from one side to the other. This should allow for the fruit to be fully combined.
10. Next, halve and then quarter the dough. Then halve each quarter, creating 8 pieces that will be similar in size. Shape each piece into a round ball. Then place on a lined baking tray. Space out well to leave room for rising in the oven. Cover lightly with cling film and leave in a warm place to rise for 30 minutes. At this point you can preheat the oven to 160°C (320°F).
11. Whilst waiting for the second rise, make the paste for the crosses by mixing together 100g plain flour with 8 tablespoon whole milk. Transfer to a piping bag ready to pipe the crosses onto the buns.
12. After 30 minutes remove the cling film from the dough balls. Whisk 1 egg with 1 tablespoon of whole milk and use a pastry brush to glaze the dough balls all over.
13. Pipe crosses over the glazed buns then place in the centre of a pre heated oven and bake at 160°C (320°F) for 20-25 minutes or until golden brown.
14. Remove the baked hot cross buns from the oven. Heat up some apricot jam and paint over the buns whilst still hot.

💭 Expert tips

• Time yourself when kneading and make sure you knead for the full 5 minutes.
• Only allow the dough to rise until it has about doubled in size. In a warm kitchen this should take around an hour. If you leave it for longer the gas bubbles can become too big and the buns will then fail to rise when baked.
• If your kitchen is quite cool the dough could take up to 2 hours to double in size. You can speed this up by standing on top of a pre heated oven. Alternatively place the dough in the fridge if you would prefer to leave it to prove over a few hours instead (e.g. overnight).
• When making the paste for the crosses, add the milk a bit at a time in order to reach your desired consistency. A thicker paste will give a thiner and more defined cross. A thinner paste will create a wider and flatter cross.

❓ Frequently asked questions

Other Easter bakes

• Bakewell Tart
• Cinnamons Swirls
• American Pancakes
• Scotch Pancakes Recipe
• Healthy Banana Pancakes
• American Blueberry Pancakes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Hot Cross Buns Recipe

Warm and sticky hot cross buns fresh out of the oven. Make your own hot cross buns this Easter with this easy recipe. It takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine! Soft and fluffy and filled with juicy sultanas and sweet spices, they are perfect for snacking on after a long walk on Easter Sunday.

Course afternoon tea, Breakfast, brunch, Dessert, Snack

Cuisine British, Easter

Prep Time 2 hours hours 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 3 hours hours

Servings 8 Hot cross buns

Calories 483kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Small saucepan
• Small mixing bowl or jug
• Large flat baking tray lined with greaseproof paper
• Pastry brush
• Piping bag for piping on the crosses

Ingredients

For the buns

• 200 ml whole milk
• 100 g unsalted butter
• 2 large eggs beaten
• 500 g strong white bread flour
• 50 g caster sugar
• 7 g sachet of fast action yeast
• Pinch salt
• 2 teaspoon mixed spice
• 150 g Sultanas

For the cross

• 100 g plain flour
• 8 tablespoon whole milk

For the egg wash

• 1 egg beaten
• ½ tbsp. whole milk

For the glaze

• 150 g Apricot jam

Metric - US Customary

Instructions

• Place the milk and butter in a small pan and heat gently until the butter has melted. Set to one side to cool.
• Next, in large bowl mix together the flour, sugar, yeast, salt and mixed spice (dry ingredients).
• Make a well in the centre of the mixed dry ingredients. Whisk the 2 eggs and pour into the well along with a quarter of the heated milk mixture. Stir well.
• Gradually add the rest of the milk mixture stirring between each addition to bring together into a dough.
• Turn out onto a clean floured work surface. Knead for 5 minutes until it starts to feel smooth and less sticky.
• Place the dough in an oiled bowl and cover. Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
• Knock back the risen dough and turn out on a floured work surface. Flatten out roughly with your fingertips.
• Grab the dough on either side with both hands and stretch out into a long strip. Add the sultanas to the centre of the strip of dough.
• Roll up into a sausage shape from one side to the other. This should allow for the fruit to be fully combined.
• Next, halve and then quarter the dough. Then halve each quarter, creating 8 pieces that will be similar in size. Shape each piece into a round ball. Then place on a lined baking tray. Space out well to leave room for rising in the oven. Cover lightly with cling film and leave in a warm place to rise for 30 minutes. At this point you can preheat the oven to 160°C (320°F).
• Whilst waiting for the second rise, make the paste for the crosses by mixing together 100g plain flour with 8 tablespoon whole milk. Transfer to a piping bag ready to pipe the crosses onto the buns.
• After 30 minutes remove the cling film from the dough balls. Whisk 1 egg with 1 tablespoon of whole milk and use a pastry brush to glaze the dough balls all over.
• Pipe crosses over the glazed dough balls then place in the centre of a pre heated oven and bake at 160°C (320°F) for 20-25 minutes or until golden brown.
• Remove the baked hot cross buns from the oven. Heat up some apricot jam and paint over the buns whilst still hot.

Notes

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Sultanas: Any dried fruit will work well in this recipe. Try with currants, raisins, dried cranberries, dried apricot pieces, orange peel or chocolate chips.

Mixed spice: This is a mixture of several sweet spices, including cinnamon, nutmeg and ginger. If you can't get hold of any mixed spice then you can use a mix of the above single spices.

Caster sugar: The caster sugar (or bakers sugar) is added to the dough to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

How should hot cross buns be stored? Once made, allow to fully cool then wrap in cling film and stored in an air tight container. The buns will keep well and stay soft for 2-3 days, after this you may find that they start to harden and go stale.

Can this recipe be made in advance? Make the recipe as per the instructions up to when the dough is rolled into 8 balls. At this point cover with cling film and place in the fridge. The dough balls can now stay in the fridge overnight as the low temperature will mean a slow rise. In the morning remove from the fridge and leave on the side for an hour to warm up. Arrange on a tray, well spaced, then glaze with egg wash and pipe on the crosses before baking in the oven as per the recipe.

Can this recipe be reheated? As these are HOT cross buns, it is nice to actually eat them whilst still warm. Once cooled you can reheat by wrapping the buns in foil, then place in a hot oven and warm gently for 5 minutes.

Can you freeze hot cross buns? Once baked and fully cooled, place the buns in an airtight container or sealable freezer bag and freeze for up to 3 months. When ready to eat, remove from the freezer and either heat each bun for 1-2 minutes in the microwave or leave on the side to fully defrost then wrap in foil and pop in a hot oven to warm for 5 minutes.

Expert tips:

• Time yourself when kneading and make sure you knead for the full 5 minutes.
• Only allow the dough to rise until it has about doubled in size. In a warm kitchen this should take around an hour. If you leave it for longer the gas bubbles can become too big and the dough will then fail to rise when baked. If your kitchen is quite cool the dough could take up to 2 hours to double in size. You can speed this up by standing on top of a pre heated oven. Alternatively place the dough in the fridge if you would prefer to leave it to prove over a few hours instead (e.g. overnight).
• When making the paste for the crosses, add the milk a bit at a time in order to reach your desired consistency. A thicker paste will give a thiner and more defined cross. A thinner paste will create a wider and flatter cross.

Nutrition

Calories: 483kcal | Carbohydrates: 76g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 52mg | Potassium: 182mg | Fiber: 2g | Sugar: 17g | Vitamin A: 508IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg

The post Hot Cross Buns Recipe appeared first on ProperFoodie.

Sweet and sticky mini hot cross buns served with chocolate sauce dip! Soft and fluffy and filled with chocolate chunks, sweet spices and dried mixed fruit. The recipe for these delightful chocolate chip hot cross buns is super easy and it takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine!

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🥘 Ingredients

To make these chocolate hot cross buns you will need ingredients for a standard hot cross bun recipe:

Plus some extra ingredients to make these mini hot cross buns extra special:

• Chocolate chips or chunks
• Ground ginger
• Ground nutmeg
• dried mixed peel
• Milk and white baking chocolate for making a chocolate sauce dip.

Ingredient notes

Flour: Strong bread flour (or just bread flour if you are in the US) contains a higher amount of protein, which will allow for more air to be trapped when the dough rises and bakes. Therefore, producing a light, soft and fluffy hot cross bun.

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Caster sugar: The caster sugar (or bakers sugar) is added to the dough to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

🔪 Step by step instructions

1. Place the milk and butter in a small pan and heat gently until the butter has melted. Set to one side to cool.
2. In a small jug whisk together the 2 large eggs and set to one side.
3. Next, in large bowl mix together the flour, sugar, yeast, salt, mixed spice, nutmeg and ginger (dry ingredients).
4. Make a well in the centre of the mixed dry ingredients. Pour in the eggs and a quarter of the milk mixture. Stir well. Gradually add the rest of the milk stirring between each addition to bring together into a dough.
5. Turn the dough out onto a clean floured work surface. Knead for 5 minutes until it starts to feel smooth and less sticky. Place the dough in an oiled bowl and cover. Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
6. Knock back the risen dough and turn out on a floured work surface. Flatten out the dough roughly with your fingertips. Grab the dough on either side with both hands and stretch out into a long strip. Add the currants, peel and chocolate to the centre of the strip of dough. Roll up the dough into a sausage shape from one side to the other. This should allow for the fruit and chocolate to be fully combined into the dough.
7. Divide the dough into small balls. This recipes makes approx. 32 small buns.
   
8. Lay out the dough balls into your tear and share design on a large baking tray. If you would like to serve with a small dipping dish in the middle place this into the centre now to measure a large enough gap. Also leave a small gap in-between each ball to leave room for further rising. Cover with cling film or a clean tea towel and leave for another hour to rise.
9. Meanwhile mix together 100g flour with 8 tablespoon of milk to form a smooth paste. Transfer to a piping bag ready to pipe on the crosses.
10. Pre heat the oven to 160 degrees C. Glaze the risen dough balls with egg wash (1 egg whisked with a splash of whole milk). Then pipe on the crosses.
11. Place the buns in the oven for 20-25 minutes or until golden brown.
12. Five minutes before the buns come out of the oven, melt the apricot jam in a small pan. As soon as the buns are removed from the oven paint over the heated jam and then leave to cool.
13. Once the hot cross bun tear and share is fully cooled, place the chocolate in a microwaveable bowl and heat in 30 second bursts until melted. Mix the melted white and milk chocolate and serve with the tear and share.

💭 Expert tips

• Gently heat the milk and melt in the butter the leave to cool to body temperature before adding to the dry ingredients.
• For ease and to save time, add the fast action yeast to the dry ingredients. It will activate when the wet ingredients are mixed in. 
• Divide the dough evenly by halving each piece until you have enough even pieces to make the 32 small balls.
• Position the dough balls into a tear and share shape leaving enough space for a second rise and for a dipping bowl in the middle

❓ Frequently asked questions

🍰 Other Easter bakes

• Bakewell Tart
• Hot Cross Buns Recipe
• Cinnamons Swirls
• American Pancakes
• Carrot cake (coming soon)

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Mini Hot Cross Buns (With Chocolate)

Sweet and sticky mini hot cross buns! Soft and fluffy and filled with chocolate chunks, sweet spices and dried mixed fruit. The recipe for these delightful chocolate chip hot cross buns is super easy and it takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine!

Course Dessert, party food, pudding

Cuisine British

Prep Time 3 hours hours 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 32 mini buns

Calories 155kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Baking tray
• Piping bag for the crosses
• Pastry brush for the egg wash and glaze
• Small pan for the apricot glaze

Ingredients

For the buns

• 200 ml whole milk
• 75 g unsalted butter
• 2 large eggs beaten
• 450 g strong white bread flour
• 80 g caster sugar
• 7 g sachet of fast action yeast
• Pinch salt
• 1 teaspoon mixed spice
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 50 g dried mixed peel
• 50 g currants
• 70 g chocolate chunks/chips

For the cross

• 100 g plain flour
• 8 tablespoon whole milk

For the egg wash

• 1 egg beaten
• ½ tablespoon whole milk

For the glaze

• 150 g apricot jam

For the chocolate dip

• 100 g milk chocolate
• 100 g white chocolate

Metric - US Customary

Instructions

To make the buns

• Place the milk and butter in a small pan and heat gently until the butter has melted. Set to one side to cool.
• In a small jug whisk together the 2 large eggs and set to one side.
• Next, in large bowl mix together the flour, sugar, yeast, salt, mixed spice, nutmeg and ginger (dry ingredients).
• Make a well in the centre of the mixed dry ingredients. Pour in the eggs and a quarter of the milk mixture. Stir well. Gradually add the rest of the milk stirring between each addition to bring together into a dough.
• Turn the dough out onto a clean floured work surface. Knead for 5 minutes until it starts to feel smooth and less sticky. Place the dough in an oiled bowl and cover. Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
• After the dough has risen, uncover and turn out on a floured work surface. Flatten out the dough roughly with your fingertips. Grab the dough on either side with both hands and stretch out into a long strip. Add the currants, peel and chocolate to the centre of the strip of dough. Fold all the sides in and then roll up the dough into a sausage shape from one side to the other. This should allow for the fruit and chocolate to be fully combined into the dough.
• The dough can now be divided up into small dough balls. There is enough dough to make 32 small buns. I divided mine into 26 small buns for the tear and share and then made 4 separate larger buns.
• Lay out the dough balls into your tear and share design on a large baking tray. If you would like to serve with a small dipping dish in the middle place this into the centre now to measure a large enough gap. Also leave a small gap in-between each ball to leave room for further rising. Cover with cling film or a clean tea towel and leave for another hour to rise.

To make the cross

• Meanwhile mix together 100g flour with 8 tablespoon of milk to form a smooth paste. Transfer to a piping bag ready to pipe on the crosses.

Bake

• Pre heat the oven to 160 degrees C. After an hour, remove the tea towel from the dough balls. Mix together the egg and ½ tablespoon milk to make the egg wash. Use a pastry brush to glaze the dough balls with the egg wash.
• Next pipe the crosses onto the buns, try to pipe in one line over multiple buns where possible, just to make it easier. With my circular design I piped around in one circle and then across in a star shape.
• Place the buns in the oven for 20-25 minutes or until golden brown.

To make the sticky apricot glaze.

• 5 minutes before the buns come out of the oven, melt the apricot jam in a small pan. As soon as the buns are removed from the oven paint over the heated apricot jam and then leave to cool.

To make the chocolate dip

• Once the hot cross bun tear and share is fully cooled, place the chocolate in a microwaveable bowl and heat in 30 second bursts until melted. Mix the melted white and milk chocolate and serve with the tear and share.

Notes

Flour: Strong bread flour (or just bread flour if you are in the US) contains a higher amount of protein, which will allow for more air to be trapped when the dough rises and bakes. Therefore, producing a light, soft and fluffy hot cross bun.

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Caster sugar: The caster sugar (or bakers sugar) is added to the dough to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

How should mini hot cross buns be stored? Once made, allow to fully cool then wrap in cling film and stored in an air tight container. The buns will keep well and stay soft for 2-3 days, after this you may find that the rolls start to harden and go stale.

Can this recipe be made in advance? Make the recipe as per the instructions up to when the bun dough is rolled into 32 balls. At this point cover with cling film and place in the fridge. The dough balls can now stay in the fridge overnight as the low temperature will mean a slow rise. In the morning remove from the fridge and leave on the side for an hour to warm up. Arrange on a tray then glaze with egg wash and pipe on the crosses before baking in the oven as per the recipe.

Can this recipe be reheated? As these are HOT cross buns, it is nice to actually eat them whilst still warm. Once cooled you can reheat by wrapping the rolls in foil then place in a hot oven and warm gently for 5 minutes.

Can you freeze mini hot cross buns? Once baked and fully cooled, place the buns in an airtight container or sealable freezer bag and freeze for up to 3 months. Its easier to freeze the buns loose rather than in the tear and share shape. When ready to eat remove from the freezer and either heat each bun for 1-2 minutes in the microwave or leave on the side to fully defrost then wrap in foil and pop in the oven to warm for 5 minutes.

Nutrition

Serving: 1g | Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 18mg | Potassium: 77mg | Fiber: 1g | Sugar: 11g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

This post was first published in March 2018. Updated in January 2021 with an improved recipe, new ingredients photo, step-by-step photos and recipe tips.

The post Mini Hot Cross Buns (with Chocolate) appeared first on ProperFoodie.

Easy to make, light and fluffy American Pancakes recipe. Make your own deliciously soft American pancakes at home using basic store cupboard ingredients. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for breakfast in bed, pancake day or even for dessert. For more pancake inspiration see: 5 Easy Recipes for Pancakes.

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👩🏻‍🍳 Why make this recipe

If you are looking for pancakes that are thick, soft and spongy then this is your recipe. Unlike the British pancake, American style pancakes are small and stackable and have a thick spongy texture that is primed for soaking up lashing of syrup.

This is an easy recipe where wet and dry ingredients are simply whisked together in a bowl. For extra fluffiness the egg whites are separated and then whipped separately and folded into the mixture last. However, for speed and ease the eggs can be left whole if you prefer and simply mixed in with the other wet ingredients.

🥘 Ingredients

To make this American Pancakes recipe you will need:

Ingredient notes

Flour: Use plain or all purpose flour.

Baking powder: American pancakes use a rising agent to make them thick and fluffy

Eggs: This recipe suggests to separate the eggs. The yolks are added in with the other wet ingredients, whilst the whites are whipped up into soft peaks and folded in separately at the end. This helps to create extra fluffy pancakes.

However, if you are happy to forgo extra fluffiness in favour of ease and time, you can just add whole eggs along with the other wet ingredients. The pancakes will still be fluffy due to the baking powder.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.

🔪 Step by step instructions

1. In a large bowl mix together the flour, caster sugar and baking powder.
2. In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
3. Next add the yogurt and milk to the yolks.
4. Whisk together well until smooth and fully combined.
   
5. Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
6. Whisk everything together into a thick batter.
7. In a separate smaller bowl whisk the egg whites until soft white peaks form.
8. Gently fold the egg whites into the pancake mixture.
9. Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
10. Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute  on the second side.
    
11. Repeat steps 9 and 10 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

💭 Expert tips

• For extra flavour and texture mix fruit, spices, chocolate chips or spread into the pancake batter. For example try these blueberry pancakes.
• Don't over mix the batter. Mix enough to just combine, then carefully and gently fold in the egg whites.
• If your pancakes are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions

📖 Recipe

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American Pancakes

Easy to make, light and fluffy American Pancakes. Make your own deliciously soft American pancakes at home using basic store cupboard ingredients. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for breakfast in bed, pancake day or even for dessert.

Course Breakfast, brunch, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 Pancakes

Calories 110kcal

Author By: Debbie Jones

Ingredients

• 150 g plain flour
• 1 teaspoon baking powder
• 1 tablespoon caster sugar
• 2 large free range eggs yolks and whites separated
• 250 ml Greek yogurt
• 25 ml semi skimmed milk
• Butter for cooking

Metric - US Customary

Instructions

• In a large bowl mix together the flour, caster sugar and baking powder.
• In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
• Next add the yogurt and milk to the yolks.
• Whisk together well until smooth and fully combined.
• Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
• Whisk everything together into a thick batter.
• In a separate smaller bowl whisk the egg whites until soft white peaks form.
• Gently fold the egg whites into the pancake mixture.
• Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
• Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
• Repeat steps 9 and 10 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

Notes

Flour: Use plain or all purpose flour.

Baking powder: American pancakes use a rising agent to make them thick and fluffy

Eggs: If you want to save time and don’t mind about making your pancakes extra fluffy you can add eggs whole, along with the other wet ingredients, rather than separate.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.

How do I make pancakes fluffy? Fluffy pancakes are made by adding a rising agent such as baking powder. An acidic liquid such as yogurt or buttermilk helps to activate baking powder so ensuring a good rise. Extra fluffy pancakes can be made by folding whipped egg whites into the pancake batter.

What is the difference between British and American pancakes? Unlike British pancakes American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than British pancakes.

What to serve with pancakes? The most simple topping for American style pancakes is butter and maple syrup. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Maple syrup could also be replaced with golden syrup or honey. Other toppings you may want to use could include berries, banana, mango, nutella, cream, yogurt, chocolate chips, nuts and seeds.

Nutrition

Serving: 40g | Calories: 110kcal | Carbohydrates: 17g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 82mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 59IU | Calcium: 76mg | Iron: 1mg

This post was first published in February 2017. Updated in January 2021 with an improved recipe, new images, step-by-step photos and recipe tips.

The post American Pancakes appeared first on ProperFoodie.

Sweet and delicious cinnamon swirls. Make your own cinnamon swirls at home with this easy recipe. It takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine! Soft and fluffy and filled with cinnamon sugar, they are perfect for breakfast, brunch or afternoon tea.

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🥘 Ingredients

To make a 9x9 inch tin of Cinnamon rolls (9 rolls in a tin) you will need:

Ingredient notes

Strong white bread flour: Its quite important that the right kind of flour is used for this recipe. Strong bread flour (or just bread flour if you are in the US) contains a higher amount of protein, which will allow for more air to be trapped when the dough rises and bakes. Therefore, producing a light, soft and fluffy cinnamon roll.

Dark brown sugar: Soft dark brown sugar works best in this recipe as it easily mixes and dissolves into the butter. The brown sugar also has a lovely toffee flavour and the darker colour makes the swirl stand out more against the plain bread. Light brown muscovado sugar would also work well here.

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Caster sugar: The caster sugar (or bakers sugar) is added to the dough to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

Icing - Topping the swirls with icing is completely optional, but I feel icing is a must when it comes to cinnamon swirls. Icing can be piped or drizzled on. Or if you prefer you can add more water to make a thinner icing and then brush over the swirls to create an icing glaze.

If you aren't a fan of icing you could create an apricot glaze instead. To do this heat half a jar of apricot jam in a small pan until its nice and runny. Then brush the jam over the cinnamon swirls after they have been taken out of the oven and whilst they are still warm.

❓ Frequently asked questions

📖 Recipe

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Cinnamon Swirls

Sweet and delicious cinnamon swirls. Make your own cinnamon swirls at home with this easy recipe. It takes just 10 minutes to mix together the dough, no dough hook or bread machine needed! Soft and fluffy and filled with cinnamon sugar, they are perfect for breakfast, brunch or afternoon tea.

Course afternoon tea, Breakfast, brunch

Cuisine Danish, Scandinavian, Swiss

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

dough rising time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 9 Swirls

Calories 440kcal

Author By: Debbie Jones

Equipment

• Small saucepan
• Large mixing bowl
• cling film
• Small mixing bowl
• rolling pin
• Sharp knife
• 9x9 inch square tine lined with greaseproof paper
• Pastry brush for egg wash

Ingredients

For the bread:

• 200 ml Semi skimmed 2% milk
• 100 g unsalted butter cubed
• 500 g strong white bread flour US: Bread flour
• 50 g caster sugar
• 7 g sachet fast action yeast
• Pinch salt

For the filling:

• 75 g softened butter
• 75 g dark brown sugar or muscovado sugar
• 2 tablespoon ground cinnamon

Toppings:

• 1 whisked egg to glaze
• Icing sugar to ice or apricot jam for an apricot glaze

Metric - US Customary

Instructions

• Melt the butter and milk over a low heat in a small pan.
• In a large mixing bowl stir together the flour, caster sugar, yeast and salt.
• Gradually pour the melted butter and milk into the dry ingredients. Stir well between each addition to eventually form a dough.
• Turn the dough out onto a clean floured work surface. Knead for 2-3 minutes until it starts to feel smooth and less sticky.
• Place the dough in an oiled bowl and cover.
• Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
• Meanwhile mix together the dark brown sugar and cinnamon. Put to one side.
• After the dough has risen, uncover and turn out on a floured work surface. Flatten out the dough roughly with your fingertips. Then flour a rolling pin and roll into a rough rectangle 2-3mm thick.
• Use the back of a spoon to spread the softened butter over the surface of the rolled out dough.
• Next sprinkle the cinnamon sugar over the buttered dough and gently push into the butter with your fingertips.
• Roll up the dough starting from the short side. Roll nice and tight.
• Slice off the rough edges at either side of the rolled up dough. Then roughly mark out nine pieces before slicing into nine rolls with a sharp knife.
• Pre heat the oven to 180°C (350°F) and line a 9x9 inch square tin with greaseproof paper. Then place the 9 rolls into the tin, swirls facing up. Cover and leave to rise again for 30 minutes.
• Whisk up the egg. Uncover the cinnamon swirls and brush with the egg. Place the cinnamon swirls in the preheated oven and bake for 20-25 minutes or until golden brown.
• Once cooled ice with icing sugar or brush over heated apricot jam.

Video

Notes

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Substitutes: For perfect fluffy rolls its best to not substitute the bread flour. Bread flour has a higher protein content so gives a better rise.

How should baked cinnamon swirls be stored? Once made, allow to fully cool then wrap in cling film and stored in an air tight container. The rolls will keep well and stay soft for 3-4 days, after this you may find that the rolls start to harden and go stale.

Can this recipe be made ahead of time? This recipe can be made the night before, so no need to get up at the crack of dawn for breakfast cinnamon swirls. Make the recipe as per the instructions, up to when the sliced rolls are placed into the baking tin. At this point cover with cling film and place in the fridge. The rolls can now stay in the fridge overnight as the low temperature will mean a slow rise. In the morning remove from the fridge and leave on the side for an hour to warm up. Glaze with whisked egg before baking in the oven as per the recipe.

Can you freeze cinnamon swirls? Once baked and fully cooled, place the swirls in an airtight container or sealable freezer bag and freeze for up to 3 months. When ready to eat remove from the freezer and either heat each roll for 1-2 minutes in the microwave or leave on the side to fully defrost then pop in the oven to warm for 5 minutes.

Nutrition

Calories: 440kcal | Carbohydrates: 62g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Sodium: 82mg | Potassium: 120mg | Fiber: 2g | Sugar: 20g | Vitamin A: 535IU | Calcium: 67mg | Iron: 1mg

The post Cinnamon Swirls appeared first on ProperFoodie.

Tis the season for figs!! And to make the most of this lovely fruit I've made myself a few jars of sticky fig jam preserve. A simple fig jam recipe or easy fig and balsamic chutney recipe are favourites of mine. You can't beat the amazing taste, texture and crunch of seeds that you only get from figs - its almost like popping candy, only a whole lot better for you.

Figs

September and November are amazing months for all kinds of fruits and berries. Apples, blackberries, apricots, plums, pears - just so many. But my favourite, making it to first place just ahead of stewed apples, is the lovely little fig. With its thin skin, soft texture, nutty flavour and a million crunchy seeds; the fresh fig really is a special treat.

Seeds in figs

- The fig fruit is actually a false fruit or accessory fruit, which basically means that the flowers or seeds grow inside it rather than the fruit forming from the flower.

Fruit, flower, or false fruit it all makes for good jam.

How to make fig jam

This is a simple fig jam recipe is made with just 3 ingredients, in one pan, and simmered for no more than 30 minutes. As fresh figs have a borderline acid pH, its advised to add acid to the jam - usually lemon juice. The acid helps to preserve the fruit correctly.

Fig jam with no pectin

Many jam recipes suggest the addition of pectin to allow the jam to gel quicker and be jelly-like. Pectin reduces cooking time in jams where the fruit contains less natural pectin and so normally take a while to gel. Figs contain enough natural pectin for jam making and so no extra pectin is required in a fig jam recipe.

Once the figs have been simmering for 20-30 minutes the natural pectin will bind with the sugar and become jelly-like. In order to test if the jam is ready, spoon a little onto a cold plate. As the jam cools push slightly with your finger  - the jam should wrinkle showing that it has a jelly consistency.

Fig jam uses

I love fig jam on warm croissants, theres something so great about having really chunky pieces of jam on all that buttery croissant goodness. Fig jam is also fabulous in desserts or as toppings for desserts, I particularly like to add jam to my galette recipe. The galette recipe also includes instruction on how to make an amazing rhubarb jam recipe! For something a little different in the morning, try fig jam as a breakfast topping for yogurt or porridge.

Storing jams

The addition of lemon juice, as mentioned above, will help to preserve the fruit correctly. However, bacteria can still be present in the storage jars before the jam goes in. In order to prevent anything nasty getting into my jars I sterilise the jar and lid and ensure that my jam goes into the jar whilst still hot.

To sterilise my jars I usually wash them thoroughly and then place them on a baking tray in the oven for 5-10 minutes at 150 degrees C (alternatively put through the dishwasher on a hot wash).
I use a clean metal funnel to transfer the hot jam into the jars and then screw the lids on tightly. I use marigold gloves to enable handling hot jars and jam. Make sure your jam is still hot when you place it in the jars and screw on the lid. As the jam cools, a tighter seal will form between the jar and lid.

You can check if a tight seal has been formed by pressing down on the centre of the lid once cooled. - If sealed with a vacuum the lid shouldn't depress further. This seal check and the sterilising of the jars in the oven should be enough to ensure the jam keeps well.

Equipment for making jam and chutney

Please note that the below products are affiliate links, which means if you do click these links and then go on to purchase the products, I will receive a small percentage – this will not affect the amount you pay. If you do click and buy – Thank you for helping in the continuation of this blog, it really means a lot!! I will only ever link to and promote products that I have tried and tested myself.

I used the following products to make my jars of jam: Nutley's 110ml Hexagonal Glass Jam Chutney Preserve Jar (Pack of 12),  50 Buff Strung Tags 70mm x 35mm, KitchenCraft Home Made Stainless Steel Adjustable Jam Funnel

What else can I preserve?

For more ideas on preserving fruit have a look at my chutney recipes, which are both fantastic at Christmas and as Christmas gifts: Fig, apple and balsamic Chutney and Spiced pear and cider chutney. If you're after a substitute for fig jam try this recipe with strawberries instead of figs.

📖 Recipe

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Fig Jam

Soft & delicate fig jam preserve with nutty, crunchy seeds & a squeeze of tangy lemon

Course Snack

Cuisine British

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 16 servings (50g/serving)

Calories 56.7kcal

Author By: Debbie Jones

Ingredients

• 500 g figs (10-12 figs)
• 175 g Granulated Sugar
• Juice of 1 lemon
• 100 ml water

Instructions

• First place a small plate in the fridge to chill. 

  Then prepare the figs by chopping off the stems and slicing into quarters. 
• Place a large pan on a medium heat. Add the figs, sugar and water to the pan and bring to the boil. Turn the heat down and simmer for 20 minutes. Stir regularly.
• Squeeze in the lemon juice and mix well. Simmer for a further 5 minutes.
• Test to see if the jam is ready by spooning a small amount onto the chilled plate from the fridge. As the jam cools on the plate, push it slightly with your finger. If ready the jam should wrinkle, indicating that it will become jelly-like as it cools. If not, simmer for a further 2 minutes and test again,  - repeat until ready.
• If using immediately, transfer to a bowl, cool and then chill in the fridge before serving.

To tranfer and store jam in jars

• Sterilise your jars and lids by washing thoroughly, then place on a baking tray and put into the oven at 150 degrees C for 5-10minutes. 
• Remove the jars from the oven. Whilst the jars and jam are still hot transfer the jam into the jars using a clean metal funnel (see links above for the equipment that I use). Use marigold gloves to handle the hot jars and hot jam.
• Make sure the edges of the jar are clean before tightly screwing on the lids - again use marigold gloves as the jars will still be hot. Allow to cool.
• As the jam cools a tight vacuum seal will form. This can be tested by pressing in the centre of the lid once fully cool. If properly sealed the lid should not depress when pressed.
• If the lid does depress the jars will need to be further processed by placing in a water bath: Place the jars into a high sided pan and fill the pan with hot water up to half way up on the jars (water bath). Process the jars by putting the pan over a medium heat and boiling the water for 5 minutes. 
• Once a vacuum seal has been formed (pressing lid test) the jars can be stored in the cupboard for up to 6 months. Once opened, keep in the fridge and consume within 6 weeks
• If ever in doubt about the seal, always store in the fridge and consume within 6 weeks. 

Notes

Click here to see the traffic light nutritional info for this recipe

Nutrition

Serving: 50g | Calories: 56.7kcal | Carbohydrates: 14.5g | Protein: 0.4g | Fat: 0.1g | Sugar: 14.5g

PIN FOR LATER

The post Fig Jam appeared first on ProperFoodie.

Bircher Muesli

This pretty little bircher dish is my new favourite breakfast, dessert, snack or even late night treat, all rolled into one. - It really does go down very well at any time of day and I'm happy to eat it whenever I can. I promise  - its that good. Its like an apple pie but loads better for you. - Whats not to love!!

What is Bircher muesli?

So what is bircher and why is it suddenly everywhere? Firstly - its more than likely that Bircher is so popular because its just so blimin' good. However, this is not a new recipe, its actually a dish thats been around for over 100 years.

The original Bircher Muesli

Muesli first came about in 1900 when Swiss Physician Maximilian Bircher-Brenner introduced the dish to his hospital patients as part of a healthy fruit and veg based diet. Bircher-Brenners recipe was based on a similar dish he had come across whilst in the Swiss-Alps. First, oats were soaked in water and lemon juice overnight  and then mixed with either cream or honey before adding in grated apple, nuts and yogurt.

My quick cinnamon Bircher Muesli

Although similar, my version of this dish includes perfectly stewed apples rather than grated apples and serves the oat mix and apples separately. Why??!! . . . - because this dish is all about celebrating apples - in particular the apples that sprouted out of our first little apple tree up on our allotment / kitchen garden.

Little apple tree

After last years lack of fruit on our apple tree we were over the moon to discover 3 perfectly, perfect, crunchy apples this September. So I just had to make something extra special and this lovely apple bircher recipe also happens to tie in perfectly with Apple day on the 21st October.

Overnight oats

So admittedly my version does skip out the overnight soaking part. This was in attempt to come up with a quick and simple version of this fabulous recipe. And I will say, rather smugly, that this worked out pretty well. - Using porridge oats, apple juice and mixing in the yogurt straight away means that my Bircher requires just a quick 10 minute chill in the fridge. That said, overnight oats are super popular at the moment -  and I am just a tiny bit in love with my blueberry cheesecake overnight oats, which you can find in my free recipe ebook. So allowing the oats, in this Bircher recipe, some time to soak will do it the world of good. So feel free to chill overnight if you have the time.

Stewed apples

So yes the stewed apple thing is my super, unique twist on this traditional, old school dish. I love apple pie and who doesn't love homemade apple sauce? So in order to still fully enjoy my stewed apples, but not feel like a complete pig after stuffing my face with a huge apple pie - and no doubt gallons of custard. - I topped the apples with my Bircher Muesli and apple crisps for the perfect healthy alternative. A sprinkle of nuts to finish it off and there you have my perfect breakfast and dessert and healthy 3pm treat.

The best apple Bircher muesli

For further details on making the best original and traditional Bircher Muesli and to find out exactly what does and doesn't work, have a read of Felicity Cloakes article. Felicity has tried and tested several popular versions to come up with her perfect Bircher recipe.

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Bircher Muesli with chilled stewed apples and apple crisps

The perfect Bircher muesli made slightly quicker than the original version and served with chilled stewed apples and apple crisps

Course Breakfast

Cuisine British, Swiss, Swiss-German

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4 glasses/pots

Calories 322kcal

Author By: Debbie Jones

Ingredients

For the Cinnamon Apple Crisps:

• 2 small red apples
• ½ teaspoon ground cinnamon

For the Stewed Apples

• 600 g baking apples (2 large apples)
• 10 g butter
• 100 g golden granulated or caster sugar

For the Cinnamon Bircher

• 75 g porridge oats
• 225 g natural yogurt
• 25 ml Apple juice
• 40 g Sultanas
• ½ teaspoon ground cinnamon

To serve:

• Chopped hazelnuts

Equipment:

• Baking tray and greaseproof paper
• Large pan
• Mixing bowl
• Piping bag optional
• Serving glasses/jars/pots

Instructions

To make the cinnamon apple crisps:

• Pre heat the oven to 160 degrees fan and prepare a baking tray lined with greaseproof paper.
• Thinly slice the 2 red apples and remove all pips - the thinner they are the more crisp they will be after baking. Slice straight through removing any stalk or pips as you go. I slice mine at a 90 degree angle to the core, to allow for a star shape in the centre of the crisps where the pips were.
• Place the sliced apple on the lined baking tray. Try not to overlap the slices as they will stick together during baking. Sprinkle over ½ teaspoon ground cinnamon then bake in the oven for 30 minutes or until crisp. Check them regularly as they will burn quicker than you think. Also as check and remove the smaller thinner ones as necessary as they will bake and crisp up quicker.
• When crisp, remove from the oven and set to one side to cool. Do not refrigerate as they will go soggy.

To make the stewed apples:

• Whilst the crisps are baking, start preparing the baking apples. Peel and core then slice into chunks (around 1 cm cubed in size). Place a large pan on a medium heat and add the butter. As the butter starts to melt add the chopped apple and golden sugar. Stir well until the sugar dissolves. Pop on a lid and allow to simmer for 5 minutes of so - check and stir regularly. As soon as the sugar starts to caramelise (turns darker brown) and the apples become soft, remove from the heat. Transfer to a bowl and set to one side to fully cool. Place in the fridge to chill until ready to serve.

To make the bircher:

• While the crisps and stewed apples are cooling, prepare the bircher. Place the oats, yogurt, apple juice, sultanas and cinnamon into a mixing bowl and stir together until well combined. Add a little more yogurt or apple juice if the mix appears to dry or stiff. Chill in the fridge for at least 10 minutes or until ready to serve or overnight if you have time. (I usually transfer the bircher to a piping bag and secure with a peg before chilling. Piping the bircher on when serving is so much easier and neater)

Putting the dessert together.

• Once the stewed apples are fully chilled the dessert can be put together. This only takes 5 minutes and so for the freshest of finishes I tend to build these desserts just before I serve them. Line up your serving glasses/pots. Spoon the stewed apples into the bottom of each glass - fill them to about half way. Next pipe or spoon the bircher onto the top of the stewed apples. Top each glass with a couple of apple crisps and sprinkle over the chopped hazelnuts. Serve with extra apple crisps on the side.

Video

Notes

Click here to see the traffic light nutritional info for this recipe

Nutrition

Serving: 260g | Calories: 322kcal | Carbohydrates: 63.2g | Protein: 6.3g | Fat: 6.7g | Saturated Fat: 2.8g | Sodium: 80mg | Sugar: 50g

PIN FOR LATER

I am linking this recipe to #cookblogshare hosted by peachickbakery, hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #cookonceeattwice by searchingforspice.

The post Bircher muesli with stewed apples appeared first on ProperFoodie.

Breakfast on the go

Breakfast can be such a tricky meal to plan and prepare for. Especially when having to combine breakfast with getting up early, getting ready, and getting to work or school. I either end up going without breakfast or, more likely, end up buying something unhealthy but convincingly necessary when its so early and I feel like I need a pick-me-up.

But given the choice, I would rather have a handy little pot of something tasty and healthy, ready to grab out of the fridge for breakfast on the go or breakfast at my desk. Usually, this type of thing requires substantial time and effort. Despite, good intensions, anything thats of an inconvenience and that needs preparing the night before, will eventually fall by the wayside.

So, in an attempt to have healthy a breakfast on the go that I know I will stick to, I have created three breakfast recipes that can be made in advanced and easily stored in the fridge overnight in a jar or plastic container. These breakfast ideas are so easy that its even possible to prep for 3 days worth without too much bother.

What is healthy to eat for breakfast on the go?

Theres 2 sides to this coin - not only do we want healthy breakfast foods here, but we want food that can be made ahead of time and food that is of course transportable. So first of all, whats healthy? This is the first meal of the day and the meal that will break our overnight fast and so its important that it provides the right kind of nutrients to replenish our stores, boost our energy and awaken our cognitive function. That said, all of this doesn't have to occur first thing in morning and plenty of new evidence is now suggesting that overnight fasting (Intermittent fasting) may be helpful for health and weight control.

So, this is all good news for those of us that get up at 6am and don't feel hungry until a good 3 to 4 hours later. But when I do get those hunger pangs, what should I be reaching for? As with most healthy food advice, a healthy breakfast should be made up of:

• Fruit and veg
• Legumes (beans, peas)
• Wholegrains
• Lean proteins
• Healthy fats (nuts, seeds, oily fish, extra virgin olive oil)

These types of food also release energy slowly (low glycemic index) and so may have less impact on blood sugar and can sustain us for longer. Whats more, there are several ingenious ways of combining these types of foods together to create transportable breakfasts on the go.

What can I take to work for breakfast?

The ingredients I like to use, which are healthy and a good choice to take for breakfast on the go include:

• Fruits (banana, blueberries)
• Yogurts (Natural, greek style, no added sugars or sweeteners)
• Nuts and seeds (almonds, walnuts, cashews, sunflower seeds, pumpkin seeds, flax seed, chia seeds)
• Boiled eggs
• Smoked salmon/smoked mackerel
• Wholegrain cereals
• Porridge
• Avocado
• Salads (spinach, rocket, kale)
• Beans
• Wholegrain toast
• Nut butters

Breakfast ideas for work

With this in mind, below are three meal prep breakfast ideas, that are easy to put together and to transport:

Smoked salmon breakfast

1. Fill half a jar with rocket leaves.
2. Then top the leaves with pieces of smoked salmon, a wedge of lemon and pieces of feta cheese.

Beetroot salad recipe

1. Fill a small jar with cooked beetroot cubes and edamame (soya) beans. You can usually find packets of frozen soya beans in the freezer aisle of most supermarkets. Frozen soya beans defrost in minutes when mixed with a small amount of luke warm water from the kettle.
2. Top with crumbled feta cheese
3. For a quick a simple dressing to pour over the top; mix ½ teaspoon of extra virgin olive oil with ½ teaspoon of apple cider vinegar. I mixed this in a separate small container, ready to pour over the next day.

Avocado and eggs

Avocado and eggs is now a classic and I just love it, so I just had to try and fit this in with my working breakfasts:

1. Boil 2 large eggs in water for 8-9 minutes. Then immediately run the eggs under the cold tap in order to stop the cooking process.
2. Fill a quarter of a large jar with chopped spinach leaves.
3. Add half of a chopped avocado, tossed in lime juice. The lime is important to help keep the avocado fresh and stop it from going brown overnight.
4. Peel the cooled eggs, then slice in half and drop into the top of the jar.

To finish, close and seal the jars and put them in the fridge to keep them until you need them. All of these breakfasts will keep well in the fridge for up to 3 days, therefore, you can make a few of these on Sunday to get you through most of the week.

What healthy breakfasts can I eat at home?

• Bircher muesli with stewed apples
• Healthy banana bread
• Summer porridge bowl
• Orange summer smoothie
• Breakfast loaf with sultanas
• Salmon kedgeree with boiled eggs
• Matcha granola and blueberry yogurt pot
• Full English breakfast bowl

Happy breakfasting!

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Breakfast on the go

These three meal prep breakfasts are great for breakfast on the go. I'm always looking for breakfast ideas for eating at work and breakfasts pots like these are a great solution. They all come in at under 300 calories, take minutes to put together, keep well in the fridge overnight, and are full of healthy nutrients and high in protein.

Course Breakfast

Cuisine British

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 1 person

Calories 291.3kcal

Author By: Debbie Jones

Ingredients

To make the smoked salmon breakfast

• 30 g Rocket leaves
• 30 g Smoked salmon
• A wedge of lemon
• 30 g Feta cheese

To make the beetroot salad

• 80 g Cooked beetroot chopped into cubes
• 40 g Edamame (soybeans
• 30 g Feta cheese

For the beetroot salad dressing

• ½ teaspoon Extra virgin olive oil
• ½ teaspoon Apple cider vinegar

To make the avocado and eggs

• 2 large eggs
• 30 g Spinach leaves
• Half an avocado (60g)
• Juice of half a lime

Instructions

For the smoked salmon breakfast

• Fill half a jar with rocket leaves.
• Then top the leaves with pieces of smoked salmon, a wedge of lemon and pieces of feta cheese.

For the beetroot salad

• Fill a small jar with cooked beetroot cubes and edamame (soybeans. You can usually find packets of frozen soya beans in the freezer aisle of most supermarkets. They defrost in minutes when mixed with a small amount of luke warm water from the kettle.
• Top with crumbled feta cheese
• For a quick a simple dressing to pour over the top; mix a teaspoon of extra virgin olive oil with a teaspoon of apple cider vinegar. I mixed this in a separate small container, ready to pour over the next day.

For the avocado and eggs

• Boil 2 large eggs in water for 8-9 minutes. Then immediately run under the cold tap to stop the cooking process.
• Fill a quarter of a large jar with chopped spinach leaves.
• Add half of a chopped avocado, tossed in lime juice. The lime is important to help keep the avocado fresh and stop it from going brown overnight.
• Peel the cooled eggs, then slice in half and drop into the top of the jar.

Storage

• Seal up your jars and pop them in the fridge until you need them. All of these breakfasts will keep well in the fridge for up to 3 days.

Video

Notes

Above nutritional info is for one jar of the avocado and eggs breakfast. Nutritional info for all recipes can be found in the below links

Smoked salmon breakfast - nutritional info

beetroot and feta breakfast pot - nutritional info

avocado and eggs breakfast pot - nutritional info

Nutrition

Serving: 220g | Calories: 291.3kcal | Carbohydrates: 1.4g | Protein: 18.9g | Fat: 23.4g | Saturated Fat: 5.7g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 11.7g | Sodium: 200mg | Fiber: 0.3g | Sugar: 0.5g

PIN FOR LATER

The post Breakfast on the go (+ Recipe Video) appeared first on ProperFoodie.

A few weekends ago myself and a few friends had a night away in London in celebration of a 30th birthday. That's right.... this is the year that me and most of my friends turn 30! This does seem slightly ridiculous, as we can't all possibly be that grown up, but some how - it's all true. However, it does mean that there's lots of celebrating to be done and the first celebration kicked off in London. It was only a quick trip with one night away, but whilst we were there we managed to squeeze in 3 amazing restaurants: The Fish market for lunch, The Shard for a fancy evening meal and Muriel's Kitchen for a detox smoothie and recovery breakfast.

The Fish Market is where the inspiration for this recipe came from. I had a huge mountain of mussels to start in a wonderful creamy white wine sauce with just a hint of chilli. Followed by a wonderfully warming salmon kedgeree, which was just what I needed after the 2 hour train journey and brisk walk in the cool London air.

So once I was back home, I set out to come up with my own take on this vibrant dish. The great thing about kedgeree is that it's really not that difficult and everything can be thrown into one pan. Okay, so the fish needs to be cooked separately and the eggs need to be poached, but these are minor yet tasty details that are well worth the extra effort.

Once the salmon is cooked and in the pot the dish really starts to come together. The plump pink salmon flakes against the bright yellow spiced rice is a match made in fish dish heaven. If you can get a runny yolk as well, then you're definitely in for a treat.

For more healthy breakfast inspiration have a look at my healthy banana bread, breakfast loaf with sultanas, summer porridge bowl, healthy breakfast on the go, Bircher muesli with stewed apples, Orange summer smoothie, Salmon kedgeree with boiled eggs, Matcha granola and blueberry yogurt pot, and Full English breakfast bowl.

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Kedgeree with poached or boiled eggs

A beautiful kedgeree rice dish full of the flavours of cardamom and curry served with bright pink pieces of salmon and a runny poached egg

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author By: Debbie Jones

Ingredients

• 2 tablespoon Rapeseed/olive oil
• 2 Salmon fillets
• 125 g long grain rice
• 1 red onion diced
• 5 spring onions roughly chopped
• 1 garlic clove finely chopped
• 2 cm piece of fresh ginger finely chopped
• 100 ml white wine
• 3 cardamom pods crushed
• ½ teaspoon onion seeds
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• 500 ml veg stock
• 1 red chilli finely chopped
• juice of 1 lemon
• 1 tin broad beans
• Handful fresh parsley chopped
• Handful fresh coriander chopped
• 2 eggs

Instructions

• First, heat the oven to 180 degrees C. Place the salmon fillets in the centre of a piece of foil, drizzle with oil and season. Loosely wrap the foil around the fish and bake in the oven for 15-20 minutes.?Next heat up a tablespoon of oil in a wok or large frying pan. Add the red onion and gently cook for 2 minutes.
• Once the onion has started to soften pour in the uncooked rice and stir well to coat each grain with the oil. Whilst continuing to stir add the garlic, ginger, cardamom pods, turmeric, garam masala and onion seeds. Stir well to ensure the rice is coated with the spices. Add the white wine to the pan and bring to the boil, allowing the wine to soak into the rice. Once the wine has reduced by at least half, pour in the stock, add the spring onions, bring to a simmer and cover with a lid.
• Leave to cook for around 10 minutes, checking and stirring occasionally.
• While the rice is cooking, boil a small pan of water then bring to a simmer and poach the 2 eggs by cracking directly into the water. Poach for around 3-4 minutes then plunge into a bowl of cold water to stop the cooking process. When ready to serve place the eggs back into boiling water for 30 seconds in order to reheat.
• If you prefer the eggs can be boiled in the shell for around 6 minutes, then peeled and sliced into quarters.
• After the rice has been simmering for 10 minutes, check it is cooked then remove the lid and add the broad beans, red chilli and lemon juice. Stir well and cook with the lid off for a further 2 minutes.?Flake the cooked salmon and remove the pan from the heat. Add the salmon to the rice along with the parsley and coriander. Stir gently then serve up along with the eggs.

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