WEARING RIGHT NOW


Happy Easter everyone! To celebrate the four day weekend I've decided to write my first foodie post and share with you one of my favourite recipes - gluten free Breakfast Club style pancakes. Though pancake day has been and gone, I don't think you ever need an excuse to whip up this tasty breakfast dish!  Click below for more photos and the full recipe. 



Now whilst I'm a huge foodie and love cooking, I'm no expert so excuse me if my technical terms aren't up to scratch. I should also mention this post (and recipe) was created with a lot of help from my excellent-in-the-kitchen boyfriend. Thanks Dave ;)

Ingredients
  • 2 eggs
  • 250g Doves Farm gluten free flour
  • 2 tsp Baking powder
  • 1 pack strawberries
  • 1 pack blueberries
  • 1 pack streaky bacon
  • Maple Syrup
  • 50g sugar
  • 320ml semi-skimmed milk
  • Butter of your choice to grease pan
  • Natural yoghurt (runny kind)
I haven't got any shots of the bacon cooking, but to get the rashers deliciously crispy you want to fry them on a low heat for 10 minutes, before popping them in the oven on 160°C for 20 minutes to crispen up.



Next you want to get started on the pancake batter. Firstly, whisk two egg whites until the consistency is a fluffy meringue-like texture. Then, in a separate bowl mix the 250g of gluten-free flour and 350ml of semi skimmed milk together with a wooden spoon into a thick, smooth batter, then add the 50g of sugar and two teaspoons of baking powder. (We used plain flour so used two tea spoons, if you're using self-raising you'll only need one). And just before you start cooking the mixture, gently add in the egg whites ensuring you don't get rid of all the air pockets as they'll help the pancakes rise.


Heat a knob of butter/ spread of your choice in a medium sized frying pan on a low heat. Once melted, carefully pour in the pancake batter until it makes roughly a 10cm diameter circle and cook until golden on each side. Though it's fun to toss them in the air, I'd advise using a spatula to flip these thick ones so they don't break. Once you're finished with each pancake, pop them on a plate in the oven at 100°C to keep them warm, we also used two frying pans on the hob to speed up the process.


Whilst they're cooking, remove the bacon from the oven and let it cool on a plate, this will help it become even more crispy. You can also use the cooking time to prep your fruit for the topping. I used strawberries and blueberries, but of course you can use whatever you fancy, I think sliced bananas and roasted pears would also go perfectly with this recipe. 


 Then finally, once you've finished your last pancake, remove the ones keeping warm from the oven and arrange in a stack to share or on individual plates. Add your bacon and fruit, then drizzle over a good helping of maple syrup. At The Breakfast Club they use fresh clotted cream on top, which you can swap in if you like, but I used fresh natural yoghurt (just to keep the calories down a little!) which actually tasted delicious with each of the other flavours.

Now I promise I didn't eat all 7 myself, but I can assure you I the two I tasted were delicious! I hope you enjoyed this little recipe and give it a go this bank holiday weekend, whether it's an easter Sunday treat or to aid a hungover head on Monday.

Happy Easter loves! x


Happy Easter everyone! To celebrate the four day weekend I've decided to write my first foodie post and share with you one of my favourite recipes - gluten free Breakfast Club style pancakes. Though pancake day has been and gone, I don't think you ever need an excuse to whip up this tasty breakfast dish!  Click below for more photos and the full recipe. 



Now whilst I'm a huge foodie and love cooking, I'm no expert so excuse me if my technical terms aren't up to scratch. I should also mention this post (and recipe) was created with a lot of help from my excellent-in-the-kitchen boyfriend. Thanks Dave ;)

Ingredients
  • 2 eggs
  • 250g Doves Farm gluten free flour
  • 2 tsp Baking powder
  • 1 pack strawberries
  • 1 pack blueberries
  • 1 pack streaky bacon
  • Maple Syrup
  • 50g sugar
  • 320ml semi-skimmed milk
  • Butter of your choice to grease pan
  • Natural yoghurt (runny kind)
I haven't got any shots of the bacon cooking, but to get the rashers deliciously crispy you want to fry them on a low heat for 10 minutes, before popping them in the oven on 160°C for 20 minutes to crispen up.



Next you want to get started on the pancake batter. Firstly, whisk two egg whites until the consistency is a fluffy meringue-like texture. Then, in a separate bowl mix the 250g of gluten-free flour and 350ml of semi skimmed milk together with a wooden spoon into a thick, smooth batter, then add the 50g of sugar and two teaspoons of baking powder. (We used plain flour so used two tea spoons, if you're using self-raising you'll only need one). And just before you start cooking the mixture, gently add in the egg whites ensuring you don't get rid of all the air pockets as they'll help the pancakes rise.


Heat a knob of butter/ spread of your choice in a medium sized frying pan on a low heat. Once melted, carefully pour in the pancake batter until it makes roughly a 10cm diameter circle and cook until golden on each side. Though it's fun to toss them in the air, I'd advise using a spatula to flip these thick ones so they don't break. Once you're finished with each pancake, pop them on a plate in the oven at 100°C to keep them warm, we also used two frying pans on the hob to speed up the process.


Whilst they're cooking, remove the bacon from the oven and let it cool on a plate, this will help it become even more crispy. You can also use the cooking time to prep your fruit for the topping. I used strawberries and blueberries, but of course you can use whatever you fancy, I think sliced bananas and roasted pears would also go perfectly with this recipe. 


 Then finally, once you've finished your last pancake, remove the ones keeping warm from the oven and arrange in a stack to share or on individual plates. Add your bacon and fruit, then drizzle over a good helping of maple syrup. At The Breakfast Club they use fresh clotted cream on top, which you can swap in if you like, but I used fresh natural yoghurt (just to keep the calories down a little!) which actually tasted delicious with each of the other flavours.

Now I promise I didn't eat all 7 myself, but I can assure you I the two I tasted were delicious! I hope you enjoyed this little recipe and give it a go this bank holiday weekend, whether it's an easter Sunday treat or to aid a hungover head on Monday.

Happy Easter loves! x

3 comments

  1. Sat in bed reading this having a lazy morning and deffo want to go and make these amazing pancakes right now!! They look AMAZING!

    Shot From The Street | Fashion Blog

    ReplyDelete
  2. yyyuuuuuuuuummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

    ReplyDelete

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