recipes for healthy living

Tag: pancakes

Mardi Gras Pancakes with blueberries, ricotta and honey

Gluten Free Pancakes

My dad is a pancake fiend and I was horrified to see him searching for pancake mix in the shops the other day. I found this recipe recently from Diana Henry’s lovely Food from Plenty, and hopefully after this I can get rid of the box of mix. These soufflé style pancakes are really delicious, with protein from the eggs and fats from the ricotta as well as the delicious taste of fruit and honey. Delicious with blackberries or raspberries if they are about, these are perfect for Pancake Tuesday.

Serves 4
9 oz ricotta cheese
3 eggs , separated
1 oz melted butter
1 tsp vanilla
Finely grated zest of an orange
1 ¾oz gluten free plain flour sifted
4 oz blueberries
Manuka honey or agave nectar to drizzle

Mash the ricotta in a bowl with the egg yolks and 1 of the egg white and the melted butter, vanilla and orange zest
Fold in the gluten free flour
Beat the remaining 2 egg whites until stiff then carefully fold into the mix followed by the blueberries
Melt a little knob of butter in a non stick pan over a medium heat and spoon in enough batter to make a round about the size of your palm.
When the underside is golden, flip over – any mixture that splashes out can just be tucked back in to keep your nice shape
Keep the cooked pancakes warm while you finish cooking the rest of the batter

Drizzle a little honey or agave nectar over each pancake and serve!

Souffled omelette and other brunch recipes

Souffled omelette

Pancakes poached eggs

There is a little less work on these in between days and more time for lovely family breakfasts together so we have been taking the opportunity to really fuel up well for the day and take our time over breakfast. The last few days I have been making eggs lots of different ways, pancakes for my daughter who is hooked on them and also some more granola though with a slightly different recipe to the one I posted in October. Fueling up so well  thanks to the protein and good fats provided  – One egg contains 6 grams of high-quality protein and all 9 essential amino acids. Eggs are also one of the only foods that contain naturally occurring vitamin D.  For the pancakes I always use gluten free flour since it does not impact the recipe and I also use a cutting ring on the pan just to make nice circles… very girlie I am told.

Souffléd Omelette with Rocket & Tomato salad
Serves 3-4
I love this recipe because it is lovely and light and airy. Fluffier than scrambled eggs, this soufflé is just as easy to prepare and is perfect served alongside a rocket salad and some cherry tomatoes.

6 large eggs separated
3 tbsp chopped chives or flat leaf parsley
Salt and pepper
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil Heat oven to 400° F.

In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
In a separate bowl, with an electric mixer on medium-high, beat the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the yolk mixture.
Meanwhile, melt the butter in a large nonstick frying pan over medium-low heat and tilt to coat the sides.
Add the soufflé mixture and bake until the eggs are puffed and golden. Flip the omelette in half over in itself and continue cooking about 10 minutes in total until it is fully cooked.
Cut into wedges. Divide the soufflé, rocket, and tomatoes among plates. Drizzle the greens with the extra virgin oil, serve and enjoy.
This is also good with some crumbled goats cheese added to the mixture after you add the egg mixture to the pan.

Pancakes with Crispy Parma Ham, Poached Eggs and Hollandaise
Serves 4-5

225g gluten free plain flour
Pinch of salt
1 egg
300ml milk or butter milk if you wish

Mix dry ingredients in a bowl and make well in the centre and egg and enough of the milk to make a dropping consistency. It usually takes the full recipe amount.
Leave the batter for about 15 minutes or so if you can.
To cook drop a large tablespoonful into the cutting ring on a  medium hot non stick pan . Cook for about 2 minutes – Bubbles will start to appear and the pancake is ready to turn when the bubbles in the pancake burst. Turn over gently and cook until gently on the other side. Keep warm while you prepare the eggs and hollandaise.

Poached Eggs

Bring a tall pot of with water to the boil. Add tsp of salt and dash of white wine vinegar. Break your egg into a small ramekin, swirl the water with a spoon and gently pour the egg into the swirling water. Cook for 2 minutes to 3 minutes depending on size of the egg.

Crispy Parma Ham
Preheat oven to 180 and place 1 or 2 slices per person on a non stick tray and bake until crispy approximately 5 minutes

Hollandaise Sauce
If you have time and can be bothered make the hollandaise, otherwise there are plenty of good jars of ready made.
6 oz unsalted butter melted, not hot though
3 tbsp water
3 egg yolks
Salt lemon juice and cayenne if you like it, just a pinch

Whisk egg yolks and water over a Bain Marie of gently simmering water until they have doubled in volume and become thicker.
Ensure the egg mixture does not become too hot – you should be able to put you finger into it.
Remove from the heat the drizzle in the melted butter whisking all the time.
This will only keep for about 30 minutes so dont make too far ahead of time.

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