Breakfast

Recipe of the Week: Buttermilk Pancakes with Bacon & Maple Syrup

Buttermilk Pancakes with Bacon & Syrup recipe

It’s the weekend – treat yourself to a rather special breakfast.

Buttermilk Pancakes with Bacon & Syru

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 367 per portion
Fat 18g (7.7g sat) per portion

Ingredients

  • Plain flour 110g (4oz)
  • Baking powder 2 tsp
  • Bicarbonate of soda ½ tsp
  • Caster sugar 1 tbsp
  • Salt ½ tsp
  • Eggs 2 large, beaten
  • Buttermilk 284ml pot
  • Butter 25g (1oz), melted, plus extra for frying
  • Streaky bacon 8 rashers
  • Maple syrup to serve

Instructions

  1. Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in sugar and salt. Whisk in eggs, buttermilk and butter, taking care not to over-whisk.
  2. Heat a non-stick frying pan and add a small amount of butter. Pour in a ladleful of batter and cook for 2-3 minutes, until bubbles appear and edges start to turn dry. Flip and cook for 1 minute more, until golden underneath. Keep warm. Repeat until batter is used up.
  3. Place bacon rashers side-by-side in a large non-stick frying pan. Fry over a medium heat for 5-6 minutes, turning halfway through, until crisp.
  4. Serve pancakes topped with bacon rashers and drizzled with maple syrup.

A Dairy Diary recipe.

 

#recipeoftheweek

#dairydiaryrecipe

#yummy

#breakfast

#baconday

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Recipe of the Week: Easy Peasy Danish Pastries

Easy Peasy Danish Pastries

Buttery, almondy and delicious – these are perfect for a decadent breakfast.

Easy Peasy Danish Pastries

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 272 per portion
Fat 16g (6.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Ready-rolled puff pastry 375g packet
  • Egg 1, beaten
  • Apple sauce 8 tsp
  • Marzipan 110g (4oz)
  • Apricot jam 2 tbsp, warmed
  • Toasted flaked almonds 2 tbsp

Instructions

  1. Preheat oven to 220°C/200°fan/Gas 7. Line a baking tray with baking paper.
  2. Unroll pastry and cut into eight squares. Brush each with egg and place 1 tsp apple sauce in centre. Roll marzipan into a sausage shape about 5cm (2in) long and cut into eight. Place each piece onto apple sauce. Fold up corners of pastry to meet in middle. Brush with egg and place on tray.
  3. Bake for 15-18 minutes until risen and golden.
  4. Brush with jam and sprinkle with almonds. Serve warm.

 

#recipeoftheweek

#tripletested

How to impress with a seriously easy but delicious breakfast

As I am newly married I thought I had better up my game a bit and be a good wife! So yesterday I pulled out all the stops and made breakfast in bed – quite a feat when my better-half usually gets up before 7am!

Bleary-eyed, I fumbled through my trusty Dairy Diary, donned my apron (looking very glamorous over my M&S pjs) and rustled up these rather fabulous Danish Pastries (sshhh he’ll never know how easy they are to make!)

They really are a very easy treat
for a weekend breakfast, I can
highly recommend them!

 

 

Easy Peasy Danish Pastries

Easy Peasy Danish Pastries

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 272 per portion
Fat 16g (6.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Ready-rolled puff pastry 375g packet
  • Egg 1, beaten
  • Apple sauce 8 tsp
  • Marzipan 110g (4oz)
  • Apricot jam 2 tbsp, warmed
  • Toasted flaked almonds 2 tbsp

Instructions

  1. Preheat oven to 220°C/200°fan/Gas 7. Line a baking tray with baking paper.
  2. Unroll pastry and cut into eight squares. Brush each with egg and place 1 tsp apple sauce in centre. Roll marzipan into a sausage shape about 5cm (2in) long and cut into eight. Place each piece onto apple sauce. Fold up corners of pastry to meet in middle. Brush with egg and place on tray.
  3. Bake for 15-18 minutes until risen and golden.
  4. Brush with jam and sprinkle with almonds. Serve warm.

 

The 2018 Dairy Diary will go on sale VERY SOON! Watch this space…..

 

#tripletested

Recipe of the Week | Pancetta & Mushrooms on Toast with Egg

Pancetta & Mushrooms on Toast with Egg

This is THE perfect breakfast for a lazy morning.

Enjoy with a cuppa and your favourite magazine.

Pancetta & Mushrooms on Toast with Egg

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 152 per portion
Fat 9g (3g sat) per portion

Ingredients

  • Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
  • Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
  • Freshly ground black pepper
  • Egg 1
  • Bread 1 thick slice, toasted

Instructions

  1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
  2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
  3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
  4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.

 

This recipe is taken from our fantastic cookbook;  Just For One Or Two – see more about how great it is.

 

 

#tripletested

#eatbreakfast

#pancakes

#dairydiaryrecipe

#recipeoftheweek

5 breakfasts that will make you want to leap out of bed!

5 breakfasts that will make you want to leap out of bed!

A good breakfast will definitely
keep you going until lunch and
help to stave off those
mid-morning biscuit cravings.

Here are five breakfast ideas that will make you love mornings.

 


Avocado on Chilli Buttered Toast

Avocado on Chilli Buttered Toast

  • Servings: 2
  • Difficulty: easy
  • Print

Suitable for vegetarians

Ingredients

  • Butter 25g (1oz)
  • Chilli jam 2 tsp
  • Seeded bread, such as Vogel, 2 large slices
  • Ripe avocado 1 large or 2 small, peeled stoned and sliced

Instructions

  1. Beat butter together with chilli jam.
  2. Toast bread on both sides.
  3. Spread with chilli butter, top with avocado and season to taste.

 


Blueberry Bircher muesli

Blueberry Bircher Muesli

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 422 per portion
Fat 22g (9.7g sat) per portion

Ingredients

  • Greek yogurt 500g tub
  • Rolled oats 200g (7oz)
  • Wheatgerm or ground hazelnuts 40g (1½oz)
  • Desiccated coconut 40g (1½oz)
  • Hazelnuts 50g (2oz), toasted and chopped
  • Cloudy apple juice 200ml (7fl oz)

To serve per portion

  • Granny Smith apple ½, cored but not peeled, coarsely grated
  • Blueberries 50g (2oz)
  • Runny honey 1 tsp
  • Ground cinnamon to sprinkle

Instructions

  1. Mix together yogurt, oats and wheatgerm or ground hazelnuts then stir in coconut, hazelnuts and juice. Transfer to a container, clip on lid and chill overnight.
  2. When ready to serve, stir in apple and a few blueberries and spoon into glasses. Top with blueberries, honey and cinnamon.
  3. The remaining muesli will keep in the fridge for 2-3 days; just add a little juice, if required.

 


Scotch Woodcock

Scotch Woodcock

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 441 per portion
Fat 37g (18.9g sat) per portion

Ingredients

  • Eggs 8 (4 whole plus 4 yolks)
  • Single cream 300ml (½ pint)
  • Unsalted butter 50g (2oz), softened
  • White bread 4 slices
  • Anchovy fillets in olive oil 8, drained
  • Capers 16, drained
  • Chopped parsley 2 tbsp

Instructions

  1. Whisk together eggs, egg yolks and cream and season to taste.
  2. Melt half the butter in a saucepan and scramble eggs for 4 minutes until softly scrambled.
  3. Meanwhile, toast bread on both sides and spread with remaining butter.
  4. Pile scrambled egg onto toasts and arrange anchovy fillets in a cross on top of each. Sprinkle with capers and parsley.

 


Pancetta & Mushrooms on Toast with Egg

Pancetta & Mushrooms on Toast with Egg

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 152 per portion
Fat 9g (3g sat) per portion

Ingredients

  • Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
  • Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
  • Freshly ground black pepper
  • Egg 1
  • Bread 1 thick slice, toasted

Instructions

  1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
  2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
  3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
  4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.

 


Scotch Pancakes

Scotch Pancakes

  • Servings: 12-16
  • Difficulty: easy
  • Print

Calories 61 per portion
Fat 1g (0.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 125g (4½oz)
  • Ground cinnamon a pinch, optional
  • Caster sugar 1 tbsp or to taste
  • Egg 1 large, beaten
  • Milk 150ml (¼ pint)
  • Sunflower oil 1 tbsp
  • Bananas 2, peeled and chopped
  • Maple syrup 4 tsp or to taste

Instructions

  1. Sift flour and cinnamon (if using) into a bowl. Stir in sugar. Make a well in the centre and add egg. Whisk in milk gradually until batter is smooth and has the consistency of thick cream.
  2. Wipe a non-stick frying pan with oil. Heat pan until hot, then turn down heat to medium low.
  3. Cook pancakes in batches: drop tablespoons of mixture into pan, spaced well apart. Fry for 1-2 minutes on each side or until surface puffs and bubbles.
  4. Serve three or four per person, piled in a stack, scattered with chopped banana and drizzled with maple syrup.

 

#tripletested

#eatbreakfast

#pancakes

#dairydiaryrecipe

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