Messy sour cream pancakes

Food, Recipes

Sour Cream Pancakes

Sour cream pancake toppings

It’s been years since I’ve made myself pancakes on a Shrove Tuesday; pancakes for me fit very neatly into the brunch box, and I just can’t be bothered to faff about with batter when I come home from work mid-week. So in honour of an early pancake day and with too much leftover sour cream from making chilli con queso (a recipe for another day), I fiddled with this recipe from Epicurious (what a great name).

Sure, it sounds a bit strange adding sour cream to pancakes, but you really can’t detect any sour element in its taste. It’s a great alternative to buttermilk pancakes (because those pesky buttermilk pots are never in your local shop) and gives a great fluffy, soft texture. And if you don’t already own one, invest in an egg pan, which is the perfect size for pancakes.

Harpall prefers chocolate chips and syrup on his pancakes, whereas I’m a fresh fruit with cream kinda person. But in the end, both of us just whacked on all of the toppings – hot pancake mess tastes amazing.

Sour cream pancakes

Sour cream pancakes

Sour cream pancakes

Messy sour cream pancakes

(serves two people)

Ingredients
115g sour cream
120g milk
1 large egg
2 tbsp melted butter
1 tsp vanilla extract
140g plain flour
2 tbsp caster sugar
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
Milk chocolate chips (optional – strongly suggested by Harpall)

Method
1. Whisk together the wet ingredients (from the sour cream down to the vanilla extract).
2. Mix together the dry ingredients and mix in with wet ingredients.
3. On medium heat, coat small pan with melted butter and dollop in 3-4 tbsps of batter for each pancake. Cook for a few minutes on each side and serve hot.

Strawberry compote

Ingredients
250g strawberries – quartered
2 tbsp caster sugar
1 tbsp lemon juice

Method
1. In a pan over medium heat, mix together all the ingredients with a 50mls water. Keep at a low boil until it reaches desired consistency.

Additional suggested toppings

» Warmed maple syrup
» Vanilla heavy cream
» Fresh blueberries / strawberries / raspberries

Salted caramel brownies

Food, Recipes

The salted caramel variant of any baked good has pretty much become a household favourite of ours. I used to fail so much at making caramel (I’m easily distractable), but I think I have the knack now of melting sugar with cream and butter without burning it.

And I know that mixing caramel into the brownie mixture, with a layer in between and another layer on top might seem a bit much. But is it really… really? I could’ve done with more gooey caramel in this batch, so don’t be shy with spreading that caramel love all over. Recipe is adapted from BBC Good Food – my online food haven.

Salted caramel brownies

Ingredients

Salted caramel
200g granulated sugar
90g butter
120mls double cream
1 tsp salt

Brownie mix
200g dark chocolate (70%)
200g butter
4 eggs
200g light brown sugar
130g plain flour
50g cocoa powder

Method

1. Pre-heat oven to 180ºC. Start with the caramel. Heat the sugar in a pan slowly over low-medium heat until the sugar melts without burning. Once melted, carefully add the butter and whisk well over the low heat until combined and golden brown.
2. Add the cream slowly to the butter-sugar mixture until fully combined and allow it to rest off the heat. Add the salt and combine well.
3. To start with the brownie mixture, melt the butter and chocolate in a pan over low-medium heat whilst stirring until fully melted.
4. Take 100g of the caramel mixture and mix with the eggs and sugar well. Add the chocolate mixture and mix. Sift the flour, cocoa powder and 1 tsp of salt into the mixture.
5. In a brownie pan, add half the brownie mix and smooth. With the remaining caramel, dollop the caramel over this layer. Carefully pour over the remaining brownie mix. Smooth over.
6. Add the rest of the caramel in thick lines on the top. Take a toothpick and draw swirls into the mix.
7. Put into oven for 30 minutes until brownie mixture just jiggles.

 

The lazy girl’s spanakopita

Food, Recipes

Spanakopita 1

Spanakopita 2

The lazy girl’s spanakopita

Ingredients:

375g ready rolled puff pastry
500g spinach
200g feta
2 eggs
Zest of 1 lemon
3 crushed cloves of garlic
Salt + pepper
Nutmeg
Milk

Method:
1. Pre-heat your oven to 200C.
2. In a saucepan on low heat, add the crushed garlic cloves to a bit of oil, then slowly add the spinach to the pan, allowing them to wilt. Flavour with salt and pepper and 1 teaspoon of nutmeg.
3. Once wilted, place the spinach into a strainer and allow to cool slightly. Squeeze as much water as you can from the spinach.
4. Break apart the cooled spinach into smaller pieces into a bowl and crumble the feta in. Mix with the lemon zest and the yolk of 1 egg. If you want, add a little squeeze of lemon juice for an extra tang.
5. Cut the pastry into 6 equal squares. Divide the spinach between the squares and place in the middle of the pastry squares.
6. Beat 1 egg and use the beaten egg mix to brush along the edges of each pastry square. Fold the pastry squares into triangles and fold the edges over to form a tight seal. No liquid should be leaking out of the pastry. You can use a fork to add indents to the edges.
7. Brush a bit of milk over each pastry to help brown the pastries. Use a fork to make two holes in the top of the pastries.
8. Put the pastries in the oven for 20-30 minutes (depending on your oven) until they have puffed up and brown. Enjoy with a salad on the side!

 

Spanakopita 3