Friday, 17 August 2012

Baked French Breakfast Donuts...

5 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 egg, beaten
1 1/2 cups flour
2 1/4 teaspoons baking powder
1/4 teaspoons salt
1/2 teaspoon nutmeg
1/2 cup milk (I used whole milk)
3 tablespoons unsalted butter, melted
1/2 cup sugar
1 tablespoon cinnamon

Preheat oven to 180°C (350°F/Gas Mark 4). Coat donut pan generously with nonstick cooking spray. Set aside.

Cream together butter and sugar until fluffy.  Add egg; mix well.

(In a seperate bowl) Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.

Fill donut tins half full. Bake 15-20 minutes. Take out of pan immediately and swirl tops into melted butter, then sugar and cinnamon mixture. 

Makes 6-7 big donuts.

*Note:  These work just as well in a muffin tin, too!

Thursday, 16 August 2012

American Blueberry Pancakes...

Makes 10 pancakes

Preparation and cooking times
Cook 35 mins


200g self-raising flour
1 tsp baking powder
1 egg
300ml milk
knob butter
150g pack blueberries
sunflower oil or a little butter for cooking
golden or maple syrup

Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. 

Beat in the melted butter, and gently stir in half the blueberries.

Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. 

Make three or four pancakes at a time. 

Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. 

Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

Nutrition per Serving:
108 kcalories, protein 4g, carbohydrate 18g, fat 3 g, saturated fat 1g, fibre 1g, salt 0.41 g