Food & Recipes

26 May 2011, 13:05

As The Hour bid farewell to Stephen, he thought it was only fitting to step into the kitchen to make a delicious recipe of his own.

Staying true to his Scottish roots, Stephen decided to make scrumptious pancakes with a delightful cranachan topping.

This recipe is ideal for breakfast or brunch and would leave you feeling satisfied. With its mixture of fluffy pancakes, fresh raspberries and cream – the family won’t have problems finishing off these wonderful treats.  

INGREDIENTS:
• 270g/ 9 1/2oz plain flour
• Two tsp baking powder
• One tsp salt
• Two tbsp caster sugar
• 260ml/9fl oz milk
• Two large eggs, lightly beaten
• Two tbsp melted butter (allowed to cool slightly) To serve
• Punnet of Scottish raspberries
• Whipping cream
• Porridge oats
• Maple syrup
• Butter

METHOD:
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan or griddle over a medium heat and add a knob of butter. When it's melted, add a ladle of batter. Wait until the top of the pancake begins to bubble, then drop in a handful of raspberries, turn it over and cook until both sides are golden brown and the pancake has risen.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Stack six pancakes on a plate, top with whipped cream mixed with lightly toasted porridge oats and fresh Scottish raspberries, then drizzle with maple syrup.
6. Serve with extra maple syrup on the side and fresh raspberries on the side.

BLUFFIN' WITH MY MUFFIN:

• Carrot cake muffins
• Sweet breakfast muffins
• Savoury breakfast muffins

Last updated: 27 May 2011, 23:24