insideKENT Magazine Issue 96 - March 2020 | Page 57
FOOD+DRINK
GORGEOUS RECIPES
TO SPOIL MUM THIS MOTHER’S DAY
MUMS – WHAT WOULD WE DO WITHOUT THEM? NO MATTER HOW OLD
WE ARE, WE ALWAYS NEED THEM. THEY ARE THERE TO LOOK AFTER US,
HELP OUT, AND BE OUR BIGGEST SUPPORTER. SO WHAT BETTER WAY TO
SHOW YOUR APPRECIATION THAN BY COOKING UP A STORM IN THE
KITCHEN AND TREATING YOUR MUM TO SOME TASTY DISHES?
We have rounded up some of the most
delicious recipes to spoil Mum this
Mother’s Day. There’s breakfast in bed,
a tasty lunch, a sumptuous dinner, a
cheeky tipple, and even something for
the kids to make.
Read on to make sure you give your
Mum the Mother’s Day she deserves.
THE ULTIMATE MOTHER’S DAY BREAKFAST:
Fluffy Buttermilk Pancakes with Roasted Apple, Toasted Oats and Ice Cream
Recipe by Jude’s Ice Cream www.judes.co.uk
These pancakes are epic at breakfast
and they make a brilliantly indulgent
pudding too!
4. Meanwhile, make the pancakes.
Put the flour, bicarbonate of soda,
sugar and salt in a large bowl, stir well
and set aside.
Serves: 4
Ingredients: 5. In another bowl, mix the egg yolks,
vanilla and buttermilk and combine
thoroughly.
For the roasted apples
• 4 eating apples, preferably Russet
• 4 tbsps clear honey
• 3 tbsps balsamic vinegar
• 1 tsp cinnamon 6. Put the egg whites in a third large,
clean bowl and whisk using an electric
mixer until they form soft peaks.
For the pancakes
• 150g (5 1/2 oz) self-raising flour
• 1/2 tsp bicarbonate of soda
• 1 tbsp golden caster sugar
• A pinch of fine salt
• 2 medium eggs, separated
• 2 tsp vanilla extract
• 300ml (9 1/2 fl oz) buttermilk
• Oil, for greasing
• 25g (1 oz) butter, for frying the oats
• 40g (1 1/2 oz) jumbo oats
To serve
• 4 scoops of Jude’s Vanilla Ice Cream
• Maple syrup
Method:
1. Preheat the oven to 200°C/fan
180°C/gas mark 6.
2. Halve each apple and remove the
core using a sharp knife. Put the apple
halves, cut side up, into a medium
baking dish, in a single layer.
3. Mix the honey, balsamic vinegar
and cinnamon to a thick paste and
drizzle over the halved apples. Cover
and bake for 40 minutes, turning the
apples over after 20 minutes, until
they are very soft.
7. Make a well in the centre of the dry
mix and add the egg and buttermilk
mixture. Whisk lightly then, using a
light touch, fold through the egg whites
in two additions. Once the mixture is
uniform, set aside for 5 minutes.
8 . Place a large, non-stick frying
pan over a medium heat to get hot,
then lightly grease with oil. Working
in batches, dollop generous
tablespoonfuls of the batter into the
pan, spaced well apart, to make
pancakes roughly 12cm (4 1/2 in)
diameter and 1cm (1/2 in) thick.
9. Cook for 1–1 1/2 minutes on each
side, or until bubbles form on the
surface. Remove to a plate and keep
warm. Repeat to make 12.
10. To toast the oats, heat a small
frying pan over a medium heat
and add the butter. When it melts
and foams, add the oats and cook for
3–4 minutes, stirring continuously,
until they are toasted. Remove from
the heat. little maple syrup and then scatter over some toasted oats. If you're after a more
dramatic look, squish down a ball of ice cream to a rough disc shape and put
atop a pancake. Continue building a tower in this way, using a skewer down the
centre of the pile for structure. Top with some roasted apples, any warm sauce
from the roasted apples and a little maple syrup and then scatter over the toasted
oats. Serve any remaining roasted apples alongside.
11. To serve: Layer up three pancakes
with two apple halves and a scoop of
ice cream. Drizzle with any warm
sauce from the roasted apples and a TIPS: Do leave the batter mixture to sit for 5 minutes, as it gives the flour a chance to absorb
the liquid and provides the pancake with more structure. And while we're talking about tips,
use a piece of kitchen paper to wipe clean the frying pan after cooking each batch; this creates
an even, fine greaseproof surface to cook on.
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