I had big plans for this post. I was going to blab about my recent trip to Iceland and post this finger licking recipe with it. However, after having a
quick hour long peek gaze through my photos, I’ve realised how many photos I want to share and that it’s completely incomprehensible to put it all into one post. You’d probably fall asleep on your keyboard by the end. All the while thinking, where the f is this recipe?!
So to save those of you who’re here for the recipe, I’ll save my romantic Iceland babble about how I want to repeatedly travel there forever and ever and ever, for another post.
I’m sure a lot of you are pretty ecstatic that November has finally arrived. I adore Autumn. The coziness, the hot drinks, the shameless eating begins. I swear that my body just needs an extra layer of fat every year. This is why it craved a biscuit tin of 40 Bourbon biscuits… (you probably think I’m joking but the tin of biscuits next to me right now says otherwise.)
I’m having to show real restraint with christmas decorations this month. I can’t stop going into Oxford Street every week and staring at the same christmas decorations, revisiting the same shops I went into the week before. I desperately wanted to haul them up this week but my co-workers have repeatedly chimed that its way too early. I’ll wait one more week.
As the cold weather approaches, so do the spices, chutney, cheese, nuts and old music. There aren’t many breakfasts I can think of that scream autumn to me, but this one certainly does.
Whenever I go home to see my Mum, she makes me fluffy American blueberry pancakes. She uses a Jamie Oliver recipe and I love them so much I decided to tweak them a little to taste like gingerbread. Queue black treacle and ginger. Sprinkling flaked almonds on one side of the pancake adds a lovely note of nutty flavour and texture. A warm, sticky, sweet roasted pear permeated with maple syrup couldn’t be a better accompaniment to this gorgeous breakfast treat.
Ingredients – Serves 2-3, recipe adapted from Jamie Oliver
- 3 eggs, separated
- a pinch of salt
- 115 g plain flour
- 1 tsp. baking powder
- 2 tsp. ground ginger
- a few grates of fresh nutmeg
- 140 ml milk
- 1 tbsp. black treacle
- a few handfuls of flaked almonds
- 1/2 a pear per person
- maple syrup, for roasting and serving
First, begin preparing the roasted maple pears. Pre-heat your oven to 160ºC. Take your pears and cut them in half. Using a melon ball or spoon, remove the pips and stalk. Cut each half into four pieces lengthways. Each person will get four pieces of roasted pear. Place these onto a baking tray and drizzle with a few tbsp. of maple syrup, roughly four depending on how many pears you have. Be as generous as you like! Roast in the oven until soft, about 10 minutes depending on the ripeness of your fruit.
While your pears are roasting, you can get on with your pancakes. Separate your eggs into yolks and whites. Whisk your egg whites with the pinch of salt until you reach firm peaks.
In another bowl combine the flour, baking powder, ground ginger and nutmeg. In another small bowl stir together the egg yolks, milk and black treacle. Pour the milk/treacle mixture into the dry ingredients and stir together until no lumps remain. Carefully fold in your whisked egg whites until you’re left with a fragrant fluffy pancake mix.
Heat a large saucepan on the stove with a little butter. Once hot, cook your pancakes a few minutes on one side and a minute on the other. Before flipping over, sprinkle on some flaked almonds so that they toast when the pancake is turned over. Serve three pancakes per person with four pieces of the maple roasted pear. Eat immediately with a generous serving of maple syrup.