Birds, bees never stop. Killykeen Forest Park. Co.Cavan.
Think you’re looking at an indulgent desert? Think again! We love Roz Purcell’s Simple Oat Pancake recipe. Try it out today! PS. That’s Greek Yougurt not whipped cream!
50g Flahavan’s Oats
1 1/2 tbsp Greek yoghurt, plus extra to serve
1 tsp honey or maple syrup
1/2 tsp gluten-free baking powder (regular will work also)
1 scoop (30g) protein powder (optional)
Coconut oil, for frying
1 tub Greek yogurt
1 To make the oat pancakes, blend all the ingredients except the oil in a food processor until smooth.
I use my NutriBullet for this.
2 Heat a little coconut oil in a non-stick frying pan, then wipe it out with kitchen paper.
3 Add spoonfuls of the batter to the pan – it’s a thick batter, so make small pancakes.
4 Cook for 2 minutes, until the bottom is golden brown and ready to be turned. Flip over and cook for 1–2 minutes more, until golden brown. Repeat with the remaining batter.
5 Serve warm with a dollop of Greek yoghurt and fresh berries.
Plain scones are the cornerstone of Irish afternoon tea, especially when spread with Dairygold and a dollop of jam!
- 175g Dairygold Baking Block
- 900g plain flour
- 50g caster sugar
- 3 tsp baking powder
- 3 eggs – hold a little back to glaze
- 425ml milk to mix – hold 100ml back until needed
Preheat your oven to 180°C/350°F/Gas Mk 4.
Sieve the flour, sugar and baking powder together into a large mixing bowl.
Rub the Dairygold Baking Block into the dry ingredients until you’ve formed a breadcrumb texture.
In a separate bowl or jug, mix your eggs and milk together, then pour into the larger bowl, making a well in its centre.
Continue to mix until you have formed a soft dough, using the extra milk if needed.
Remove your dough from the bowl and knead lightly on a floured board before rolling it out to 1 inch in thickness.
Cut the dough out into rounds and brush them with the remaining egg to glaze.
Place on a baking sheet and bake in your preheated oven for 10-12 minutes.
To serve, spread with Dairygold and strawberry or raspberry jam.
#DYK white chocolate is tipped to be the next ‘it’ ingredient. Teamed with seasonal strawberries this dessert is sure to be a summer menu winner #ThursdayThoughts https://www.pritchitts.com/recipes/white-chocolate-mousse …