Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup

34m34 minutes ago

Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

Ingredients

  • 100g (3½oz) plain flour
  • 25g (1oz) caster sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs, separated
  • 125ml (4½fl oz) milk
  • 2 tblsp sunflower oil
  • 15g (½oz) butter
  • 125g (4½oz) blueberries, fresh or frozen
  • To Serve:
  • Icing Sugar
  • Maple Syrup

Method

  1. Sift the flour, sugar, baking powder and salt into a bowl.
  2. In a separate bowl, mix together the egg yolks with the milk and whisk into the dry ingredients to form a thick batter. In another bowl, whisk the egg whites until stiff, then fold into the batter.
  3. Place a frying pan on a medium-high heat.
  4. When the pan has heated up, drizzle over a few drops of sunflower oil and add a knob of butter to the pan, allow to melt, then drop in three or four generous tablespoonfuls of batter at a time, leaving plenty of space in between.
  5. Reduce the heat to medium-low, then place about seven blueberries onto each pancake. After about 2 minutes, the pancakes should be turning golden underneath and holes should be forming on the top.
  6. At this stage, flip them over and cook for another 1 to 2 minutes until golden on both sides.
  7. Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

https://www.rte.ie/lifestyle/recipes/2014/1216/743447-fluffy-blueberry-pancakes-with-maple-syrup/

Rachel Allen’s lemon and basil potato salad

asparagus-recipes-grid

Darina Allen’s Irish Soda Bread recipe

mummys-brown-irish-soda-bread-from-darina-allen-hero

Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup

34m34 minutes ago

Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

Ingredients

  • 100g (3½oz) plain flour
  • 25g (1oz) caster sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs, separated
  • 125ml (4½fl oz) milk
  • 2 tblsp sunflower oil
  • 15g (½oz) butter
  • 125g (4½oz) blueberries, fresh or frozen
  • To Serve:
  • Icing Sugar
  • Maple Syrup

Method

  1. Sift the flour, sugar, baking powder and salt into a bowl.
  2. In a separate bowl, mix together the egg yolks with the milk and whisk into the dry ingredients to form a thick batter. In another bowl, whisk the egg whites until stiff, then fold into the batter.
  3. Place a frying pan on a medium-high heat.
  4. When the pan has heated up, drizzle over a few drops of sunflower oil and add a knob of butter to the pan, allow to melt, then drop in three or four generous tablespoonfuls of batter at a time, leaving plenty of space in between.
  5. Reduce the heat to medium-low, then place about seven blueberries onto each pancake. After about 2 minutes, the pancakes should be turning golden underneath and holes should be forming on the top.
  6. At this stage, flip them over and cook for another 1 to 2 minutes until golden on both sides.
  7. Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

https://www.rte.ie/lifestyle/recipes/2014/1216/743447-fluffy-blueberry-pancakes-with-maple-syrup/

Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup

34m34 minutes ago

Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

Ingredients

  • 100g (3½oz) plain flour
  • 25g (1oz) caster sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs, separated
  • 125ml (4½fl oz) milk
  • 2 tblsp sunflower oil
  • 15g (½oz) butter
  • 125g (4½oz) blueberries, fresh or frozen
  • To Serve:
  • Icing Sugar
  • Maple Syrup

Method

  1. Sift the flour, sugar, baking powder and salt into a bowl.
  2. In a separate bowl, mix together the egg yolks with the milk and whisk into the dry ingredients to form a thick batter. In another bowl, whisk the egg whites until stiff, then fold into the batter.
  3. Place a frying pan on a medium-high heat.
  4. When the pan has heated up, drizzle over a few drops of sunflower oil and add a knob of butter to the pan, allow to melt, then drop in three or four generous tablespoonfuls of batter at a time, leaving plenty of space in between.
  5. Reduce the heat to medium-low, then place about seven blueberries onto each pancake. After about 2 minutes, the pancakes should be turning golden underneath and holes should be forming on the top.
  6. At this stage, flip them over and cook for another 1 to 2 minutes until golden on both sides.
  7. Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

https://www.rte.ie/lifestyle/recipes/2014/1216/743447-fluffy-blueberry-pancakes-with-maple-syrup/

Ballymaloe’s Famous Chocolate Orange Cake recipe

Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
Serves 12

For the Orange Cake:

  • 4 eggs
  • softened butter
  • sugar
  • plain flour
  • 2 oranges
  • 1 teaspoon baking powder

For the orange butter icing:

  • 1 orange
  • 110g (4oz, 1/2 cup) icing sugar
  • 55g (2oz, 1/4 cup) softened butter

For the chocolate icing:

  • 170g (6oz) chocolate
  • 2 tablespoons water
  • 50g (2oz, 4 tablespoons) softened butter
  • 2 large eggs