Coconut and Cinnamon Pancakes

Hello Everyone, I hope your day has been well.

I love switching up my breakfasts every now and then and pancakes is something I’ll always experiment with because they are so versatile. I have to admit this isn’t the healthiest choice but it surely is delicious. This is a twist on the classic American fluffy pancakes for a little more spice and flavour. Coconut and cinnamon taste really good together and these pancakes are great for breakfast or dessert depending on your preference. I have drizzled a little maple syrup and sprinkle on some desiccated coconut for serving.

Recipe: Coconut and cinnamon pancakes (makes 4)

Ingredients

66g self raising flour

1/3 baking powder

1/4 tsp cinnamon

1/2 tsp caster sugar

1 egg

8g melted butter

66ml coconut milk

1/2 tsp oil

Drizzle of maple syrup

Sprinkle of desiccated coconut

Method

  • Sieve the flour, baking powder and cinnamon into a large bowl and mix in the caster sugar.
  • In another bowl, whisk the egg, butter and coconut together until well combined.
  • Gently whisk the liquid mixture into the flour mixture until smooth and then leave to rest for 20 minutes. Resting the pancake batter allows the gluten to relax and the grain to swell so that when you finally cook it, the pancakes will be more fluffy and light.
  • Use kitchen paper to rub oil over a frying pan and place on a medium heat to get hot.
  • Once the pan is hot add 3 tablespoons of the batter into the pan, cooking for 3 minutes on each side until lightly golden and fully cooked.
  • Repeat until all of the batter in done and leave on a plate covered to stay warm.
  • Once done, drizzle with a little maple syrup and sprinkle over some desiccated coconut.

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£1.00

Upgraded French Toast

Hello Everyone, I hope your day has been well.

So, usually whenever I make french toast I would whisk the egg, soak the bread, fry and drizzle with maple syrup. It never occurred to me to add cinnamon or vanilla extract for an upgrade of flavours. Cinnamon is such a warming, sweet spice and really compliments the taste of French Toast. Cinnamon is not an ingredient I use often but works really well in tea, baking and breakfast foods. Vanilla extract on the other hand is an essential baking ingredient that I use all the time, perfect in cakes, cookies, brownies, biscuits and ice cream. Even though it’s something small, experimenting with new ingredients and trying new foods is a great way to expand the palette and get used to a range of flavours.

Recipe: Upgraded French toast (serves 1)

Ingredients

1 tsp oil, for frying

2 eggs

1/2 tsp vanilla extract

1/3 tsp cinnamon

2 slices of bread

Drizzle of maple syrup

Method

  • Heat the oil in a frying pan.
  • In a bowl, crack 2 eggs and whisk together along with the vanilla extract and cinnamon.
  • Cut the bread in half and soak each piece in the egg mixture before adding to the pan.
  • Fry on each side for 3-4 minutes, depending on how golden you want it to be.
  • Take out once fully cooked and drizzle with a little maple syrup. I added a strawberry for decoration.

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£1.00

Brown Sugar Spiced Shortbread

Hello everyone, I hope your week has been great.

This recipe is a spiced twist on the original and the taste is just as delightful, the good thing about mixed spices is that you get a mixture of flavours from the nutmeg, cinnamon and ginger which all complement the shortbread. Another difference is the use of brown sugar which offers a deep, rich treacly taste, not usually associated with shortbread but compliments the taste none the less.

Recipe: Brown sugar spiced shortbread (makes 30)

Ingredients

150g plain flour

3 1/2 tbsp dark brown soft sugar

1/2 tsp mixed spice

100g butter

Method

  • Preheat the oven to gas mark 4 and line a tray with baking paper.
  • Mix the flour, sugar and mixed spice in a large bowl. Rub the butter until it forms crumbs. Bring together to form a smooth dough.
  • Roll out on a lightly floured surface, use a small cutter to cut out the shortbread and place on a the tray.
  • Bake in the oven for 20-25 minutes and transfer to a wire rack to cool down.

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*This recipe is inspired from All Recipes here.

Spiced Cookies

Hello everyone, today I have a nice seasonal biscuit recipe that is seasoned with ginger and cinnamon. These are cute biscuits that taste amazing and perfect for this time of the year.

Recipe: Spiced Cookies (makes 12)

Ingredients

66g butter

32g caster sugar

100g plain flour

1/4 cinnamon

1/4 ginger

Icing sugar

Method

  • Combine the butter and sugar. Sift in the flour and spices and use your hands to make a dough.
  • Chill in the fridge for 30 minutes.
  • Set the oven to gas mark 5 and line a tray with baking paper.
  • Roll out the dough on a lightly floured surface and press out your biscuits using any small cutter.
  • place on the tray and bake in the oven for 20 minutes.
  • Leave to cool completely before icing.

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Real Cinnamon Buns- Kanelbullar

Here is another recipe I found in the newspaper, I really enjoyed baking these because they are so different to the usual things I bake. They remind me of the cinnamon swirls you can buy from Greggs. I actually halved the recipe and made 12 even though the original recipe makes 16. These buns tasted so amazing I can’t wait to make them again 🙂

Ingredients
13g dried yeast
250ml milk, warmed
80g butter, melted
40g caster sugar
450g strong white flour
2 tsp ground cardamom
1 tsp salt
1 egg

Filling
80g butter
1 tsp plain flour
1 tbsp ground cinnamon
½ tsp vanilla sugar
80g caster sugar
Egg for brushing

Topping
3 tbsp golden syrup and sesame seeds

Method
1. Paul the warm milk into a bowl Sprinkle in the yeast and whisk together Cover with cling film and leave in a warm place for about 15 minutes to become slightly bubbly. Pour into the bowl of a food mixer fitted with a dough hook.

2. Mix in the cooled, melted butter. Allow to combine for one minute, then add the sugar. In a separate bowl, weigh out 400g of the flour, add the cardamom and salt then mix. Start adding the flour and spices into the milk mixture bit by bit. Add half the Beaten egg. Keep kneading for 5 minutes you may need to add more flour at this stage but make sure the mixture is still a little bit sticky because you don’t want dry buns.

3. Cover the dough with cling film. Allow to rise for about 30 minutes or until it has doubled in size.

4. Place the dough out onto a lightly floured surface, knead through with your hands and work in more flour if needed. Next roll out the door to a 40 x 50 centimetre rectangle which is roughly 16 x 20 inches.

5. In a bowl, add the butter, flour, spices and sugars and mix together very well to make the filling. Use a spatula and spread the mixture evenly over the rolled out dough then fold the in half lengthways.

6. Using a knife for pizza cutter, cut 16 strips of dough. Take each strip and carefully twist it a few times then curl into a ‘knot’,  ensuring both ends are tucked underneath, so they don’t spring open during baking. Place the folded ‘knots’ on the prepared baking sheets, spaced well apart. Leave to rise under a kitchen cloth for 30 minutes.


 7. Preheat the oven to gas mark 6 / 200 degrees Celsius.
 8. Brush each bun lightly with the leftover beaten egg and place in the preheated oven to bake for around 10 to 15 minutes or until golden.

 9. Remove from oven, brush the warm buns lightly with the syrup and decorate with a sprinkle of nibbed pearl sugar. Immediately cover with a damp clean cloth for a few minutes to prevent them from going dry.