LAZY SUNDAY: BANANA PANCAKES

28 SEPTEMBER 2014

Now that we live together and we have to do our own shopping, I never seem to know how much fruit to buy each week. I hate waste, so if we have any leftovers I try to use them at the weekend. This week we had two overripe bananas left so I thought I'd use them up by making some banana pancakes this morning. A naughty start to the day, but who cares - it's Sunday!

INGREDIENTS:

150g plain flour

100ml milk

2 ripe bananas

1 egg

1 tsp bicarbonate of soda

1 tsp runny honey

1/2 tsp cinnamon

Butter for frying

METHOD:

Mash the bananas with a fork and combine in a mixing bowl with the flour, milk, egg, honey, bicarb and cinnamon. Mix together until you have a lumpy batter.

Melt a knob of butter in your frying pan and spoon about 2 tablespoons of batter into the centre (if your pan is big enough you can do two at a time). Cook on one side until golden brown and then flip onto the other side, again cooking until golden brown. Repeat until all your batter is used up - this should make 6 - 8 pancakes.

When cooked serve warm and drizzle with maple syrup.

HOMEMADE SCONES & RASPBERRY JAM

1 JUNE 2014

Happy June everyone! And what a beautiful start to the summer today has been. With the sun shining and flavours of summer in the air, we felt like indulging in something delicious and quintessentially British. A quick scout around our fridge uncovered a punnet of raspberries, and with it came my inspiration for a home-made cream tea of raspberry jam and freshly baked scones.

This was a double-team effort by myself and my boy. Whilst I tackled the jam, he donned his apron and got baking! As recipes go, I definitely got the better end of the deal with the jam as scones are notoriously difficult to perfect. Good job my boy is good at baking because these scones were delicious - well done baby!

Fancy your own summer cream tea? Have a look at the recipes we followed from the Women's Institute and Paul Hollywood. Simply follow the links and enjoy.

LAZY SUNDAY BREAKFAST

12 JANUARY 2014

If you fancy a little indulgence on this frosty Sunday morning, why not try the classic breakfast combination of a poached egg and smoked salmon? New years diet-friendly, this delicious combo is high in protein and vitamin B12, essential for absorbing iron and preventing conditions like anaemia that are common in pregnancy and those suffering from Crohn's disease. 

HOW TO...
Add a tablespoon of vinegar to simmering watering and swirl with a teaspoon before cracking in your egg. The vinegar should help to bind the yolk and create a beautiful round shaped egg. Simmer gently for 3 minutes for a perfectly runny yolk. Serve on a bed of smoked salmon and top with a squeeze of fresh lemon juice and sprinkling of cracked black pepper. 

LOVE | Hannah