Eat: English Pancakes

Hey foodies,

So you've already seen my favourite fluffy pancakes, in previous posts, but what about the English pancake? The English pancake is similar to a crepe and often enjoyed, simply with lemon juice and sugar.

The mixture, similar to that of a Yorkshire pudding, is fried flat in a pan and made with just 4 ingredients. Check out the easy recipe below, for fool proof, tasty pancakes.

Toppings

These days it's all about getting adventurous!  I had my first pancake of the year as an easy, Friday night dessert, served with leftover dark chocolate ganache and fresh raspberries. I then used the rest of the mixture Saturday morning, for greek yogurt and honey breakfast pancakes. The perfect way to celebrate Valentine's Day morning, cue the yogurt heart! 

Why not try:

• Nutella and chopped hazelnuts
• Chopped banana and caramel sauce (banoffee)
• Freshly squeezed lemon juice and caster sugar
• Whipped double cream and strawberries
• Mascarpone and lemon curd (beat 100g of each together until fluffy)

The combinations are endlessly delicious! Why not share yours on the comments below...

Recipe adapted from BBC Good Food.

Ingredients

Makes 8-10 Pancakes

150g Plain flour

3 Large eggs

450ml Milk

1tbsp Sunflower or vegetable oil & extra for frying

Pinch caster sugar (salt if making savoury pancakes)

Method

1. Put the flour and pinch of sugar into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 75ml milk and 1tbsp oil. Start whisking from the centre, gradually drawing in the flour from the edges. Once all of the dry flour mixture is incorporated , beat until you have a smooth thick paste. You may need to give it a little welly! 
2. Add another 75ml milk and whisk to loosen the batter, starting of slow so you don't splatter the kitchen walls with pancake batter! As the batter loosens, gradually add the remaining milk, whilst whisking. Continue pouring and whisking until your batter resembles the consistency of thick single cream.
3. Oil the pan with fry light or wipe with a lightly oiled kitchen towel and heat to a moderate heat. Ladle some batter into the pan or pour the batter into a jug for easy pouring. Tilt the batter around the pan, until there's a nice, thin and even coating. Don't be afraid to pour excess batter into a separate bowl/jug to be reused later. Leave the pancake flat against the heat for around 30-40seconds, at which it should be crisp and golden underneath. 
4. For a quick, safe flip, hold the pan handle and ease a fish slice under the pancake. Quickly lift and flip it over, to fry the other side. Make sure the pancake is flat against the base of the pan, to evenly cook the batter. Give the second side a similar 30-40seconds, but I usually find the second side is much quicker, before turning out onto your plate.
5. This is the best step! Get creative with your toppings, make them pretty, chocolately or full of fruit. What will you choose?

Keep calm and get flipping.

Love Jess xo

Eat: Fluffy American Pancakes

Hey foodies,

So with Valentine's Day out of the way, our new February focus is Pancake Day! Or should we say Shrove Tuesday. With scotch pancakes, crepes and fluffy American pancakes, the question is no longer just what topping, but what type! 

Over the last few weeks I've been whisking up some pancake magic and testing out my favourites, in anticipation of February 17th. 

As I spent all 2014's summer months in the US, a firm favourite has to be the fluffy American pancake. Serve them with crispy streaky bacon and generous drizzle of maple syrup or with lashings of greek yogurt, fresh raspberries and honey. The perfect lazy Sunday breakfast or delicious pancake day pud! 

Why not give these a try this pancake day?

Recipe adapted from BBC Good Food.

Ingredients

135g Self raising flour

2tbsp Golden caster sugar

1tsp Baking powder

2tbsp Melted salted butter

1 Egg, beaten

130ml Milk

Method

1. Sift flour, baking power and caster sugar into a bowl. In a separate bowl/jug whisk together the milk, egg and finally the butter.
2. Pour the milk mixture into the flour mixture and beat with a fork until you have a smooth batter. It may need a little rapid fork action, to remove all the lumps.
3. Heat a non-stick pan over a medium heat, with a little oil or better still fry light. Add a ladle of batter, a second pancake if you think your pan can handle it!
4. Wait until the top of the pancake begins to bubble slightly and the edges look like they're firming up and then flip over - I use a spatula because I'm a tad too cautious! When both sides are golden and the pancakes looking nice and fluffy, get it out and onto your plate.
5. Serve immediately with your chosen topping, pile high in stacks or keep warm in a low oven.

How will you top yours?

• Classic maple syrup and crispy bacon
• Greek yogurt, raspberries and a little honey
• Add some blueberries or chocolate chips when you flip the pancake and serve with whipped double cream
• Chopped banana and Nutella

Let me know your favourite combinations!

Keep calm and flip them pancakes!

Love Jess xo

BBC AMAZINGLY Good Food...

Hello foodies <3

Thought I'd delve back into 2012 one last time to tell you about my BBC antics! It was amazing! Two whole weeks in the Capital, living the London dream with one of the best foodie fanatic teams in the UK.

After being a persistent and annoying little foodie fan, they finally emailed me back and offered me a two week internship, in their Hammersmith/Kensington base, London and as you can imagine - I did not refuse. I got two weeks off University and packed my bags. A long time coming and well worth the wait.

Luckily for me, I am a huge fan of big cities and London is like a dream to me. I love the rush, fast paced lifestyle, get up and go, musicals (I'm a huge fan!) and of course - the food! BBC Good Food brought most of my fave bits (I only sang on my own!) to life and the experience really does leave me a little speechless!

I got the opportunity to contact PR teams, answer customer enquiries, search the online and paper recipe/magazine archives. They were so welcoming! It was very relaxed, almost informal but you could tell everyone got their heads down and got stuck in with the foodie fun. I was allowed in the kitchens, helped test drive a few things to go in up and coming editions and was even given a few proper editorial tasks!!!

I was given the opportunity to look round the BBC Good Food show, which was spectacular and I got to meet a few of my face chefs and bakers! Inspiring to see all the talent out their and all the opportunities, just waiting to be ceased!

I've known a while now that food journalism is where I ultimately want to end up, alongside my beautiful baking business, of course! Experiences like this are ridiculously sought after and by having the confidence to put yourself out their, opportunities will find you eventually!

Since November, I have had meetings with a wonderful woman from the Sheffield Telegraph, making connections about having some work published about me and my business. Very exciting stuff! Also, as of last week I have some even more exciting news! Delicious magazine, after three years of persistent emailing, have contacted me about doing an internship with them. They've been incredibly friendly and have basically offered whatever I want! I have never been so excited! This year really is my year it seems.

Have you had any experiences like this or made any New Years resolutions, thinking this is your year?
Don't hesitate to get in touch! I'd love to hear all about it! To celebrate one success, is to inspire a million.

Keep calm and keep inspired...

Cheeky picture of me and my auntie in Hertfordshire this last November <3 Family visits in the South!

Love & best wishes this 2013,

RVB

xox

Happy New Year...

Welcome back...

I hope that the food coma has settled and that salad is back in your life for a fresh New Year. I can assure you that my year has not necessarily been as healthy, but it sure is delicious.

I have been on a little hiatus lately and this is my apology for my absence from blogging over the last few months, but things just get so busy - I feel like I have cake coming out of my ears! Crazy times! My New Years Resolution is to feed you guys full of my antics in the kitchen and the progress my business is making. I am so grateful for all your support and it's time I give a bit more back to you! More pictures, more gossip and more tips!

Over the next few weeks I will recap the end of RVB's 2012, including my experience at BBC Good Food, a meeting with a beautiful lady from Sheffield's Telegraph and much, much more!

Firstly, I'd love to share with you my first tiered cake, for a friend of mines 21st Birthday. The start of many more pictures, I am sure! This triple chocolate cake was quickly devoured, made specifically to order and much appreciated by all who ate it! Try to keep your mouth closed...don't dribble on your keyboard!

Keep calm and bring on 2013 <3

Love, as always RV xo