Learn the Secrets to Perfect Pancakes and Blueberry Muffins - Episode 7!
In this episode Pete shares his perfect recipe for fluffy pancakes and epic blueberry muffins
Peter Sidwell's Kitchen is a weekly cookery program filmed in the Uk's Lake District.
RECIPES
Pancakes
Ingredients
200g Self raising flour
3 large free range eggs
200ml Milk
1 tsp Honey
200g Frozen blueberries
4 tbsp Maple syrup
1 Lime
Place the flour, eggs, milk and honey into a mixing bowl and whisk together until smooth.
Leave the pancake batter to rest for 10 minutes before cooking.
Meanwhile place the blueberries, maple syrup and lime juice into a pan on a medium heat to cook together into a simple fruit compote.
To cook the pancakes, pre heat a non stick frying pan with a tiny amount of oil.
Pour a ladle full of the pancake batter into the centre of the pan and let it naturally spread into a circle.
Cook the pancake for 2 minutes on one side, then flip over and cook the other side.
Repeat the process until you have cooked all the mixture.
Serve the pancakes up with the blueberry and maple syrup sauce.
Blueberry and Maple Syrup Muffins
375g Self raising flour
1/4 tsp Baking powder
125g Caster Sugar
225ml Milk
125ml Rape seed oil
2 Large free range eggs
1 Lime
200g Frozen blueberry’s
50g Rolled oats
3 tbsp Maple Syrup
Here’s how
Take two mixing bowls and add the flour, baking powder and sugar to one bowl, then add the eggs, milk, lime zest and oil to the other and whisk together.
Scatter the blueberries into the dry mix bowl, then pour the liquid in.
Fold the two mixtures together, but don’t over mix as you don’t want a smooth cake batter, muffin batter should be a little lumpy.
Place 12 bun cases into a deep muffin tray and divide the mixture evenly between all 12 cases.
Scatter with the oats and bake in a pre heated oven 170c for 20 minutes or until golden.
When the muffins are baked, remove from the oven and drizzle over the maple syrup.
All my recipes are available from www.masterclass.co
or you can download my free app Peter Sidwell's Kitchen
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