Pancakes served with Caramelised Nectarines

Lets talk about Pancakes!  Pancake day is this coming Tuesday 28th and I've been busy playing about in the kitchen cooking up various pancake recipes from my huge Oven Cooked Pancake with Berries and Maple Syrup (which was delicious) to this more traditionally stove top cooked Pancake with Caramelised Nectarines.

Pancakes with Caramelised Nectarines

Of course basic ingredients to make a pancake are flour, milk and egg but the filling or topping of course is up to you.  From a simple sprinkling of sugar and a squeeze of lemon to more elaborate toppings; you can be adventurous as you fancy!

While making pancakes isn't exactly rocket science, you do need a good non-stick frying pan. In any case a good pan isn't necessary only for pancake making but for everyday cooking.  I used the pan to caramelise the nectarines and the gooey honey and sugar mixture didn't stick at all.

Pancake in a ceramic frying pan

If you're gluten intolerant you can use Gluten Free Flour which can be found in Tesco's as well as other most good supermarkets.  Check out Tesco's Real Food recipe for Gluten Free Pancakes.

Pancakes with Caramelised Nectarines view from above

Print Recipe

To make 4 Pancakes you will need:
2 eggs - free range of course
200g plain flour
350ml milk
a tablespoon vegetable oil

For the Caramelised Nectarines:
4 Nectarines - stones removed and each cut into eight slices
30g unsalted butter
3 tablespoons of runny honey
2 tablespoons of soft brown sugar
juice of 1 orange

Get the nectarines on the go as they will take about 15 to 20 minutes.

You will need a suitably sized non-stick frying pan that can take the nectarine slices without them being on top of each other.  Heat up the butter and add the prepared nectarines.  Cook over a low heat for about 5 minutes before turning.  Continue to cook for a further 5 minutes.

While that's happening make the pancake batter.

Now drizzle over the honey and sugar and give it a gentle stir to coat the nectarines.

Continue to cook for another 5 minutes by which time they should have started to colour nicely.  Turn them over again to colour the other side.  When they're beautifully caramelised add the juice of the orange to the pan and stir to get the gorgeous sticky bits from the pan.  Turn off the heat and cook your pancakes.

Pancakes with Caramelised Nectarines

Serve each pancake with slices of nectarine and drizzle over a little of the lovely orange syrup - add a dollop of ice cream if you want to.

Disclosure:  Post commissioned by Tesco.  I received a frying pan and was compensated for ingredients used and my time creating and writing up this post.  All thoughts and opinions are own.

How to Make Oven Cooked Pancakes

Whoop whoop - Pancake Day is nearly here (it's Tuesday 28th February this year) so not long now! Pretty much everyone loves a pancake, even me; but Paul (the husband) is a proper lover of a good pancake.

Trouble is I'm not too keen on cooking them since he can eat a LOT of the thin crêpe like ones which means I'm stood over a frying pan for what seems like forever.
No more standing over a frying pan and flipping it over in hope that you don't ruin it.  I say oven cooked pancakes are the way to go!  They're BIG and very filling so just one does the trick, even more marvellous in my opinion. 😉

Oven Cooked Pancake with Berries

Simple to make:
It's a sort of sweet Yorkshire pudding batter except you must use self raising flour or it won't puff up. Pour the batter into a pan and watch it puff right up (it gets a bit scary) but it turns a lovely golden brown and then you know it's done.

Once cooked and you open the oven door, it will sink right back down into a random shape which I think gives it a proper homemade (or you could say rustic) look!  Drizzle with maple syrup, top with raspberries and blueberries, eat and enjoy.

Top Tip!
If you're feeding more than one greedy person or a lot of hungry kids you can make a humongous pancake in a roasting tin; as long as it's non-stick and not too deep it'll be fine. That said, don't forget you'd have to double the ingredients listed.

Persian-style Jewelled Rice - Multi Cooker Recipe

As you know I've been busy experimenting with my Optimum Pressure Cooker PRO which is a multi cooker meaning is can also be used as a slow cooker.  But as it's also a pressure cooker it can cook Slow or Fast.  It also has Induction technology which means food cooks evenly.
Since we eat a lot of rice in this house I thought I'd see if I could make Persian Jewelled Rice - oh my goodness how exotic am I?!

I've referred to my recipe as 'Persian-style' because proper Persian or Iranian Jewelled Rice as it's sometimes referred to, has a lovely golden crust on the bottom which I didn't attempt to do using the multi-cooker (it's not to say it can't be done but I haven't tried as yet).  Anyway I was really pleased with the result; so many flavours and different textures and of course it means you are eating, rice, nuts and fruit all in one dish which has got to be a good thing 😉

Persian-style Jewelled Rice

Don't you just love all the colours and textures?  A mix of nuts, seeds, carrot, sultanas and orange peel and rose petals - yep rose petals but not from roses in the garden!  These are proper dried rose petals that are for use in cooking.  Available from Amazon although I got mine at the Good Food show.

So in my bid to get healthier for #Jumpstart17 my Jewelled rice had to happen as it's a great way to liven up boring plain rice.  In any case, how impressive is it to say 'Oh I just rustled up some Persian Jewelled Rice'?!

Although the rose petals are dried they come to life once added to a tiny bit of liquid; I just put them in a bowl along with a tiny bit of water for 10 minutes before adding to the nut, seed and fruit mixture. By the way in case you're wondering, where to buy barberries I got mine in Waitrose; in fact they probably sell rose petals too.

Skinni Pork Sausage Sweet Potato and Apple Tray Bake

Tray Bakes are one of the easiest and quickest meals you can make and anything with sausages has to be good in my opinion.  Of course the secret to good taste is to use quality sausages.

Okay readers of this blog will know I'm supposed to be trying to lose a bit of weight here - so whilst my recipe isn't exactly calorie free as it contains potatoes, the Skinni Pork Sausages I used are from West Coast Foods and are reduced fat and high in protein.  

There's certainly no faffing about with this recipe, it's ready to serve in just 45 minutes.  Pork Sausages, Onions and a mixture of Sweet Potatoes and Regular Potatoes, Apples and Sage; what's not to like?

Sausage Sweet Potato and Apple Tray Bake

The oven tray I used was a SCANPAN; you can read my review here.

All you need is a suitably sized non-stick oven tray that's big enough for the ingredients to be spread out.  If you don't have one then you can use one of the disposable foil ones from the supermarket; just be careful that is doesn't bend when removing from the oven.

If there's more than two of you just add more of everything including sausages; and of course you can cook this just for one person.
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