Cakes & Bakes: Buttermilk pancakes with blueberries

Stack of home-made buttermilk pancakes with blueberries and maple syrup | H is for Home

With Shrove Tuesday coming up next week we wanted to mark the occasion with some super-fluffy buttermilk pancakes with blueberries.

Adding melted butter and buttermilk into dry ingredients | H is for Home

Buttermilk pancakes are famously American, so we’ve adapted a recipe originally by Martha Stewart – you don’t get much more all-American than her!

Frying buttermilk pancakes with blueberries on a stove-top griddle | H is for Home

Since we received our PizzaSteel a few weeks ago, we’ve not stopped using it – it’s absolutely perfect for using on the stove-top as a griddle.

Buttermilk pancake with blueberries and maple syrup | H is for Home

The buttermilk pancakes go so well with the blueberries – they have just the right amount of sweetness. Add a final drizzle of real maple syrup and they’re a perfect Pancake Day treat!

Click here or on the image below to pin the recipe for later!

Home-made buttermilk pancakes with blueberries recipe | H is for Home

Buttermilk pancakes with blueberries
Yields 15
Ingredients
  1. 220g/7¾oz plain flour
  2. 2 tsp baking powder
  3. 1 tsp bicarbonate of soda
  4. ½tsp salt
  5. 2 tbs sugar
  6. 2 large eggs, lightly beaten
  7. 600ml/21 fl oz buttermilk
  8. 60g/2oz butter, melted, plus extra for the griddle/frying pan
  9. 125g/4½oz blueberriesHome-made buttermilk pancakes ingredients
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Instructions
  1. Pre-heat griddle/frying pan to 190ºC/375ºF/Gas mark
  2. Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
  3. Add the eggs, buttermilk and butter and whisk to combine. Don't over-mix, the batter should have small to medium lumps
  4. Put the oven on its lowest setting
  5. Test the griddle/frying pan by sprinkling a few drops of water on it. If water bounces and spatters, it's hot enough
  6. Using a pastry brush, brush a little butter onto the griddle/frying pan. Wipe off any excess with some kitchen towel
  7. Using a 100g/4-ounce ladle, pour pancake batter, in pools 5cm/2 inches apart from one other. Scatter the top with a few blueberries
  8. When the pancakes have bubbles on top and are slightly dry around the edges (about 2½ minutes) carefully flip them over
  9. Cook until golden on the bottom (about 1 minute)
  10. Repeat with the remainder of the batter, keeping finished pancakes warming on a heatproof plate in the oven
Notes
  1. Serve with maple syrup
Print
Adapted from Martha Stewart Living Magazine, February 1998
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Coconut macaroon hearts

Home-made coconut macaroon hearts | H is for Home

You may remember that we had a glut of eggs when we looked after our neighbours chickens whilst they went on holiday. Well, we had a freezer rearrange last week and realised that we had some egg whites that needed using. We also have a huge 1 kilo bag of dessicated coconut (not in the freezer!), two of the main ingredients needed for macaroons.

Coconut macaroons mixture | H is for Home

Seeing as it’s also Valentine’s Day we thought we’d make them a little extra special and made some coconut macaroon hearts drizzled in dark chocolate.

Coconut macaroons mixture formed into hearts | H is for Home

They probably take 10 seconds or so longer to make into hearts than the traditional dome shapes but don’t they look pretty?

Cooked coconut macaroons hearts | H is for Home

If you prefer, you could also dip each heart into the melted chocolate instead of drizzling it… or omit the chocolate altogether, if you prefer.

Cooked coconut macaroons hearts drizzled with dark chocolate | H is for Home

I never realised that they were so quick and easy to make – just throw all the ingredients into a bowl, stir then spoon them on to a well greased or tray or parchment paper. A quarter of an hour in the oven, and they’re done!

Cooked coconut macaroons hearts drizzled with dark chocolate | H is for Home

Click here or on the image below to pin the recipe for later!

Pin this coconut macaroon hearts recipe for later! | H is for Home

Cakes & Bakes: Chocolate and beetroot cake

Slice of home-made chocolate and beetroot cake | H is for Home

We’re still in the throes of our love affair with the humble beetroot! The two previous recipes we shared here were savoury bread products. Today it’s a chocolate and beetroot cake.

Grating fresh beetroot | H is for Home

I borrowed a recipe from Jamie Oliver – it’s a ‘healthy eating’ one that he devised for cooking with children.

Melting chocolate in a glass bowl over a saucepan of water | H is for Home

Instead of flour, it contains ground almonds and there’s a minimal amount of sugar as the beetroot gives sweetness.

Separated egg yolks, grated beetroot and dry ingredients | H is for Home

The beetroot also gives it a deep and slightly earthy flavour – and works surprisingly well with chocolate.

Chocolate and beetroot cake batter in a loose-bottom cake tin | H is for Home

It doesn’t have a light and airy consistency, it’s more like brownie than sponge cake – even with carefully folding in the egg whites…

Cooked chocolate and beetroot cake cooling on a wire rack | H is for Home

…not that I’m complaining – it was really, really good!

Home-made chocolate and beetroot cake with chocolate drizzled over the top | H is for Home

If you have kids (or even adults!) that won’t eat their vegetables – this is a wonderfully clandestine way of sneaking some into their diet!

Click here to save the recipe to Pinterest for later!

Cakes & Bakes: Butter-dipped biscuits

Home-made butter-dipped biscuits with fried egg | H is for Home

We absolutely love our butter in this household, it’s quite alarming how much of the stuff two people get through! With all the bread and cake baking, it’s not surprising, really.

Dry ingredients for butter-dipped biscuits | H is for Home

When I saw this butter-licious, American butter-dipped biscuits recipe on Pinterest my mouth immediately started watering.

Melted butter and butter-dipped biscuits dough | H is for Home

It may look like a lot of butter but it isn’t really – a mere 113 grams (that’s how much is in an American ‘stick’ of butter). Anyway, it’s been decided by all those hugely intelligent scientists that butter isn’t bad for you!

Uncooked butter-dipped biscuits | H is for Home

You’ve probably noticed from the photos that it’s not anything like what the average British person would call a ‘biscuit’. American biscuits are what we over here might refer to as scones (whether you pronounce it to rhyme with ‘gone’ or ‘bone’).

Freshly baked butter-dipped biscuits | H is for Home

I had one with a fried egg (as you can see in the main photo), and another with some mature cheddar. I must say, I’m not used to having savoury food with a sweet bread product – it took a bit of getting used to, but I’d definitely be making them again.

Freshly baked butter-dipped biscuits detail | H is for Home

If you’re not vegetarian like me, try them with chilli con carne, sausages, bacon & eggs – especially if the meats are sweet-cured or maple-glazed. Or, have it like the Americans do, with even more butter as a side to a main course dish and/or with gravy!

Click on the image below to pin the recipe for later!

Home-made butter-dipped biscuits recipe | H is for Home

Home-made tomato sauce

Home-made tomato sauce | H is for Home

Justin doesn’t normally get involved with the Thursday recipes – well, apart from taking the photos! However, this week, he’s actually done the cooking too. Don’t worry though, you’re in safe hands – as he was a chef for about 15 years before re-inventing himself as Mr H is for Home – and he does most of the savoury dishes in our household anyway.

Finely sliced garlic and olive oil in a saucepan | H is for Home Finely sliced garlic, tomato pureé and olive oil in a saucepan | H is for Home

We mentioned this lovely all-purpose tomato sauce in last week’s pizza post. Most people list tinned tomatoes in their store cupboard essentials, but we always have batches of this home-made tomato sauce in the fridge or freezer.

Home-made tomato sauce with basil | H is for Home

It’s quick – only taking about an hour – and very straightforward too.

Home-made tomato sauce being sieved through a colander | H is dfor Home Sieved home-made tomato sauce | H is for Home

It’s so flexible. The addition of ground black pepper and Parmesan makes for a simple yet delicious pasta sauce. It also provides the base for a myriad of other recipes. You can add all sorts of ingredients to it for some wonderful dishes – meatballs, chicken, fish, olives, roasted aubergines & peppers to name but a few. If you reduce it down and concentrate it a little further it makes the perfect tomato sauce for pizza topping. The recipe can be scaled up to suit requirements. You can also tweek quantities to suit your own taste – more garlicky, more olive oily etc… and add other herbs if you like too.

Storing home-made tomato sauce for freezing | H is for Home

We make up a batch of home-made tomato sauce every few weeks and put a couple of two-portion containers into the freezer – ready to grab as required.

Click here to pin the recipe for later!

Cakes & Bakes: Beetroot and goats cheese pizza

Home-made beetroot and goats cheese pizza | H is for Home

We were sent a pizza steel kit to review last week and thought we’d give it its first trial in this week’s Cakes & Bakes post.

Pizza steel kit | H is for Home

It’s a pizza steel, so of course that was going to be the thing we made! After making last week’s loaf we had some left-over ingredients so we thought beetroot and goats cheese pizza would be a great choice – waste not, want not! And we always have batches of home made tomato sauce in the freezer… we’ll share that recipe next week as it’s a very flexible and useful staple to have available.

Pizza dough in a steel mixing bowl | H is for Home

The kit is available in two sizes (depending on the width of your oven) and comprises a steel, a pair of aluminium combi peels for preparing the pizzas and a stainless steel dough cutter.

Pizza dough and Pizza Steel dough cutter | H is for Home

Prior to use, the steel needed to be ‘seasoned‘. This entails it being wiped all over with some kitchen roll impregnated with olive or rapeseed oil and putting it into a hot oven (250ºC) for an hour. Once that’s been done it keeps the steel non-stick, makes it easier to clean and stops it from rusting. So long as you maintain it properly by not washing it in soapy water, keeping it dry and resealing it with oil when necessary.

Pizza dough shaped on Pizza Steel piza steel | H is for Home

Before using it to cook your pizza, it needs to be preheated in the oven for 45 minutes (a pizza stone needs up to twice that length of time to achieve the correct heat).

Dressed beetroot and goats cheese pizza prior to going into the oven | H is for Home

Even if you don’t make pizza that frequently, the steel can be used to make home-made loaves, rolls, baguettes… any sort of bread product.

Detail of the crust from a home-made beetroot and goats cheese pizza on a Pizza Steel steel | H is for Home

Prior to using the pizza steel, our home-made pizzas usually take about 25 minutes to cook. This batch of beetroot and goats cheese pizza took a mere 12-15 minutes – and the base and crust had a far superior texture.

Slices of home-made beetroot and goats cheese pizza | H is for Home

We can’t recommend the pizza steel highly enough for producing professional looking and tasting pizzas. In fact, we can safely say it’s going to revolutionise our pizza and bread making!

What’s your favourite pizza topping(s)?

Click here to pin the recipe for later!

Have a look at this Pizza Steel clip – doesn’t it just make you want to get baking?!

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