Today’s post is full of childhood reminiscences of gorging on piles of syrup soaked pancakes, and how despite this gorging, we never ate savoury pancakes. I’m redressing that balance in my life by creating simple, flavourful pancake recipes such as these rocket and goat’s cheese pancakes, topped with a rich, powerful pomegranate molasses and olive oil dressing. Once these goat’s cheese pancakes are taken care of, you can start the main job; sweet pancakes!
Best Day of the Year.
In every calendar year, there exists a small handful of very special days, which most children hold with a spectacular cachet, or at least, I did.
Christmas day was the highlight of the year with it’s magical myths of reindeer drinking the saucers of milk left in the garden, and father Christmas having hastily consumed the mince pie and brandy left for him on the garden table. Alongside the abundant presents…
It’s been quite savoury around here recently. Not much sweet goodness going on, and my God, was I longing for something sweet. So today’s post is about some utterly delightful little maple pecan spelt muffins topped with oats which are dairy free that I put together last weekend. These are muffins made with a mixture of wholemeal and white spelt flour, along with whole oats and sweetened using maple syrup and that ubiquitous banana, because it just goes so well in baked good like muffins. And who doesn’t like banana? (Yes, I’m sure there’s someone).
I’m quite fastidious about how much cake I eat, I’ve developed an incredibly strong sense of moderation around it. This is because I have a spreadsheet I’ve kept for posterity, which dates from 2008, when I tipped the bathroom scales at nearly 100kg, well over 15 stone. Approaching 100kg had been pretty scary…