Recipe: Jewelled American Pancakes

Jewelled American Pancakes

I am a great believer in the effort to glory ratio.  Low effort, high glory and impressing people is my signature way to cook.

Sainsbury’s sent my some vouchers and asked me to come up with an idea for a signature dish using at least one Sainsbury’s store cupboard product.   We do like starting the day to a nice breakfast, especially at the weekend, and what could be nicer than eating American style pancakes, washed down with coffee whilst reading the paper?

Most people have both milk and eggs in, so these are very easy to make at a moments notice.  Used packet mixed fruit, or make your own mix up – chopped dried apricots and cranberries look pretty.

Recipe: Jewelled American Pancakes

Makes 6 pancakes, serves 2.

100g Sainsbury’s plain white flour
1tsp Sainsbury’s baking powder
2  Sainsbury’s free range eggs
75ml Sainsbury’s semi skinned milk
1 heaped tbs Sainsbury’s mixed dried fruit – chopped
Sainsbury’s butter

Maple syrup to serve

Mix together flour, baking powder, eggs and milk. Do not overbeat, as this will result in tougher pancakes.

Add in the dried fruit mix gently. Heat a little of the butter in a frying pan over a medium heat, and cook the pancakes in small batches.

Turn once, when the bubbles rise to the surface. Keep warm in the oven whilst you cook the rest, or eat straight from the pan with butter and maple syrup.

Serve with fresh berries and thick creamy yoghurt.

Win a £50 Sainsbury’s Voucher!

Simply share your signature recipe that uses 1 or more Sainsbury’s store cupboard ingredients in the comments below, or tweet me (@fussfreehelen) a link to it using #kitchenheroes.

The winning recipe from your competition will be picked by the Sainsbury’s team and the most impressive recipe will win a £50 Sainsbury’s voucher.  Competition closes midnight 15th May.  I am running this competition in good faith on behalf of Sainsbury’s.   No correspondence will be entered into and their decision is final.

The recipe will also be put to a public vote on the Sainsbury’s Facebook page, along with other favourite recipes from all the blogs taking part,  to find an overall favourite recipe.

I received a £50 Sainsbury’s voucher to take part in this challenge.

Visit the Fuss Free Flavours Giveaways Page for a chance to win some amazing prizes!
About Helen

Helen Best-Shaw is a freelance food & writer, photographer who has been writing about achievable, affordable and mostly healthy food on Fuss Free Flavours since 2007. She also contributes articles, recipes and photos to a number of online and print food magazines. Please do contact me if you would like to discuss commissioning work.

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Comments

  1. Hey Helen, Great recipe; I do love a good pancake.

    My most recent store cupboard recipe is my no-fail one banana – banana bread. Great for unexpected guests.
    I buy my flour and doves baking powder from Sainsburys.

    http://www.nellyscupcakes.co.uk/2013/05/quick-one-banana-bread.html

    Not sure if this is what you meant by “share the recipe”. Let me know if I have misinterpreted the entry requirements.

  2. Tricia Starkey says:

    Good old fashioned bread pudding:

    8oz Sainsbury’s white or brown bread
    4oz Sainsbury’s raisins
    2oz Sainsbury’s butter
    2oz Sainsbury’s white or brown sugar
    1 Sainsbury free range egg
    Splash of Sainsbury’s semi-skimmed milk
    Heaped teaspoon of Sainsbury’s mixed spice

    Soak bread till very soft then drain off all water and put in a mixing bowl with the butter, sugar, egg and milk
    and mix all together, add fruit then put in a ready greased sponge tin and bake at 190 for an hour.

    Turn out and serve hot or cold with fresh or clotted cream, custard, or simply on its own -mmm delicious!

  3. Sally C says:

    Genoese Sponge Cake
    75g caster sugar 150ml Sainsbury’s fresh double cream
    75g Sainsbury’s plain flour 1 drop vanilla extract and 1 teaspoon caster sugar
    3 large, free range eggs 3xtablespoons seedless raspberry jam
    25g melted butter 100g dark chocolate

    2x 7″ sandwich cake tins, greased and lined (base)

    1) Heat the oven to Gas 5/180C
    2) Whisk together the eggs and sugar until very thick – you should be able to “draw” a figure 8 using the mixture.
    3) Very carefully fold in the sieved flour and melted butter.
    4) Divide the mixture between the 2 tins.
    5) Bake in the centre of the oven for 20-25 mins until light golden brown.
    6) Turn out of the tins and leave to cool.
    7) Whip the cream with the vanilla extract and sugar.
    8) Sandwich the cake together using the jam and cream.
    9) Melt the chocolate over a saucepan of hot water and spread over the cake.

    Decorate with silver balls/chocolate curls etc. – this makes a delicious birthday cake.

  4. liz denial says:

    Spicy Vegetarian Shepherd’s Pie

    350g quorn mince
    500g fresh mash
    150g baby plum tomatoes
    1 red pepper, finely chopped
    1 onion, finely chopped
    1 clove garlic, finely chopped
    2 green chillies, finely chopped
    500g passata
    1tbsp olive oil
    1 tbsp dried mixed herbs
    Salt & ground black pepper

    Serves 4

    Cost per person approx. £2.50

    Heat oven to 180 degrees

    Heat the oil in a large frying pan, add the onion, red pepper & garlic & stir fry for approx. 6 minutes or until soft

    Add the quorn mince, chillies, tomatoes, passata, herbs & seasoning & heat through for approximately 15 minutes

    Spoon the mixture into an ovenproof casserole dish & top with the fresh mash

    Place in oven for approx. 30 minutes until top golden

  5. MRS WELLSPRING says:

    My signature recipe that uses 1 or more Sainsbury’s store cupboard ingredients is my slightly spicy salty spaghetti surprise supper! uses
    500g sainsbury’s spaghetti,
    1tbsp sainsbury’s double concentrated tomato puree,
    1 tin sainsbury’s anchovies in olive oil,
    2 tbsp sainsbury’s capers,
    a good handfull of Sainsbury’s fresh Basil leaves (i use the ones from the pot of Basil)
    Sainsbury’s extra virgin olive oil
    and three or more fresh sainsbury’s basics tomatoes chopped into wedges

    fry a garlic clove in a knob of butter. Add a tbsp of Sainsbury’s extra virgin olive oil and the drained anchovies. Meanwhile, boil the spaghetti in boiling water. add to the garlic and anchovies the rest of the sauce ingredients and season to taste. add a little more olive oil if sauce is too thick. I like to add a few chilli flakes but this is optional depending on taste.
    Drain pasta and serve with cooked sauce.

  6. EMMA WALTERS says:

    Em’s easy eggy bake – COOKED PASTA, SWEETCORN & PEAS IN A BAKING DISH, FRY LEEK & RED PEPPER UNTIL SOFT & ADD TO DISH ALONG WITH COOKED Sainsbury’s Butcher’s Choice Pork Sausages. BEAT EGGS, MILK, LEMON THYME & CHEDDER/PARMESAN. POUR INTO THE BAKING DISH, TOP WITH CHEESE & OVEN COOK FOR 30 MINS UNTIL SET & GOLDEN

  7. Anne-Marie Taylor says:

    Carrot Cake
    120ml Sainsbury’s sunflower oil
    70z Sainsbury’s wholemeal flour
    2tsp Mixed spice
    1tsp Sainsbury’s Baking Powder
    1tsp Sainsbury’s bicarbonate of soda
    2 Sainsbury’s Large Eggs
    60z Sainsbury’s Light Brown Sugar
    70z grated carrot
    60z Sainsbury’s sultanas
    Grated zest juice of 1 orange
    Grated zest and juice of 1 lemon
    40z softened Sainsbury’s butter
    8oz Icing sugar

    Whisk the eggs, oil and sugar. Mix in the flour and other dry ingredients. Fold in the carrots, half the zest and sultanas.
    Bake at Gas 3 for about 35-40 minutes in a lined 7×11 tray.
    Prick all over while hot and pour over juice of half orange and lemon and leave to cool.
    Cream icing sugar and butter with remaining juice and zest and spread on when cool.
    Cuts into about 16 moist and delicious pieces!

  8. Gemma Williams says:

    Carrot and Courgette Muffins
    I make these as a healthier snack for the kids, but I always find the mums pinch them as well.
    1 courgette (need 20g)
    1 carrot (need 20g)
    1 egg
    2 tablespoons milk
    1 heaped tablespoon raisins
    1 tablespoon sunflower oil
    75g plain flour
    15g light soft brown sugar
    1 level teaspoon baking powder

    Take courgette and carefully grate. Then snap the carrot and carefully grate.
    Break the egg into the bowl and whisk it with a fork. Add the grated courgette, grated carrot, raisins, milk and sunflower oil.
    In the other bowl, mix together the flour, sugar and baking powder.
    Pour the wet mix into the dry mix and give it a good stir with the tablespoon.
    Using the two-spoon method with the two teaspoons, spoon the mixture into small muffin cases in a muffin tray.
    Place the tray in a pre-heated oven at 200ºC fan/220ºC/Gas 7 for 12–15 minutes.
    This dish can be frozen for up to one month.

  9. cheryl lovell says:

    Sainsburys taste the difference king prawns
    tinned white crab meat
    asparagus spears
    Sainsburys linguine
    Sainsburys cayenne pepper
    Saiansburys double cream
    garlic oil

    boil the pasta
    blanche the asparagus
    meanwhile, put one tablespoon of garlic oil into a saucepan and heat gently for a few minutes, put a sprinkle of cayenne pepper in then add the drained crab meat, defrosted king prawns and asparagus. Keep stirring for a few minutes to heat through the ingredients slightly before adding the double cream. Leave to simmer for 5 minutes
    Drain the pasta then add the crab mixture and serve piping hot!

  10. My favourite recipe at the moment is http://www.food.com/recipe/5-minute-wacky-vegan-microwave-chocolate-cake-for-one-458008 it is so quick and easy and I use Sainsbury’s flour :)

  11. Liz Vickers says:

    Emergency standby store cupboard dinner:

    Chilli Eggs

    Olive Oil
    1 Onion
    1/2 teaspoon chilli flakes
    1 pepper if you have one in the fridge
    clove of garlic
    1 tin tomatoes (you could use one with herbs or garlic in if you’ve got it)
    4 eggs
    50-100g cheddar, grated

    Chop the onion and pepper and fry in the olive oil until soft. Add the garlic, and tomatoes. Add the chilli. Let it simmer uncovered for 10 minutes or so until the sauce is quite thick.
    Put the grill on to heat up.
    Make 4 little hollows in the sauce and crack the eggs into them. Cook for a couple of minutes. Then sprinkle the cheese over the top and put the pan under the grill for another couple of minutes. Serve with toast to dip in the egg!

  12. We love making biscuits and decorating them, my little boy is 3 and very keen with the rolling pin and icing pens! So thats what my signature dish is biscuits and this recipe works really well with my little one:

    225g self raising flour Sainsburys
    150g butter Sainsburys
    100g caster sugar
    1 Beaten Sainsburys free range egg

    1. Sift flour into bowl and rub in butter
    2. Add the sugar and mix to dough by adding beaten egg
    3. knead it, wrap in clingfilm and leave in fridge for 30 mins
    4. Roll and cut out amazing shapes with it! We like chocolate chips but if you have them in the dough already you can’t roll it, so we like to drop them on top as part of are decoration at this stage before cooking.
    5. Bake on greased tray for 12 ish minutes at 175 c or till done
    6. let cool and then decorate with icing pens.

  13. Love most kinds of sweet pancakes. Any kind with fruit but my favourite has to be just plain maple syrup – can’t beat it!!!

  14. Michelle Inwood says:

    Chorizo and 5-veg stew – this goes down well with the whole family and you get your 5-a-day in one meal!

    1 chopped onion
    Spices dried: cumin, coriander, (smoked) paprika, chilli powder to taste (I just tip in without measuring)
    1 sliced Chorizo sauasage
    1 diced aubergine
    1 tin of sainsbury chick peas
    1 tin of Sainsbury chopped tomatoes
    1/2 pt approx of chicken stock
    1 bag of washed Sainsbury spinach

    1. Fry chopped onion in a large sauce pan
    2. Add spices to pan and gently fry
    3. Add sliced chorizo sauasage and fry for 2 mins approx
    4. Add diced aubergine (hidden veg!) for 2 mins approx
    5. Add chick peas (drained)
    6. Add chopped tomatoes
    7. Add chicken stock
    8. Simmer for 20 min approx with lid on, stirring occasionally
    9. Add bag of spinach and replace lid. No need to stir until spinach has wilted/collapsed
    10. Ladle into individual pasta bowls and serve with crusty bread
    Enjoy!

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