I am a great believer in the effort to glory ratio. Low effort, high glory and impressing people is my signature way to cook.
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.
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Jewelled American Pancakes
"Jewelled" pancakes studded with dried fruit make a fun weekend breakfast
Servings: 6 pancakes
Ingredients
- 100 g plain white flour
- 1 tsp baking powder
- 2 free range eggs
- 75 ml semi skinned milk
- 1 tbs mixed dried fruit
- 1 tbs butter
- 1 tbs Maple syrup (for serving)
Instructions
- Mix together flour, baking powder, eggs and milk. Do not over beat, 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 a side of fresh berries and thick creamy yoghurt.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Jewelled American Pancakes
Amount Per Serving
Calories 89
Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 55mg18%
Sodium 27mg1%
Potassium 139mg4%
Carbohydrates 13g4%
Protein 3g6%
Vitamin A 90IU2%
Calcium 62mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Nelly
Hey Helen, Great recipe; I do love a good pancake.
Tricia Starkey
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!
Sally C
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.
liz denial
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
MRS WELLSPRING
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.
EMMA WALTERS
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
Anne-Marie Taylor
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!
Gemma Williams
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.
cheryl lovell
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!
Lucy
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 :)
Liz Vickers
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!
Hannah
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.
KARA CAMERON
Love most kinds of sweet pancakes. Any kind with fruit but my favourite has to be just plain maple syrup – can’t beat it!!!
Michelle Inwood
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!