Delicious, Topped Pancakes

Pancake with Fruit, Walnuts , Chocolate and Greek Yoghurt

Desserts | February 17, 2015 | By

Pancake Tuesday! I’m not an expert with pancakes. In fact I’d even go as far as to call myself bad at them. However, as it is Pancake Tuesday I am obliged to have a good at this once-a-year treat. No matter how badly your pancakes turn out, once you have enough delicious toppings no-one will notice!

Simple Topped Pancakes
Serves 2
A simple pancake batter, topped with your choice of chocolate, nuts and fruit.
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Prep Time
1 hr 10 min
Cook Time
10 min
Total Time
1 hr 20 min
Prep Time
1 hr 10 min
Cook Time
10 min
Total Time
1 hr 20 min
For the Pancakes
  1. 50g plain flour
  2. 1 egg
  3. 150ml milk
  4. 1/2 tbsp sunflower oil
  5. A pinch of salt
  6. Butter (for frying)
Toppings Suggestions
  1. Caster Sugar
  2. Lemon Juice
  3. Cinnamon
  4. Fresh berries
  5. Greek Yoghurt
  6. Nuts e.g. Chopped Almonds or Walnuts
  7. Nutella
  8. Peanut butter
To prepare the batter
  1. Sieve the flour into a large bowl then add the salt. Beat the egg and the oil into half of the milk. Gradually add the egg mixture to the flour and beat until you have a smooth, thick paste. (Add more milk if required).
  2. Once you have a paste, add the rest of the milk gradually. Your batter should have the consistency of slightly thick single cream by now. Refrigerate for about 1 hour.
Cooking the batter
  1. Set a non-stick frying pan with a small knob of butter over a medium-high heat (4 or 5 for electric ovens) until the butter melts. Add a scoop of pancake mixture to the pan, swirling to ensure equal coverage. Be careful not to put in too much, Irish pancakes are quite flat.
  2. After about a minute once the pancake is golden underneath, carefully flip it with a fish slice (or flip it with the pan if you're some sort of pastry artist). Cook for about a minute on the other side then serve.
No berries? No problem!
  1. At this time of year it may be difficult to get fresh berries, but the tinned variety are too sweet. A good trick is to buy some frozen fruit and heat it over a medium to high heat until it starts to thaw. You can use a wooden spoon to smush the berries, making a sort of easy compote.
Too hungry to wait?
  1. If you didn't make your batter on time and you don't have the time to refrigerate it, don't fret. You can still use your freshly made batter! Refrigerated batter has a nicer consistency and is easier to work with but weigh up what's better; amazing pancakes later or good pancakes now?
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Mole Mole Chicken

Mole Mole Chicken

Chicken, Main Course | October 18, 2014 | By

Mole sauce is thick, spicy Mexican sauce with chocolate undertones. The rich taste of the dark chocolate, combined with the heat of the dish, make this an impressive and unforgettable meal. This recipe is for a quick mole sauce and the level of heat can be adjusted to taste. Following the recipe exactly will give you a medium spicy dish. 

Mole Mole Chicken
Serves 2
A spicy Mexican sauce with undertones of chocolate.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
For the dish
  1. Glug of vegetable oil
  2. 2 chicken fillets
  3. 1 onion
  4. 2 cloves of garlic
  5. 1 green chili
  6. 1/2 a lemon or 1 lime
  7. 1 tbsp hot chilli flakes
  8. 1/2 tbsp cayenne pepper
  9. 1/2 tbsp cinnamon
  10. 1/2 tbsp ground cumin
  11. 1/2 tbsp paprika
  12. 120ml chicken stock
  13. 120ml water
  14. Small tin of tomato puree (roughly 150g)
  15. Handful of toasted almond slices
  16. Handful of dark chocolate chips
  17. Salt and pepper to taste
To Serve
  1. Rice
  2. 2 Spring Onions
You will also need
  1. Hand blender
  1. Finely chop the onion, garlic, chili and spring onions.
  2. Boil the kettle with enough water for the rice and the stock.
  3. If the almond flakes aren't toasted, toast lightly over a low heat.
  4. Combine the spices in a small bowl.
Mole Sauce
  1. Fry the onions and garlic with the oil over a medium heat for about 3 minutes.
  2. Add the almond flakes and the spices. Stir well to combine and cook for 1 more minute.
  3. Stir in the chili, chicken stock, tomato puree and the chocolate chips.
  4. Turn the heat down to low and allow to simmer for 15 minutes. The sauce should thicken slightly.
  5. Transfer to a small saucepan and add 120ml water. Blend until smooth.
  6. Remove a small amount of the sauce to coat the chicken and put the rest on the hob at a low heat.
  1. Prepare the rice as per the instructions on the bag. This usually takes 10 - 15 minutes.
  1. Butterfly the chicken breasts and cover with the mole sauce.
  2. Fry with a little oil over a medium to high heat for about 4 minutes on each side.
  3. Ensure chicken is cooked thoroughly before serving.
To serve
  1. Add the rice and the chicken to the plates.
  2. Squeeze over the lemon or lime juice.
  3. Add the mole sauce and sprinkle with the spring onions.
Like it hotter?
  1. Add an extra clove of garlic and an extra hot chili to the sauce. Increase the amount of chili flakes and cayenne pepper.
Like it milder?
  1. Don't add a chili to the sauce at all. Use only a 1/4 spoon of chili flakes and cayenne pepper.
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