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<\/h3>\n<\/h3>\nwww.naturesfinestfoods.co.uk<\/a><\/p>\n FACEBOOK<\/a> | INSTAGRAM<\/a> | PINTEREST<\/a><\/p>\n Prep and cook time: 20-25mins Ingredients<\/strong><\/p>\n (REFINED SUGAR-FREE) To serve<\/strong><\/p>\n 150g yoghurt Method<\/strong><\/p>\n To make the pancake batter, place the flour and salt in a large bowl and make a well in the centre.<\/p>\n Add the eggs and milk to the centre of the bowl then whisk well to combine, ensuring there are no lumps of flour left.<\/p>\n Melt a little coconut oil in a non-stick pan, then ladle in enough batter to thinly coat the pan once it has spread out.<\/p>\n Tilt the pan to help the batter spread. Cook on a medium-low heat until golden (2-3 minutes), the flip and cook the other side.<\/p>\n Transfer the pancake to a plate, then repeat until you have used all the batter (you should get around eight pancakes).<\/p>\n Wipe the pan clean, then pour in the juice from the Nature\u2019s Finest peaches and the juice of 1\/2 a lemon.<\/p>\n Cook to reduce to a thick syrup. Add the Nature\u2019s Finest peaches and allow the syrup to coat them, then remove from the heat.<\/p>\n Fold the pancakes into quarters, then place on a plate and top with the Nature\u2019s Finest peaches and syrup.<\/p>\n Serve with yoghurt and crushed pecans.<\/p>\n Recipe created by Lucy Burton aka Pudding Lane Blog on behalf of Nature\u2019s Finest.<\/p>\n Meal prep at its best! Make a batch of potato pancakes and freeze them for easy-to-reheat pre-workout fuel to enjoy throughout the week. Top with apple butter for a sweet addition.<\/p>\n INGREDIENTS PREPARATION Mix potato shreds, crushed cereal, beaten egg, spices and grated orange peel together in large bowl until well combined. Time Saving Tip: Customization Options: ALDI RECOMMENDS PANCAKE DAY RECIPES WITH A BOOZY TWIST<\/strong><\/p>\n Pancake Day is well and truly cr\u00eaping up on us and shoppers batter believe Aldi have the ultimate pancake recipes to tickle everyone\u2019s taste buds.<\/p>\n Whether you\u2019re looking to add a caffeine kick or a vegan twist to your Instagram worthy stack, Aldi has shoppers covered for a flipping delicious Pancake Day.<\/p>\n Insta-Perfect Pink Pancakes<\/strong><\/p>\n Ingredients: 160g cooked beetroot, 200g The Pantry self-raising flour, 100ml milk, 1tsp The Pantry baking powder, 50ml squeezy honey, 25ml vegetable oil, 1tsp The Pantry vanilla extract, 2 large eggs and 50ml of Aldi\u2019s McQueen Pink Gin (\u00a319.99).<\/p>\n Method: Simply chop up the beetroot and put into a food processor along with the milk, oil, honey, vanilla essence, eggs and Aldi\u2019s McQueen Pink Gin. Blitz until smooth. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for one minute on each side.<\/p>\n \u2018Rise and Shine\u2019 Boozy Brunch Espresso Pancakes<\/strong><\/p>\n Ingredients: 150g The Pantry plain flour, 120g authentic Greek yoghurt, 2tsp Americano instant coffee, 2 large eggs, 1tsp The Pantry baking powder, pinch of salt, 50ml milk, 25ml vegetable oil, 50g The Pantry caster sugar and 50ml of Aldi\u2019s Bellucci Amaretto (\u00a35.99).<\/p>\n Method: Put the flour, baking powder, coffee and salt into a bowl and mix well. In another bowl, put the yoghurt, milk, oil, eggs and Aldi\u2019s Bellucci Amaretto and mix. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for a minute on each side.<\/p>\n Sweet Treat Vegan Cacao Caramel Pancakes<\/strong><\/p>\n Ingredients: 130g The Pantry plain flour, 25g cacao, 2tsp The Pantry baking powder, 250ml almond drink, 35ml melted coconut oil, 35ml Specially Selected maple syrup, 1tsp vanilla essence, pinch of salt and 50ml of Aldi\u2019s Bellucci Cr\u00e8me Caramel Liqueur (\u00a34.69).<\/p>\n Method: Put the flour, cacao, baking powder and salt into a bowl and mix. In a separate bowl, add the almond drink, coconut oil, vanilla essence, maple syrup and Aldi\u2019s Bellucci Cr\u00e8me Caramel Liqueur and whisk. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for a minute on each side.<\/p>\n Alternatively, if you\u2019re looking for the perfect tipple this Shrove Tuesday, Aldi\u2019s Fairtrade Moscato Rose (\u00a34.49) makes for a vibrant pairing with a traditional lemon and sugar pancake. Aldi\u2019s full range of wine, spirits and ingredients are available nationwide and online now: www.aldi.co.uk<\/a>.<\/p>\n FACEBOOK<\/a> | TWITTER<\/a> | INSTAGRAM<\/a> | YOUTUBE<\/a><\/p>\n 4 INGREDIENT LOW CARB PROTEIN PANCAKES \u2013 BANANA AND ALMOND<\/strong><\/p>\n American styled pancakes. They\u2019re fluffy, they\u2019re creamy and they\u2019re extremely mouth watering, but they\u2019re also full of sugar and CARB\u2019s, right? Wrong! Well, in this instance anyway! These creamy banana and almond protein pancakes are not only low in CARBS, but they\u2019re also high in protein \u2013 making them the perfect post workout breakfast meal, too!<\/p>\n Protein is an essential part of our diet. However, many of us, without knowing it, don\u2019t consume enough of it. Protein is an essential component to almost every cell in our body and our body uses it to help repair and rebuild muscle tissue. On top of that, the body also uses protein to make enzymes, hormones (essential for ladies who may experience hormonal issues), and to build our bones, muscles, skin tissues and blood.<\/p>\n Read the full blog and get the recipe at :- primalcure.com\/blogs\/recipes\/4-ingredient-low-carb-protein-pancakes-banana-almond<\/a><\/p>\n The recently published cookbook, Primal Gourmet, is packed full of delicious, healthy and beautiful recipes that prove there are healthy ways to avoid those killer sugars and carbs without having to have a bland and tasteless diet. It tells us about all the wonderful health benefits of key ingredients and even offers us advice on which recipes would help with a whole list of common ailments.<\/p>\n More about Steve Bennett and Primal Gourmet – His latest paperback has been endorsed by leading doctors, nutritionists and health experts and is the foundation of a hard-hitting campaign to help Great Britain get healthy.<\/p>\n Steve is on a mission to re-educate the UK population on three key principles: diet, lifestyle and environment and is donating all proceeds from book sales to The Colourful Life Foundation, providing support to children in disadvantaged areas. As a social enterprise, the Primal Cure movement provides a vitamin or mineral to a malnourished child for every Primal Supplement sold.<\/p>\n Serves: 4 You\u2019ll need:<\/p>\n 2 medium US sweet potatoes Method:<\/p>\n Pre-heat the oven to 175\u00b0C.<\/p>\n Use a fork to prick the sweet potatoes. Place into the pre-heated oven for 20 to 30 minutes, or until soft.<\/p>\n Once soft, remove from the oven and set aside until cool enough to touch. Peel off the skin and discard, then place the sweet potatoes into a blender and pur\u00e9e. Set the pur\u00e9e aside to cool.<\/p>\n Mix the sweet potato pur\u00e9e with the oil, then add 120ml of the milk, the eggs, vanilla extract and yoghurt, and mix until smooth. Pour into a large bowl and then add the remaining milk, stirring to mix.<\/p>\n In a second large bowl, mix the flour, baking powder, the salt and cinnamon. Add the liquid and mix, then add the chopped walnuts and stir through.<\/p>\n Place an oiled frying pan over a medium to high heat until hot. For each pancake, place 2 to 3 tablespoons of batter into the pan. Fry for 3 minutes on each side until lightly browned, then remove from the pan and serve with a drizzle of date syrup.<\/p>\n Parma-Maple Breakfast Pancakes<\/strong><\/p>\n Credit >> Consorzio del Prosciutto di Parma https:\/\/www.prosciuttodiparma.com\/en_UK\/home<\/strong><\/p>\n This is a classic American breakfast, done the Italian way. Simply layer homemade, pancakes with Parma Ham, conference pear and ricotta cheese, and finish with a generous drizzle of Maple syrup. What a perfect way to start the day! For 12 homemade pancakes: 150ml (5 fl oz) milk Swiss chard pancakes with savoury yogurt and Parma Ham<\/strong><\/p>\n Credit >> Consorzio del Prosciutto di Parma https:\/\/www.prosciuttodiparma.com\/en_UK\/home<\/strong><\/p>\n Preparation 25 minutes Preparation Yogurt sauce: whip the yogurt to a cream with pepper, salt, 2 spoons of oil and a few thyme leaves.<\/p>\n Serve the pancakes dressed with the yogurt and Parma Ham.<\/p>\n Wholemeal Pancakes Filled with Parma Ham, Ricotta, Rocket and Pesto<\/strong><\/p>\n Makes 6 Pancakes<\/p>\n Butter, to grease Pancake Batter: Blend together the batter ingredients then leave to rest for 30 minutes ———————————<\/p>\n FOR THE PANCAKES FOR THE SYRUP ———————————<\/p>\n – Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.<\/p>\n – To make the syrup, dissolve the salt in 50ml water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk well until smooth.<\/p>\n – Heat a cr\u00eape pan or non-stick frying pan until quite hot and melt a generous wedge of butter until it sizzles. Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or cr\u00eapes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.<\/p>\n Serve the pancakes laced with the warm syrup \u2013 be generous as the pancakes soak up a lot!<\/p>\n ———————————<\/p>\n Image credit: Anders Schonnemann.<\/p>\n Kindly supplied by Federica Cinosi!<\/strong> 1 tablespoon of olive oil Preparation Put all the other ingredients in a bowl and whisk them together for a couple of minutes. Pour the batter in the pan and spread it evenly. Increase to medium heat. After 10 minutes, when the batter has become almost solid but is still soft, serve hot and enjoy!<\/p>\n This pancake is packed with good proteins, and spinach brings vitamins A, E, fibres and Iron. It makes it a nutritious and healthy breakfast.<\/p>\n Ingredients: Method: Holy crepe! Forget about pancakes this Pancake Day, there\u2019s a new sweet treat in town!<\/strong><\/p>\n It\u2019s The York Roast Co\u2019s \u2018ChoccyPud Wrap\u2019<\/strong><\/p>\n The York Kings of Batter are up to their usual tricks as they bring you a Pancake Day treat like you\u2019ve never seen before! Introducing the \u2018ChoccyPud Wrap\u2019, a sweet and downright naughty twist on The York Roast Co\u2019s very own internet sensation, the YorkyPud Wrap™, available at all stores from 5th March 2019 until end of April, for \u00a34.95.<\/p>\n Forget about spending hours at home cracking eggs, flipping pancakes and scraping the rogue flippers from the ceiling and instead, get down to any The York Roast Co. store for a mouthful of chocolatey greatness! Available at all five locations in York, Shrewsbury, Salisbury and Chester, these exclusive treats are a Pancake Day innovation like no other! Lovingly created by the team who managed to make Yorkshire Puddings even better than they were before, lashings of chocolate, chunks of gooey brownies, crushed Oreos and a crumbly Flake are all wrapped up in one of their world-famous giant Yorkshire puddings with a dollop of cream.<\/p>\n After creating the YorkyPud Wrap™, the viral food trend that broke the internet (sorry KimK), overtook Trump\u2019s online madness and had hungry bellies making four-hour trips for a taste, family-run The York Roast Co became an internet sensation in 2017 and they aren\u2019t stopping yet. With their tantalising twist on the world-famous roast hybrid, don\u2019t give a flip about traditional pancakes and make your way to their nearest store for this mouthful of Yorky chocolate heaven.<\/p>\n Available from Pancake Day (5th March) until end of April – don\u2019t miss a taste of the \u2018ChoccyPud Wrap\u2019.<\/p>\n The York Roast Co.<\/p>\n www.theyorkroastco.com<\/p>\n 01904 500 187 | info@theyorkroastco.com<\/p>\n T: @TheYorkRoastCo | F: TheYorkRoastCo | I: @theyorkroastco<\/p>\n The easy weekend pancakes recipe is made using oats, eggs, banana, milk and yoghurt. You simply throw all of the ingredients into a blender, then cook. Serves 4<\/p>\n Ingredients:<\/p>\n 50g Flahavan\u2019s Organic Porridge Oats Method:<\/p>\n Place the Flahavan\u2019s Organic Porridge Oats in a small pan over a medium heat with 250ml milk and bring to the boil and reduce the temperature to a low heat and continue cooking for around 10-12 minutes until thick and creamy. Leave the porridge overnight covered with some clingfilm.<\/p>\n Whisk the overnight porridge together with a splash of milk and the egg until well combined. Alternatively, you can add the splash of milk and egg to any leftover porridge you may have.<\/p>\n Sift in the flour and baking powder to the porridge and whisk to combine.<\/p>\n Halve the figs and place cut side facing up on a baking tray. Drizzle with the honey and the orange zest and juice. Place under a hot grill and cook for 5-6 minutes or until the figs start to release their juices and collapse.<\/p>\n Melt a knob of butter in a non-stick frying pan and cook spoonfuls of the batter in batches until golden brown on each side. Repeat until all the batter is used up.<\/p>\n Serve the pancakes with the grilled figs and Greek yogurt.<\/p>\n CLOSED-CUP MUSHROOM GRIDDLE PANCAKES<\/strong><\/p>\n Recipe at :- https:\/\/justaddmushrooms.com\/Closed-Cup-Mushroom-Griddle-Pancakes\/<\/p>\n MUSHROOM, BACON AND EGG PANCAKE STACK<\/strong><\/p>\n Recipe at :- https:\/\/justaddmushrooms.com\/Mushroom,-Bacon-and-Egg-Pancake-Stack\/<\/p>\n 2 eggs The recipe is available in the Clover SA Food Favourites cookbook, which is filled with great, wholesome and truly South African recipes that will provide you with an omni-sensorial experience. The recipe book has in part been subsidized by Clover because we believe that good food and great memories shouldn\u2019t be limited by price. Also, by purchasing the cookbook, you will be actively helping ladies around South Africa achieve their business dreams through the Clover Mama Afrika project. The project aims to identify women who are already agents of change in their communities and helps train them to become self-sustaining women with skills which then they can use to derive income from, in order to support orphaned and abused children and the elderly and infirm.<\/p>\n Ingredients<\/p>\n 500 ml (2 cups) cake flour<\/p>\n 10 ml (2 tsp) baking powder<\/p>\n pinch of salt<\/p>\n 2 eggs<\/p>\n 250 ml (1 cup) CLOVER full-cream milk<\/p>\n 250 ml (1 cup) water<\/p>\n 5 ml (1 tsp) lemon juice<\/p>\n 20 ml (4 tsp) oil<\/p>\n extra oil<\/p>\n cinnamon sugar for serving<\/p>\n Method<\/p>\n Sift the cake flour, baking powder and salt together in a large mixing bowl. The public are invited to join a very special Pancake Day event at Cookery School Little Portland Street \u2013 with pancake demos by renowned chefs and cooks followed by a Q&A session and a chance to taste the pancakes.<\/p>\n Celebrating International Women\u2019s Day 2019, the inaugural Women in the Food Industry events will bring together a diverse mix of female food and drink leaders and entrepreneurs to discuss the issues impacting women working in food-related careers in United Kingdom.<\/p>\n On the evening of Tuesday 5th March, Cookery School\u2019s founder, Rosalind Rathouse, will be joined by Anna Hansen MBE of The Modern Pantry, Romy Gill MBE of Romy\u2019s Kitchen, MasterChef 2016 Champion & author of Hassle Free Gluten Free, Jane Devonshire, and Sudi Pigott \u2013 author of Flipping Good \u2013 Pancakes from Around the World.<\/p>\n After a welcome nibble and glass of fizz, each cook will demonstrate their own favourite pancake recipe inspired by recipes from around the world, followed by a Q&A and everyone who has booked will get chance to taste the pancakes. Everyone will take home a lovely goodie bag.<\/p>\n \u00a320 from each ticket will be donated to Luminary Bakery, a social enterprise that offers skills training, paid employment and a supportive community to help women thrive. This event is open to everyone \u2013 including men! Find out more here https:\/\/www.womeninthefoodindustry.com\/events\/pancake-day-demonstrations\/<\/p>\n The Pancake Day demos are open to anyone working in or interested in the food, drink and hospitality industry. Details at https:\/\/www.womeninthefoodindustry.com\/events\/pancake-day-demonstrations\/<\/p>\n To find out more, contact Janie Ash at Better with Jam: janie@betterwithjam.com<\/p>\n Gluten Free Pancakes from :- https:\/\/geniusglutenfree.com\/en_gb\/products\/pancakes<\/strong><\/p>\n Available from: Sainsburys (in-store exclusive)<\/p>\n \u00b7 Large ultra slim glass platform \u2013 hygienic and easy to clean<\/p>\n \u00b7 Easy to read large digit display \u2013 size 5.6 x 2.5cm<\/p>\n \u00b7 Aquatronic function \u2013 for measuring liquids in ml or fl.oz<\/p>\n \u00b7 Add & Weigh \u2018zero\u2019 function \u2013 allows for measurement of multiple ingredients in the same bowl<\/p>\n \u00b7 Weigh directly on the platform or weigh with own mixing bowl \u2013 suitable for use with most bowls or containers<\/p>\n \u00b7 Slim design for neat storage<\/p>\n Salter Waterproof Digital Kitchen Scale \u2013 RRP \u00a339.99, PROMO \u00a329.99<\/p>\n Available from: salterhousewares.co.uk, Lakeland, Ocado, John Lewis, Amazon, Ebay<\/p>\n Sounds too good to be true? Well, we\u2019ve cracked it and are proud to present you with the kitchen scale that can join the rest of your dishes in the washing up bowl at the end of the night. The Salter waterproof kitchen scale is IPX7 rated and can be immersed in water up to 1m deep for 30 minutes! Designed with touch sensitive buttons, the entire surface is smooth and simple to clean. This stylish kitchen accessory features a sleek black design, curved edges and a sealed battery compartment. The \u2018add and weigh\u2019 function allows you to weigh multiple ingredients in the same bowl! Simply press the \u2018Tare\u2019 button to reset the scale to zero and only measure the next ingredient you add in. Our Aquatronic feature also lets you measure liquids without the need for a measuring jug, simply change the unit on the scale to ml or fl.oz and let the scale work its magic. Suitable for all water based liquids (including milk, stock, cream. wine etc), there are no excuses for not trying out that new ice cream recipe.<\/p>\n The perfect gift set for newbie cooks, this bundle includes the Salter Cook Bluetooth Pro Kitchen Scale and the Salter Cook Bluetooth Thermometer. With a sleek and modern design, both items add a modern touch to any kitchen with the ability to connect to your chosen mobile device. Connect to the Salter Cook app to set targets direct from the recipe and see measurements on your smartphone or tablet. And if you\u2019re stuck for inspiration whilst out shopping, all your favourite recipes and ingredients lists are available at your fingertips in the Salter Cook app.<\/p>\n 160g (1 cup) Lovegrass Teff Pancake & Waffle Mix Makes approximately 13 x 8cm pancakes<\/p>\n 1. Take 160g (1 cup) of the Pancake & Waffle Mix.<\/p>\n 2. Tip into a bowl, add 270ml (just over 1 cup) of milk or plant alternative and 50ml (4 tbsp) of fat of your choice.<\/p>\n 3. Stir to combine into smooth batter and rest for 3 minutes. The batter will thicken to the required consistency during this time.<\/p>\n 1. Heat a non-stick frying pan on medium heat then add a teaspoon of oil.<\/p>\n 2. Drop a large tablespoon of the batter per pancake into the pan, spacing the pancakes well apart.<\/p>\n 3. As soon as bubbles appear and the bottom starts to brown, flip the pancake to cook until puffed and golden brown.<\/p>\n 4. Serve with your favourite toppings – we love them with fresh fruit and a big drizzle of maple syrup<\/p>\n To make beautifully fluffy pancakes keep the heat at medium at all times. This prevents the pancakes from cooking too quickly on the outside and produces a soft and fluffy inside. The way pancakes should be!<\/p>\n Teff Pancake and Waffle Mix<\/strong><\/p>\n What is Teff?:<\/strong><\/p>\n Ethiopian Habesha Teff is a naturally gluten free grain that\u2019s packed with vitamins, minerals, fibre, protein and is the only grain known to contain significant amounts of Vitamin C. it\u2019s also high in prebiotic fibre, an especially key benefit for IBS sufferers.<\/p>\n What is Lovegrass Ethiopia Pancake and Waffle mix?<\/strong><\/p>\n The Teff grain has been ground down into flour and mixed with organic coconut sugar, free range egg white powder and gluten free baking powder to create a mix that can be used to create fluffy American-style pancakes or golden brown waffles.<\/p>\n This mix offers a delicious, gluten free and nutritionally packed alternative to regular pancakes or waffles.<\/p>\n We\u2019re on a mission to spread the Teff love\u2026 Price:<\/strong><\/p>\n \u00a34.49 per 320g bag<\/p>\n Available at:<\/p>\n www.thelovegrass.com<\/a> Planet Organic<\/p>\n Selfridges<\/p>\n As Nature Intended<\/p>\n W: https:\/\/thelovegrass.com\/<\/p>\n T: @thelovegrass<\/p>\n I: @lovegrass_ethiopia<\/p>\n (From Alpro)<\/strong><\/p>\n Serves: 2 Go Big on Plants with a plant-fueled pancake stack on 7th March for Plant Power Day 2019; blitzing Alpro Oat Unsweetened drink with mixed berries for the berrilicious breakfast of your dreams.<\/p>\n Ingredients Alpro Plain Unsweetened Big Pot to serve.<\/p>\n Method<\/p>\n Place the flaxseed in a small bowl with 3 tbsp. hot water and whisk together. Put to one side for 5 minutes to gel together. Cr\u00eapes Traditionelle If you\u2019re looking for a gluten-free option for Shrove Tuesday but still want to impress friends and family then this simple yet delicious savoury recipe is guaranteed to do so. The toasted cheese, smoky ham and the subtle sweetness of fig are a perfect marriage on top of a buckwheat French cr\u00eape. If gluten isn\u2019t a problem then this recipe is equally as tasty using traditional French cr\u00eapes. Bon app\u00e9tit!<\/p>\n Ingredients Method Cr\u00eapes St Marie Be transported to an exotic destination for Pancake Day when making Cr\u00eapes St Marie recipe by Bonne Maman. A fruity dessert, including sweet mangoes and pineapple teamed with rum-laced Salted Caramel yoghurt and zesty lime to give these traditional cr\u00eapes a tropical flavour. D\u00e9licieux!<\/p>\n Ingredients Method Cr\u00eapes Suzette If you\u2019re looking to mix it up for Pancake Day this year then we recommend this simple Cr\u00eapes Suzette recipe. The 1960\u2019s dessert is back in fashion – and it is easy to understand why. The winning mix of delicate cr\u00eapes and boozy citrus sauce, using Bonne Maman Bitter Orange Marmalade is simply delicious, and easy to make at home with this quick recipe \u2013 no flamb\u00e9ing required!<\/p>\n Ingredients Method www.naturesfinestfoods.co.uk<\/a><\/p>\n FACEBOOK<\/a> | INSTAGRAM<\/a> | PINTEREST<\/a><\/p>\n Prep and cook time: 20-25mins Ingredients<\/strong><\/p>\n (REFINED SUGAR-FREE) To serve<\/strong><\/p>\n 150g yoghurt Method<\/strong><\/p>\n To make the pancake batter, place the flour and salt in a large bowl and make a well in the centre.<\/p>\n Add the eggs and milk to the centre of the bowl then whisk well to combine, ensuring there are no lumps of flour left.<\/p>\n Melt a little coconut oil in a non-stick pan, then ladle in enough batter to thinly coat the pan once it has spread out.<\/p>\n Tilt the pan to help the batter spread. Cook on a medium-low heat until golden (2-3 minutes), the flip and cook the other side.<\/p>\n Transfer the pancake to a plate, then repeat until you have used all the batter (you should get around eight pancakes).<\/p>\n Wipe the pan clean, then pour in the juice from the Nature\u2019s Finest peaches and the juice of 1\/2 a lemon.<\/p>\n Cook to reduce to a thick syrup. Add the Nature\u2019s Finest peaches and allow the syrup to coat them, then remove from the heat.<\/p>\n Fold the pancakes into quarters, then place on a plate and top with the Nature\u2019s Finest peaches and syrup.<\/p>\n Serve with yoghurt and crushed pecans.<\/p>\n Recipe created by Lucy Burton aka Pudding Lane Blog on behalf of Nature\u2019s Finest.<\/p>\n \n","protected":false},"excerpt":{"rendered":" NATURE\u2019S FINEST PEACH PANCAKES www.naturesfinestfoods.co.uk FACEBOOK | INSTAGRAM | PINTEREST Prep and cook time: 20-25mins Serves: 4 Ingredients (REFINED SUGAR-FREE) 1 x400g tub Nature\u2019s Finest peaches Coconut oil, for frying 2 eggs 100g flour 1\/4 tsp fine sea salt 300ml whole milk Juice of 1\/2 a lemon To serve 150g yoghurt Pecans Method To make […]<\/p>\n","protected":false},"author":1,"featured_media":27151,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1836],"tags":[],"class_list":["post-27150","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home"],"_links":{"self":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/27150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/comments?post=27150"}],"version-history":[{"count":4,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/27150\/revisions"}],"predecessor-version":[{"id":27156,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/27150\/revisions\/27156"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/media\/27151"}],"wp:attachment":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/media?parent=27150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/categories?post=27150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/tags?post=27150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/pprr-3.jpg\")
<\/p>\n
\nServes: 4<\/p>\n
\n1 x400g tub Nature\u2019s Finest peaches
\nCoconut oil, for frying
\n2 eggs
\n100g flour
\n1\/4 tsp fine sea salt
\n300ml whole milk
\nJuice of 1\/2 a lemon<\/p>\n
\nPecans<\/p>\nPotato Pancakes with Apple Butter
\nRecipe by: Leslie Bonci, RD<\/h3>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Potato_Performance_RD_Recipe-6.jpg\")
<\/p>\n
\n2 packed cups of refrigerated potato shreds
\n3 Tablespoons crushed cereal (such as Rice Krispies)
\n1 extra large egg, beaten
\n1 teaspoon kosher salt
\n\u00bc teaspoon pepper
\n\u00bc teaspoon paprika
\n\u00bc teaspoon grated orange peel
\n2 Tablespoons canola oil
\n1 cup apple butter<\/p>\n
\nPrep Time: 20min | Cook Time: 10min<\/p>\n
\nHeat 2 Tablespoons of the oil in a non-stick skillet. With a small ice cream scoop, about 1-1\/2 Tablespoons and drop about 6 scoops into the hot skillet.
\nCook pancakes for 2-3 minutes, or until golden brown. Flip and cook for another 2-3 minutes or until golden brown and crisp on other side and transfer to plate to cool. Repeat with remaining potatoes.
\nTop with a dollop of apple butter and enjoy.<\/p>\n
\nMake the pancakes ahead and freeze them. Re-heat in the toaster oven as needed.<\/p>\n
\nAdd in shredded carrots for an extra boost of Vitamin A.
\nUse ground crackers or flour instead of cereal to try a new texture.
\nTop with pumpkin butter instead of apple butter for a seasonal twist.
\nGrate your own potatoes instead of using pre-shredded potatoes. Peel and grate two Russet potatoes using a grater or a food processor with a grater attachment.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Insta-Pink-Pancakes.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Boozy-Espresso-Pancakes.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Vegan-Sweet-Pancakes.jpg\")
<\/p>\n![](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/pcp.jpg\")
<\/h3>\nRecipe! Banana & Almond Pancakes! From The recently published cookbook, Primal Gourmet! >\u00a0www.primalcure.com<\/a><\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/yy7.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/yy9.jpg\")
<\/p>\n
\nOwner of Gems TV, among other businesses, a few years ago Steve discovered he was going to be a father again for the seventh time after a big gap and at the age of 50, and wanted to get his health in check. After throwing lots of money and time into getting his hands on every bit of research and knowledge he possibly could, Steve wrote a book based on his findings – Primal Cure. He has since brought out 2 more books, a sky TV channel, a whole range of vitamins, minerals, probiotics etc, a natural skincare range – the list goes on and on.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/yy8.jpg\")
<\/p>\nSweet Potato Pancakes
\n\u2026\u2026\u2026\u2026\u2026\u2026..\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026.\u2026\u2026.\u2026
\nA delicious combination of sweet potato, walnuts and cinnamon, these easy-to-make pancakes are the perfect dish to start your morning right – and get one of your 5-a-day in before lunch!<\/h3>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/ama.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Sweet-Potato-Pancakes.jpg\")
<\/p>\n
\nPrep time: 25 mins<\/p>\n
\n2 tsp. olive oil
\n360ml milk
\n2 eggs, beaten
\n1 tbsp. vanilla extract
\n150g Greek yoghurt
\n110g wholegrain flour
\n1 tsp. baking powder
\n1 pinch of salt
\n1 tsp. cinnamon
\n1 cup of walnuts, roughly chopped
\n2 tbsp. date syrup<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Parma-Maple-Pancakes.jpg\")
<\/p>\n
\nServes 6<\/p>\n
\n150g self raising flour
\n1 tsp baking powder
\npinch salt
\n1 tablespoon caster sugar
\n1 large egg, lightly beaten
\n1 x 250g tub Ricotta cheese
\n2 ripe conference pears
\n12 slices Parma Ham
\nMaple syrup, to drizzle<\/p>\n
\n2 tbsp melted butter
\nA few drops of vegetable oil, to grease
\nFirst make the pancakes. Sift together the flour, baking powder, salt and sugar into a mixing bowl. Add the egg, milk and melted butter, and whisk together. Leave to stand for 15 minutes.
\nPlace a non-stick frying pan over a medium heat and add a knob of butter to coat the surface of the pan. Drop tablespoons of the pancake batter into the pan and flip over after a couple of minutes, when tiny bubbles start to appear on the batter surface. Leave the pancakes over the heat for a further 1-2 minutes, until both sides are golden brown. Repeat this process until you have 12 medium-sized pancakes.
\nLayer the pancakes on to six serving plates with ricotta cheese, sliced pear and Parma Ham. Finish with a final slice of Parma Ham and a generous drizzle of Maple syrup.
\nCook\u2019s tip: Why not experiment with different combinations of filling for your morning pancakes, try peaches or mango, or even drizzle with runny honey instead of Maple syrup. You can always buy Scotch pancakes to save time, don\u2019t worry \u2013 we won\u2019t tell!<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Swiss-chard-pancakes-with-savoury-yogurt-and-Parma-Ham.jpg\")
<\/p>\n
\nCook to taste
\nFor 3-4 servings
\nIngredients
\nPancakes:
\n135g flour
\n130g milk
\n1 level teaspoon of baking powder for savoury pies
\n4 pinches of salt
\n1 level teaspoon of turmeric
\n1 large egg
\n2 tablespoons of melted butter
\nparsley and thyme chopped
\nIn addition:
\n200g thick yogurt
\nextra virgin olive oil
\n100g Parma Ham
\npepper, salt, butter q.s.<\/p>\n
\nPancakes: sieve the flour, yeast, salt and pepper in a bowl. Separately, beat together a small amount of milk, the egg, the chopped herbs, the turmeric and melted butter. Add the liquid mixture into the flour mix by whisking with a fork until obtaining a smooth batter. Allow the dough to rest for some minutes. Heat up a non-stick pan on medium heat with a knob of butter. When it melts, pour a small ladleful of batter. Let it cook for some minutes, then flip it and finish cooking. Cook as many pancakes as there is batter.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Wholemeal-Pancakes-Filled-with-Parma-Ham-Ricotta-Rocket-and-Pesto.jpg\")
<\/p>\n
\n180g ricotta
\n50g rocket
\n30g pine nuts, toasted
\n3 tbsp pesto
\n6 slices Parma Ham<\/p>\n
\n1 egg
\n300ml milk
\n1 tsp vegetable oil
\n100g wholemeal plain flour
\nSalt and cracked black pepper<\/p>\n
\nHeat a large frying pan and add a little butter to grease the base. Pour small ladles of batter into the pan, tilting it to give a thin yet even layer of batter. Cook for 2-3 minutes until the pancake can easily be turned over. Flip the pancake and continue to cook for a further 2-3 minutes until browned. Repeat to use the remaining mixture
\nSpread a little ricotta over each pancake the top with rocket leaves, pine nuts, pesto and a slice of Parma Ham<\/p>\nMaster chocolatier Paul A Young’s scrumptious Chocolate Pancake Recipe!<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/cco.jpg\")
\nPancake Day is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like. Paul says people should feel free to add any topping they like and recommends blueberries, nuts and sultanas or perhaps his award-winning Salted Caramel sauce.<\/p>\n
\n25g 100% chocolate, grated (Paul uses Guittard’s Baking Bars which can be purchased in Wholefoods)
\n200g buckwheat flour, or spelt
\n1 free-range egg
\n45g light muscovado sugar
\n350ml milk
\n2 teaspoons bicarbonate of soda
\n1 teaspoon vanilla extract
\n25g unsalted butter, for frying<\/p>\n
\nPinch of sea salt
\n250ml dark maple syrup
\n100g 74% chocolate (Paul used Guittard’s Baking Wafers which can be purchased in Wholefoods)<\/p>\nHIGH-ENERGY SAVOURY PANCAKE<\/h3>\n
\nHealth Coach & Corporate Wellbeing Consultant<\/strong>
\nhttps:\/\/www.eidynwell.com<\/strong><\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/savoury-pancake.jpg\")
\nIngredients<\/p>\n
\n2 chopped spring onions
\n2 eggs
\n2 tablespoons of rice flour
\na dash of milk
\n2 tablespoons of cottage cheese
\na handful of baby spinach leaves
\nsalt & pepper to taste<\/p>\n
\nPour the oil in a pan (9-10 inches diametre) on low heat.<\/p>\nDel Monte\u00ae Gold Pineapple Upside Down Pancakes<\/h3>\n
Serves: 3-4<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Gold-Pineapple-Upside-Down-Pancake_6.jpg\")
<\/p>\n
\n1 435g can Del Monte\u00ae Gold Pineapple Slices
\n1 1\/2 ripe bananas
\n100g plain flour
\n2 tbsp olive oil
\n400ml milk
\n\u00bd tsp baking powder<\/p>\n
\nMash the bananas in a bowl with the baking powder and half of the oil. Slowly mix in the flour and then the milk, stirring well to make a smooth batter.
\nUse a little oil to grease a large frying pan. Place it on the hob on a medium heat for a minute or so to allow it to heat up.
\nPlace three Del Monte\u00ae Gold Pineapple Slices into the frying pan, cook for a minute to allow them to caramelise a little, then cover each with heaped tablespoons of batter to make three small pancakes.
\nAfter approximately 3-4 minutes, use a spatula to flip them over carefully and cook for another two minutes on the other side until golden.
\nPlace the pancakes on a plate and serve.
\nRepeat to use all the Del Monte\u00ae Gold Pineapple Slices.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/impp.jpg\")
<\/p>\nDelicious and Healthy Pancakes<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/q1.jpg\")
\nPancakes are a delicious weekend breakfast treat, but they\u2019re not always the healthiest choice. You\u2019ll love these two recipes from Wendy\u2019s Way to Health, because they\u2019re good for you and they taste great.
\nBoth of these recipes are quick and easy to make, using nutritious ingredients. So you don\u2019t need to feel guilty after scoffing them!
\nEither of these recipes are a great choice for Pancake Day. Top your pancakes with fruit, maple syrup, and maybe indulge in a little ice cream too. Or if you want to stick to healthier options, try plain Greek yoghurt, or milk kefir.
\nWendy developed her post workout pancakes recipe after discovering a basic egg and banana pancake recipe that she wanted to improve.
\nThese pancakes are made with almond meal and flax seed for added protein. They also hold together well when you\u2019re cooking them. If you\u2019ve ever cooked the 2 ingredient pancakes, you know what I\u2019m talking about \u2013 they can be kind of messy!
\nGet this recipe here: https:\/\/wendyswaytohealth.com\/quick-and-easy-pancakes\/<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/q2.jpg\")
<\/p>\n
\nWendy has a video on the recipe page showing how you can add a handful of raspberries to the batter to turn your pancakes pink!
\nHere\u2019s where to find the easy weekend pancakes recipe: https:\/\/wendyswaytohealth.com\/easy-weekend-pancakes\/
\nYou can follow Wendy on Facebook: https:\/\/www.facebook.com\/wendyswaytohealth\/ and Instagram: https:\/\/www.instagram.com\/wendyswaytohealth
\nDon\u2019t forget to take a photo and share when you make these pancakes, using the hashtag #wendyswaytohealth<\/p>\nDay After Porridge Pancakes with Grilled Honey and Orange Figs<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Flahavans-FigPancakes_020013.jpg\")
<\/p>\n
\n250 ml milk
\nOR 275g leftover porridge and a splash of milk
\n1 egg
\n50g plain flour
\n1 tsp baking powder
\n4 black figs
\nKnob of butter
\nJuice and zest of half an orange
\n1 tbsp honey
\nGreek yoghurt<\/p>\nJUST ADD MUSHROOMS!<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Mushroom-Pancakes.jpg\")
\nPREP TIME: 5 MINUTES
\nCOOKING TIME: 10 MINUTES
\nSERVES: 4
\nSERVED WITH PANCETTA, COURGETTI, LEMON, CHILLI FLAKES, TOASTED GARLIC AND HAZELNUTS<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Mushroom-Bacon-and-Egg-Pancake-Stack.jpg\")
\nPREP TIME: 5 MINUTES
\nCOOKING TIME: 15 MINUTES
\nSERVES: 2
\nSERVED WITH SWEETCORN AND CHEESE MIXED INTO PANCAKE BUTTER<\/p>\nHealthy Nutritious and Tasty Pancake Recipe from >> www.gardenfoodprep.com<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/pdd.jpg\")
<\/p>\n
\n1 tsp chia seeds
\n1\/2 tsp baking powder
\n1\/2 tsp cinnamon powder
\n50g oats
\n1 banana
\n20g protein powder
\n40ml water<\/p>\nMouth-watering Pancakes<\/h3>\n
Approximately 24 pancakes<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/clvv.jpg\")
<\/p>\n
\nBeat the eggs and add the milk, water, lemon juice and oil. Beat well again.
\nPour the egg-and-milk mixture into the flour mixture and stir until smooth.
\nHeat a frying pan and add just a drop of oil.
\nSpoon approximately 60 ml (4 tbsp) pancake batter into the frying pan. Wait until the pancake starts to form little bubbles, then pull it away from the sides using an egg lifter. Flip over and bake on the other side.
\nKeep the pancakes warm on a plate covered with a saucepan lid.
\nServe with cinnamon sugar.<\/p>\nWomen in the Food Industry #WIFI Pancake Day Demonstrations at Cookery School Little Portland Street<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/lbb.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/ius.jpg\")
<\/p>\nLemon Electronic Scale \u2013 RRP \u00a320.00, PROMO \u00a313.33<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/image001-1.png\")
<\/p>\nWaterproof (IPX7) kitchen scale \u2013 perfect for washing up!<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/image003-4.png\")
\nLarge LED displays imperial or metric measurements
\nAdd & weigh function lets you measure multiple ingredients in the same bowl
\nAquatronic feature measures liquids in ml or fl.oz
\nWeigh ingredients directly on the scale or in your own bowl!<\/p>\nSalter Cook Interactive Bluetooth Kitchen Scale and Thermometer Bundle, RRP \u00a369.99, promo \u00a359.99<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/cid_image007_jpg@01D4CA01.jpg\")
<\/p>\nFruity Teff Pancakes<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/ttrr-2.jpg\")
<\/p>\nIngredients<\/h3>\n
\n270ml (just over 1 cup) milk or plant alternative
\n50ml (4 tbsp) vegetable oil or melted butter
\nSeasonal fruit of your choice<\/p>\nMethod<\/h3>\n
Cooking:<\/h3>\n
Tip:<\/h3>\n
\nLovegrass Ethiopia was born from a mission to share the benefits and uniqueness of Ethiopian Teff with the rest of the world. In doing so, we work directly with local farmers to create a market that pays them a fair price, enabling them to invest and grow their own small businesses, while also sharing their amazing stories.<\/p>\n
\nAmazon<\/p>\nBerrilicious Oat Pancakes<\/h3>\n
\nPrep Time: 15 mins (plus 30 minutes resting the batter)<\/p>\n![](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Alpro_Recipes-FlaxseedCrepes_31198.jpg\")
<\/p>\n
\n1 tbsp. ground flaxseed
\n140g plain flour
\n\u00bd tsp. salt
\n270ml Alpro Oat Unsweetened drink
\n1 tbsp. vegan butter
\n250g mixed frozen berries
\n1 tbsp. maple syrup<\/p>\n
\nWhisk together the flour, salt, ground flaxseed and Alpro Oat Unsweetened until perfectly smooth.
\nRest the batter for 30 minutes. When you come to use the batter you may need to add a splash more Alpro Oat Unsweetened to loosen a little until you have a good consistency.
\nAdd the frozen berries to a medium sized sauce pan and heat through until hot and thawed. Add in the maple syrup and blitz with a stick blender until smooth.
\nHeat a little of the vegan butter in a non-stick pancake pan over a medium heat. When the pan is hot add in a ladleful of the batter, swirling to coat the pan and cook for 2 minutes or until the pancake can be loosened and flipped to cook the other side for 30 seconds. Continue with the remaining batter.
\nServe the pancake with a drizzle of the warmed berry sauce and a dollop of Alpro Plain Unsweetened Big Pot.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/bmb.jpg\")
<\/p>\n
\n(Serves 4)<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/Crepe-Traditionelle_MoreHam-1-copy.jpg\")
<\/p>\n
\n4 French cr\u00eapes, buckwheat or traditional
\n225g soft, fresh goat\u2019s cheese
\n6 tbsp Bonne Maman Fig Conserve
\n8 thin slices Bayonne ham
\n125g Comt\u00e9 cheese, coarsely grated
\n4 sweet pickled onions or cornichons finely sliced
\nAbout 50g soft leaves such as baby spinach, rocket or pea shoots<\/p>\n
\nSpread the cr\u00eapes with the soft cheese. Spoon the fig conserve on top and spread evenly.
\nTop with a slice of ham, a sprinkling of grated cheese, a little pickled onion and a handful of baby leaves.
\nRoll or fold the cr\u00eapes and enjoy cold or warmed through in a hot oven for 5 minutes.
\nSavoir-faire
\nTo make a buckwheat batter simply whisk together 160g buckwheat flour, 65g plain flour, 2 eggs, 600ml milk and a large pinch of salt. Cover and leave overnight before making cr\u00eapes in the usual way.
\nIf serving the cr\u00eapes warm, try adding a small, softly fried egg on top.<\/p>\n
\n(Serves 4)<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/CrepeStMarie-copy.jpg\")
<\/p>\n
\n1 perfectly ripe mango, peeled, stoned and sliced
\n1 kiwi fruit, peeled and sliced
\n\u00bc ripe pineapple, peeled, cored and sliced
\n100g small seedless black grapes, halved
\nFinely grated zest and juice of 1 small lime
\n4 tbsp Bonne Maman Salted Caramel
\n1 tbsp dark rum
\n500 g tub Greek strained yoghurt
\n4 traditional French cr\u00eapes
\n1 tbsp toasted coconut flakes<\/p>\n
\nMix together all the prepared fruit and add the lime juice with about half the lime zest.
\nFold the Salted Caramel and rum into the Greek yoghurt and spread about half the mixture over the cr\u00eapes then fold into quarters.
\nSpoon the lime-soaked fruits over the cr\u00eapes, sprinkle with the toasted coconut flakes, remaining lime zest and serve with the remaining caramel yoghurt.
\nSavoir-faire
\nIf you don\u2019t want to use rum add a clear apple juice to the caramel.<\/p>\n
\n(Serves 4)<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2019\/02\/sx.jpg\")
<\/p>\n
\n8 traditional French cr\u00e9pes
\n8 tbsp Bonne Maman Bitter Orange Marmalade
\nFinely shredded or grated zest and juice of 1 lemon
\n3-4 tbsp Grand Marnier
\n50g chilled unsalted butter, diced
\nIcing sugar, to dust<\/p>\n
\nFirst make your cr\u00eapes and keep to one side.
\nIn a medium frying pan, mix together the marmalade with the lemon zest, juice, Grand Marnier and 4 tbsp cold water.
\nHeat gently over a low heat until the marmalade has melted, then bubble for 1-2 mins until the mixture turns a light toffee colour.
\nLower the heat and add the butter to the pan, a few pieces at a time, swirling it into the citrus mixture. Bubble for 1-2 mins until glossy.
\nFold the cr\u00eapes into quarters and slide them into the pan, spooning over the sauce. Heat through for 1 min before serving with a dusting of icing sugar.
\nSavoir-faire
\nTry adding a scoop of vanilla ice cream to each serving.<\/p>\n<\/h3>\nNATURE\u2019S FINEST PEACH PANCAKES<\/h3>\n
<\/p>\n
\nServes: 4<\/p>\n
\n1 x400g tub Nature\u2019s Finest peaches
\nCoconut oil, for frying
\n2 eggs
\n100g flour
\n1\/4 tsp fine sea salt
\n300ml whole milk
\nJuice of 1\/2 a lemon<\/p>\n
\nPecans<\/p>\n