It has been a little while since I have been able to post a new video. I am now on BBC Three Counties Radio six days per week (Monday – Saturday 12-3) plus I am very busy writing my second book. So time has been a little… stretched!
So when Tate & Lyle approached me to do a video for pancake day (as part of the campaign to get the nation flipping for Pancake Day), it felt like a good moment to get all the camera gear out. And with Matilda being 2 now and loving helping in the kitchen, there was no way she was not going to be involved. Check out her egg breaking technique – why bother when you can just throw the whole thing into the bowl!
I made two fillings to go with these classic French style pancakes – a sweet apple, walnut and Golden Syrup version and a semi-savoury bacon and Golden Syrup version too… both of which were wolfed down by the kids!
For the pancakes
Makes 9 large pancakes
A good drizzle of vegetable oil
Chuck all the ingredients in a bowl and whisk together until it makes a nice smooth batter.
Heat a large non-stick frying pan on a high heat.
Throw in a small knob of butter (about 1tsp), let it sizzle and shake it around the pan.
Pour in a ladle full of the batter and gently swirl it around the pan until has covered the base.
Cook the pancake for about 30 seconds, until the batter looks cooked on top then turn the pancake over and cook for a further 20 seconds.
Remove the pancake and set aside.
Cook the remaining pancakes.
For the apple, walnut and golden syrup filling:
1/2 apple, thinly sliced
A little handful of chopped walnuts
A really good drizzle of golden syrup
A small knob of butter
A scoop of vanilla ice cream
In a pan on a medium heat, melt the butter and throw in the apples. Cook for a couple of minutes.
Add the walnuts, cook for a further minute then drizzle over the golden syrup. Cook gently for a further minute.
Put the filling in the middle of the pancake, fold the pancake edges to make a square parcel and serve with the vanilla ice cream on top and an extra drizzle of golden syrup.
For the bacon and golden syrup filling
2 rashers unsmoked bacon
A good drizzle of golden syrup
A dash of oil
In a pan on a medium heat, pour in the oil and cook the bacon until golden and cripsy.
Squeeze over the golden syrup and continue to cook for about 45 seconds, turning the bacon once.
Put the bacon in the middle of a pancake, fold the pancake edge to make a square parcel and serve with an extra drizzle of golden syrup.
—————————— This is a sponsored post.
To see more pancake recipes and featuring Lyle’s Golden Syrup and for other cooking and baking tips visit the Lyle’s website at www.lylesgoldensyrup.com
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The My Daddy Cooks book is out! 100 great recipes, including nearly 90 brand new ones. It is available Amazon (you can buy it by clicking on the front cover above) or you can buy signed copies here. Amazon rates it at 5 Stars, with over 70 reviews!
Welcome to the My Daddy Cooks video blog where me, Nick, and my lovely 5 year old son, Archie (and now my 2 year old Matida), cook fresh, deliciously tasty and creative food for the whole family on camera in our tiny kitchen. Whether you are a busy parent - or just someone who loves good food - hopefully you'll find lots to cook and enjoy here. You'll also find recipes from my BBC radio show, Nick Coffer's Weekend Kitchen and a diary section featuring anything else I end up talking about!
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