Tag Archives: cookery

Seven Things that Go with Peanut Butter in Pancakes

P1090347.JPGThe wonderful thing about peanut butter is that it can be sweet or savoury, just like pancakes! So why not put the two together on pancake day? Whether you prefer it crunchy or smooth, it adds flavour and texture to your pancakes. Here are some ideas.

  1. mushrooms, peanut butter and cream cheese

Mushrooms are delicious in pancakes, and the peanut butter adds a little saltiness.

2. cheese, peanut butter  and marmite

Love it or hate it, marmite adds a special savoury taste to any dish – even pancakes.

3. peanut butter and mars bar

Cut the mars bar into small pieces and roll it up in a hot pancake straight from the pan, with a dollop of peanut butter. The heat from the pancake will melt the mars bar making a gooey chocolaty caramel filling. The peanut butter adds that extra nuttiness.

4. peanut butter, chocolate and banana

These three things are perfect together, rolled up in a pancake.

5. peanut butter, maple syrup and ice  cream

It’s not pancake day without maple syrup, and it’s even more delicious with peanut butter.

6. Peanut butter, cinnamon and mascarpone.

Mascarpone tastes amazing in pancakes – so creamy and luxurious. The cinnamon and peanut butter add flavour to the creamy texture.

7. Peanut butter with Baileys

Pancakes are great with alcohol and the peanut butter adds a bit of texture.

Have a great pancake day and let me know if you try any of these ideas.

 

 

Advertisements

Three Things to do with Panettone

P1090281 (2).JPGI love panettone and I always buy one at Christmas. We often get given one or more too, so we are sometimes left with it after New Year. Although it is hard to believe, we sometimes get a bit fed up with eating panettone so I like to use it in recipes too. Here are three ideas.

  1. Use it in trifle. There are many ways of making trifle. Some use jelly; some scorn those who use jelly and prefer to use just fruit juice. Others (myself included) like to slosh in large quantities of sherry, although I’m usually cooking for my children and my teetotal husband so I can’t always do this. There are debates on what kind of cake to use for the base but it cannot be denied that panettone makes a delicious trifle base.
  2. Eggy bread. Some people call this French toast but I have always called it eggy bread. Whisk up an egg, a good splash of milk or cream, and some sugar. You can add some cinnamon too if you like it. Cut a slice of panettone and dip it in the egg mixture. Make sure it stays in the mixture long enough to soak up lots of eggy stuff on both sides and give it a good prodding with a fork to help the absorption process. You will probably find that one egg will do one or two slices. Then carefully place the slice in a pan of hot oil or butter and fry it on both sides. Sprinkle it with sugar and serve it with cream.
  3. Bread and Butter Pudding. Cut some slices of panettone, butter them on both sides, and put them in an ovenproof dish. Beat together a carton of cream, 200ml whole milk, 50g of Demerara sugar and 3 eggs. You can add spices such as cinnamon, cloves or nutmeg too, as well as dried fruit. Pour the mixture over the panettone. Dot some butter on top and sprinkle with Demarara sugar. Bake at 180 degrees for about 35-40 minutes. Serve with cream or ice cream.