Wine and Olives » Edinburgh food blog https://wineandolives.co.uk Thu, 12 Dec 2013 13:52:11 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Ferrero Rocher pancakes https://wineandolives.co.uk/ferrero-rocher-pancakes?utm_source=rss&utm_medium=rss&utm_campaign=ferrero-rocher-pancakes https://wineandolives.co.uk/ferrero-rocher-pancakes#comments Tue, 23 Apr 2013 12:26:25 +0000 chiara https://wineandolives.co.uk/?p=1697 Continue reading →]]>

I realise this is quite a bold statement, but I’m going to go ahead and say it anyway: I’m about to change the way you look at pancakes forever. No longer will you reach for the sugar and lemon or syrup or jam. But what you will do is make sure you always have Nutella and chopped hazelnuts in the cupboard and eggs and Alpro hazelnut milk in the fridge.

My love affair – who am I kidding, it’s full blown marital bliss – with Nutella, leads me to slather it on everything. It just makes things so much better. Consequently, it’s also my favourite part of eating a Ferrero Rocher. There is only one way the Ambassador would approve of you eating a Ferrero Rocher and that’s by biting it in half, eating the hazelnut and then licking the Nutella from the shell, before devouring the rest. Swooning from a box of delicious chocolate-hazelnut goodness, I had a Ferrero Rocher-inspired epiphany, which begged the question, how good would Ferrero Rocher pancakes be? They might just be the best thing ever. But don’t just take my word for it. Rustle up a few of these and see for yourself.

Ferrero Rocher pancakes

  • 1 mug of plain flour
  • 1 mug of Alpro hazelnut milk
  • 1 egg, whisked
  • Nutella
  • 2 handfuls of chopped hazelnuts
  1. Heat your butter in a frying pan. Add your hazelnut milk, flour and egg to a bowl. You don’t need to measure your ingredients, just make sure you use the same mug for the flour and milk so the measurements are the same. Whisk together until you have a smooth batter.
  2. As soon as your butter has melted, spoon a ladle of the pancake mixture into the pan. Cook for a couple of minutes at a high heat, flip over and do the same on the other side.
  3. Your pancakes are ready when they feel firm and have started to brown a little. At this point, remove from the pan, layer on Nutella and sprinkle some hazelnuts on top.

Depending on the size of your cup, this recipe normally makes around six pancakes. Now all you need to do is sit back, enjoy and prepare yourself for the inevitable, which is whipping up another batch.

]]> https://wineandolives.co.uk/ferrero-rocher-pancakes/feed 10 To market, to market https://wineandolives.co.uk/504?utm_source=rss&utm_medium=rss&utm_campaign=504 https://wineandolives.co.uk/504#comments Sun, 16 Oct 2011 19:49:40 +0000 chiara https://wineandolives.co.uk/?p=504 Continue reading →]]>

It was a day for denim and tweed, coffee and pancakes. With the sun shining so brightly, and the threat of snow later on this week, I took to the streets of Stockbridge with the aim of finally acquainting myself with the Stockbridge Market. Positioning themselves at the crossroads with Saunders Street and Kerr Street proved to be a shrewd move for the marketeers, as there were plenty of hungry customers leaving the market with many a delicious offering. Of course, I bought some olives, which I intend to enjoy thoroughly with a beautiful glass of red on a less modest night of the week.

And now onto the subject of the pre-market pancakes. Whipped up this morning, with fresh raspberries and vanilla, these fluffy helpings prevented me from eating an awful lot more than I did at the market.

Raspberry pancakes

  • 1 egg
  • 1 cup of self-raising flour (This isn’t a reference to the American measurement. This is any cup you have in your kitchen cupboard, and as long as you use the same one for your flour and milk, the result will be a delicious pancake)
  • 1 cup of milk
  • Pinch of salt
  • A knob of butter
  • A handful of raspberries, chopped
  • 2 tsp of vanilla extract
  • Yoghurt and raspberries to serve
  1. Add the egg, flour, milk, vanilla extract and salt to the bowl and mix until you have a smooth batter. Now stir in the chopped raspberries.
  2. Heat the butter in a frying pan over a medium heat and add a ladle of the pancake mixture to the pan. Swirl the mixture around so it reaches the edges of the pan.
  3. Leave the pancake to cook for a couple of minutes before turning over. Once you have flipped your pancake, it should only need a few more minutes. You’ll know it’s ready when it’s started to turn golden brown on each side.

Serve your pancake warm, with fresh raspberries and vanilla yoghurt. I’m biased towards using Rachel’s Organic Vanilla Yoghurt  – I’ve yet to find a better alternative.

]]> https://wineandolives.co.uk/504/feed 2