2 eggs, large (U.K.)/extra large (N.A.), lightly beaten
475ml (16 fl oz) milk (2 cups)
115g (4 oz) butter (½ cup, or 1 stick)
pinch of salt
85g (3 oz) butter, softened (³⁄₈ cup)
1 tsp icing/powdered sugar, sifted
maple syrup to pour
You will also need a 20cm (8 inch) nonstick frying pan/skillet.
Melt 85g (3 oz) of the butter and set aside to cool.
Sift the flour, baking powder, and a pinch of salt into a large bowl. Then mix in the sugar.
Next make a well in the centre and gradually whisk in the eggs, milk, and melted butter, incorporating flour from around the edges. Using a rubber spatula, push down any remaining flour from the sides of the bowl and whisk again until there is a smooth, thick batter.
Leave to rest for 20 minutes.
Preheat oven to 140°C (275°F) (gas 1) and place five plates in the oven to warm.
Meanwhile prepare the sweetened butter In a small bowl beat the softened butter together with the icing/powdered sugar and set aside.
Now to cook the pancakes. Melt the remaining 28g (1 oz) (2 tbsp) butter. in the frying pan /skillet and pour into a small bowl and set aside. Wipe clean the frying pan/skillet with kitchen paper. Get the frying pan/skillet really hot and then reduce the heat to medium. Before cooking each pancake, smear the pan with a little melted butter, using a wodge of kitchen paper, to keep it lightly greased.
For each pancake you will need about ¼ cup of batter. A ladle makes it easy to scoop out the batter and pour into the pan. So for the first pancake, scoop ¼ cup of batter into the ladle and this will be a guide for the rest.
Quickly ladle the batter into the centre of the frying pan/skillet, lifting from the heat, and tipping the pan/skillet from side to side to even out the batter. The batter won’t cover the surface of the pan/skillet but should make an even round pancake. Then return to the heat and cook the pancake for 1–2 minutes until bubbles appear on the surface and the underside is starting to turn golden in colour. Flip it over using a palette knife and cook the underside for another 1–2 minutes. Now slide onto one of the warmed plates and cover loosely with foil. Return to the oven to keep warm.
Repeat using the remaining batter, overlapping the pancakes on the warmed plate.
To serve, stack three pancakes on each of the other warmed plates and top each stack with a spoonful of the reserved sweetened butter.
Marinading time: at least 30 minutes, overnight if possible
Cooking time: 10 minutes hob, 30 minutes oven
450g (1 lb) pork fillet/tenderloin
2 tbsp olive oil
2 tbsp maple syrup
4 tsp wholegrain mustard
2 garlic cloves, crushed
salt and freshly ground black pepper
Vegetables to serve
roasted, diced potatoes and carrots
You will also need 2 small roasting tins/pans.
For the mustard pork
Mix together the maple syrup, mustard, garlic, oil, and seasoning. Then pour into a shallow dish. Now add the pork and turn to coat in the marinade. Cover and refrigerate for at at least 30 minutes; overnight if possible.
Preheat the oven to 200°C (400°F) (gas 6).
Remove the pork from the fridge to bring it up to room temperature.
Meanwhile prepare the vegetables. Parboil a few potatoes and carrots for 7 minutes. Drain and leave for a few minutes until cool enough to handle. Then chop, put in a bowl and toss with a little olive oil.
The vegetables and pork are roasted at the same time. So tip the vegetables into a small roasting tin/pan along with the olive oil and roast for about 30 minutes until they start to brown and crisp.
Transfer the pork to the second tin/pan and pour over the marinade. Cover with foil and roast in the oven for 15 minutes. Then remove the foil and continue cooking for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.
Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
These buttermilk pancakes with apple and maple syrup are thicker, North American-style pancakes. The addition of the buttermilk in the pancakes and the topping of sweet dessert apples, all smothered with maple syrup, make this a delicious dessert.
Sift the flour and baking powder into a bowl and stir in the sugar. Make a well in the centre and add the buttermilk, eggs and most of the milk. Gradually whisk the flour into the wet ingredients, adding enough extra milk to make a smooth, fairly thick batter. Stir in the vanilla extract and then set aside to stand for 20 minutes.
Meanwhile, preheat oven to 150°C/300°F/gas mark 2 and warm 6 plates.
Peel, core and thickly slice the apples. Melt the butter in a large frying pan and add the apple slices in a single layer. Dust with the icing sugar and cook over a medium heat for 2–3 minutes on each side until golden. Tip onto a warmed plate, cover with foil and keep warm in the oven while cooking the pancakes.
Heat a large, heavy gauged frying pan over a medium heat and melt the butter in it. Pour into a small bowl and use this to smear the pan between cooking each pancake using a wodge of kitchen paper. The pan should be lightly greased, not running with butter. Add 4 tablespoonfuls/¼ cup of batter and cook for 1–2 minutes until bubbles appear on the surface of the pancake and the underside is golden brown. Turn and cook for a further minute. Lift out on to a warmed plate, cover loosely with foil, and pop back in the oven to keep warm. Repeat using the remaining batter until there are 12 pancakes.
Pile three pancakes on each plate and top with the apple slices, pour over some maple syrup and serve with a spoonful of crème fraîche.