The Only Pancake recipe you'll ever need | American Pancakes

My absolute go to pancake recipe, shot for Paleo Foods Co using their honey and pecan grain free granola. This recipe never fails me and makes the fluffiest pancakes perfect for a weekend brunch.


American Pancakes


300ml Semi-skimmed milk 250g Plain flour 2 Medium eggs 2 tsp Baking powder 4 tsp Caster sugar 1 tbsp Rapeseed oil (or other flavourless oil)


  1. Combine all ingredients, except the oil, in a large bowl and whisk to a smooth consistency, don’t over mix. Transfer the batter into a jug, if you have one - I find this is easier and less messy than spooning or ladling it into the pan

  2. Heat the oil in a large pan over a medium heat and swirl around to coat the surface of the pan. Pour off any excess oil and give it a quick wipe with a piece of kitchen towel so you are left with a light film of oil on the pan.

  3. Pour small portions of batter into the pan and cook for 2-3 minutes until small bubbles appear on the top of the pancake and the surface begins to look matte. Flip the pancakes over and cook for a further 2 minutes until both sides are golden brown. Continue this process with the rest of the batter.

  4. Serve immediately with your choice of toppings.

Tip; Any left over batter can be kept in an airtight container in the fridge for up to 5 days - just give it a quick whisk before cooking.

Peach Bellini Bostock

August is national peach month apparently so in celebration of this lovely furry fruit I present to you a recipe for peach bellini bostock. If you’ve not tried bostock before, the best way I can describe it is if French toast and an almond croissant had a baby, this would be it. A thick layer of day old brioche, soaked in sweet syrup and topped with frangipane and flaked almonds - dreamy. I messed with the original a bit here, partly because I couldn’t really be bothered to make a syrup but also because I wanted to use this rather lovely peach bellini jam by Cottage Delight. I really love the fresh peach on top too, they add a burst of freshness against the sweet frangipane.


If peaches are out of season where you are, or you’re simply not a fan, you could try cherries or plums instead - well, anything really, you do you! Personally I’m quite into the cherry idea, a bit of a bakewell/bostock mash up if you will.

These are a great option if you’re doing breakfast or brunch for a crowd as the frangipane can be made ahead of time, so all you have to do is assemble them and pop them in the oven. No slaving over the stove making endless batches of french toast or pancakes!

Peach bellini bostock


For the frangipane; 80g unsalted butter, softened 80g caster sugar 1 medium egg 1/2 tsp almond extract 180g ground almonds Pinch of salt

To assemble; 8 thick slices of day old brioche 6 tbsp peach jam 2 ripe peaches, sliced 100g flaked almonds Icing sugar, to serve


  1. Begin by making the frangipane; beat the butter and sugar together until light and fluffy then beat in the egg and almond extract. Stir in the ground almonds and salt. *the frangipane can be made up to 3 days ahead if kept in an airtight container in the fridge. Just be sure to bring it back to room temperature before using.

  2. Preheat the oven to 180ºC and arrange the slices of brioche on a baking tray. Tip the jam into a heavy based saucepan and heat through for a few minutes until runny. Divide the jam between the brioche, spreading it to the edges of each slice.

  3. Spoon or pipe the frangipane in an even layer on top of the jam then gently press in the peach slices on top. Finally, scatter over the flaked almonds then bake for 15 minutes or until golden and the almonds are toasted.

  4. Leave to cool on the tray for a few minutes then dust with icing sugar before serving.


Lemon Drizzle Birthday Cake

Everyone needs a good lemon drizzle cake recipe in their baking arsenal and this one is my absolute go to. I’ve used an old brioche tin here to make it a bit more special but the quantities would also work in a standard loaf tin.


Lemon Drizzle Cake


175g Margarine (You could also use softened unsalted butter but I find margarine makes a lighter, fluffier cake. I use Stork) 175g Golden caster sugar Zest of 2 lemons 3 Medium free range eggs 175g Self raising flour 1 tsp Baking powder

For the drizzle

150g Icing sugar Juice of 2 lemons

To decorate;

225g Icing sugar Juice of 1 lemon Dried Cornflower and Calendula petals or grated lemon zest


  1. Preheat the oven to 180ºC and line a 22cm loaf tin with baking paper.

  2. Tip the butter into the bowl of a stand mixer (or use a handheld electric whisk) and beat until pale and smooth. Add the sugar and continue to beat until light and fluffy, then add the lemon zest and beat in.

  3. Add the eggs, one at a time, beating well between each addition.

  4. Sift in the flour and baking powder and fold in gently.

  5. Pour into the prepared tin and bake for 25-30 minutes or until golden and a skewer inserted into the middle comes out clean.

  6. Whilst the cake is in the oven, prepare the drizzle. Sift the icing sugar and gradually add the lemon juice, mixing as you go, until smooth and the sugar has dissolved.

  7. Whilst the cake is still warm from the oven, use a skewer to poke holes all over the cake the pour over the drizzle. Leave to cool completely on a wire rack.

  8. Prepare the icing in the same way as the drizzle by gradually adding the lemon juice to sifted icing sugar, mixing until smooth. Once the cake has completely cooled pour over the icing and sprinkle with the dried petals or grated lemon zest.

Coconut + Almond Ice 'creams' (Vegan) | Livia's

There’s a heat wave a’coming in the UK and I’m stocking the freezer with various frozen snacks for the occasion. In true Brit style we are planning on making the most of the sunshine - BBQing all our meals, drinking copious amounts of gin and most likely complaining that it’s too hot.

We have friends coming at the weekend, one of whom is vegan so I thought I’d take the opportunity to whip up a batch of these coconut and almond butter ice ‘creams’. I originally wrote the recipe for a job with Livia’s and they are a great vegan and refined sugar free alternative to ice cream and super easy to make. The almond butter goes a very pleasing chewy texture once frozen and works brilliantly with the creamy coconut base.

If you don’t have a popsicle mould you could layer it in the same way in a loaf tin or Tupperware and serve it in scoops instead.

Coconut + Almond Butter Ice’creams’


1 400ml Can coconut milk 1 tsp Vanilla bean paste 125ml Maple syrup 100g Almond butter

To decorate (optional)

75g dark chocolate⁠
1 Digestive biscuit

You will need a popsicle mould and 8 sticks⁠


  1. Whisk together the coconut milk, vanilla and 60ml of maple syrup.⁠

  2. Pour the mixture into the popsicle moulds to a quarter full and freeze for 20 mins.

  3. Mix the remaining 65g of maple syrup with the almond butter and spoon into the⁠
    moulds on top of the coconut layer. Reserve half of the almond butter mixture for the⁠
    next layer

  4. Pour a little more coconut mixture in so they are 2/3 full and place back in the freezer⁠
    for another 20 mins.⁠

  5. Repeat the process again, layering the almond butter first and finishing with the⁠
    coconut, until the moulds are full.

  6. Insert your popsicle sticks and freeze for a minimum of 4 hours, preferably overnight.

To decorate (optional);

  1. Melt the dark chocolate and blitz or bash the biscuit to a coarse crumb.

  2. Remove the popsicles from their moulds, drizzle with the dark chocolate and sprinkle⁠
    over the cookie crumb.