Welsh Country - Issue88 - May - Jun 19

welsh kitchen
BerryWorld Blueberry,
Oat and Pecan Pancakes
Light, fluffy and oozing with
the goodness of blueberries, these pancakes
make a perfect breakfast treat. They are quick to make
and the oats and pecans help sustain you through a busy
morning. Serves: 4
BerryWorld Gooseberry
and Nut Crumble
You’ll need
For the Blueberry Sauce:
200g blueberries
25g caster sugar
For the pancakes:
2 free range eggs, separated
50g self-raising flour
50g rolled oats
150ml semi skimmed milk
25g caster sugar
100g BerryWorld blueberries
25g pecans, roughly chopped
1tbsp sunflower oil
What next?
1 First make the blueberry sauce by placing the
blueberries in a saucepan with the sugar and 2 tbsp
water, gently heat until softened and syrupy but still
holding their shape, keep warm.
2 Whisk the egg whites in a clean bowl until stiff. In
another bowl beat the egg yolks, flour, oats, milk and
sugar together until smooth.
3 Fold in the blueberries and pecans, followed by the
whisked egg white.
4 Heat a non-stick frying pan with a little of the oil. Place
tablespoons of the batter in to make small pancakes,
cook for a few minutes each side until golden, keep
warm whilst cooking the remaining batter.
5 Serve piled up with the blueberry sauce poured over.
Gooseberries have a subtle but sharp flavour when at
their best, so the aromatic sweetness of ginger is a great
combination. Serves: 4-5
You’ll need
250g BerryWorld gooseberries
4-5tbsp sugar or to taste
½ tsp ground ginger
1 whole stem ginger, chopped
75g unsalted butter
75g plain flour
50g flaked almonds
25g rolled oats
25-50g soft light brown sugar
What next?
1 Top and tail the gooseberries and put in a small pan
with the sugar and ground ginger. Cook gently until
the sugar has dissolved. Place in an ovenproof dish, stir
in the chopped ginger and set aside.
2 Preheat the oven 180C/350F/gas Mark 4. Rub together
the butter and flour. Add in the nuts, oats and brown
sugar.
3 Sprinkle the topping evenly over the fruit and bake for
about 30 minutes until the topping is golden. Serve
with ice cream, thick cream or custard.
For more recipes visit: berryworld.com
For more recipes visit berryworld.com
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