Pancakes

CARAMELISED BANANA AND HAZELNUT PANCAKES

By Ellie Cook

I’d always heard of buttermilk pancakes as some amazing, otherworldly treat only available in restaurants, but I’d never realised just how easy they are to make at home! This makes a thick, blob-able batter rather than a pourable one, so they won’t really spread in the pan, so don’t worry if they’re not perfect circles! It’s the taste that counts, anyway. Plus, the most decadent and delicious topping that also happens to be one of your five a day? Count me in! This recipe serves two hungry brunchers

Ingredients For the pancakes: 1 1/2 cups self-raising flour 1 teaspoon caster sugar 1/4 teaspoon bicarbonate of soda 1 egg 1/2 teaspoon vanilla extract 1 cup buttermilk 2 tbsp melted butter For the topping: 2 ripe bananas 2 tablespoons caster sugar 2 tablespoons maple syrup A handful of blanched hazelnuts

Method Measure the dry pancake ingredients into a large mixing bowl and stir together to combine. Measure the wet ingredients into a separate bowl or jug and whisk together. Make a well in the centre of the dry ingredients, and slowly pour in the wet mix, whilst whisking to avoid any lumps. Lightly butter a large, non-stick

frying pan, and heat over a medium flame. Use a spoon to pour circles of batter onto the pan. Cook until the underside is golden, then flip using a spatula. Wrap in foil or keep warm in a low oven whilst you make the topping. Pour the sugar into a small pan on a medium heat. Heat the sugar until it melts - don’t be tempted to stir it! Just shake it about a bit if some bits are melting faster than others. Meanwhile, peel your bananas and slice into thick, angled slices. Once the sugar has all melted and is a dark, caramel colour, pour in the banana slices and hazelnuts, and stir to ensure they’re all coated with sugar. Add in the maple syrup, using a little extra if the mixture is thicker than you’d like. Cook on a medium heat until the bananas are nicely caramelised, pour over your warm pancakes and serve immediately!

EGGSLUT

By Eve Tudor

Eggslut you dirty bitch. You egg pop down my perfectly cooked steak. You glide down my bacon. You ooze into my bun baby yeah!! You know just how I like it!!

Coughs!!! Yeah, Eggslut is for want of better words. F**king delicious!! Of course, for the article I had to try a few different ways of them making their eggs and none of them disappointed. Each one was perfectly seasoned, and their use of butter was nothing short of divine!!! Coddled, scrambled and fried. They were perfect in every way.

I had to have the Gaucho to start. Ooohhh STEAK!!! Honestly, I did worry but I really shouldn’t have. It was a really lovely steak fillet, beautifully seasoned and paired with a fried egg and of course chimichurri sauce, all on a brioche bun. You do have to get that steak right and it was the perfect medium cook. I’m partial to a rarer steak but this one in its bun was juicy and tender. Really. Sooo good!! I was a happy bunny.

My breakfast bud had the classic “egg and bacon” and with crispy bacon and a perfectly cooked fried egg for the right egg pop, they were happy. More than. Especially when the hash browns arrived too!! Oh yeah there were two portions as we were not sharing. And so happy we weren’t, as they ate most of them!! You know who you are!! I did get to try them too thankfully and yeah, I definitely get it. Damn!! Beyond delicious!!

Definitely the kinda thing you fight over.

I also ordered the coddled egg entitled “The Slut” to see what all the fuss was about online. This didn’t disappoint. WOW!! I could have eaten four of them! It’s the kind of thing that you remember your mum making you on a cold day when you didn’t feel well, curled up by the fire. But even better! LOL no offence mum, I love your food, promise!

All in all, a fantastic breakfast!! I’ll be back …

www.eggslut.com