Mothering Sunday Breakfast in Bed With Camp Coffee Butter Milk Pancakes

Prep: 10 minutes

Cook: 15 minutes

Serves 4

For the pancakes:

100g plain flour

2 tsp baking powder

1 tbsp caster sugar 

2 large eggs, separated

284ml tub buttermilk

25g butter, melted

1 tbsp Camp Chicory & Coffee Essence

Oil for frying

2 tbsp condensed milk

3 tbsp Camp Chicory & Coffee Essence

100g blueberries

100g strawberries, quartered

To make the pancakes, mix together the flour, baking powder and sugar in a large bowl.  Whisk the egg whites in a separate bowl until stiff.

Mix the egg yolks with the buttermilk, melted butter and 1 tbsp Camp and whisk into the flour until smooth.  Fold in the egg whites gently until evenly distributed.

Heat a little oil in a large frying pan and add 3 large tablespoons of batter, cook for 2 minutes on a medium to low heat until small bubbles form, turn over and cook for a further 1-2 minutes until golden. Repat to make 12 pancakes.

 Mix together the condensed milk and 3 tbsp Camp. Place 3 pancakes on each plate, top with the fruit and drizzle over the syrup mixture to serve.

Cooks' tip Try adding blueberries to the pancake mix too for extra flavour.

For Mothering Sunday prepare your very deserving Mom a Camp Coffee Coffee and Hazelnut Pavolva

Prep: 20 minutes plus cooling time

Cook: 1 hour 

Serves 6

Ingredients

4 medium egg whites

250g caster sugar

1 tsp cornflour

1 tsp white wine vinegar

50g roasted chopped hazelnuts

2 tbsp Camp Chicory & Coffee Essence

300ml double cream

1 tbsp maple syrup

150g raspberries

2 tbsp raspberry coulis

Method

Preheat the oven to 150oC, gas mark 2. Draw a 23cm circle on a sheet of baking parchment on a baking tray.

Whisk the egg whites until soft peaks and whisk in the sugar, a little at a time until glossy and thick. Whisk in the cornflour and vinegar, followed by the hazelnuts. Drizzle over 1 tbsp Camp and gently fold in to give a marbled effect, spoon onto the parchment up to the circle and make a hollow so the edges are higher than the centre.  Bake for 1 hour, turn off the oven and leave the pavlova inside until cool..

Once cold, transfer the pavlova to a flat serving plate.  Whip the cream to soft peaks and add the maple syrup, stir in the remaining Camp, again to give a marbled effect and spoon into the centre of the pavlova.  

Mix the raspberries and coulis together and spoon on top of the cream to serve.

Cooks' tip

Try using a selection of berries instead of just raspberries. Sprinkle with extra hazelnuts if liked.

Camp Coffee Iced Coffee Cake: A Delicious Twist on a Classic Dessert

There's something utterly comforting about the combination of coffee and cake. It's a pairing that has stood the test of time, delighting taste buds and warming hearts for generations. But what if we took this beloved duo to new heights? Enter Camp Coffee Iced Coffee Cake – a decadent treat that marries the rich flavours of coffee with the indulgent sweetness of cake, all wrapped up in a refreshing iced package. Get ready to tantalise your senses and impress your guests with this innovative recipe that puts a unique spin on a classic favourite.

Ingredients:

For the Cake:

235g plain flour

120g cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup strong brewed Camp Coffee, cooled to room temperature

1/2 cup milk

For the Icing:

2 cups powdered sugar

3 tablespoons strong brewed Camp Coffee, cooled to room temperature

1 tablespoon milk

1/2 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

In a separate bowl, beat the eggs and vanilla extract together until well mixed.

Gradually add the egg mixture to the dry ingredients, mixing until just incorporated.

Slowly pour in the cooled brewed Camp Coffee and milk, stirring until the batter is smooth and well combined.

Pour the batter into the prepared baking pan and spread it out evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the icing. In a medium mixing bowl, whisk together the powdered sugar, brewed Camp Coffee, milk, and vanilla extract until smooth.

Once the cake is done baking, remove it from the oven and let it cool completely in the pan.

Once the cake has cooled, pour the icing over the top, spreading it out evenly with a spatula.

Place the iced coffee cake in the refrigerator for at least 1 hour to allow the icing to set.

Once the icing has set, slice the cake into squares and serve chilled. Enjoy your delicious Camp Coffee Iced Coffee Cake!

With its moist, flavorful cake base infused with the robust essence of Camp Coffee and topped with a creamy, coffee-infused icing, this dessert is sure to become a new favorite in your recipe repertoire. Whether you're hosting a brunch, celebrating a special occasion, or simply treating yourself to a sweet indulgence, this Camp Coffee Iced Coffee Cake is guaranteed to satisfy your cravings and leave you wanting more. So go ahead, brew up a batch, and delight in every delectable bite!