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.

Half Term Pancake Fun With Bonne Maman

Our friends at Bonne Maman have come up with a great Pancake Day activity. 

This February half term, why not turn your family kitchen into the heart of family fun with creative pancake-making activities?

The Bonne Maman range of fruity Conserves and indulgent Spreads are perfect for creating delicious and delightful pancake masterpieces. 

From cheerful faces made with fresh fruits and spoonfuls of conserve to adorable animal designs, let the kids layer on colour and flavour to make each bite as imaginative as it is delicious. 

Will it be a picture of Dad, a bear covered in Hazelnut Chocolate Spread, a beautiful flower with a jammy centre or a rocket ship coated in Caramelised Apple?

Half term is the perfect time to throw a Pancake Party! Set out a selection of colourful jars of Bonne Maman, some fresh fruits, sprinkles and biscuits to inspire mix-and-match toppings for the whole family to enjoy. Add laughter, creativity, and a little bit of pancake flipping flair, and you've got a recipe for memorable half-term fun!

For more inspiration, Bonne Maman has a fun booklet packed with tips, tricks, jokes and games to keep the pancake fun going all season long. Available to download free from their website: bonnemaman.co.uk/pancakes. Pancake creations shared on Bonne Maman's social media might even win a Bonne Maman Pancake Party Hamper.

Flip, flip, Hurray! 

RECIPE: Chinese Spring Onion Pancakes from Matthews Cotswold Flour

Chinese Spring Onion Pancake Recipe

Ingredients: 

250g Matthews Regenerative All Purpose Flour (plus 2tbsp for the filling)

170g Water (hot, straight from a boiled kettle)

3tbsp Lard (or vegetable oil to make these vegan)

1tsp Salt 

½ tsp White Pepper

1tsp Chinese Five Spice

3-4 Spring Onions (finely sliced)

Vegetable Oil, for frying

A spokesman for Matthews Cotswold Flour told That's Food and Drink: "To help us celebrate Chinese New Year, our in-house pro baker (Sophie Carey) has shared this tasty Chinese style pancakes recipe! Brilliant with some crispy duck, filled with veg and/or meats and steamed or fried as dumplings, or just served with sauce for dipping!"  

Baker: Sophie Carey

Makes: 10-15 pancakes

Prep time: 25 minutes

Bake time: 6 minutes

Chinese Spring Onion Pancake Method:

In a bowl, mix together your flour and water with a pinch of salt until a dough forms. Wrap this in clingfilm and leave to rest on the counter for 15 minutes

Use a rolling pin to roll out the dough to a rectangle of 30cm x 40cm, or until it is about 2mm thick

In a small bowl, mix together the melted lard and flour with the spices and salt until they form a paste

Spread this paste evenly across the rolled out dough and sprinkle them with the spring onions

Starting at the top, roll the pastry up like you would a Swiss roll

Trim the ends and cut the log into rounds measuring about 5 or 6cm 

Place the rounds cut side up (so you can see the swirl of the pastry) and use a rolling pin to flatten these to the thickness of 1cm

Place a frying pan on a medium heat and add a little vegetable oil. Once hot, fry the pancakes for a few minutes on either side until golden brown

Serve hot - make sure to rip them apart to see how flaky they are! Enjoy with your favourite Chinese dishes or with chilli oil for dipping!

Recipe: Ultimate Pancakes from Matthews Cotswold Flour

As part of our offering we like to bring our readers some interesting recipes. 

And we are pleased to be able to bring you this Matthews Cotswold Flour Ultimate Pancake Recipe.

Transform your mornings with Matthews Cotswold Flour's favourite pancake recipe. Made with regeneratively farmed flour, these pancakes are not only fluffy and delicious but also contribute to healthier soils and ecosystems, too. 

They're light and fluffy, with an extra egg yolk for added richness. Top with your favourite fruits, syrup, or a dollop of cream, or plain Greek yogurt. 

Makes: 12 pancakes 

Prep time: 15 minutes

Bake time: 15 minutes 

Ingredients

120g Matthews Regenerative All Purpose Flour 

1 Egg

1 Egg Yolk

300ml Milk

2tbsp Clarified butter, plus extra for cooking *see note for instructions on this

2tbsp Baking powder

2tbsp Sugar

1tsp Salt

Method

NOTE: Clarified butter - 

Clarified butter is essentially the fat that is left after you remove the milk solids from butter - it has a high smoking point and doesn't burn or go brown in the pan when cooking at high heats and it is crucial to get the delicious crispy edges on these pancakes. 

You can buy Ghee in the supermarket which is the same thing, or you can melt a block of butter and allow it to cool in a bowl or container - once it cools you can skim off the clarified butter from the top leaving behind the milk solids which can be discarded. You also could strain the melted butter through cheesecloth which will also work to separate the milk solids out. 

In a large bowl, combine the egg and egg yolk with the baking powder and whisk vigorously until light and frothy - this should take about 2 minutes

Add in the salt and sugar and whisk again 

Alternating, add the flour and milk in four parts. Whisk until no lumps are left in between each addition

Pour in two tablespoons of your clarified butter and give a final whisk 

Heat a frying pan (I like to use a cast iron skillet) over a medium heat and grease generously with clarified butter 

Add spoonfuls of the pancake batter to the pan and cook for a few minutes on each side, or until golden brown

Make sure to replenish the butter in the pan in between each pancake, and repeat until all the mixture is used

Keep warm until ready to serve - and enjoy with your favourite pancake toppings!

https://cotswoldflour.com.

American-Style Breakfasts: How to Make a Hearty Morning Feast

American breakfasts are known for their heartiness and variety, often featuring a mix of savoury and sweet dishes that are both satisfying and indulgent. 

Whether you're craving fluffy pancakes, crispy bacon, or classic breakfast gravy, this guide will help you recreate a traditional American-style breakfast right in your own kitchen using British measurements and ingredients.

Fluffy American Pancakes

Ingredients:

200g plain flour

2 tablespoons caster sugar

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

300ml buttermilk (or see the buttermilk substitute hack below)

2 large eggs

50g melted butter (plus extra for cooking)

Maple syrup and fresh berries, to serve

Instructions:

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

In another bowl, beat the buttermilk, eggs, and melted butter until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.

Heat a non-stick frying pan over medium heat and add a small knob of butter.

Pour ladles of batter onto the pan, forming small circles. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Serve hot with maple syrup and fresh berries.

Crispy Bacon and Scrambled Eggs

Ingredients:

8 rashers of streaky bacon

6 large eggs

100ml whole milk

Salt and pepper, to taste

25g butter

Instructions:

Preheat your oven to 200°C (fan 180°C).

Place the bacon rashers on a baking tray lined with parchment paper. Bake for 15-20 minutes until crispy, turning once halfway through.

While the bacon is cooking, whisk together the eggs, milk, salt, and pepper in a bowl.

Melt the butter in a non-stick frying pan over medium heat. Pour in the egg mixture and cook gently, stirring constantly, until the eggs are softly scrambled.

Serve the scrambled eggs immediately with the crispy bacon.

Biscuits and Breakfast Gravy

For the Biscuits:

250g self-raising flour

1 tablespoon baking powder

1 teaspoon salt

115g cold unsalted butter, cubed

180ml whole milk

Instructions:

Preheat your oven to 220°C (fan 200°C).

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

Add the cold butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.

Gradually add the milk, stirring until the dough just comes together.

Turn the dough out onto a floured surface and knead gently a few times. Pat the dough to a thickness of about 2cm.

Use a round cutter to cut out biscuits and place them on a baking tray lined with parchment paper.

Bake for 12-15 minutes until golden brown.

For the Breakfast Gravy:

200g sausage meat

50g plain flour

500ml whole milk

1/2 teaspoon salt

1/2 teaspoon black pepper

A pinch of cayenne pepper (optional)

Instructions:

In a large frying pan, cook the sausage meat over medium heat until browned and crumbled.

Sprinkle the flour over the sausage and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.

Gradually add the milk, stirring constantly, until the mixture thickens into a creamy gravy.

Season with salt, black pepper, and cayenne pepper if using.

Serve the gravy hot over split biscuits.

Classic American Sides

Hash Browns:

4 large potatoes, peeled and grated

1 small onion, grated

Salt and pepper, to taste

2 tablespoons vegetable oil

Instructions:

Place the grated potatoes and onion in a clean tea towel and squeeze out as much moisture as possible.

In a large bowl, mix the potatoes and onion with salt and pepper.

Heat the vegetable oil in a large frying pan over medium heat.

Shape the potato mixture into small patties and cook in the hot oil until golden and crispy on both sides.

Conclusion

Bringing the flavours of an American breakfast to your table is easier than you might think. With fluffy pancakes, crispy bacon, creamy scrambled eggs, and the iconic biscuits and gravy, you can enjoy a hearty, satisfying start to your day. These recipes are perfect for a leisurely weekend breakfast or a special brunch with family and friends. Happy cooking!