These sweet breakfast pancakes are deliciously simple to make with just 3 ingredients. This recipe is also quick as the pancakes don’t take long. This is a favourite Sunday morning breakfast for Hannah, particularly with lots of maple syrup and some raspberries to finish off the pancakes – the tartness of the raspberries is the perfect contrast to the sweetness that the bananas bring to the pancakes. You can, however add whatever toppings you like – may we suggest whipped cream, caramel drizzle, or perhaps chocolate chips? These pancakes are also really filling, and we truly do find that 1 banana, making 2 pancakes, is more than enough!
Ingredients (1 portion/2 pancakes)
2 tbsp flour
2 knobs of butter
Mash the banana
Crack the egg into the mashed banana and whisk together
Add the flour and mix together
Place a knob of butter in the pan to grease the pan
We use a piece of kitchen roll to quickly and only lightly grease the pan, but if you do this be careful not to burn yourself
Add half the mixture to the pan
Wait for the underside to brown slightly (the pancake should feel a little bit firm when ready) and then gently flip the pancake over
If the pancake feels quite wobbly when you try and flip it, and doesn’t stay on your spatula, give it a minute or so more to cook
Cook the other side of the pancake until it is also firm enough to flip
When the pancake is ready it should be firm all over but still squidgy on the inside
Repeat steps 4-7 for the second pancake
Add whatever toppings you would like
As we mentioned above, and as you will see in the youtube video, we love some maple syrup (who doesn’t?!) and raspberries to top our pancakes, but feel free to use whatever you fancy
The beauty of these pancakes is that they are also yummy on their own without any toppings!
This no-bake cheesecake recipe is one that Frederika came up with to make an Easter dessert and it was a bit of an experiment – thankfully it worked and was delicious!
Brilliant for Easter, but Mini Eggs, of course, aren’t just for Easter and you can make this any time!
The recipe makes roughly 4 portions, but it depends on the size of the glasses that you use, and also whether you would prefer a different portion size.
For the cheesecake mix, the cream cheese needs to be full fat otherwise it won’t set. We used most of the cheesecake mix on top of the biscuit base with just a little bit on top of the Biscoff sauce, but you could split it more evenly if you prefer it that way.
We smashed the Biscoff biscuits in a food storage bag with a rolling pin, to leave them a little uneven with some larger chunks for extra crunch, but if you prefer a smoother biscuit crumb, you can blitz them in a food processor instead.
A word of warning: we couldn’t find the Biscoff sauce in supermarkets, so bought ours from Amazon.
A second word of warning: the Biscoff sauce is seriously addictive!!!
Finally, feel free to swap out the Mini Eggs for other chocolate, the Biscoff biscuits for any other biscuits, and the Biscoff sauce for another drizzle. For example, you could use Galaxy eggs, Digestives and caramel sauce.
Ingredients (4 Mini Cheesecakes)
340g full fat cream cheese
75g icing sugar
200ml double cream
1tsp vanilla extract
100g Lotus Biscoff biscuits
100g Mini Eggs
Biscoff sauce (to taste)
Add the vanilla, icing sugar and cream cheese to a bowl and whisk together until smooth
Whip the double cream until it is stiff
Fold the whipped cream into the cream cheese, sugar and vanilla mix
Smash the biscuits and most of the Mini Eggs, leaving a few Mini Eggs intact (however many you want) to use as decoration on top
We used 80g of Mini Eggs for the base, leaving 20g (12 Eggs) as decoration
Sprinkle most of the biscuit crumbs into the bottom of each glass
Set some of the biscuit crumbs aside to sprinkle on top
Sprinkle the smashed Mini Eggs on top of the biscuit crumb base
Spoon a little bit of the cheesecake mix over the biscuits and Mini Eggs and smooth it out to make a flat surface
Cover in Biscoff sauce to taste
Dollop a second and final layer of cheescake mix over the sauce
Sprinkle the remaining biscuit crumbs over the cheesecake mix
Top with the whole Mini Eggs that you set aside at the beginning to decorate the mini cheesecakes
Leave to set for 1 hour (or longer – if you can resist!!!…but bear in mind that the biscuit crumbs will go soggy if you leave it too long) in the fridge before enjoying!
Note: These will keep in the fridge for a day or so, if they aren’t eaten straightaway!
Frederika’s Biscoff and Mini Eggs Mini Cheesecakes | Gloriously Simple, Gloriously Good!
This is one of the recipes that Hannah created at uni and has cooked for the whole family since. It is delicous, filling and quick and easy to make. This recipe is great for students as it is inexpensive and goes a long way so is perfect for batch cooking.
Chicken and broccoli work very well together, but why not experiment with different ingredients, too, and let us know the results!
Ingredients (4 generous portions)
400g pasta – we used farfalle but fusilli, penne or any other short pasta of your choice will work
40g butter plus a knob to cook the chicken
40g plain flour
200g grated cheddar cheese – you can experiment with different types of cheese (e.g. blue cheese)
1 broccoli stalk
4 skinless, boneless chicken thigh fillets (use breast if you prefer)
a drop of olive oil
a pinch of fine salt
a small handful of coarse salt for the pasta water
a drop of vegetable oil for the pasta water
10g grated parmesan
optional: a sprinkling of garlic granules
Pre-heat the oven to 160°C
Bring a large pan of water to the boil with the coarse salt and vegetable oil
Cut the chicken into small pieces (roughly 1cm x 1cm)
Cut the broccoli florets into similar sized pieces as the chicken
Cook the pasta for 2 minutes fewer than indicated on the pack
While the pasta is cooking, cook the chicken and make the cheese sauce:
In a small pan, melt a knob of butter and add a drop of olive oil to stop the butter burning
With the pan on a high heat, add the chicken, and season with a sprinkling of salt and the garlic granules (if using)
Stir and turn the heat down, leaving the chicken to cook, remembering to stir from time to time while you make the cheese sauce
In another small pan, melt 40g of butter and stir in the flour to make a roux
Gradually add the milk, stirring continuously to avoid lumps forming, allowing each bit of milk to amalgamate into the roux before adding any more
Once all the milk has been added, keep stirring on a low heat as the béchamel sauce thickens
Once the béchamel sauce is thick and velvety, remove it from the heat and stir in the grated cheddar
Drain the pasta and pour into an oven-proof dish
Mix in the cooked chicken, cheese sauce and the raw broccoli
Combine the parmesan and breadcrumbs and sprinkle liberally over the top of the dish
Bake in the pre-heated oven for 20 minutes or until the crust is deliciously golden
Note: You can cook this delicious chicken and broccoli pasta bake a day in advance and re-heat it the following day. Take it out of the fridge a couple of hours before re-heating, then heat in a pre-heated oven (160°C fan) for approximately 45 minutes or until piping hot throughout.
Hannah’s Chicken and Broccoli Pasta Bake | Gloriously Simple, Gloriously Good!