Healthyish Pancakes for a Poorly Mr CB

Mr CB is a feeling a bit under the weather. When it comes to man flu  Mr CB's being poorly my bedside manner is not quite of Florence Nightingale standards. However this morning I did feel a bit sorry for the poor wee soul so I thought I'd take him breakfast in bed.  He lucked out as we had no bread in the house so I thought I'd make pancakes.  I've adapted this pancake recipe from various ones I've used before - I tried to make them as healthy as possible using wholemeal flour and rapeseed oil rather than butter.   I thought the mixed berries I served them with would definitely give a nice burst of antioxidants!  


This recipe is also my entry to this month's Breakfast Club whose theme for October is 'Stars and Stripes' - for me pancakes are the ultimate breakfast food to be found across the pond. It's the first time I've entered this challenge - I came across it on Susan's lovely blog 'A Little Bit of Heaven on a Plate'.


Thought you might like this little video too.....

The Recipe

135g wholemeal flour
1 tspn baking powder
pinch of salt
2 tbspn caster sugar
150ml milk
1 egg
2 tbspn rapeseed oil


1.  Sift the flour and baking powder into a bowl and add the salt and sugar.  Mix well together.
2. Beat together the milk, egg and oil.  Then mix into the dry ingredients.  Beat well together with a fork.
3. Heat a non stick frying pan and add a little butter or oil.  Ladle a spoonful of batter into the pan and cook the pancake until it starts to bubble then turn over.  


I served mine with mixed berries (I use frozen summer fruits heated up) and maple syrup or agave nectar.

Wholemeal Walnut & Seed Bread

I'm a complete novice when it comes to 'proper' bread making.  My first attempt involved making a Doris Grant Loaf which turned out fine but it didn't make the aforementioned 'proper' level as it doesn't involve kneading. As I was thinking about what to bake this morning I thought it was about high time I actually graduated up to this next level. Walnut bread is one of my favourites so when I came across this recipe on BBC Good Food I decided this was the one to try. I'm pleased to say that it has turned out well despite a slightly anaemic looking crust (all advice welcome!).  We just had it for dinner with some delicious Spicy Chicken & Puy Lentil broth that Mr CB made.  It is quite dense but was so good eaten warm from the oven with lots of butter.


The Recipe


500g strong wholemeal flour
7g sachet fast-action dried yeast
1 tsp salt
around 350ml warm water
mixed seeds (eg pumpkin & sunflower or whatever you fancy)
50g walnut pieces


1. Place the flour, yeast and salt in a large bowl and mix together then make a well in the centre. Gradually add the water mixing it together until is forms a slightly wet dough. Use as much water as needed, which may not be the full 350ml. Tip the dough onto a floured surface and knead, while also adding the walnuts and seeds,  for around 10 minutes until it is smooth and elastic. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size. 
2.  Heat oven to 220c/gas 7.  Knock back the dough and then form into an oval, roll round in some more seeds, and place in a lighted oiled loaf tin. Cover with a tea towel and leave to rise for around 30 mins.  Bake the bread for 15 mins, then reduce the heat to 190c/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave to cool on a wire rack before eating (if you can!).

Breakfast Loaf Sydney Style

I wasn't sure if I'd get a post up this weekend - my laptop broke on Friday night. It must have jumped off the sofa when I had my back turned. Well that's the story I told my husband anyway and I'm sticking to it....

My best friend in Sydney gave me this recipe after I had it at hers for breakfast and loved it. I'm not sure where it originates from but I'm wondering if it is a Bill Granger as I know she (like me) loves his cooking. I like it toasted with butter on it - she has it with honey or jam (cherry if possible) although I find it sweet enough without an extra topping.

The Recipe

50g porridge oats

300ml milk

240g wholemeal flour

1 tsp baking powder

125g dried cherries

50g dried apple cut into small pieces

75g soft brown sugar

1 tsp cinnamon

3 tbspn runny honey

1 egg, beaten

3 tbspn chopped almonds, plus a few extra to sprinkle on top of cake

1. Preheat oven to 180c. Pour the milk over the oats and set aside to soak for 30 mins. Grease and line a loaf tin.

2. Sift the flour and baking powder into a bowl and then add all the other ingredients and mix well together. Put the mixture into the tin and sprinkle the extra almonds over the top.

3. Bake for 45 mins - 1 hour (until golden on top and an inserted skewer comes out clean). Cool in tin before cooling further on a wire rack.

Beautiful Banana Loaf

Happy New Year! I've no idea where this recipe originally comes from - I've been making it for years. I usually make it when I have left over bananas that are going too brown to eat (seems to happen a lot - not to self to buy less bananas maybe....). My friend, who lives in Sydney, likes to eat her banana bread toasted with butter. Anyway this is a healthyish recipe for January (she says while eating a Chocolate Orange while typing.....)

The Recipe

75g plain flour

75g wholemeal flour

1 tsp bicarbonate of soda

1 tsp mixed spice

100g butter, softened

100g caster sugar

2 large bananas, mashed

2 eggs, lightly beaten

100g pecan or walnuts, roughly chopped (I just give them a bash to break them up)

1. Preheat oven to 180c. Grease and line a loaf tin.

2. Sift together the flours, bicarb of soda and mixed spice, tipping any bran into the bowl.

3. Beat together the butter and sugar until light and fluffy. Beat in bananas & eggs, then stir into the flour mixture with 75ml boiling water. Stir in the nuts.

4. Bake for 1 hour.