Stuffed with recipes for breakfast and brunch, dive into the pages of The Breakfast Club (Katie Fisher, Lizzie Morton and Megan Georgia) and gather people around the breakfast table for a truly memorable start to the day.
The Breakfast Club is a celebration of the UK’s best breakfast cafes and restaurants. Independent businesses around the country have shared recipes from their breakfast and brunch menus. Read about the people who have created the recipes, drool over some fabulous photography and follow clear instructions before tucking in to a fantastic, filling and flavoursome feast.
As you work your way through the 148 pages of truly inspirational breakfast makes – based on traditional recipes from the UK, Australia, New Zealand, India, Spain, France, the Mediterranean and the Middle East – you will find something to suit every palate. Some take a little time to prepare whilst others are quick and simple but with all full of flavour. And, if you also wish to visit any of the establishments featured, there is a full directory at the back of the book giving contact details.
This is the most sought-after brunch dish at Crwst, a popular bakery in Ceredigion. It highlights some of the tastiest and freshest local treats. By elevating the modest pancake into something even more delicious, the team have taken brunch to a new level.
For the pancakes:
- 338ml milk
- 1 egg
- 240g plain flour
- 35g baking powder
- 42g caster sugar
- 42g butter
For the toppings:
- 250g mixed berries (or any berries of your choice)
- 65g caster sugar
- 500g natural yoghurt (we love Llaeth Y Llan)
- 500g granola (try Crwst’s homemade granola)
- A drizzle of honey or maple syrup
- To make the berry compote, place the berries and sugar in a pan on a high heat and bring to the boil.
- Reduce the heat to medium and let the fruit simmer for a minute. Take off the heat and leave to cool.
- For the pancakes, pour the milk and crack the egg into a mixing bowl. In a separate bowl, sift the flour, baking powder and sugar together.
- Melt the butter. Quickly tip the dry mix into the milk mix and whisk until just combined, making sure not to over mix as this will make your pancakes tough.
- Add the butter and whisk until combined.
- Leave the mix to stand for 30 minutes.
- In a non-stick pan, melt some butter on a medium-high heat.
- Using a ladle, spoon in the pancake mix (you can make these as big or as small as you like) and let it cook.
- Flip the pancake over once one side is golden brown.
- Repeat this process until all your pancakes are cooked.
Now it’s time to stack your pancakes. Dollop a spoonful of berry compote, yoghurt and a sprinkle of granola between each layer. Repeat this process until you get three stacks. Drizzle some of your favourite honey or maple syrup on top to finish. Devour and enjoy!
For award-winning granola and more, check out the shop at crwst.cymru
For your chance to win a copy visit oxmag.co.uk/competitions