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Farmhouse
Breakfast Week 25th - 31st January, 2004
Get Fruity during Farmhouse Breakfast Week
Farmhouse Fruity Pancakes
A delicious AND
healthy dairy-free breakfast from The Vegetarian Society that even
kids will love. Use
a combination of seasonal fruit and meet
at least half the recommended ‘5 servings of fruit and veg a day’ before
you even leave the house!
Makes 8 pancakes
Ingredients:
For the pancakes:
50g/2oz plain white flour
50g/2oz gram flour, sifted
15g/1/2 oz poppy seeds
300ml/10floz soya milk
pinch of salt
5ml/1tsp sunflower oil
For the filling:
1 ripe bananas, chopped
1 apple or pear, chopped
1 lemon, juice only (reserve zest for decoration)
50g/2oz chopped dried apricots or fresh British berry fruits
50g/2oz toasted almonds, chopped
150ml/5fl oz soya yoghurt (natural) – see recipe
5ml/1tsp poppy seeds to decorate (optional)
Method:
1. To make the pancakes, put all the ingredients except the oil
into a blender jug. Blend briefly and leave to stand for 15 minutes
(or overnight).
2. Meanwhile, make the filling by mixing the bananas, lemon juice,
apricots and almonds together.
3. Heat the oil in a non-stick pancake pan. Use a 50ml/2oz ladle
to measure the batter for each pancake. Make 8 pancakes and layer
to keep warm.
4. Fill each pancake with a couple of spoonfuls of the filling and
fold into quarters. Arrange 2 on each plate with a spoonful of soya
yoghurt. Sprinkle poppy seeds and lemon zest on the yoghurt to decorate
and serve.
For
more sensational breakfast ideas visit The Vegetarian Society Website
at www.vegsoc.org/cordonvert/recipes
Notes for editors
- For photography to accompany The Vegetarian Society Farmhouse
Fruity Pancake recipe please contact Kerry in the Press Office
on 0161 925 2012, email kerry@vegsoc.org
- Outside office hours The Vegetarian Society Press Office can
be contacted on 07973 108 165. Alternatively visit the website
for lots more information at www.vegsoc.org.
- The recipe was created by The Cordon Vert School. The school,
based in Altrincham, Cheshire, has an unrivalled reputation for
imaginative and innovative vegetarian cuisine, drawing inspiration
from both traditional tastes and global cuisine to create a range
of menus that leaves no palate unsatisfied. Courses at all levels
run throughout the year and are taught by our team of highly qualified
and enthusiastic tutors. A relaxed, friendly approach ensures an
atmosphere in which talent and creativity are positively encouraged.
For more press information on the Cordon Vert Cookery School, please call
Kerry or visit www.vegsoc.org/cordonvert
- The Vegetarian Society defines a vegetarian as a person who eats
no meat, poultry, game, fish, shellfish or crustacea. Vegetarians
also avoid the by-products of slaughter such as gelatine or animal
rennet in cheese. The Society only approves products containing
eggs when they are free-range.
Press
Officer press@vegsoc.org
For the latest Vegetarian Society press releases visit www.vegsoc.org
The Vegetarian Society
Direct line - 0161 925 2012
Fax 0161 926 9182
Registered Charity: 259358
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