2 ingredients pancakes

A while ago I watched one of those Facebook ‘life hack’ vids. This one was of recipes using just 2 ingredients. I promptly forgot all about it.

This morning as I went to make poached eggs on toast I realised that I only had egg whites, the yolks having been used up in a tiramisu.

Flashback to video of someone (actually disembodied arms) making pancakes using egg whites and bananas. I had bags of sliced bananas in the freezer. I always have sliced bananas in the freezer to prevent a glut of them blackening in the fruit bowl. I mostly use them to make that fakey ice-cream that’s all over the internet which consists of some blended frozen banana. It actually works too, I make it with a spoon of peanut butter or a couple of strawberries blended with the frozen banana slices.

So, for these internet life hack 2 ingredient pancakes which probably won’t work, 4 egg whites and half a bag of frozen banana slices (I would guess 2 bananas) into the food processor. Whizz whizz whizz.

Then I fried dollops of the batter in butter. Small dollops or the middles splurge out making it look like the pancakes have been sick (see third photo).

It actually works. They don’t fill you up much as are so light, but taste good. Keep the heat low as they burn easily. They are also deliciously sweet.

Banana and oat drop scones (scotch pancakes)

bananaoatdropscones

 

 

 

 

Serves 2-3 people for breakfast and makes about 20 small drop scones/ scotch pancakes (they are the same thing, right?). Also works with soya yoghurt and non-dairy milk e.g. almond or soya but needs the egg so not suitable for vegans.

Ingredients

  • 100g oats (you can can gluten free oats if you need those)
  • 4 tbsp yoghurt (of any kind – fruit/plain/greek, soya)
  • 1 egg, organic natch
  • 1 banana
  • possibly a splash of milk
  • 1/4 teaspoon of bicarb of soda
  • sunflower oil or butter (better) for frying

Method

  • Attack the oats with a stick blender until they make a rough flour (or buy oat flour but it costs a bomb)
  • Add the egg, banana and yoghurt and carry on blending until you have a rough looking pancake mix. Lumps of banana are fine, unincorporated egg is not.
  • If you need to, add a splash (or more) of milk. Sorry to be vague but it depends on how big and ripe your banana is, what kind of yoghurt. Add milk if its too solid to make pancakes with, but you do want a fairly thick batter, not at all like making crepes.
  • Add the bicarb (or baking powder) and mix it in well
  • Bang the bowl several times on the counter before cooking to pop the little bubbles
  • Melt the butter and when hot enough, drop tablespoons of batter in, I usually do 4 per pan.
  • When the batter bubbles, turn the pancakes over and cook for a few more minutes
  • You can keep them warm in a low oven while you make the rest of the batches or just serve to hungry people as they’re ready
  • Serve as they are or with maple syrup or (even better) rosehip syrup.

Apple cake with cinnamon cream cheese topping

Ingredients

  • 200g self raising flour
  • 100g caster sugar
  • 100ml sunflower oil
  • 2 eggs
  • 2 cooking apples (200g when peeled and cored), chopped
  • 200g cream cheese
  • 3 tbsp soft brown sugar
  • 3 shakes of cinnamon

Method

  • Heat oven to 180 degrees c, grease a 23cm ring tin
  • Sieve flour and sugar into a bowl
  • Beat the eggs and beat in the sunflower oil
  • Add the egg mix to the flour and sugar, add a splash or two of milk to loosen the mixture into a nice cake mix
  • Stir in the chopped apple
  • Put in the ring tin and bake for 20 minutes
  • Leave to cool for ten minutes and then take out of the tin and leave (right way up) on a cooling rack until completely cold.
  • Make the icing by beating together the cheese, sugar and cinnamon. I like the flavour of brown sugar but you could also use icing sugar. Chill while waiting for the cake to cool.
  • Once the cake is cold, spread with the icing and  serve.

applecake1 applecake3 applecake2

Leftover Lentils Burgers

No weights here as it depends on what quantity of leftover lentils you have. Just bung everything in and it should work. This makes it a useful leftovers recipe, not like that awkward Nigel Slater programme that claimed to use leftovers but in reality continued with his usual style of recipe (admittedly usually lovely) but with some allegedly stale cheese or overripe bananas or whatever. A good leftovers recipe can not be precise.

Ingredients

  • Cooked green lentils (I had about 4 portions’ worth, I always cook too many because they are cheap, I love them and the leftovers are versatile)
  • Soya mince
  • Oregano
  • Egg
  • Rye flour

Method

  • Heat oven to 200 degrees c, grease a baking sheet.
  • Blend half the lentils and leave half whole
  • Mix both with a few handfuls of soya mince (mine was straight from the freezer), a beaten egg, lots of fresh or dried oregano and salt and pepper. My lentils were cooked in stock, garlic and chilli so already flavoursome but if yours are plain add some more flavour here.
  • Add enough rye flour to enable you to shape into burgers.
  • Bake for 25 minutes, turning half way through.
vegburger

Served with lettuce and Wensleydale

 

Rhubarb Ice Cream

I was considering buying an ice-cream machine, but in the interests of saving money and cupboard space (I have none) first tried out a no-churn ice cream. Happily it was delicious enough for me to forgo buying the machine. I tried Nigella’s no churn coffee ice cream which was super easy and very tasty. It’s also very adaptable. Here I’ve left out the coffee liqueur and espresso and instead used poached rhubarb (400g raw) and a splash of plum vodka. The booze helps keep the ice cream soft. Don’t be tempted to add the poaching liquid from the rhubarb, it will cause the whipped cream to collapse and the ice cream to go icey. Yeah, I know this from experience.

rhubarb icecream

Oat Biscuits

Quick to make simple, crunchy biscuits.

Ingredients

  • 150g porridge oats
  • 100g ground almonds
  • 125g caster sugar
  • 100g butter or marge (I used soya marge which is pretty neutral tasting, so oat flavour is prominent,  but butter would be delicious)

Method

  • Heat oven to 180 degrees c, grease a baking sheet.
  • Put the oats in a bowl or jug and use a stick blender to turn into a rough flour. You could just buy oat flour but its insanely expensive and oats are dirty cheap.
  • Mix the oats with the sugar and ground almonds.
  • Rub the butter or marge into the dry ingredients to make damp  crumbs.
  • Mould the mixture into rough rounds (or perfect rounds if you wish) and pop on the baking sheet.
  • Bake for 15-20 minutes and then take out of the oven and leave to cool and crisp. They’ll come out of the oven soft but don’t be tempted to bake for longer, they turn crunchy as they cool.

oat biscuits

The Fake Sausage Wrangle

I generally don’t eat pretend meat (apart from as a student when I was utterly addicted to Meatless Streaky Strips, a microwavable bacon that resulted in something like a hot frazzle sandwich, I digress…) but I do lean rather heavily on the veggie sausage on work nights. They (and a glass of red) are my life support after a tough-ish day when I’m too weary to cook from scratch.

While I bristle and take plenty of umbrage when sneery meat eaters complain about the BBQd cardboard in their hot dog bun, they unfortunately do have a point. Veggie sausages are not very good. However, they are for the time being something of a necessity, convenience-wise. I’ve tried making my own with lentils, using a breadcrumb base, and using a gnocchi base. The bread crumb ones were the most successful but don’t do the job as convenience food. Then I found this recipe from Vegan Dad that he had adapted from veg blogging guru Isa Chandra Moskowitz.

It uses gluten flour (expect several trips to health food shops and delis in which you ask for gluten flour and they give you gluten free flour, before finally tracking it down on the internet).

This recipe is great. You steam the ‘sausages’ before grilling or frying or BBQing them, so can steam a whole batch and freeze for another time. I don’t use the nutritional yeast because I don’t trust those strange ingredients you see all the time in vegan blogs that purport to give a ‘cheesey’ flavour. I’ve made them loads, kind of planning to come up with my own definitive favourite flavours, but in the end I evolved a more pragmatic approach.

Now I start with a bowl with the gluten flour and add the beans (or chick peas) which are a necessity for the right texture. The beans must be lightly mashed, not pureed or the bangers come out too rubbery. Then add whatever you fancy; VERY finely diced veg, loads of herbs and spices, grated cheese, nuts, touch of Marmite…

I also made these with my niece and nephew, giving them a bowl of gluten flour each and lots of little piles of other ingredients so they could add what they fancied. (And followed by EXTREME segregation in the steamer so we couldn’t mix their sausages up). You shape the mix into rough sausage shapes and wrap in foil. The sausages magically expand in the steamer to make a perfect, dense sausage shape.

Banana Muffins

Ok, so I’m not 100% sure of the quantities here as I knocked these up as an afterthought while also making a veggie chilli and waiting for jet-lagged-boy-friend to wake up. But it goes something like this…

1) In a Kenwood or similar machine with a balloon whisk fitting, mix 1 egg, 50ml sunflower oil and 100ml milk.

2) Carry on beating and steadily pour in 200g self raising flour and 100g caster sugar

3) Add the juice of 1 orange (if it’s a massively juicy orange you may need to add more flour but you do want a pretty runny cake mix)

4) Stop whisking and stir in a chopped banana and a handful or two of chopped brazil nuts

5) Dollop into 12 muffin cases in a muffin tray

6) Bake at 180 degrees for 20 mins or so

Mine look like this:

Photo of Banana Muffin

Banana Muff

Scotch duck eggs (or what to do with leftover butterbeans…)

If you have leftovers from yesterday’sLemony butterbeans with sage breadcrumbs you can turn them into divine veggie scotch eggs (there’s no vegan alternative to this, obvs). This is not the perfect scotch egg recipe as the leftover beans make rather too moist a coating so you need to handle them carefully, not like the shop-bought ones which you could happily play cricket with.

If you don’t have leftover beans then you can use a tin of cooked beans or chick peas, but you fill need to add much more in the way of flavour so chuck in some crushed garlic and herbs too.

Makes 2 scotch eggs.

Ingredients

Method

  • Hard boil your eggs (also delicious with the yolks still runny but this makes them much harder to peel and I can’t manage it without busting the eggs)
  • Mash up your ladle of Lemony butterbeans with sage breadcrumbs  with a fork
  • Add your Marmite and paprika and add more seasoning – you want the mix to be full of flavour
  • When the eggs are cooked and cooled peel them and then coat with the bean mush, squishing it on nice and thick using your hands until you get a nice fat ball
  • Roll the balls in the bread crumbs
  • Fry (or bake if super-virtuous)
  • Devour