BACON, FETA, SWEETCORN & SPRING ONION

Soft and golden, this Dutch café classic brings a spot of sunshine to winter days. Not only are the ingredients cost-efficient pantry staples, they pair beautifully to make a brunch-menu hero.

Serves 4 Prep 15 mins Cook 20 mins

For the batter:

• 250g plain flour

• 2 large eggs

• 500ml whole milk

• Pinch of salt

• Butter or oil for cooking

For the filling:

• 1 pack Caterfood Select

Unsmoked Back Bacon

• 200g Caterfood Select Sweetcorn

• 4 spring onions, finely sliced

• Freshly ground black pepper

• 150g feta cheese, crumbled

1. To make your batter, whisk the flour,

eggs, milk and salt together in a bowl

until smooth. Rest for 20-30 minutes.

2. Lightly fry the bacon rashers in a pan

until crispy round the edges.

3. Add the sweetcorn and sautée until

golden and slightly charred.

4. Stir through the spring onions and

season with black pepper.

5. In another large frying pan, heat a

little butter or oil. Pour in a thin layer

of batter, swirling to coat the base (like

a crêpe, but slightly thicker).

6. Cook until set, flip carefully and then

cook the other side evenly.

7. Slide onto a plate and scatter with

crumbled feta, bacon and spring onions.



8. Serve hot, either stacked or

individually; flat or folded like a wrap.

BLUEBERRY, LEMON & RICOTTA

Flip American-style pancakes on

their head with tart blueberry,

zesty lemon and creamy ricotta

– the ultimate sweet and savoury

breakfast treat. To achieve a fluffy finish, use buttermilk in the batter.

Serves 4 Prep 15 mins Cook 20 mins

• 350g fresh blueberries

(plus extra to serve)

• 50g caster sugar

• 1 tbsp lemon juice

• 250g plain flour

• 2 tsp baking powder

• ½ tsp bicarbonate of soda

• Pinch of salt

• 250ml buttermilk (or milk

with a squeeze of lemon juice)

• 2 large eggs

• 150g ricotta cheese

(plus extra to serve)

• Zest of 1 lemon

• Butter or oil, for cooking

1. To make a blueberry coulis, place 200g  blueberries, sugar and lemon juice in a small saucepan over a medium heat.

2. Heat gently for 5-7 minutes until the

blueberries release their juices. For a

smoother coulis, blend and strain.

3. In a bowl, whisk together flour, baking

powder, bicarbonate, 2tbsp sugar and salt.

4. In a jug, whisk buttermilk, eggs and

ricotta until smooth. Stir in lemon zest.

5. Pour wet mixture into dry and fold

gently until just combined. Fold through

150g blueberries – don’t overmix.

6. Heat a little butter or oil in a non-stick

pan. Drop in generous spoonfuls of batter and cook for 2-3 mins on either side, until they’re golden and fluffy.

7. To serve, stack your pancakes and top with coulis and a spoonful of ricotta.

Scatter with blueberries and lemon zest.

MATCHA & COCONUT

Thick and delicious with plenty of bounce, these soufflé-style Japanese pancakes marry earthy matcha with coconut milk and white chocolate.

Serves 2 Prep 15 mins Cook  8-10 mins

• 2 large eggs (separated)

• 2 tbsp coconut milk

• 40g plain flour

• ó tsp baking powder

• 1 tsp matcha powder

(plus extra for dusting)

• 30g caster sugar

• Butter or oil, for cooking

• Handful of pistachios

• White chocolate sauce

• Fresh fruit of your choice

1. Whisk egg yolks with coconut milk.

Sift in flour, baking powder and

matcha – mix until smooth.

2. Whisk egg whites with a pinch of

salt. Gradually add sugar until stiff,

glossy peaks form.

3. Fold meringue into the yolk mixture

in three additions, keeping it airy.

4. Lightly grease a non-stick pan and

place it on a low heat.

5. Spoon tall mounds of batter into

the heated pan (use ring moulds if you

want extra height).

6. Cover with a lid and cook for 4-5

mins per side until puffed and golden.



7. Drizzle with white chocolate sauce

and serve with fresh fruit.