It's Flipping Good Fun in the Kitchen
Whether you serve up pancakes regularly for breakfast or they are an annual feast prepared on Shrove Tuesday, Martin Dawkins, private chef and caterer AKA The Rustic Chef, has just given this family favourite an upgrade.
How do you like yours - classic thin crepe style or a pile of deep, fluffy American pancakes? Martin has created two signature, easy-to-follow pancake recipes, crafted with passion and using local ingredients where possible, for Hampshire Fare followers and foodies.
The Salted Caramel Banana Pancakes are golden and topped with gooey homemade salted caramel sauce, fresh banana slices and a dusting of icing sugar. Recipe HERE.
The Pancakes with Crème Fraîche, Blueberries & Honey are a stack of textures with fluffy American pancakes, juicy blueberries, luscious crème fraiche and a drizzle of sweet golden local honey. Recipe HERE.
Martin used Clayton’s eggs, but you can source your own local free range eggs from farm shops, markets, village stores and Southern Co-op stores, such as Beechwood, Cheyney Farming, Fluffetts Farm, Vale Farm and Warrenfield eggs. He used honey from Mrs B’s Bees. Other local honey producers include Becky’s Beezzzs, The Noble Bee, and Honey Bee Happy Bee. Milk was from Dandys Ford Dairy near Romsey, although many farm shops and Southern Co-op stores stock local milk. He sourced the blueberries from a local farm shop. For flour you could try Wheatshaeaf Farming’s spelt flour which adds a pleasant nuttiness.