One of my favourite things to do on a Sunday morning with my girls is to make pancakes. I remember them, years ago, standing on kitchen chairs so they could help me at the stove. These days they're probably more than capable of making them on their own, but I'm not about to let them know that – I'm not ready to give up our weekend tradition just yet.
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HAM AND CHEESE BUCKWHEAT GALETTES
This filling came about because I had some leftover brie in the fridge. I threw it in at the last minute, just for a change, to vary the dish a bit from the classic, and decided I loved it.
MAKES 8
3 eggs
2 cups milk
50g butter, melted and allowed to cool slightly
1¼ cups buckwheat flour
light-flavoured oil for frying
for the filling
8 thin slices smoked ham
3 spring onions, sliced
200g brie, roughly sliced
200g gruyère, grated
salt and freshly cracked black pepper
Mix the eggs, milk and butter together with a pinch of salt then gradually add the buckwheat flour, stirring until you have a smooth batter. Allow to stand in the refrigerator for at least half an hour.
Heat a crêpe pan, or large non-stick frying pan, on high until hot. Add a drop of oil and use a piece of kitchen towel to wipe out the pan, leaving a smear of oil on the base. Ladle in some batter mix, swirl the pan round so that the batter coats the base (this needs to be done quickly as the batter will start to cook immediately). Cook for 1 minute then flip over and cook the other side for 20 seconds. Keep the crêpes warm while you continue to make them.
Return a crêpe to the pan, lay a slice of ham in the centre, sprinkle a few spring onion slices and top with a mix of cheeses and black pepper. Allow to heat and when the cheese begins to melt, fold in the edges of the crêpe to form a square and cook for a further minute. Repeat with remaining crêpes and serve immediately.
Bill's tip: To make sure we all get our greens, I sometimes add wilted spinach to the filling, and spears of asparagus also work beautifully.
PIKELETS WITH RHUBARB JAM
These pillowy bites can also be made with wholemeal flour for a more substantial afternoon treat.
MAKES 24
1 cup plain flour
2 tsp baking powder
2 tsp raw caster sugar
1 egg, lightly beaten
160ml milk
melted unsalted butter, to brush
rhubarb jam, to serve (see below)
Sift the flour and baking powder into a large bowl. Add the sugar and stir to combine, then add the egg and milk and whisk until smooth.
Heat a large non-stick frying pan over medium heat and brush with butter. Place tablespoons of mixture into the pan, leaving 1-2cm between to allow for spreading. Cook the pikelets for about 1 minute or until bubbles appear on the surface, then turn them over and cook for another 30 seconds. Serve hot from the pan with butter and your fresh jam.
RHUBARB JAM
MAKES ABOUT 2 x 250ml JARS
750g rhubarb, cut into 3 cm lengths
2¼ cups jam sugar
juice 1 lemon
peeled zest 1 orange
1 vanilla pod, split or 2 teaspoons vanilla extract
Put the rhubarb, sugar and lemon juice into a large saucepan and heat gently, stirring until the sugar has dissolved. Add the orange zest and vanilla, turn up the heat and boil until setting point has been reached. After about 10-15 minutes skim any scum from the surface.
To check setting point, remove the jam from the heat, put a spoonful of jam onto a very cold plate and place it in the fridge. After a few seconds push it with your finger – if it wrinkles, you have made jam. If the setting point is not reached, return to the heat and continue to cook, testing for setting point every 2-3 minutes with the cold plate method.
Allow jam to stand and settle for 15 minutes then ladle into sterilised jars. It will keep in the fridge for 1-2 months.
Food preparation by Rosie Reynolds. Props styling by Rachel Jukes.