Food_Heaven_-_October_2019

TE ATIME HE AVEN

WWW.FOODHEAVENMAG.COM OCTOBER baking heaven 73

Pink 'bad ombré'

pancakes

MAKES 16
240ml (8fl oz) buttermilk
3 large free-range eggs
8 tbsp unsalted butter, melted
1 tbsp pure vanilla extract
360g (12oz) plain flour
50g (1¾oz) granulated sugar
2 tsp baking powder
2 tsp bicarbonate of soda
1 tsp kosher salt
freeze-dried berries (optional)
red (liquid) food coloring
berries, sliced, and whipped cream,
for serving

1 Preheat the oven to 110°C/Gas Mark
¼ and place a baking sheet inside.
Whisk the buttermilk, eggs, butter and
vanilla together in a medium-sized
mixing bowl. In a separate large mixing
bowl, whisk together the flour, sugar,
baking powder, bicarbonate of soda and
salt. Heat a large non-stick frying pan
over a medium heat. Do not grease!
2 Add the wet ingredients to the dry

ingredients and whisk just to combine.

Fold in the freeze - dried berries, if using.

Divide the batter into three bowls. Pay

attention because this is when the rosé

gradient magic happens. Add 3 drops of

food colouring to one bowl, 2 drops to

the second and 1 drop to the third. Stir

each bowl to combine bat ter with dye.

3 Add more food colouring, 1 drop at a

time, to adjust the batter shades to your

taste. Pour one-third of a cup of batter

onto the pan. When the surface of the

pancake is completely covered in

bubbles and the edges have set

(2-3 minutes), flip and cook for 2-3 more

minutes until set through.

4 Repeat with the remaining batter,

keeping the finished pancakes warm in

the oven. Go freestyle with your

presentation of the finished pancakes

and showcase the stack out of colour

order to break the ombré mould. Dress

up your stack with whipped cream, fresh

berries and syrup to your liking.

TIP Cook the pancakes on a low heat to

avoid overbrowning.

Birthdé cake crispies

MAKES ABOUT 20 SQUARES

3 tbsp butter
290g (10oz) pack of marshmallows
2 tsp vanilla bean paste or 2 tsp
pure vanilla extract
175g (6oz) crispy rice cereal
2-4 tsp rainbow sprinkles

1 Coat a 33x23cm (13x9in) baking tin
with cooking spray. In a large pot, melt
the butter over a low heat. Add the
marshmallows and stir until completely
melted. Remove from the heat.
2 Add the vanilla and stir until well
combined. Pour in the cereal and
sprinkles and stir until well coated with
the marshmallow mixture.
3 Using a rubber spatula, press the
mixture into the tin. Allow to cool, then
cut and enjoy.

Recipes on this page

are taken from Yes,

Way, Rosé: A Guide to

the Pink Wine State

of Mind by Erica

Blumenthal and

Nikki Huganir,

published by Running

Press (£14.99).

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