Whynter Bwr 461dz Review

Whynter Bwr 461dz Review

Those searching for the ideal packed red or white wine refrigerator mosting likely to would like to take a very near look as well as every thing that the Whynter Red wine Fridge gives the table.

Readily available in pair of different capabilities and also with true double area wine fridge capabilities, this amazingly energy-efficient device offers you whatever you need to always keep between 28 to 46 containers of white wine at the excellent temperature while likewise appreciating total UV defense and an entire hold of other qualified level attributes at a pretty low-cost price.

Whynter BWR-281DZ
Whynter BWR-281DZ

Whynter BWR-281DZ Dual Zone Built-In Wine Refrigerator Reviews

General Design

The initial thing that you’ll see regarding the Whynter BWR 461DZ Refrigerator is actually that it is perfectly made inside out, not merely benefiting from premium construction components throughout yet also utilizing stainless steel, toughened glass, LED technology to take advantage of a very contemporary, extremely sleek, as well as incredibly eye-catching appeal.

That is the type of a glass of wine fridge that is visiting match perfectly in any kind of home kitchen or even servants cupboard, despite whether it is actually “built-in” to the cupboards on its own or working as a standalone unit.


As highlighted above, you will possess the option to buy this certain red or white wine fridge right into various capacities.

Each of these refrigerators are actually pretty slim, pretty small, and also wisely designed to offer you with a quick and easy to utilize container storage space and loyalty unit without chewing up a lot of your important kitchen area cupboard real estate.

The 28 container system measures 22 1/2 ins long through 15 inches wide through 34 1/2 ins higher, whereas the 46 container system is heading to can be found in at 22 1/2 inches long through 23 1/2 ins large through 32 and also half inches higher.

Rack Design

The shelf style that the Whynter Dual-Zone Wine Refrigerator makes use of is intelligently laid out to very easily suit your whole entire white wine compilation that you desire to keep chilled with no hassle or headache thus ever.

Along with the 28 bottle system, you are going to have the ability to always keep 10 containers in the upper region as well as 18 containers in the reduced (chillier) region, along with full as well as total control over the temps in each locations. The 46 bottle device is mosting likely to give you 16 containers in the upper area and 30 containers  in the lower region, once again with the total and also complete management over temp that you are searching for.

Temp Control

The temperature unit of the particular a glass of wine refrigerator is actually smart and also with ease designed, made along with the main thing in thoughts– delivering you along with the easiest capacity to totally manage every component of your red or white wine fridge temp without any inconvenience or even hassle whatsoever.

As our team have actually highlighted countless times throughout this simple customer review, you’ll consistently possess the opportunity to handle both areas of the red wine refrigerator along with their personal private temperature and also regulator command element. This allows you truly call in different regions to maintain your a glass of wine at specifically the temperature you intend to.


Like any sort of a glass of wine fridge, the Whynter BWR 461DZ Refrigerator is heading to create a bit of noise during the course of normal procedure, however, for one of the most component it is not going to be actually everything that you are not able to conveniently overlook or readjust to.

For system possesses highly effective and also as dependable as this, the sound is imperceptible.

Electricity Consumption

The Whynter BWR 461DZ Wine Refrigerator maximizes energy-efficient parts throughout, coming from the smartly designed and actively gauged thermostat command mechanism to the LED illumination throughout the daul pane glass that does not just give best UV protection but likewise protects far better too.


All traits looked at, there are actually a lot of various red wine refrigerators on the market readily available to decide coming from, but there iss a reason that plenty of folks continue to proceed with among the Whynter Wine Refrigerator alternatives accessible from this firm!

NewAir AW181E 18 Bottle Wine Cooler

NewAir AW181E 18 Bottle Wine Cooler

Red wine colders are an essential need for white wine enthusiasts. If you are searching for a red or white wine colder that is actually excellent for red or even white wine, thus you should examine the NewAir AW 181E red or white wine colder This is an excellent white wine colder with some excellent features that might be merely things you are actually searching for.

NewAir AW181E 18 Bottle Wine Cooler
NewAir AW181E 18 Bottle Wine Cooler

NewAir AW181E 18 Bottle Wine Cooler Review

Explanation of the NewAir wine cooler.

The NewAir thermoelectric white wine cooler can be found in any sizes. You can easily choose all of them in a 9 container colder, an 18 bottle colder or even 28 containers cooler. Given that it is efficient and also much smaller in size, most folks choose the 18 bottle colder.

The white wine cooler appears modern-day and is produced from top quality material. Seeing to it that you may use it at any kind of party. The door is created coming from dual, tough glass and it has flexible chrome layered shelfs for larger and also smaller bottles.


It is necessary to be sure that you understand what the components are actually of the NewAir wine colder. This is to see to it that you are oder a red wine cooler that is actually absolute best for you which are going to match your necessities. You don’t intend to buy something that you can’t utilize by the end of the time. These are the functions that are helping make the NewAir thus prominent.

The NewAir is actually utilizing a Thermoelectric colder. It does not make any kind of vibration seems that can easily harm the wine. It likewise makes sure that your white wine is consistently at the right temperature level. Always all set to take pleasure in.
The a glass of wine cooler has flexible temp management. Seeing to it that you are establishing the temp wonderfully depending on to the type and also shade of the red or white wine. Always all set to take pleasure in.
It has a double paned glass door for included insulation to maintain the cool in as well as the area temperature out. This is actually being sure that you do not spend additional funds on utility bills.
Can easily store up to 18-bottles of a glass of wine. You can decide on the colder that has the 9 containers or the 28 containers cooler if the 18 container colder isn’t according to your necessities. The one our experts are examining is actually the 18-bottle wine cellar from NewAir.

Cons and also pros

The cons and also pros are based upon the testimonials of buyers and those that presently have actually purchased the red or white wine colder This is to ensure that you can easily know if this is anything that you intend to purchase or not.

Pros of the wine cooler

The temperature level show making it simple to check the temp of the wines.
The racks are actually plated by chrome. Making it nonstick. Suggesting that your bottle of a glass of wine will definitely not get stuck and damages while kept in the red wine cooler.
The door is created coming from heavy-duty glass to maintain the cool inside. Making it more dependable.
The shelfs could be adapted to fit bigger containers of a glass of wine in the colder as well.
Downsides and also problems with the red or white wine colder.

When buying a glass of wine that is actually certainly not the conventional 750ml, you will not manage to keep 18 bottles in the a glass of wine cooler.
The temperature level isn’t low sufficient for the sweet increased red wines. This is actually according some of the evaluations concerning the white wine colder.


You can easily consider obtaining the NewAir AW181E 18-Bottle Thermoelectric Wine Cooler if you are searching for a budget friendly red wine cooler. It is durable as well as may delay to 18 bottles of glass of wines. Having said that, you can obtain the smaller sized unit that has 9 containers, or even the bigger device that can hold 28 bottles.

You may adjust the temp of the colder, as well as make ensure that you can easily see at what temp the colder is actually running. It is a quiet colder, that doesn’t create any noise, yet the running supporters may be listened to. The color of the colder is dark and possess a total weight of 33.9 extra pounds.

The NewAir AW 181E 18-Bottle Thermoelectric Wine cellar is just one of the absolute most preferred as well as dependable wine coolers on the marketplace. With this, you will certainly ensure that you understand what is actually creating this white wine cooler much better than a number of the various other colders. This is a fantastic enhancement to any kind of house, where red wine consuming is popular. Seeing to it that you consistently have cold a glass of wine, all set to consume alcohol.

Disadvantages and Advantages of a Japanese Mandolin

Disadvantages and Advantages of a Japanese Mandolin

Disadvantages and Advantages of a Japanese Mandolin
Japanese Mandolin

The Japanese mandolin slicer is a kitchen space utensil that is considerably prominent in western side families, because it offers many benefits to your kitchen service an everyday manner. Thanks to it, you may cut veggies and fruits even more easily, yet you will certainly likewise be able to include additional sophistication and type to your meals.

Nonetheless, while there are actually now lots of Japanese mandolins on call, not every one of all of them are actually as innovative as it may look in the beginning, making it challenging to pick the right one.

To help you discover the very best Japanese mandolin, that is to claim the one that will fulfill you every day, we are heading to examine few of the best on call and also are going to likewise give you few valuable tips. Initially, our experts must describe what a Japanese mandolin slicer is actually and afterwards our experts will introduce you to the 3 finest styles of the moment.

What is Japanese stainless steel mandolin?

The Japanese mandolin is a manual cutting tool that allows you to reduce fruit products or vegetables in to pieces that are many or less thick relying on your necessities. Having several cutters, it is typically constructed from stainless steel, for qualified model, or ABS plastic of the most common versions. With the help of this tools, you are going to manage to develop veggie julienne without needing to lug a kitchen knife, for instance, and without needing to have the skills of the greatest chefs.

It is actually the simplicity of making use of Japanese mandolin slicer that has actually substantially resulted in its own results, to make sure that today, countless customers around the world have decided on to outfit on their own with such a gadget whereas until some years earlier, Japanese mandolin was actually discovered just in expert kitchen spaces.

The advantages of a mandolin

Naturally, the perks of a Japanese mandolin slicer are numerous, as well as relying on your necessities, some of these conveniences will seem to be to you more important than others. All the same, for you to know specifically what to anticipate, below is a checklist of all these benefits. A few of all of them are actually popular, others are so much more unusual, however just as satisfying.

Easy to cut: certainly, the principal purpose of a Japanese mandolin slicer is actually to become a quite simple accessory to use. Even though you’re certainly not a cordon bleu in mind, receiving precise decreases will certainly be a doddle.

Even cuts: without the least effort, you are going to obtain wonderfully identical reduces. In useful terms, all you have to perform is actually go back and forth with your food items to receive slices that are actually just the same per other.

Ease of making use of: regardless of which type of mandolin you choose, you will consistently possess a breath-taking simplicity of use. It is actually generally this requirement that reveals the fantastic results of these gadgets today.

Regard for meals: unlike blades, the Japanese mandoline slicer will cut your food finely without tearing it. By doing this, their flavours are going to be actually perfectly appreciated, providing even more fragrant power to your meals.

Attractive cuts: depending on the model decided on, you will certainly have the capacity to secure aesthetic cuts without the smallest effort that will better enhance your dishes.

Investment price: as you can easily view, the rate of a Japanese mandolin slicer is not excessively higher. For lower than 30$, it is perfectly achievable to manage a really top quality tools.

Reduce of maintenance: And lastly, the final purpose of Japanese mandolin slicer is actually to be very simple to clean because it is formed of just a few components. In short, every little thing has actually been thought out to ensure that you may be as effective as feasible in the home kitchen.

The Disadvantages of a Japanese Mandolin

Just like any other products, Japanese mandolin likewise has some flaws which, although fairly handful of in amount, ought to have to be taken into account.

The threat of cutting: even though some Japanese mandolins possess defense, others do not. And also in these details scenarios, it is going to be incredibly crucial that you utilize your devices with harsh caution. Considering that the blade is constantly very pointy, vulnerable as well as with a next of carelessness, an accident could rapidly occur.

The large selection of product: today, dozens of companies are actually creating their own Japanese mandolins, as well as it needs to be taken note that, not all are automatically recommendable. While few models are actually remarkable, others are regrettably a lot less effective, thus the value of making the effort to pick your Japanese mandolin correctly.

How To Make Cauliflower Rice With A Food Processor

How To Make Cauliflower Rice With A Food Processor

With the popularity of low carb lifestyle, grain-free paleo, and the ketogenic diet, it is no surprise that cauliflower rice has been hitting the internet hard and become a perfect alternative for other grains.

Usually, people tend to adopt a food processor when it comes to making cauliflower rice as it reduces all the manually laborious work and still gives out the best results. But, not everyone knows the right way, even with experience, you still can turn a gorgeous cauliflower floret into a soggy mixture instead of fluffy, white granules.

In this post, I will show you how to make cauliflower rice with a food processor in great detail to enjoy your favorite meal with the least preparation and avoid having a mess in your kitchen. Without any further ado, let’s get started! 

Why Cauliflower Rice?

Cauliflower rice is a healthy, lower-carb alternative for white rice and other grains, and what’s so interesting about it is that it’s 100% made out of cauliflower. 

By dozens of methods both manually or by using the machine, cauliflower florets are turned into little white granules that are the main ingredient for thousands of healthy dishes.

Cauliflower rice

How To Make Cauliflower Rice By Using A Food Processor

A food processor is an amazing tool that can turn a whole bunch of cauliflower into tiny fluffy granules in minutes!

The process is easy enough, even for an amateur like me. Follow these steps to make your bowlful of cauliflower rice:

Step 1: Prepare your cauliflower 

It’s chopping time! Though a processor may help to reduce some work, you still have to chop your cauliflower into golf ball-sized florets and remove green leaves and also the core. This will help the florets be evenly exposed to the blade, giving out a more consistent white color and texture.


Step 2: Fill your machine 

Attach the blade and fill ¾ of your processor with cauliflower. Remember not to overload the processor as enough space is necessary for the machine to operate the blade and evenly grate the ingredient inside.

Step 3: Start processing

Turn it on and pulse until the florets become beautiful, fluffy granules. I totally don’t recommend that you leave your machine unattended as overprocessing the florets can be a real disaster. 

And that’s it, it’s really easy, right? Now, you probably think that you’ve tricked, but you are not! Believe me, and then, you shall have a bowlful of cauliflower that is read for making amazing tasty dishes.

Some Tips On Making Cauliflower Rice With a Processor

Choosing The Blade

Food Processor

Some people may say that a powerful processor is the most crucial thing when it comes to making cauli-rice; however, the difference in the quality of the rice relies mostly on the blade as most processors on the market now are very much the same.

A suitable blade for your need is really important as the shape of the granule is mainly a question of personal preference and the dishes too. So it requires testing and experimenting to find out what suits the best for you.

The following information on commonly provided blades by manufactures, I hope, will reduce your time spent on that tedious task:


Using a processor with an S-blade is the fastest way to break down cauliflower florets into cube-like granules, but you have to consider the processing time as over-processing the florets can result in a soggy, watery mixture.

   The processor’s S-blade

  • Shredding blade:

Unlike S-blade, this will create oblong pieces that closely resemble the real white wine. 

The processor’ shredding blade 

The difference also lies in the position of the blade as this sits on top of the bowl rather than in it, and you will have to put florets slowly into the lid through the chute to make sure the cauliflower is well shredded into pieces.

Choose A Big Enough One

A suitable processor also should have a big enough bowl to contain a necessarily enough amount of cauli-rice for a whole day’s use. So, you just have to make it once a day and save time for your work.

For these reasons, I highly recommend “KitchenAid KFP1133CU 11-Cup Food Processor with ExactSlice Systemas it can satisfy all that you need in a cauliflower making processor.

Alternatives For Making Cauliflower Rice With A The Food Processor

I know this post is mainly about the food processor but if your processor is accidentally broken or you don’t have one? Don’t worry there are still other methods to make cauliflower rice:


You are still able to make an evenly beautiful shaped bowl of cauli-rice with a grater. Basically, it is the same as using a food processor with a shredding blade, with the only difference being that you have to do everything on your own.



This recipe is a tribute to Antonio Carluccio. What a legend! His complete Italian Food book is one I return to often and for me this is the only Bolognese recipe to follow.  I usually multiply the ragu ingredients and store the sauce in the freezer.


tagliatelle al ragu bolognese

500g Fresh tagliatelle / 400g dried tagliatelle
60g Parmesan cheese, grated

For the Ragu:
55g Butter
55g chopped pancetta
1 large carrot
1 celery stick
1 onion
100g minced lean veal or beef
100g minced lean pork
1 glass of dry red wine
A little chicken or beef stock
3 tblsp tomato paste
sat and pepper to season

To make the ragu, heat the butter in a large frying pan, add the pancetta, carrot, celery and onion and fry gently for about 10 minutes. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.

Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate a little.  Stir in a little stock to prevent the mixture sticking to the pan. Stir in the tomato paste and dilute with a few tablespoons of stock to give a sauce  like consistency. 

Leave to simmer for 1 1/2 hours, adding more stock if the mixture becomes dry.  At the end of the cooking time, add a little more stock to obtain a smooth consistency. Season to taste with salt and pepper. Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce. Serve with parmesan cheese.




The Food Gatherer’s Note:  Kim and I often enjoy a working lunch at mine while working on Food Gatherer projects, but today pretty much all I had in the fridge was the asparagus left from my BeefsteakVeg.com and some ropey looking ends of cheese left over from the weekend’s  cheeseboard, courtesy of Holtwhites Bakery and Deli.  It turned into a lunch of legendary proportions as it was the most delicious tasting asparagus we had both tasted  in years – there were lots of ‘oohs’ and ‘aahs ‘ and, “That’s what asparagus used to taste like!”.  I cooked it in a little bit of boiling water in a shallow pan for about 5/ 6 minutes, then  towards the end  of cooking time, when there was just a little water left in the pan, added a knob of butter to melt and coat the spears, then seasoned with seas salt and pepper – that’s it. The flavour came from the asparagus.  

We then nibbled on the cheese ends, which resulted in more pleasurable sounds and noises that were totally inappropriate for a professional working lunch but these were blooming good cheeses and we were happy.  They were all British – Wigmore, Applebys Cheshire and  a delicious, mild goats milk cheese called Rachel which I was told by Holtwhites was named after the cheese maker’s friend who is pale, curvy and a bit nutty.  There can be no greater compliment than having a cheese named after you surely? 

 While  thrown together leftovery lunches can be unexpected winners (rather like a good night out), most  require a little more preparation and this salad Kim makes, using asparagus and halloumi will bring the most average asparagus to life.  It’s from Katie Quinn Davies ‘s blog, What Katie Ate and is a delicious wholesome lunchtime salad.  If you can get your hands on halloumi for this from Kupros Dairy even better…   – Emma



200g tin of green or puy lentils

1 tablespoon Olive Oil

1 tablespoon red wine vinegar

salt and pepper

100g quinoa

a bunch of asparagus (approx 250g)cut into 2.5cm pieces

Juice and zest of 2 limes

250g cherry tomatoes

3 spring onions trimmed and sliced

1 green chilli (optional)

A handful of mint leaves chopped

1 packet of halloumi – thickly sliced 

  • Serves 2 for main course or 4 for side dishes
  • If using dried lentils then boil them in 750ml of water, then simmer over low heat for 25mins. Drain and rinse. Leave to cool in bowl. If you have the ready to go version like me, then add olive oil and red wine vinegar and a twist of salt and pepper.
  • Boil the quinoa in 500ml of water then reduce heat to low and cook for 10-15 minutes until all the water has been absorbed and the grains are translucent. Fluff up the grains and add to the lentils. 
  • Cook the asparagus for 2-3 minutes in boiling water, then plunge into cold water. Drain and add to the lentils and quinoa.
  • Heat a griddle pan over a medium heat and add the slices of halloumi. Drizzle the lime juice over the the cheese and sear for 2-3 minutes until golden brown. Cut into small squares and add to the lentils and quinoa along with the tomatoes, spring onions, chilli, mint and zest. 
  • Serve with some crusty bread from Holtwhites’ Bakery.




The Food Gatherer’s Note: Holtwhites’ hot cross buns are supremely good, but occasionally it’s fun to have a go at making your own! FG’s Kim Mansfield Davies uses this simple recipe to make hers. 


hot cross buns

Easter is around the corner and soon our house will be filled with broken promises for lent and a great deal of chocolate, but I love Easter for the excuse to scoff as many hot cross buns as we can. Sometimes we like to make hot cross buns ourselves and my girls delight in anointing them at the end with the cross.

This recipe is simple and straight forward, you will need to leave it to rise twice, once for an hour and again for 45 minutes, giving you time to get on with hiding all those Easter eggs!

For the buns:
180ml of warm milk
4 tsp dry instant yeast
75g sugar
3 eggs
125ml oil
560g plain flour
Zest of 1 orange
¾ tsp salt
1 tsp mixed spice
160g dry sultanas /raisins
For the cross:
3 tbsp of plain flour and 50mls of water
For the glaze:
110g sugar and 50ml water

Pre-heat the oven to 180ºc /fan 160º. 

  • Nothing could be simpler, just measure all the ingredients into a bowl except for the dry fruit and Stir with a wooden spoon until it comes together as a dough. 
  • Turn out onto a floured work surface and knead until the mixture is smooth then add the dry fruit and knead until it’s all blended together. 
  • Tip the mix onto a lightly greased bowl and cover with cling film and leave for 1 – 11/2 hours to double in size. 
  • Knead it again for 1 minute to “knock it back”. 
  • Divide the dough into 12 rolls and place onto a lined tray and space out as they will rise again and leave for 45 minutes. 
  • In a bowl, mix 3 tbsp of plain flour and 2 tbsp of cold water until you have a paste and pour it into an icing bag, you can use a freezer bag with the corner snipped off. Pipe crosses onto the buns. 
  • Place the buns into the oven for 25-30 minutes. Remove from the oven and prepare the glaze by gently heating the sugar with water then brishing the mixture over the buns while they are still hot.
  • Leave to cool for as long as you can.  In my case, not long!

Happy Easter

Enjoy x, See more great recipes at my blog!



The Food Gatherer’s Note:  I’ve been cooking this recipe for years and it never fails. It was taught to me in Wales by Beefsteakveg.com but I believe that the recipe may have originated with Delia!  My friend occasionally added some finely chopped walnuts to the pastry which gives it a wonderful nutty edge, if you fancy ringing the changes.  They can be made as individual tarts, however I find that a slice of this tart served with some rocket and a dollop of red onion marmalade on the side looks just as pretty and it’s far speedier to make than 6 smaller tarts.  – Kim x


goats cheese and leek tart

Serves 6.

For the pastry:
25g goats cheese
110g plain flour
25g vegetable fat (lard) 
25g butter
For the filling 
350g chopped leeks
175g goats cheese (crumbled or thin slices, depending upon the type of goats cheese you have) 
10g butter
3 large beaten eggs
200ml creme fraiche or double cream
4 spring onions finely sliced
Thyme leaves to sprinkle on top (optional)

To prepare:

Preheat the oven to 375ºf or 190ºC.

You can of course buy the pastry to save time, but this is really so easy and quick that I make it myself. Simply sift the flour with a pinch of salt and add the vegetable fat and butter and with cold hands and using mainly your fingertips, rub it all together until you get a breadcrumb mix. Then crumble in the goats cheese and sprinkle on a tablespoon of cold water and with a palate knife mix it all together until the dough leaves the sides of the bowl. Then pop it into the fridge to rest for 30 minutes. 

For the filling, melt the butter over a gentle heat and add the sliced leeks and a pinch of salt. Leave to cook gently without a lid for 10 minutes. Drain any juice. 

Remove the pastry from the fridge and roll it out to fit your tin – this amount of pastry should fit a 19cm fluted tin. Make sure the tin is buttered and dusted with flour so that it will release easily!  

Place your pastry into the tin and press it down, pushing back in the sides so you haven’t stretched it or it will shrink.  Trim any excess and prick the base with a fork to stop it bubbling up. Paint the base with some beaten egg and place in the oven on a baking sheet for 20 minutes until it is golden. 

While the pastry is baking, crumble or slice the goats cheese and mix with the leeks and spring onions. In a jug mix the beaten eggs and creme fraiche together and season gently.

As soon as the pastry case is ready, tumble over the leek and goats cheese mix, spreading it out. over the pastry.

Gradually pour half the creamy egg mix over then put the tart back into the oven and gently pour in the rest of the mixture, then sprinkle over the thyme leaves. Adding the rest of the mix in the oven is to stop it spilling, as you carry the tart from the worktop to the oven as the tart will be very full. Bake for 30-35 minutes until its firm and turned golden brown. 

Allow to rest for 10 minutes so it is easy to slice.  Serve with a green salad and some tangy onion marmalade.

See more great recipes from my blog!



The Food Gatherer’s Note: From classic crepe style pancakes to American style, here’s some recipes and tips for flippin’ good pancakes – Kim x


Flip them, roll them, fold them, stack them, sweet or savoury, drop scones, crepes, or traditional, there are so many things you can do with a pancake that it’s no wonder they’re such a popular dish, not just reserved for Shrove Tuesday. 

For me the classic pancake with sugar and lemon is called for on Shrove Tuesday, but at other times I like to experiment a bit and my girls favourites are an apple compote with cinnamon or sliced banana with chocolate sauce. This Tuesday though we will always go the whole way on this day of pancakes and have savoury pancakes for supper too. Tuna sweet corn or cheesy pancakes with ham and leeks goes down a treat!

classic pancake recipe


  • 125g Plain flour
  • 1 egg
  • 300ml milk
  • A knob of melted butter (optional)

Pour the flour into a mountain in the bowl, make a whole in the middle then crack the egg into it. Gradually pour the milk in with one hand while you stir from the outside of the bowl inwards to combine the batter mix (any lumps, get the whisk out and give the batter a good beating!)

Sometimes I add a knob of melted butter into the mix to enrich it but you should always let the batter stand for at least 30 minutes. Most importantly, make sure the pan is piping hot before you start and turn it down as you cook the pancakes and only rub a bit of oil onto the pan with kitchen roll. 

drop scones

In our house a drop scone or Scotch pancake is a regular visitor to Sunday mornings, a small stack of these with some crispy bacon and a glug of maple syrup, may not be the healthiest way to start the day but it does set you up nicely for a good Sunday walk.  If I’m feeling a little more health conscious they taste great with a healthy handful of berries and some crème fraiche or natural yoghurt.


  • 125g self-raising flour
  • 2 tsp caster sugar
  • 1 egg
  • 1 tbsp melted butter
  • 150ml milk

Add the flour and sugar to the bowl and as above, make a well and add the egg and melting butter. Stir in the milk to make a thick batter.  Drop a tablespoon of the batter into a hot frying pan to make small round discs, flip when the bubbles in the batter are breaking on top.

I recently spotted this amazing looking honey cloud pancakes from a blog called Things we Make and I can’t wait to try it out.  Made with an extra whipped egg white, it looks too good to eat…. Well almost!

american pancakes

See more great recipes at my blog!