Toby Stuart
Treat your mum to a ‘healthy’ breakfast in bed with a twist this mother’s day.
This comes from Head Chef Toby Stuart and is a Mother’s Day breakfast treat of Muesli pancakes, cranberry apple compote, vanilla yoghurt and Gingerbread spiced coffee!
You will need a 1 litre coffee plunger for the gingerbread spice coffee.
For the coffee – serves 4
25g finely ground filter coffee
1 teaspoon of ground cinnamon
¼ teaspoon of ground coriander
½ teaspoon of ground ginger
2 cloves
3 teaspoon of molasses
½ teaspoon vanilla extract
Soft brown sugar and whipping cream to serve
Put the coffee and the spices into the coffee plunger and fill with 500ml of boiling water. Stir in the molasses and the vanilla extract. Then fill up the plunger to the litre mark. Leave to infuse for approx 3 minutes. Plunge and then pour into desired cups. Use the brown sugar and whipping cream to finish the coffee as you like it.
Cranberry and apple compote.
125g frozen cranberries
1 apple peeled cored and diced
125ml cranberry juice
1 teaspoon vanilla extract
½ teaspoon orange zest
55g caster sugar
½ tablespoon of clear honey
Place all of the above ingredients into a saucepan and stir over a high heat. Bring the mixture to the boil, simmer for approx 15 minutes or until the compote has thickened to the consistency that you like.
Greek style or Vanilla yoghurt to serve
To make the pancakes….
Serves 4
100g porridge oats
2 tablespoons sunflower seeds
1 ½ tablespoons of bran flakes
2 tablespoons dried cranberries
40g chopped raw almonds
310ml whole milk
40g plain all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 tablespoon soft brown sugar
2 large free-range eggs
20g butter to cook the pancakes
Place the oats, sunflower seeds, bran flakes, cranberries, almonds and the milk into a mixing bowl, mix well, cover and leave overnight in the fridge.
When ready to cook the pancakes, stir in the flour, baking powder cinnamon and the eggs beat to remove any flour lumps and leave to rest for 10 minutes or so.
Melt a little butter into a medium heated non-stick frying pan. Cook the pancakes in batches to your desired size, until golden brown on both sides. This should take about 5 minutes to cook the pancakes through.
Serve the warm pancakes, top with the compote (hot or cold your choice) and yoghurt and serve with the coffee.
Head Chef Toby Stuart, Roux at Parliament Square - www.rouxaps.co.uk
Tagged in food Mother's Day Recipes