Last year I posted this recipe for Pancake Day: a traditional crêpe fashioned with toffee apple sauce. But this year, I fancied a change. I craved a slightly thicker, fluffier pancake that would soak up sticky maple syrup and complement streaky bacon, should I desire it. So I started to do some research (food research: the best kind!) and I found quite a few recipes that called for buttermilk or natural yoghurt or sour cream, annoyingly things you don’t necessarily have in the fridge all the time.
Last year I posted this recipe for Cinnamon Buns (and it went down like a cinnamon bun should: a lip-smacking treat!). Since then I have modified the recipe slightly. Theme and variations of the cinnamon variety. I still love the original, but this new version is a lighter dough, less bready and more like a pastry in appearance. The outer edge is a little crispy and the middle remains a perfectly moist, plump dough.
Continue reading Cinnamon Rolls Recipe
When I went to Paris a few years ago I stayed in a beautiful Art Deco hotel on the Left Bank and they served the most amazing breakfasts: a delightfully dizzying array of Danish pastry swirls, eggs and bacon… and mountains of golden madeleines, which have occupied my mind ever since.
Apropos: Brunch. With radical iconoclasm.