Perfect Pancakes

By Conifox’s Head Chef, Grant Mercer

Ingredients:

• 180ml milk
• 2 tablespoons vinegar
• 125g plain flour
• 2 tablespoons caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 1 egg
• 30g butter, melted
• Oil​

​Method:

• Combine milk with vinegar in a medium bowl and set aside for 5 minutes to ‘sour’.
• Combine flour, sugar, baking powder, bicarb and salt in a large mixing bowl. 
• Whisk egg and butter into soured milk. 
• Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large frying pan over medium heat, and lightly coat with oil. Pour 4 tablespoons (60ml) of batter onto the pan and cook until bubbles appear on the surface. Flip, and cook until browned on the other side.
• Chefs tips, serve warm with berry compote (I like to add a touch of vanilla in mine) and yoghurt, or bananas and chocolate sauce.

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Wonderful Waffles

By The Pantry’s Head Chef, Chris Thompson

Ingredients (for 2):

• 125g soft butter
  
• 125g sugar 
• 4 large eggs 
• 750g plain flour
• 750ml whole milk 
• 3 tbsp baking powder ​

​Method:

Super simple, just mix all the ingredients in a large bowl with a whisk or in a blender. Pop in your waffle maker and serve with bacon and any other toppings that take your fancy. 

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Eggs Florentine

By Restoration Yard’s Head Chef, Colin Halliday

Ingredients (for 1):

• 2 potato scones
• Couple of glugs of Scottish rapeseed oil
• 2 cubes of unsalted butter 
• 100g baby spinach
• Sea salt and freshly ground black pepper 
• 2 large, fresh free range eggs
• About 50ml shop bought hollandaise sauce (we make our own at RY, but making it at home can be tricky and often wasteful).
• Few pea shoots to garnis

​Method:

• Wash and dry the spinach, removing any large stalks.
• Heat the rapeseed oil in a frying pan, then once hot add the potato scones. Once they are coloured on one side, flip them over and add a knob of butter. This adds flavour and gives a nice golden colour.
• While the potato scones are cooking, heat a saucepan, add the remaining butter and then the spinach. Season with salt and freshly ground black pepper.
• For perfect poached eggs, the fresher the eggs the better. Bring about four inches of water to the boil in a saucepan, add a couple of teaspoons of white wine vinegar and a good pinch of sea salt. Now turn it down to a simmer. 
• Crack your eggs into ramekins as it’s easier to drop them in the water one after the other. Cook them for three minutes and you will achieve a set white with a runny yolk. 
• Turn the potato scones out on to a clean j-cloth to absorb any excess fat then place on a warmed plate. Squeeze almost all of the buttery water from the spinach. Top with the warm eggs, spoon over the hollandaise sauce and finish with a couple of turns of black pepper and the pea shoots if so desired.​