Blueberry & Almond Pancakes


Ordinarily, I’m a fan of pancakes with sugar and lemon. It’s reminiscent of my childhood, when mum and dad would goof around in the kitchen and more of the pancakes would end up on the wall, the ceiling and the floor than on the plate. But we’ve all made bog standard pancakes right?

If you are one of those people who buy the ‘pancake mix’ already made, this is the part where you should hang your head in shame, for you are essentially buying overpriced flour. Pancakes are not difficult to make – flour, eggs, milk and vegetable oil. It doesn’t get much simpler than that, does it?

We decided to make our pancakes over the weekend, for one of two reasons really. We had Richard’s children and we knew they would want a piece of the action, and secondly because I barely have time to feed myself in the week now, let alone lark about making pancakes and photographing them for my blog. Oh and of course, so that I can strategically post this on my blog the day before Pancake Day.

We managed to find a spare hour on Sunday, so we set about making them; of course everyone wanted something different. I had to be the odd one out and decide I didn’t want plain pancakes. I wanted to make something a little more interesting – I decided on American style blueberry and almond pancakes. They are that bit more substantial, not great for the diet mind. This recipe makes around 10 pancakes.


Blueberry & Almond Pancakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 50g plain flour
  • 75g ground almonds
  • 1 teaspoon baking powder
  • 3 large eggs
  • 150ml milk
  • Pinch of salt
  • 150g fresh blueberries
  • 1tbsp powdered sweetener
  • Maple syrup (optional)
  1. Separate the egg whites from the yolks, placing each in their own large mixing bowl. Add the almonds, flour, baking powder and milk to the yolk. Mix well to form a thick batter.
  2. Add the salt to the egg whites and whisk until you have stiff peaks. Fold this into the batter.
  3. Heat a pan on a medium heat. Using a ladle pour your batter into the pan, topping the pancake with 5-6 blueberries. Once the pancake starts to look golden around the edges, flip the pancake using a spatula. These pancakes only take about 1 minute on each side in a hot pan.
  4. In a separate saucepan, place 100g blueberries over a high heat, sprinkle with 1 tbsp powered sweetener and allow to cook until the berries have burst and are a deep purple liquid.
  5. Serve the pancakes stacked and drizzled with blueberry sauce. You can also add a splash of maple syrup if it takes your fancy.



Miss Friday is back with a delicious peace offering of Blueberry Muffins


Roll up and accept my peace offering of delicious blueberry muffins! Evidently, it’s been too long – being pregnant has turned me into a strange being. I’ve struggled with eating to be honest, and this heat hasn’t helped things much. I spent the first three months being very sick  and now I’m finding it hard to regain my old appetite. Don’t get me wrong, I’ve always had more than a healthy appetite, so I guess cutting back a bit won’t hurt. I’ve certainly lost a few pounds (without the baby weight that is of course).

That said, I can’t complain really, everything seems to be going rather well at the minute and I’m slowly starting to feel like the old Miss Friday again! I only have ten weeks left until I can meet my baby and I’m rather excited about that. Between work and baby preparations, I’ve been getting back into the swing of things in the kitchen, much to Richard’s relief. I think he was becoming worried I’d lost my touch and he’d be cooking his own meals forever more. He has lost over half a stone in weight – claims it’s because I’ve not been cooking for him as much. No one likes a skinny man, so it’s about time I got back to my usual schedule and made him happy again.

I’m hoping that my absence hasn’t done too much to damage to my blogging stats. The trouble is, trying to keep up with a regular blogging schedule and working, and being pregnant is easier said than done. Although, I’ll be on maternity leave from mid August, so I hope to be able to re-establish a regular pattern of posts for you lovely people.

Seeing as I’ve been away for too long, I thought it was only fair to come with my tail between my legs and offer this Blueberry Muffin recipe as a peace offering – when you taste them I’m certain you’ll forgive me. They went down a treat with the family. Having posted a snap to my Facebook page I was then bombarded with requests “Can you make me some?” or “Oh, these look nice, can we sample them?”. It’s fair to say this recipe was a hit.

As unlikely as it is, if you’re not a blueberry muffin fan, the basic mixture can be used for many other muffin recipes, omit the blueberries and chuck in whatever takes your fancy. Why not try pecan and chocolate chip, or raspberry and white chocolate? You really could try any combination based on your preferred taste.



Blueberry Muffins
Recipe type: Baking
Prep time: 
Cook time: 
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Delicious blueberry muffins, perfect for breakfast or with afternoon tea. The blueberries will burst and ooze out delicious juices making these muffins look utterly irresistible!
  • 250g plain flour
  • 2 tsp baking powder
  • 145g caster sugar
  • 170ml semi skimmed milk
  • 2 free range eggs
  • 150ml vegetable oil
  • 1.5 tsp vanilla extract
  • 120g fresh blueberries
  1. Line a muffin tin with 12 paper cases and preheat your oven to 180⁰C (160⁰C if using a fan oven).
  2. Add all of the ingredients into a large mixing bowl (except the blueberries). Mix until well combined. Gently stir in the blueberries.
  3. Divide mixture into the 12 muffin cases and bake for 25 minutes until risen and slightly golden. The blueberries will have burst and oozed out their delicious juices making these muffins look utterly irresistible!



Raspberry & Coconut Celebration Cake

It’s the truth universally acknowledged that it isn’t a birthday without a cake, and I’ve been hard at work creating the perfect celebration cake. The combination of coconut and raspberries is something I adore and here it works beautifully. I’ve made coconut and raspberry cupcakes a few times, which are delicious, but a birthday calls for one big cake, rather than lots of individual ones. I hope you’ll agree that the cake looks really impressive. I guess this doesn’t have to be just a birthday cake recipe, you could make this cake over the Christmas time too.

I’ve used two layers of cake, but you could always cut the two cakes into four if you wanted more layers. My boyfriend was disappointed that I made this cake for my auntie. He moaned that I always make other people the ‘really nice ones’ – so I guess I’ll have to make another one soon. Coconut is his favourite!

You might have noticed that the ingredient quantities are quite large, that’s because I wanted a very large cake, a smaller one just wouldn’t have looked as good – and probably wouldn’t have been enough to go around.

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Raspberry & Coconut Celebration Cake
Recipe type: Coconut & Raspberry Celebration Cake
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
The perfect Birthday cake (for adults)!
  • For the cake:
  • 220g butter
  • 220g caster sugar
  • 4 large free range eggs
  • 1 tsp vanilla extract
  • 110g desiccated coconut
  • 440g self raising flour
  • Splash of milk
  • For the icing:
  • 125g softened butter
  • 300g cream cheese (I used light/low-fat)
  • 300g icing sugar
  • 1 tsp vanilla extract
  • 250g flaked coconut (or desiccated if you can’t find flaked)
  • 300g of raspberries
  • 100g of blueberries (optional)
  • About 4 heaped tbsp raspberry conserve (or jam)
  1. Preheat the oven to 175°C and line two 20cm round cake tins (using greaseproof paper) and set aside.
  2. Cream the butter and sugar together until soft and fluffy, then beat in the eggs, vanilla extract and milk. Fold in the coconut and flour.
  3. Pour the cake mixture evenly between the two tins and pop into the oven for 30 minutes, or until a wooden skewer comes out clean.
  4. Once the cakes are cooked, turn them out onto a wire rack to cool thoroughly.
  5. Meanwhile, make the icing by creaming the butter, vanilla extract, cream cheese and icing sugar together in a bowl.
  6. Once the cakes have cooled completely, spread one with the raspberry jam and the other with a little of the cream cheese icing, sandwich the two cakes together. Then using the rest of the icing, ice the cake using a pallet knife, remember to do the sides too.
  7. Using your hands start to press the flaked coconut all over the cake, ensuring that the whole thing is covered. Then dip each raspberry into the icing and place on top of the cake until the top is completely covered, scatter over the blueberries if using.