RECIPE: Breakfast Bakestones

RECIPE: Breakfast Bakestones

I’ll tell you a bit about the history of my recipe first!  My Nan was from the Welsh Valleys and spoke what I would call Wenglish.. Not english but not Welsh either!!  What most people refer to as Pikelets my Nan called Bakestones or Slapan depending on her mood!  They were cooked on a bakestone until lightly golden, then served with jam, fruit or bacon and egg.
We used to make stacks of them – at one point there were 10 people in our extended household – so they never lasted long!

I’ve made these many times and cheat a bit now – sorry Nan (wherever you may be..), I don’t do the rub in bit I melt the butter and add it with the milk and egg. Well see below – this is MY recipe for Breakfast Bakestones.

Ingredients:

These amounts make about 10 – 12

  • 4oz / 110g Self Raising Flour
  • half teaspoon Baking Powder
  • 1oz / 25g Caster Sugar
  • 1oz/ 25g butter – melted  (or use margarine or buttery spread)
  • 1 egg beaten
  • 4 fl oz / 150ml milk
  • small amount of butter for greasing pan (or use one of the new spray oils!)

Method:

  • Sift flour and baking powder in a mixing bowl, add sugar.
  • Pour in melted butter, egg and milk. Mix with a balloon whisk or fork until mixed.
  • The batter should be the consistency of double cream.
  • Heat thick based frying pan or bakestone until hot, grease lightly.
  • Don’t have the heat too high – too low and they won’t fluff up – too high and the bottom will cook before they start bubbling.
  • Using a large spoon or ladle drop 3 or 4 dollops of mixture into the pan. They will spread a little.
  • Cook until small bubbles appear on top and they look almost set. About 3/4 mins.
  •  Turn gently and continue to cook for another 1/2 minutes. They should be lightly brown on both sides. Remove from pan and keep warm.
  • Continue as above for the rest of the mixture.

These photos show how they should look before turning and fully cooked:

Before you turn over

Lightly brown, soft and fluffy

 

 

 

 

 

 

 

 

 

It’s now up to you how you want to serve them. Here are some ideas:

  • Any or all of sliced strawberries, banana, blueberries with some greek yogurt or creme fraiche.
  • Warm spread with jam or chocolate spread.
  • On the side with bacon and eggs.
  • Any left over can be reheated in the toaster and buttered.
  • Scoff them as they are with a cuppa!

For the purposes of this competition I served them with sliced banana, greek yogurt and a drizzle of chocolate spread.  I also had a couple of bananas that were quite ripe so made an Almond breeze milk shake. This is enough for one person.

  • Pour 150 to 200 ml of Almond Breeze Milk into a jug, add a small ripe banana and a teaspoon or two of chocolate spread. Using a hand blender mix until blended and pour into a glass.

Here are some photos of the results:

Scrummy bakestones, banana and a shake

Dig in and enjoy.

Almond Breeze milk made my Bakestones lovely and light and fluffy. Being dairy free and low in fat means it’s very healthy.  I don’t usually drink shakes as the milk and lactose content makes feel full and bloated, but as the Almond Breeze milk is dairy free I had no such problems. In fact banana is not usually a shake I would choose but this one with the chocolate spread in as well was really delicious and had a lovely light texture.

I hope you’ll give my recipe a try. Let me know what you think by popping a comment below! What did you srve them with?

I originally did this for an Almond Milk competition on Foodies100.
If you’d like to see more recipes click RECIPES

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11 comments on “RECIPE: Breakfast Bakestones

  1. I did pancakes too….but made mine egg free as well as dairy free, your picture looks very posh

    • Sue says:

      Red heart shape plate from buying Flora a year or so ago. The stripy bit is warm Nuttella.
      Tried to keep the idea as healthy as possible. 🙂

  2. May says:

    That is a great idea on how to use almond milk.

    • Sue says:

      Thank you. It made the bakestones lovely and fluffy. The milkshake was great as the almond milk doesn’t give you lactose overload.

  3. They look delicious! Not sure I would like almond milk as a drink, but it sounds nice in your bakestones 🙂

    • Sue says:

      I was quitte surprised at the taste, it doesn’t taste nutty and the unsweetened wouldn’t appeal to all palates. If you like milk shakes it’s worth having a go at the choc and banana. It was yummy.

  4. TheBoyandMe says:

    Look tasty, always seem too much work for me though!

    Thanks for linking up

  5. Hannah says:

    These look delicious – especially with the banana and chocolate on top!

  6. MMMmmm banana and chocolate, one of my favourites.

  7. Emma Bradley says:

    Great to see another traditional welsh way! My nan makes her welsh cakes still on a baking stone. She too is from the valleys!

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