Bacon, chorizo & cheese pancakes

Bacon, chorizo and cheese pancakes

Peaches, Honey and Mint Pancakes

Peaches, Honey and Mint Pancakes

During the week breakfasts need to be easy and quick which usually means bowls of cereal all round. Weekends though are a different affair – it's time to start cooking things for a leisurely, laidback meal. However, this is still breakfast time and we can't spend spend too much time in the kitchen as the younger natives start getting very restless. Fresh inspiration is always welcome and this has come in the form of a package I recently received from Clarks Honey containing their new Honey blend.

Clarks Honey is a clear, runny honey which makes it perfect for drizzling or measuring out for recipes. Usually British honey is set but Clarks has mixed British honey with Blossom and Acacia honey so you get the best of both. For a light fruity breakfast I chose some ripe peaches but you could also try nectarines, apricots or plums. The mint is from my garden and is a lime mint variety but pick whatever mint you have.

Ingredients

½ oz (15g) Unsalted butter

4 Ripe peaches, de-stoned and sliced

3 Mint leaves

1 tbsp (15ml) Clarks Honey

1 Packet Abra-ca-Debora Diddy Sweet Dutch Pancakes

Method

1. Pre-heat the oven to 200°C/Gas mark 6.

2. In a large frying pan melt the butter and start to cook the peach slices slowly.

3. Once they start to fry cook the pancakes as per the instructions (4-5 minutes).

4. Tear the mint leaves and sprinkle over the peaches. Then drizzle over the honey.

5. Heat though gently making sure the peaches keep their shape.

6. Serve mixed with the heated pancakes.

If you want to know what we did with the Roddas Clotted Cream they became pudding that night along with some fresh figs drizzled with some more Clarks Honey.

Clarks sent me the items for free and no payment was received. The views and recipe are my own.