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Rozanne Stevens is the featured chef on the Today With Pat Kenny.

Spelt Puffed Pancakes

Serves 4

Ingredients:
1 egg
2 tablespoons melted butter
¾ cup milk
1 cup spelt flour
1/4 teaspoon salt
3 teaspoons baking powder
1 tablespoon sugar
Sunflower oil, to fry

To serve
Glenisk Organic Greek yoghurt
Toasted almond flakes
Dessicated coconut
Honey
Seasonal fruit

Method:
•    Mix the milk, egg, melted butter, salt and sugar.
•    Sieve the flour and baking powder  together. Gradually add the flour to the milk to form a thick batter.
•    Heat a little sunflower oil on a non-stick frying pan and spoon on a ladle of batter at a time. Turn over when golden. You should be able to fit 3 or 4 onto the pan.
•    Serve with yoghurt, honey, almonds, fruit and coconut.

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Buttermilk Blueberry Puffed Pancakes

Serves 4

Ingredients:
2 cups plain flour
2 teaspoons salt
1 teaspoon bread soda
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
Small punnet blueberries
Sunflower oil, to fry

To serve
Glenisk Organic Greek yoghurt
Toasted almond flakes
Dessicated coconut
Honey

Method:
•    Mix the buttermilk, egg, salt and sugar.
•    Sieve the flour, baking powder and bread soda together. Gradually add the flour to the buttermilk to form a thick batter.
•    Heat a little sunflower oil on a non-stick frying pan and spoon on a ladle of batter at a time. Let the batter settle then drop some blueberries onto each pancake. Turn over when golden. You should be able to fit 3 or 4 onto the pan.
•    Serve with yoghurt, honey, almonds and coconut.
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Useful Contacts:

•    Ballybrado Spelt Flour   www.ballybrado.com   Tel: 052 74 66 023
•    Kilbeggan Organic Porridge   www.ballardorganicfarm.ie
•    FeirmUr Belgooly Buttermilk   feirmur@gmail.com   Tel:087 1674011
•    Sowan’s Organic Gluten Free Pancake Mix   www.sowansorganic.ie

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Podcasts from the Pat Kenny radio show:

Lave cooking on the show Irish Saltimbocca with Sage Last of the Summer BBQs This is the Chutney Show This link will take you to the show All About Peppers Here is the  Andalusia Topic Here’s a link to the Organic Pig Farming podcast. Here’s a link to the Wild Garlic show. Here’s the podcast of the Asparagus Quiche show is available here. Here’s a link to the podcast from the show on the Black Pudding Here’s a link to the podcast from the show on the Strawberry Season Here’s a link to the show on Mother’s Dasy Breakfast. Here’s a link to the show on Spicy Lentil and Vegetable Soup. Here’s a link to the podcast of the show, on Tiramisu Cheesecake.

Veggie Quiche Cups                                                                              Makes 12

2 cups of vegetables, eg sauteéd mushrooms, leeks, broccoli and cherry tomatoes, spinach

8 eggs

200ml milk

1 cup grated cheese

Salt and pepper

Method:

1.Preheat the oven to 200°C. Grease a 12 hole muffin tin really well.

2.Chop vegetables into smallish pieces like halving cherry tomatoes and breaking broccoli into small florets.

3.Sauté vegetables like mushrooms and leeks. Steam broccoli for 3 minutes.

4.Mix the milk, eggs and veggies in a bowl. Season well.

5.Divide evenly between the muffin holes.

6.Sprinkle over cheese,

7.Bake for 15 to 18 minutes until puffed and golden.

8.Allow to rest for 10 minutes.

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