I’ll make you banana pancakes, pretend like it’s the weekend now*

Mini Stovies can’t get enough of these right now; our own Banana and Date Pancakes, which we are only too happy to make by the mountain load at the weekend. Thanks to the minimal sugar and two portions of fruit this is a happy healthy brekkie for all the family.

The recipe below will make six 4-5 inch pancakes, multiply to your heart’s delight.

2 Large eggs
300 ml Milk
250g Plain flour
1 tsp Baking powder (heaped)
1-2 tsp Sugar
2 Bananas, sliced
A handful of dried dates, chopped

Separate the eggs and beat the whites until stiff. In a large bowl mix together all of the ingredients bar the fruit and mix until smooth. Gently fold in the egg whites.

Heat a small frying pan and wipe lightly with oil or melted butter – just dip a piece of kitchen towel into the butter/oil and swish it over the pan.

Pour a enough batter into the pan to cover to the edges, scatter some chopped dates and a few slices of banana into the cooking pancake. When the top starts to bubble and set flip it over and cook until you can hear the banana pieces sizzle.

Serve warm. For a really indulgent twist spread with peanut butter. Mmmmmmmmmmm.

* a little lyrical accompaniment to your brekkie? Thanks Jack Johnson!



Mr Stovies isn’t so much of a cake maker but this banana loaf is a stalwart of his recipe book and even he can’t mess it up! We’re also led to believe it’s at least 1 of your 5 a day. Maybe even more…

Just in case the title of this post got you wondering if the 80’s popsters were still alive, they are and they’re still performing. It’s not pretty but this cover of their hit Love in the First Degree is.

4 medium ripe bananas
100g white chocolate, chopped into chunks
125g softened butter
3 eggs
3tbsp golden syrup
1tbsp coconut
250g selff raising flour
200g sugar

First things first, preheat the oven to gas mark 4 and grease a reasonable sized loaf tin (about 1lb size).

Peel the bananas and break them into a large mixing bowl. Smash to a pulp using a hefty wooden spoon. Takes a bit of time but it’s fun!

This bit is a little more taxing – dump all other ingredients in and mix very well into a nice smoothish cake batter. There will still be some lumps of chocolate and banana but the rest of the mixture should be smooth. It’s best to use a spoon and some good old elbow grease for this, mechanical mixing devices will destroy the good lumps.

Pour the batter into the greased tin and bake for an hour to an hour and a half. From an hour onwards check on the loaf regularly as the ripeness of the bananas and the strength of your oven will vary the cooking time. When baked fully it will have risen and be nice and springy to the touch. The standard spike test may not work too well here though as the choc chips and banana will leave goo streaks on it!

Leave in the tin for about quarter of an hour before turning out onto a wire rack to cool.

Great served warm with some crème fraîche or custard. The white chocolate turns deliciously caramelly but you could swap it out for a rich dark chocolate and some walnuts instead.

Crumbly goodness

Happy New Year Stovies’ fans, we hope you had a good one and are almost recovered from your festive excesses. Team Stovies have certainly been feeling the waistbands straining a little more than usual!

Now that the tins of Christmas biccies have all been eaten Mr Stovies has been baking up some healthy-ish treats to refill the tins with. This is old school baking with no gadgets required.

Simple Oaty Slices:

175g Porridge oats
30g Flaked almonds (or chopped hazelnuts if you fancy)
125g Wholemeal or brown flour
1tsp Bicarbonate of soda
75g Dessicated coconut
150g Caster sugar
30ml Golden syrup
150g Butter

In a bowl mix together the oats, flour, sugar, coconut and almonds. In a large saucepan slowly melt together the butter, golden syrup and bicarb.

When the liquid starts to foam,  thoroughly mix in the dry ingredients and transfer to a greased baking tray. Bake in a medium oven (gas 4/180’c) for 15 minutes. Allow to cool before cutting into either mouth sized morsels or man sized chunks of crumbly goodness.


These yummy oaty muffins are great for breakfast or with a cup of coffee. If you fancy experimenting try swapping the apple for either 1 mashed banana or two to three chopped kiwis. Yes, kiwis. Sounds wrong but actually they work really, really well.

225g porridge oats
750g milk with a squeeze of lemon juice in
3 tbsp butter
3 eggs
200g brown sugar
300g plain flour
1 1/2 tsp bicarbonate of soda
1 1/2 tsp salt
1 tsp ground allspice
150g chopped apple, tossed in lemon juice
75g sultanas

Soak the oats in the milk and lemon for an hour. Cream the sugar and butter together and add the eggs and oatmeal goo. Sift in the flour and other dry ingredients and continue to mix until smooth. Last but not least fold in the fruit.

Spoon into muffin cases and bake at gas 6 for 25 minutes.

Breakfast of champions

You can’t beat a good breakfast but there are days when a fry up just isn’t on the cards. A quick rummage in the fridge will usually turn up the ingredients for classic american pancakes. For toppings go for whatever you can find!

This recipe is easy peasy if you have a set of cup measures, if not a jug will do just as well.

Multiply this recipe for how many pancakes you need. Each 1 egg quantity will make four 5-inch pancakes or two hugemungous ones.

1 egg
125 ml milk
125ml plain flour
1 heaped teaspoon baking powder
1 tsp sugar
1 heaped teaspoon butter, melted and cooled

Mix together all of the ingredients until you have a smooth batter. Allow to rest for 20-30 minutes.

Heat up a small frying pan and wipe lightly with oil or melted butter. Just dip a piece of kitchen towel into the butter/oil and swish it over the pan.

Pour enough batter into the pan to cover to the edges. When the top starts to bubble and set you’re ready to flip it. The second side won’t need long at all.

Build up a stack big enough to feed everyone and dig in. The genius thing – pancake stack have a strange ability to stay toasty hot for as long as it takes to cook them all


Unleash a whole world of cinnamon-y goodness with our cinnamon bread recipe. Perfect for breakfast, fabulous as a late night snack. Or if you’re like us for breakfast lunch AND dinner!


500g Strong white flour
1/2 tbsp Salt
1 x 7g sachet Fast action yeast
1/2 tbsp Sugar
1 tbsp Ground cinnamon
1 tsp Vanilla extract
2 tbsp Oil
125ml Warm water
200ml Milk
1 handful Sultanas

Mix all of the ingredients together and knead until you have a smooth dough. Cover and put down for a nice nap in a warm place. After about an hour, knock back the dough, shape and allow to prove for another 30 minutes. Bake at Gas Mark 6 for 25-30 mins.

Scrumptious straight from the oven, even better toasted and slathered with butter.

Feed me Seymore!

Sometimes a fry up just isn’t what you’re after on a Saturday morning but a bowl of cereal seems plain wrong. Here’s a great inbetweener that will fill you up without the grease. Breakfast Bread: it does what it says on the tin.


For the dough (makes 2 Breakfast Breads)

500g strong flour
1/2 tablespoon fine sea salt
1 x 7g sachet of dried fast action yeast
1/2 tablespoon sugar
2 tablespoons rapeseed oil
325ml lukewarm water

For the filling

good homemade tomato sauce (for example 1 can chopped tomatoes, 1 clove garlic, 1 tsp dried oregano, 1 tbs balsamic, 1tbs sugar, salt and lots of pepper, simmer for 1h)
200g pancetta (slices or dices – you decide)
small handful of grated good quality cheese (we used some left over Smoked Scamorza from Belhaven)
3 or 4 hard boiled eggs

Mix all your dough ingredients together and set aside in a warm place to prove for 1 hour.

While your dough is proving boil your eggs, you want them just past the soft boiled stage so that they don’t turn into rubber bullets during their second cooking inside the bread. When the eggs are cooled peel them. A nice tip to stop the yolks turning that foosty green colour that haunts scotch eggs up and down this island is to plunge the eggs directly into cold water after boiling as this stops the cooking process.

Fry off your pancetta until it is crispy. If you haven’t got your tomato sauce prepared now would be a good time to make it.

Flour your work surface, turn out your dough and take your hangover out on it. This is known as ‘knocking back’ and is quite therapeutic. Kneed your dough then divide into two.

Roll out one of the halves into a rectangle about 1 cm thick and place onto a floured baking tray, it is important to do this before filling as they can be a pain to move afterwards.

Now the fun part! Spread 3-4 tbsp of your tomato sauce onto the centre of your dough, top with the crispy pancetta, place the eggs evenly along and top with the cheese. Now close up the bread. Take the long sides and wrap them over each other, fold in the ends to enclose the filling. Drizzle with oil and bake in a hot oven (gas 6) for around 20-25 mins but keep an eye on it.

Remove from the oven and allow to cool slightly before eating. There you go, a lighter version of bacon and eggs all contained within a sandwich. Goes particularly well with Guinness or Bloody Mary!