All-in-one Irish Buttermilk Pancakes

Pancake Tuesday is fast approaching! Here is a quick and easy recipe for all in one Irish Buttermilk Pancakes from Golden Irish Eggs to get you ready! • Put the flour and sugar into a large mixing bowl. Crack your egg into the mix and whisk it up. • Over a medium heat, melt some butter in a frying pan. 2 minutes. Keep going until all the batter is gone.

The strawberries are coming fast and furious now and we are trying to get our fill of them while they last. It is a race to see who gets them first . Most of the time we win. I thought it would be fun this morning to showcase some of my favourite strawberry recipes, the ones which we enjoy year after year without fail. My tried and true berry recipes.

Did you know that berries, especially strawberries have a special affinity for Balsamic Vinegar, They do and this is the perfect way to highlight that beautiful marriage. If you are looking for a dessert that is fresh, easy and delicious, then look no further. This tasty dish fills the bill on all counts!

Wipe the strawberries clean with a damp cloth, and then carefully hull them. If your berries are somewhat on the larger side, cut them in halves or quarters. Place them all into a glass bowl. Sprinkle the caster sugar on top and toss them gently to coat. Let sit, covered loosely with a cloth, for 2 hours to macerate.

After 2 hours, drizzle the balsamic vinegar over top. Toss gently again, then refrigerate for 30 minutes. Spoon the berries into 4 glass dishes. Drizzle each with some of the syrup left in the bowl. Spoon a dollop of mascarpone cheese on top of each and serve. This is a delicious bread that I make at least once every strawberry season. It's not a great keeper, and needs to be eaten up within a day or so, but that's never been a problem around here.

I usually send half of it to my good friend Doreen and we enjoy the other half ourselves. If you have a family it will be inhaled in no time at all. Great for elevensies, and for any time really. Note, it also freezes well, so you can also freeze what you don't eat for a later date. A deliciously moist bread stogged full of fresh strawberries and glazed with a tangy lemon glaze. F/ gas mark 4. Butter and lightly flour a 9 by 5 by 3 inch loaf. Beat the butter until softened.

Add the sugar and continue to beat until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla. Whisk the flour, baking soda, baking powder, salt and cardamom together. Add to the creamed mixture alternately with the sour cream, beginning and ending with the flour. Mix only to combine. Gently fold in the chopped strawberries and the nuts. Spoon into the prepared and bake for about 1 hour, or until the bread is golden brown and a toothpick inserted in the centre comes out clean.

Let stand in the pan for 10 minutes before removing from the pan to a wire rack to cool. Whisk together the lemon juice and enough icing sugar to make a drizzle glaze. Drizzle over the cake. Serve warm or at room temperature. This bread also freezes very well. I usually like to make a special breakfast at the weekend and during strawberry season these buttermilk pancakes are a real favourite of ours, especially when I serve them with my special honey and vanilla butter!

The Toddster just loves these and I reckon the Toddster in your life will too! In honor of fresh berries and strawberry season. Feel free to substitute other berries for the strawberries. Blueberries, raspberries and even sliced banana works well! First make the butter. Tip all of the ingredients for the butter into a bowl and simply beat together with an electric mixer until pale and creamy. Spoon into a small bowl and cover. Chill in the refrigerator for about an hour to firm up.

Sift the flour, baking powder, sugar and salt into a bowl. Whisk together the egg yolks, buttermilk and milk. Make a well in the middle of the flour mixture. Tip in the wet ingredients along with 15g of the butter (1 TBS). Whisk together until smooth. Whip the egg whites until they form soft peaks. Fold these into the pancake batter. Heat a large non-stick skillet over medium heat.