Tag Archives: Pancake

Regis Stone Non-Stick Breakfast Challenge

Regis Stone Non-Stick Breakfast Challenge – Apple and Cinnamon Pancakes

JML challenged me to create a healthy fried breakfast using their new Regis Stone non-stick pan. I’ve heard about non-stick pans before but to be honest they never seemed to work as advertised, so I was really keen on trying Regis Stone.

I wanted to prepare a full English breakfast but then I thought to myself “hmmm, sausages have fat in them so my frying will not really be fat free, therefore I will not be able to truly test the new frying pan”… I could of course cook the eggs first but it would be such a waste of all that tasty nice sausage fat…

This led me to a new cunning idea – I will make Apple & Cinnamon Breakfast Pancakes! No fat in them so I will actually be able to make a fat free breakfast and thus test if the pan is really non-stick.

So how did it go?

Perfectly! I am quite amazed by the Regis Stone pan. I must admit I was tempted to add just a drop of oil… just in case… but I didn’t. My pancakes were cooked without any fat whatsoever and the pan didn’t even require a wash afterwards.

If you would like to try my breakfast pancake recipe, this is what you need and how you make them.


  • 1/2l milk
  • 2 eggs
  • 300g flour
  • 100g white sugar
  • Pinch of salt
  • 1/2tsp bicarbonate of soda
  • 1tsp cinnamon
  • 2 apples
  • Icing sugar for serving


Separate the eggs whites from their yokes.

Place the whites in a separate bowl, ready for whisking.

Place the flour, sugar, salt, soda, cinnamon, milk and both yokes in a large bowl and mix all ingredients with a whisk until everything is well combined.

Wash, peel (or not), core and dice your apples. Add them into your main mixture.

Whisk the egg whites until they are able to form firm peaks and then gently fold them into the main mixture with a metal spoon.

Now, you are ready to start cooking.

Regis Stone Non-Stick Breakfast Challenge – Apple & Cinnamon Pancakes

As I used a Regis Stone pan, I had no need for any fat. I just grabbed a good spoonful of my mixture and place it in the preheated pan. It should take you just over a minute for each side to cook and brown nicely.

Regis Stone Non-Stick Breakfast Challenge -- Apple & Cinnamon Pancakes

Serve warm after dusting with icing sugar.


Oh, and if you are in need of a new frying pan, I would highly recommend Regis Stone! We are going to order a large 28cm one. This is really one amazing frying pan!

*  I received one 24cm Regis Stone pan for free as well as shopping vouchers, to cover the cost of the ingredients, but all opinions expressed in this post are honest and my own.


Filed under What's cooking, What's new

Who / What Am I? 07-12

Good Evening,

First of all, my apologies for missing yesterday… yes I know it was Friday but I simply couldn’t be here… and I have a good excuse…

We spent all day, 15 very long, dull hours to be exact, in the hospital. Mark had his surgery yesterday. He was meant to be in the hospital at 11am so we were thinking that we will be home for late lunch, maybe a dinner… but no, no, no… as it ended up he wasn’t even due to be rolled into a theatre until 4pm, and then some other delays happened… but to cut this story short… everything that was supposed to be done, was done; Mark was discharged from the hospital around midnight and he is home recovering nicely, though a little bit like a bear with a sore head, grumpy is an understatement…

Secondly, yes last week’s picture was indeed a pancake. Well done everyone!

😦  buuu … you guys are really getting to good with this… I need to work harder on finding something more challenging for you.

So let’s check out my full sized shot of our mystery pancake…

Who Am I full shotWho Am I cut out

This week something green!

Who / What Am I?

Who What Am I 7 12 13

Have fun and enjoy your weekend.

I am sure we will… we are planning a quiet weekend in with lots of soft food, milk shakes and movies to watch…


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What’s Cooking – American-style Blueberry Pancakes

American-style Blueberries Pancakes

American-style Blueberry Pancakes

Few days ago a very strange coincidence happened in our humble little home. I had a crazy craving for pancakes and Mark was wondering around the kitchen with a pack of blueberries that where close to their use by date. Then my cravings latched onto this and developed into not just wanting pancakes, oh no, now it was not just any pancakes… now I really wanted American-style blueberry pancakes. Mark checked the content of the fridge and pantry and decided that we are good to go… Happy times!


  • 210g plain flour
  • 2½ tsp baking powder
  • 3tbs sugar
  • 2 large eggs, separated
  • Pinch of arrowroot
  • 250ml milk
  • 45g butter melted
  • Pinch of salt
  • 250g fresh blueberries
  • Vegetable oil, for brushing


Sieve the flour, salt and baking powder into a bowl and add the sugar, make a well in the middle.

Separate your two eggs and place the yolks with the milk and melted butter into a bowl and whisk. It will be helpful not to have ice cold milk as this will cause the butter to set again, not that it matters to the cooking process, it just doesn’t look so good when making.

Whisk the egg whites in a clean bowl with a pinch of arrowroot, until stiff peaks form when the whisk is removed.

Add the wet ingredients into the well in the flour mixture, and gently whisk to create a batter, don’t worry about any lumps, it proves they are home made.

Now add your blueberries into the batter and stir.

Now fold in the egg whites with a large metal spoon and let rest for 5 minutes

Now you are ready to cook!

The batter should be the consistency of cake batter, it will not be runny like a traditional pancake batter, this is not a batter you will be running around the pan to create a flat object.

Heat a heavy non-stick pan over a medium heat and brush it with some vegetable oil.


Use a large spoon and scoop up some batter and gentle tip the contents into your pan. Don’t be tempted to touch it just leave the mound of batter to settle as it wants, remember every time you touch it somewhere a little bubble pops and your pancake becomes less fluffy.


Cook the pancake for a couple of minutes, or until bubbles start to form on the surface. When you lift up the edge of your pancake the underneath should be a nice golden brown. Turn the pancake and cook the other side for additional minute until golden-brown also. Remove from the pan and reserve in a warm place.


Serve with maple syrup or with icing sugar.

Join Weight Watchers 🙂



Filed under What's cooking