Our guest writer Jessie (aka mscooksalot) has loved cooking and exploring recipes for as long as she can remember. Passionate about real food, she wants to know what’s in it and where it comes from. Yesterday she helped us with her foolproof pancake recipe and today here are her top tips for three delicious sauces to go with your pancakes.
If you’ve mastered the basic pancake recipe, or at least given it a go and realised it’s not half as hard as you might have thought, then you might like to try these deliciously decadent but very simple sauces. Each one is easy to make and can be reheated if there happen to be any leftovers the next day. I served mine with some freshly whipped cream, toasted hazelnuts and some more whipped cream combined with a little chestnut puree.
This is such a fun way of serving pancakes and makes a great dessert for a dinner party too. I think it’s easier to let everyone help themselves and figure out what combination of toppings they prefer. If you want to get your kids involved in cooking, this would be an ideal time to let them help out. Feel free to add your own favourite toppings such as other nuts, marshmallows, chocolate chips, fresh fruit, or whatever you fancy!
- Raspberry & Orange
1 punnet / 125 g raspberries (I used frozen ones but it doesn’t make any difference)
1 blood orange (or use an ordinary small orange, ideally unwaxed)
60 g granulated sugar
Zest and juice the orange. Heat the ingredients in a small saucepan over medium heat for 5 - 10 minutes. If the raspberries haven’t broken down enough for you, use a potato masher to crush them into the sauce. Serve slightly warm or at room temperature.
- Dark Chocolate & Cinnamon
100g 70% dark chocolate (I used Green & Blacks)
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100ml cream
pinch of cinnamon
Melt the ingredients in a small saucepan over low heat for about 5 minutes, stirring occasionally. This sauce will set slightly as it cools, so ideally serve it while it’s still warm.
100 g butter
150g granulated sugar
60ml / 4 tbsp golden syrup
100 ml cream
1 tsp Irish sea salt (preferably the flaky kind)
Heat the butter, sugar and golden syrup over medium heat for 5 - 10 minutes until completely melted. The caramel should turn a deep golden colour but don’t let it get darker than that. Take it off the heat and stir in the cream and the salt until completely combined. This sauce will also set slightly as it cools so is best served warm but not too hot.
Are you tempted to try out these recipes? We’d love to hear all about it and do tweet us any pics of your finished pancake products.
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If you’d like to read more from Jessie, you can check out her blog here!
