Buttermilk pancakes with cherries, blueberries and bacon made on the AGA. Must be pancake day! #feelinghungry

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Makes 6-8

Ingredients:

For the pancakes:

• 100g plain flour
• pinch of salt
• 2 medium eggs
• 300ml milk
• butter to grease pan

For the filling:

• 400g fresh black cherries, pitted and halved
• 90ml Kirsch or rum
• 30ml maple syrup
• 6-8 tbsp good quality chocolate sauce or spread
• 300ml double cream, lightly whipped
• icing sugar to dust

1. To prepare the filling; place the cherries in a bowl, pour over the Kirsch and maple syrup and stir well to coat the cherries.  Cover and leave to macerate for around 30 minutes.
2. To make the pancakes; Sift the flour and salt into a bowl make a well in the centre. Whisk the eggs and milk together and gradually add the milk, beating to form a smooth batter. Pour into a jug.
3. To fry the pancakes; preheat an Aga frying pan on the boiling plate. Add a little butter to grease the pan this also gives a deliciously golden finish to your pancakes.
4. Pour in enough batter to thinly coat the base of the pan, swirl it around to reach all the edges. Cook for about 2 minutes until the underside is golden and pancake moves freely.
5. If you are feeling adventurous you can toss the pancake, if not use a spatula and gently turn it over.  Cook for a further minute, until browned.
6. Stack on a plate with circles of greaseproof in between and then cover with foil and keep warm in the simmering oven until you are ready to serve.
7. Spread 1 tablespoon of chocolate sauce over each pancake, followed by a good dollop of cream and a generous spoonful of cherries.  Fold carefully into quarters, dust with icing sugar and serve with remaining cherries and liquor and more cream if desired.
8. Serve and eat immediately.

By Mandy Lloyd – AGA Home Economist

It’s never been easier to impress your family and friends by baking your own bread with up to 30% off essential bakeware from AGA available from our shop for National Bread Week 23 February-2 March.

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The perfect Friday night supper!

Sauce:

• 1 ½ sesame oil
• ½ tsp ginger, finely chopped
• ½ tsp garlic, finely chopped
• 175ml (6 fl oz) chicken stock
• 2 whole anise stars
• 1 ½ tsp red wine vinegar
• 1 tbsp soy sauce
• ½ tsp salt
• 1 tsp Hoisin sauce
• ½ tsp Tabasco sauce
• ½ tsp crushed red pepper flakes
• ½ tsp pepper
• ½ tsp 5 spice powder
• 2 tsp cornflour dissolved in 1 tbsp water

Stir-fry:

• 1 tbsp Szechuan peppercorns
• 1 tbsp salt
• 450g (1 Ib) prawns
• 2 tbsp canola oil, or corn oil
• 2 tbsp ginger, finely chopped
• 1 tbsp garlic, finely chopped
• 175g (6 oz) onions, chopped
• 175g (6 oz) broccoli florets
• 85g (3 oz) green peppers, finely sliced
• 85g (3 oz) red peppers, finely sliced
• 85g (3 oz) yellow peppers, finely sliced
• 175g (6 oz) shiitake mushrooms, sliced
• 2 tbsp thin soy sauce
• 85ml (3 fl oz ) dry sherry
• 1 tbsp chilli paste
• 85g (3 oz) spring onions, cut thinly on the bias
• 3 tbsp Szechuan stir fry sauce

Method

For the sauce…

Heat the oil in a small saucepan. Add the ginger and garlic and sauté for 1 minute until softened but not browned. In a bowl combine the remaining ingredients except for the cornstarch mixture. Add them to the saucepan and bring to a simmer, covered, for 10 minutes. Remove the star anise. Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired.

For the stir-fry…

Heat a small, dry pan and toast the peppercorns until they are fragrant. Shake the pan constantly. Remove from heat. Place the peppercorns in a spice grinder and grind.

Season the prawns with the peppercorns and salt and set aside. Heat the wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir fry for 1 minutes. Add the prawns, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chilli paste. Stir fry until the prawns are cooked and vegetables are al dente, about 5 minutes. Add the spring onions and stir fry for 1 minute. Check seasonings and serve at once.

The AGA 60 is ideal for kitchens with limited space and produces excellent results thanks to its cast-iron ovens. Buy one now and get a free 60cm cooker hood.

Available only on AGA 60 models with an AGA hotplate.

Offer available until April 13th.

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If you are planning a new kitchen, have always dreamed of owning an AGA or are looking to replace your cooker, now’s the time to buy an AGA. Trade in your old cooker and you could save up to £2,000 on a brand new AGA cooker.

Offer available until April 13th.

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This is a light soup which is very low in calories. Don’t be tempted to cook the cauliflower for longer because the soup will lose its delicate flavour.

Serves 4 soup portions or 8 cups

Ingredients