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Fluffy Banana Pancakes with Strawberry Compote

I love mornings. I am definitely one of those people who wakes up an hour early so that I can have a coffee by myself before everyone else wakes up. And I love mornings that start with a cooked breakfast, especially pancakes. But pancakes aren't always the healthiest option, and oftentimes leave you feeling overfed and full of sugar. These are a lighter, healthier option with no refined sugar while not scrimping on flavour. I have tweaked a few things in this  recipe in the BBC summer diet plan  to create this recipe, and I think it is better for the edits (although the added honey does add a few calories). Banana Pancakes with Strawberry Compote Serves 2-3 Time: 20 minutes 20 strawberries 2 TBSP water 4 tsp honey 2 smashed bananas 60g plain flour 1/2 tsp bicarbonate of soda 2 eggs 50ml milk Take the tops off the strawberries and cut them in quarters. Place the strawberries, water, and 3 tsp of the honey in a small saucepan. Smash the strawberries a little and b
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Cherry Bakewell Tarts


I love tarts. They are so fun to make, adorable, and delicious. Bakewell tarts are the perfect combination as well, and a delicious English classic. The tarts are made of a shortcrust pastry shell, cherry jam in the bottom, topped with almond frangipane, and finished with an icing sugar glaze and glacée cherry.

This recipe is a really nice one as it isn't cloyingly sweet. If you want more of a polished finish, you can always pipe the frangipane and the icing sugar, but I quite like the rustic look for these.

They are easy to transport, make lovely gifts, and will keep for up to 5 days in an airtight container.


Mini Cherry Bakewell Tarts
Total Prep Time: 40 minutes
Total Bake Time: 35 minutes
Makes 12

1 quantity shortcrust pastry (either store bought or you can make this one)
Cherry Jam
75g unsalted butter, softened
75g caster/fine sugar
1 egg
75g blanched ground almonds (or you can grind your own in a food processor if you can't find pre-ground)
1/2 TBSP plain/all-purpose flour
1/2 tsp vanilla extract
100g icing/powdered sugar
2 1/2 tsp water
12 Glacée or maraschino cherries, cut in half to decorate

If it is not pre-rolled or if you are making your own, flour a work surface and roll out the shortcrust pastry to 5mm (1/4 inch) thick. Use a round cookie cutter to cut out circles the size of the holes on a 12-tart tin. Press the dough into the tin, cover with cling film, and refrigerate for 30 minutes.


After 30 minutes, pre-heat the oven to 200ºC/400ºF. Poke holes in the bottom of the tarts with a fork. Line tarts with 12 squares of parchment paper, fill with baking beans (or dried beans or rice), and bake for 15 minutes.

While the tarts are baking, prepare the frangipane by creaming together the softened butter and caster sugar until pale. Then beat in the egg. Add the almonds, flour, and vanilla, and beat until combined.

When tart shells are done, remove from oven and reduce the oven temperature to 180ºC/350ºF. Fill the partially baked tart shells with 1tsp of the cherry jam per tart. Pipe or spoon the frangipane mixture on top. Bake for 20 minutes, turning the tin after 15 minutes.

Completely cool the tarts.

When the tarts are cooled, combine the icing/powdered sugar and add the water one teaspoon at a time, stirring after each addition, until it is the consistency of a spreadable paste. Spoon on top of tarts and top with a halved cherry.

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