#OneIngredient Recipe Linky -The May Challenge

May is one of my favourite months of the year so I am very happy to be hosting the “OneIngredient”challenge this month. This is a jointly hosted recipe linky set up by Nazima at Working London Mummmy and co-hosted by me!

The idea behind the challenge is for us to pick an ingredient and you to submit a recipe into our monthly  #oneingredient linky. The recipe can be either sweet or savoury depending on the chosen ingredient.

I have to admit that May is not a particularly good month for seasonal British fruits. Although I have noted that gooseberries and elderflowers are in season, I have to admit that they do not make an appearance in our garden or allotment until June. We toyed with the idea of watercress or asparagus but what we finally plumped for is LEMONS.

They can be used in either a sweet or a savoury fashion. In fact  lemons are brilliant both ways so I hope that we shall see an interesting variety of entries this month!

The “Oneingredient” rules can be found HERE. The deadline is the end of May. Do feel free to add the badge to your site and good luck!

PLEASE ENTER USING THE “SIMPLY LINKED” WIDGET FOUND AT THE END OF THIS POST.

I am going to be entering the recipe below to start things off. Coincidentally both Nazima & I made hotcakes on the same day and chatted about it on Twitter! Take a look at hers too, served with poached rhubarb HERE.

Lemon Ricotta Hotcakes withRed Wine & Chocolate Balsamic Syrup :- Serves 1 family for Breakfast/Brunch

The recipe I followed for my hotcakes can be found HERE. I am a big fan of Signe Johanssen and her wonderful blog Scandilicious.

I adapted the recipe to include the zest of one unwaxed lemon and used regular self raising instead of gluten free flour.

Ingredients  for the red wine & chocolate balsamic syrup :-

  • 2 tbsp chocolate balsamic syrup (RECIPE HERE)

  • 4tbsp red wine

  • 1 punnet strawberries

  • Sprinkling of caster sugar

Method :-

  1. Chop the strawberries in half and place in a bowl.

  2. Sprinkle over a little caster sugar.

  3. In a small bowl stir the red wine with the chocolate balsamic. It may need whisking as the chocolate balsamic syrup does set if left in the fridge.

  4. Pour the sauce over the strawberries and leave to macerate for at least half an hour.

Serving Suggestion :-

Serve 2 hotcakes per person topped with some of the strawberries. The pancakes can be re-heated in the oven in a covered dish . I also tried heating them for 10 seconds in the microwave and this worked too. They were also good eaten plain with a generous dollop of maple syrup.


 

Comments

  1. says

    Hello! I have found your blog very interesting.  I like the idea of a monthly one ingredient challenge so I have added my cake for this month. 

  2. says

    What a fabulous recipe. It moves pancakes to a whole nother level. This is my first visit to your blog, but I will be back. You’ve created a great spot to visit and I really enjoyed the time I spent here. I hope you have a great day. Blessings…Mary

    • says

      Thanks so much! This is a new idea for me and I love the idea of combining lemon curd with almonds in a tart. Very clever twist on a Bakewell :-)

  3. says

    This is a new challenge for me and one I think I have just mananged to partake in, lookign forward to seeing all the other lemony goodness.

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