In view of the government requirement for all schools, cafes, restaurants, pub and leisure facilities to close in order to help limit the spread of the corona virus, all of our classes are suspended until further notice. At this point we anticipate that will be the end of June.
Anyone who has booked and paid for sessions during this period will be contacted individually and we will discuss options for rescheduling or a credit voucher. We are currently working on getting as much of the Autumn/Winter programme on the website - and for early 2021.
Our premises are now closed but the staff team can still be contacted by phone or email between 10am and 4pm Monday to Friday so, if you have any concerns or questions, don’t hesitate to get in touch. We also will be very happy to process bookings for future sessions or for vouchers, which will now have an 18 month ‘shelf life’.
Please check our website for any updates and our social media platforms, where we will remain active and keep you entertained!
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
Buckwheat flour makes fabulous pancakes and, inspite of its name, it isn't a member of the wheat family and doesn't contain gluten. Strange as it may sound, it is from the same family as rhubarb.
With the added advantage of being high in nutrients and with a 'nutty' taste, it is one of the 'wonderfoods' that helps regulate metabolism, increase muscle and burn fat.
These are easy to make and very tasty so try them for breakfast, lunch or at teatime.
This recipe is for small, thick pancakes, often know as Scotch pancakes or drop scones. You can make them more like big tradiional pancakes by increasing the amount of milk to 400mls and proceed to cook in the conventional way (see method for Classic Pancakes).
175g buckwheat flour
2 teaspoons gluten free baking powder
2 tablespoons oil
- Put flour, salt and baking powder in bowl and mix thoroughly.
- Separate eggs, make well in centre and put in yolks and milk.
- Bring dry ingredients into wet ones and beat until smooth.
- Whisk together egg whites until soft peaks. Fold into batter gradually.
- Heat a small amount of oil in heavy bottomed pan and put in spoonfuls of mixture.
- Cook until you can see small airholes in batter and underside is golden.
- Turn over and cook other side until golden.
- Lift out and put onto clean tea towel or kitchen towel and cover.
For breakfast try with berry and yoghurt with a drizzle of maple syrup.
For lunch they go well with savoury toppings such as: cream cheese & smoked salmon; scrambled eggs; finely chopped roasted red peppers; olive tapenade.
For afternoon tea serve with butter or clotted cream and jam.