Donal Skehan
My instagram
  • Did you spot #JuniorMasterChef on BBC Two this morning? It was all about chocolate- if you're still craving some check out my chocolate ginger truffle recipe on the blog- they make for great edible gifts! :)
  • Oh hello old friend! #ireland #howth
  • Good morning sunshine! #howth #ireland #maxthedog
  • Also am now obsessed with Raw Cacoa Nib Toffee- creamy, sweet, crunchy and bloomin delish! @susanjanekitchen has me completely converted! Very persuasive lady! :)
  • Beautiful little buckwheat pancakes from @thehappypearfood dudes early! So delicious! :)
  • Just made the healthiest pancakes in the world with these two nutters @thehappypearfood- Coming to youtube very soon! :)
  • Learning all things healthy & nutritious from the very glamorous and inspirational @SusanJaneKitchen! Coming to my youtube channel very soon! :)
  • I know what I'll be baking with this Christmas! Very cool! Thanks @NielsenMasseyUK! :)
  • Not a fan of Xmas cake? Try my Sticky Toffee Figgy Pudding as a great festive alternative! #Recipeoftheday
  • Hurtling down Sweden's west coast by train on the way to Copenhagen and then home to Dublin for Christmas this evening! Hej då Sverige! Vi ses snart x
  • Love love loving this brilliant new book from @linda_lomelino! One of the most beautiful cookbooks this year with wonderful advice for food photography...
  • Coffee and a cardamom bun in Göteborg this morning! #sweden #göteborg
  • Artilleriet- the coolest interiors shop in #Gothenburg... #sweden
  • Had a brilliant lunch at Lagerhuset in Gothenburg today- simple Swedish food - meat and fish, great greens, and simple salads served up in cool retro TV dinner lunch trays! #sweden
  • Aussie presents from the brill @mycupcakeaddiction! Elise has given specific instructions on how to loose my Tim Tam virginity and sent on a copy of the cookbook that I chose every birthday cake I had growing up from! So cool! Thanks Elise! :)
  • Christmas shopping in Gothenburg! #sweden
  • #winterwalks #sweden #tjolöholm
  • Big hello from not so snowy Sweden! Went to the beautiful Tjolöholm Castle for a windy Winter walk today- now back home making a saffron fish soup for 18 Swedes- let's hope they like it! :)
  • Christmas rocky road recipe video up on my youtube channel today! Make sure you head over and check it out! Link in my profile! :) ⛄️
  • Happy Friday! It's Gingerbread Muffin time! :)
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New York Blueberry Oat Pancakes

Right just to try and attempt to make this American classic somewhat healthier I am using oat flour! It is so simple to make. Pile a portion of rolled oats into a food processor and whizz it until it becomes fine. The flour gives a mellow sweet taste to the food it is used in and is a great way to add extra fibre to recipes. If you don’t have any oats on hand, substitute with plain flour. This mix also works great for use on waffle irons.

Makes approximately 8–10 pancakes
100ml/4fl oz milk
120g/4oz oat flour
2 large eggs, separated
1 teaspoon of baking powder
1⁄4 teaspoon of salt
1⁄2 teaspoon of cinnamon
100g of blueberries

Add all the dry ingredients to a large mixing bowl.

Measure the milk in a jug and add the egg yolks. Whisk lightly to combine.

Add to the dry ingredients and mix until blended.

In a clean bowl whisk the egg whites until they hold firm peaks. Fold gently into the batter until combined.

To cook simply add a heaped dessertspoonful of the mixture to a warm pan brushed with a little melted butter.

Plop in a few blueberries on the uncooked side and press them in gently, allow to cook until little bubbles start to appear and the edges become a little dry and then turn over to cook for about a minute until golden brown.

Serve with maple syrup, a dusting of icing sugar, bacon or whatever takes your fancy!

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Saffrans Pannkakor (Saffron Pancake)

Recipe from “Swedish Homecooking” by Catarina Lundgren Astrom and Peter Astrom.

I’m told this is a traditional Swedish recipe from one of largest islands off the coast of Sweden. It’s an extremely distinctive dessert, full of flavour which is definitely worth a try.

Serves 2
60g of Japanese rice
240ml of water
1/4 teaspoon of salt
480ml of whole milk
120ml of cream
2 tablespoon of sugar
1/2 teaspoon of saffron
4 eggs
50g blanched almonds

Boil the rice with the water and salt in a covered saucepan until the water is absorbed.

Add the milk and cream and let the rice mixture simmer over a low heat until soft, about 30-40 minutes.  Stir every now and then so it doesn’t catch at the bottom.  You may need to add a little extra milk if needed.

Preheat the oven to 220oC.

Let the mixture cool a little.  Stir in the sugar and the saffron.  Add the eggs to the rice, one at a time.  Then add the almonds.  Pour the rice mixture into a buttered oven-proof dish.

Bake on the lowest rack of the oven for approx. 30 minutes.  Serve the saffron pancake lightly cooled, with whipped cream and blackberry jam.

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Basic Pancake Recipe

You can easily make this batter the night before to save time in the morning. Have a little melted butter in a bowl and some kitchen paper so you can wipe the pan before adding a ladle of the batter.

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