Happy Pancake Day! If this frankly amazing excuse-to-eat-food day coincides with your period, you are in for a treat as you now have a legitimate excuse to indulge in those pesky PMS sugar cravings.
It's been proven that your monthly cycle can produce the hormone cortisol that not only increases appetite, but also motivation, including the motivation to stuff your face full of super sweet foods!
So, we've teamed up with the seriously talented Ali at Baliboosta who has created a bespoke recipe especially for Pink Parcel readers – because what better period pick-me-up than a delicious stack of mini crêpes drizzled in sticky berry jam?
Strawberry Chia Jam with a Pecan Oaty Crumble
100g plain flour, 2 eggs, 300ml milk, 1 tbsp. sunflower oil (plus extra for frying), pinch salt
400g strawberries (chopped), 1 tbsp. lemon juice, 2 tbsp. maple syrup, (or sugar), to taste, 2 tbsp. white chia seeds, crème fraiche to serve
250g unsalted butter, 50g light brown sugar, 50g caster sugar, 1⁄2 tsp. baking powder, 125g pecans, 60g jumbo oats, 1 tsp. ground cinnamon, pinch salt
1. First, preheat the oven to 160°C. Then, make the pancake batter. Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest.
2. Whilst the batter is resting, make the crumble. Cream the butter and sugars until smooth. Add the pecans, oats, flour, baking powder, cinnamon, and a pinch of salt. Stir until mixture begins to form large clumps.
3. Transfer the mixture to a baking sheet (preferably with a rim), and spread the clumps into a thick single layer. Bake for 25 minutes or until golden brown.
4. Whilst the crumble is baking, move onto the filling. Remove the strawberry stems and chop in quarters.
5. Place the strawberries into a saucepan and set over medium heat. Cook for 5-10 minutes, until the fruit breaks down. Then mash with the back of a fork/ spatula, leaving the strawberries as smooth or as lumpy as you like.
6. Remove the pan from the heat and stir in the maple syrup and lemon juice. Taste and add more maple and/or lemon juice if needed.
7. Then stir in the chia seeds and let the mixture stand for 5 minutes. The jam will continue to thicken over time - but is ready to serve now! (If using another time, transfer to a jar/ storage container and store in the fridge or freezer once cooled to room temperature. Shelf life in the fridge is approx. 2 weeks and up to 3 months in the freezer).
8. Back to the crumble – remove from the oven and let it cool completely on sheet on a wire rack. Once cooled, use your hands, break into small piece and place to once side.
9. Back to the batter - set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden. My trick – wait for bubbles, then flip.
10. To serve, spoon on the jam and top with the oaty crumble, add a dollop of crème fraiche and away you go.
For more delicious recipes, cooking inspo and food spreads that are (almost) to pretty to eat, head to Baliboosta.
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