BOTTOMLESS VEGAN PANCAKE BRUNCH // Food Outting

Erpingham house is Britain’s first all vegan, primarily plastic free restaurant that opened its doors in 2018 and has been at the forefront of the Norwich vegan scene ever since. It’s interior design, from another local Norwich shop ‘Berry’s and Grey’ is an instagrammer’s dream with shades of pinks, greys, white and of course a flower wall.

They have an extensive menu of breakfast, lunch, dinner and cocktails, but the ‘Bottomless Pancake Brunch’ event caught my eye. My visit in February was only the second time they have put it on, but after how successful the first two have gone I think it’s becoming a monthly event!

For £9.99 each, you receive your first plate of pancakes (a conservative three) and a plate of toppings to share between two which includes grilled banana, apple compote, mixed berries, ‘Nutella’ style spread, coconut yogurt, maple syrup and lemon slices. You then simply ask the waitress for more pancakes until you’re suitably stuffed! If you want more toppings you can order another plate for £4.99.

The pancakes themselves reminded of the scotch pancakes you used to buy from supermarkets (and eat cold if you couldn’t wait to heat them up) and are honestly the nicest vegan pancakes I’ve ever had – even my non vegan family said you couldn’t tell the difference! All the toppings were delicious but the pancakes were just so good (light, not overly sweet, fresh and warm) that my favourite was simple lemon juice and syrup.

I managed a respectable 12 pancakes and the record number of pancakes eaten so far is an impress 30, with another sellout brunch coming in March I wonder if there will be a new winner in town …

VEGAN BERRY JELLY POTS // Recipe

These jelly pots are perfect for a light, refreshing Summer dessert. It’s common knowledge that jelly is usually made with gelatin, but there is a wide variety of those without if you just give a quick google (Vegan Womble has an extensive list).

I used this Greens jelly which you can get from Co-op, Tesco and most other supermarkets (even compared to ‘normal’ jelly my whole family think this is so much nicer!)img_2131

I later topped this with a massive dollop of vegan yogurt (Alpro Soya), and the creaminess complimented the fruity, jelly, consistency perfectly!

To call this a ‘recipe’ is a bit of a cheat really, as it so easy!

Ingredients:

1 Packet vegan jelly mix

300g (approx) mixed berries, I used strawberries, raspberries and blueberries to add a darker colour (if using strawberries, cut off the tops and slice in half)

Method:

Make the jelly acoording to packet recipe.

Mine was as follows – Place the contents of 1 sachet in saucepan with  200ml (7 fl.oz) of cold water and 25g (1oz) white sugar.

Heat to boiling whilst stirring continuously. Boil for 1 minute.

Stirring frequently, leave to cool for approximately 10 minutes.

Arrange the berries in mini bowls (I used glass so you can see the fruit).

Spoon over the fruit and allow to set in the fridge, around 20 minutes.

*If you set them overnight you may be able to flip and turn them out*.

Optional: add soya yogurt or ice cream for an extra touch!

Perth Food Truck Carnival // Life

Just hours after touching down in Perth on Friday 12th we went to the Perth Food Truck Carnival at Westfield Innoo. There was a great display of food on offer, from pasta to tacos, to pizza to cakes, so there was enough to please all ten (my family of five, and the family we are staying with of five) palettes. I went to the Greek stall, and although most of their dishes had actually sold out by the time we ate (around 9pm, and we were all pretty starving) they made me a mixed plate of warm pitta, hummus, aoili, sweet chilli dip and salad.

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