Yelly Eats

Pizza night!

There are benefits wanting to bake more savoury things.  I had a portion of gammon joint left in the freezer from New Year’s Day lunch and a can of pineapple rings lurking in my cupboard and fancied a pizza.  So off I went and made a pizza base from scratch!


  • 300g strong bread flour
  • 1 teaspoon salt
  • 7g yeast
  • 1 tablespoon olive oil
  • 200g hot water


I am using my trusty Kenwood Chef because my hands aren’t well today (oh the joy of recovering from carpal tunnel decompression surgery!) but this can be done by hand entirely!

In a bowl, place flour, yeast and salt (making sure the salt and yeast are on separate sides so that the salt doesn’t kill the yeast) and make a well in the middle.  In the well, place the oil and water and mix.  If using a mixer, on low speed, with a dough hook, mix the ingredients together.  When fairly combined, scrape the sides of the bowl and, still using the dough hook, mix the dough on medium speed for 5 minutes or until elastic and smooth.  The dough is going to be sticky so I add up to 3 heaping teaspoons of flour while the dough is kneaded.  If kneading by hand, on a floured surface, knead for about 10 minutes.  Turn the flour into a ball and cover with a tea towel and allow to rest for 30-45 minutes until the dough has risen.  You don’t really need to proof the dough if you’re making thin pizzas.

pizza dough

Preheat the oven to 220°C/200°C (fan).  Roll out the dough to your desired thickness (dough can be divided into 2 balls to make 2 10-inch thin crust pizzas).

desired thickness

Tip: I sprinkle a teaspoon of coarse semolina on the pan (which I line with baking parchment) so that the pizza dough doesn’t stick.  The semolina also adds an interesting texture to the dough.

semolina sprinkle

Top with whatever topping you wish.  I recommend using a pre-heated baking pan or a pizza stone if you have one for a crisper base.  Bake the pizza for 8-10 minutes until crisp.

topping favourites

When the timer buzzes, all you have to do is bring out the pizza, slice and enjoy!


Yelly Eats

The Breakfast Club tribute pancakes

It’s supposed to be Spring.  The sun is supposed to be out.  The weather should be warming up.  But Mother Nature didn’t seem to get the memo.  It is snowing almost everywhere in the UK today.

I’ve been craving The Breakfast Club‘s HamSoEggcited for some reason.  I think it was because of the weather and the fact that I wasn’t feeling very well (I’ve got a bad cold, if anyone’s interested in offering tea and sympathy!).  In my head, HamSoEggcited would cure all my ills.  I had visions of lovely fluffy pancakes, melting cheese sandwiched in ham slices and a perfectly fried sunny side up egg with the yolk all gooey and runny!

HamSoEggcited - The Breakfast Club

But because London wasn’t exactly a hop, skip and jump away, I thought I’d try to replicate it in my tiny kitchen.  I found a great recipe for fluffy pancakes recently and tweaked it so that the pancakes were how I wanted them to be.  I had gammon ham in the fridge and cheese that needed using up so I set about recreating the sweet-savoury pancake stack.

My recipe for fluffy pancakes is below:

Ingredients:Fluffy pancakes

  • 135g self-raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 tbsp caster sugar
  • 150ml milk
  • 1 large egg, lightly beaten
  • 30ml melted butter or olive oil
  • butter to cook pancakes


  1. Combine the flour, baking powder, salt and sugar in a large bowl with a balloon whisk (I love using a balloon whisk to mix dry ingredients because it does it really quickly and really well!).
  2. In a jug, whisk the egg and milk together.  Then add the olive oil.
  3. Combine the flour mixture and the egg-milk mixture and beat until you have a smooth batter.  If there are any lumps, this should disappear soon with a little more mixing.  Let the batter stand for a few minutes.
  4. Heat a non-stick frying pan over medium heat and add a knob of butter and swivel the butter around to coat the pan, until all the butter has melted.  Add a ladle of the batter to the pan.  The batter will be thick, but don’t worry because this is how the batter should be.  Wait for the pancake to bubble and for the bubbles to burst.  Loosen the edges with a fish slice and flip over.  Cook until both sides are slightly golden brown.  The pancake should rise to about 1 cm thick.
  5. Repeat until all the batter is used up.  This makes 4 large pancakes.  I know that might not sound like much but a stack of 2 pancakes are more than generous for one person!
  6. Serve with lashings of syrup of your choice, and extra butter if you are so inclined!

To make the HamSoExcited, I kept each pancake warm in a low oven and each time I made a pancake, I stacked it with a folded piece of gammon with a slice of cheese inside (the gammon).  I did a stack of 3 pancakes and doused the pancakes (VERY liberally) with golden syrup (because I’d run out of maple syrup).  Leaving the pancakes in the oven while I cooked the eggs gave the pancakes a little crunch.  When I placed the fried egg over the pancake stack I had to take a photo because it was soooooo pretty.  Probably not as pretty as The Breakfast Club’s HamSoEggcited but it was close enough, I thought.  It certainly tasted like it!

tribute pancakes

I posted the photo on Instagram and the people managing The Breakfast Club’s instagram account thought it was a pretty impressive effort!