Archive for February, 2016

Bake Off is Back!

Posted on: February 1st, 2016 by Harriet Low No Comments

I know you might think that the summer seems a long way off, but Bezza and I are back to brighten up the dismal winter’s nights. But instead of our usual batch of bakers, this crew might be a bit more familiar to you all. Yes it’s The Great British Sport Relief Bake Off! As usual the Bake Off crew and I were in absolute hysterics filming these special programs which we hope will encourage you all to donate to this very worthy cause. The first episode has just been screened but if you missed it you can catch up on the iPlayer.

Back to reality I am finishing up filming for my new show #CityBakes which will be out later this spring on The Food Network channel. Keep an eye on my Facebook for details of when this will be being shown. I am so excited for you to all see this new show, which sees me travelling to cities round the world meeting and learning from some truly brilliant local bakers.

If you want to see me bake in person rather than on the telly, then check out my calendar page, which has details of all my appearances at the BBC Good Food Shows coming up. I will be baking live and also appearing on the interview stage if you want to find out more about my life and my baking tips. The lovely folk at Good Food have kindly given some amazing discount codes so there’s even more reason to book tickets now!

Happy Baking!


Posted on: February 1st, 2016 by Harriet Low No Comments

Place the flour and salt in a mixing bowl.  Make a well in the middle and crack the eggs into it.  Using a wooden spoon begin to mix, incorporating the flour from the edge of the bowl.

As the mixture thickens gradually add the milk.  Mix well after each addition of milk and continue until all the milk is incorporated and you have a smooth batter.  Stir in the melted butter.

Heat your pan over a medium to high heat.  Pour a little oil onto a wad of kitchen paper and lightly wipe the base of the pan to grease it.

Pour a little batter into the middle of the pan, tip the pan from side to side and swirl the batter round until the base of the pan is covered. Cook for around 45 seconds then loosen the edge with a pallet knife and flip the pancake over,  cook the over side. The pancake should be golden brown.

Slide out of the pan onto greaseproof paper and repeat until all the batter is used.  Stack the pancakes between greaseproof paper until ready to use.

To serve top the pancake with your favourite filling, fold in half, then half again to make triangles or  simply roll them up.