Summer Breakfast

It's finally time for the holidays, and for long, lazy breakfasts. Enjoy your summer breakfast out-of-doors with some fresh berries and fruit. We've put together our favourites for your best, stress-free summer breakfast. What do you want to start the day with?

Below you’ll find recipes for Small pancakes, Raspberry syrup, Granola, Summer smoothie, Rhubarb marmalade flavoured with cardamom and vanilla, Raspberry curd, Lemon and elder syrup, Blackberry shake, Coarse rye rolls and Breakfast rolls.


Small pancakes

Small pancakes

makes approx 50 1 hour
Who doesn't like little pancakes? Everyone's favourite, adults as well as children. You can make little and big pancakes with a large variety of flavours and fillings. Make a pancake cake or eat them one-by-one with your favourite jam and cream!
Ingredients

150 g plain flour
2 tbsp Dansukker Icing Sugar
1/2 tsp salt
600 ml milk
3 eggs
25 g butter


Combine the flour, icing sugar and salt in a bowl. Add the milk a little at a time, whisking the batter until smooth. Add the eggs, one at a time and whisk completely smooth.

Leave the batter to rest for about 20 minutes. Add a piece of butter to a frying pan and bake the pancakes.

Serve with a delicious homemade jam.

The recipe was made by

Dansukker

Raspberry syrup

Raspberry syrup

1 small glass bottle 25 minutes
Use your raspberry syrup to give extra flavour to desserts, breakfast yogurt and drinks. Or mix the raspberry syrup with a little vinegar and sprinkle over salads!
Ingredients

300 g raspberries
140 g Dansukker White Syrup
1 tsp liquorice root powder
4 star anises


Combine all the ingredients in a heavy-based saucepan. Boil for 5 minutes, stirring occasionally. Remove the star anises.

Pour the syrup into a thoroughly-cleaned bottle with a cap. Leave to cool uncapped. Store in the refrigerator.

The recipe was made by

Dansukker

Granola

Granola

approx. 1 litre 40 minutes
Enliven your breakfast with home-made granola instead of muesli. Make the granola using almonds, hazelnuts, pumpkin seeds, sunflower seeds and rye flakes for a wonderful start to the day.
Ingredients

30 g almonds
30 g hazelnuts
75 g sunflower seeds
175 g porridge oats
120 g rye flakes
80 g pumpkin seeds
60 g linseeds
40 g Dansukker Cane Sugar Granulated
70 g Dansukker Golden Syrup
100 ml rapeseed oil
150 ml water
40 g desiccated coconut


Preheat oven to 180 °C.

Place the almonds, hazelnuts and sunflower seeds in a blender and blend for a few seconds. Next, pour all the dry ingredients onto a baking sheet, except the desiccated coconut, which is added after the other ingredients have been baked. Add the syrup, oil and water. Stir well.

Bake in the lower part of the oven for approx. 20 minutes. Stir at least 3 times during the baking time.

Remove the granola from the oven and leave to cool. Add the desiccated coconut and stir to combine. Store in a lidded glass bowl.

The recipe was made by

Dansukker

Summer smoothie

Summer smoothie

1 glass
Ingredients

75 g berries, e.g. raspberries, blueberries, strawberries
100 ml semi-skimmed milk
100 ml natural low-fat yoghurt
100 ml ice cubes
10 g Dansukker Icing Sugar


Liquidise all the ingredients in a blender until smooth. Pour into a glass.

The recipe was made by

Dansukker

Rhubarb marmalade flavoured with cardamom and vanilla

Rhubarb marmalade flavoured with cardamom and vanilla

2 jars 25 minutes
Try varying the rhubarb marmalade with different herbs and flavours to make it exactly the way you like it. This rhubarb marmalade flavoured with cardamon and vanilla is perfect with everything from toast to tarts.
Ingredients

500 g rhubarb
500 g Dansukker Jam Sugar
2 tsp ground cardamom
1 vanilla pod


Rinse and slice the rhubarb and combine with the jam sugar and cardamom in a pan.

Split the vanilla pod down the middle and then down the middle again and add to the pan. Boil for 5 minutes.

Skim. Remove the vanilla pod and stir the jam quickly, to retain small pieces of the fruit.

Pour the jam into hot, thoroughly cleaned jars. Seal. Store in a cool place.

The recipe was made by

Dansukker

Raspberry curd

Raspberry curd

Use your raspberry curd to give extra flavour to desserts and your breakfast yogurt. Or sprinkle the raspberry curd over little pancakes!
Ingredients

250 g raspberries
1 egg
120 g Dansukker Jam Sugar
25 g butter at room temperature


Press the raspberries through a fine-meshed sieve. Whisk the eggs and beat into the raspberry pulp. Sieve the mixture through a fine-meshed sieve into a heavy-based saucepan. Add the jam sugar and simmer for 2-3 minutes while stirring.

Remove from the heat and add the butter. Stand the saucepan in a bowl of cold water and whisk using an electric whisk until the raspberry curd has cooled. Pour into a thoroughly cleaned jar and refrigerate.

The recipe was made by

Dansukker

Lemon and elder syrup

Lemon and elder syrup

1 small glass bottle 25 minutes
As well as a flavouring for desserts, this sweetly tart lemon and elderflower syrup is perfect for both little and big pancakes. Sprinkle the lemon and elderflower syrup over your stack of pancakes and serve with vanilla ice cream.
Ingredients

100 ml concentrated elderflower cordial
100 ml water
280 g Dansukker White Syrup
Juice of 1 lemon


Combine all the ingredients in a heavy-based saucepan. Boil for 5 minutes, stirring occasionally.

Pour the syrup into a thoroughly-cleaned bottle with a cap. Leave to cool uncapped. Store in the refrigerator.

The recipe was made by

Dansukker

Blackberry shake

Blackberry shake

1 glass
Ingredients

150 g blackberries
200 ml milk
40 g vanilla ice cream
1 tsp Dansukker Vanilla Sugar
1 tbsp Dansukker Icing Sugar


Blend the berries, milk, ice cream, vanilla sugar and icing sugar, sieve the mixture and pour into a glass. Garnish with berries on a cocktail stick.

The recipe was made by

Dansukker

Coarse rye rolls

Coarse rye rolls

50 rolls
Ingredients

1 litre lukewarm water
100 g fresh yeast
4 dl oat bran
2 dl spelt flakes
4 dl coarse-grained rye flour
1 dl linseeds
75 g liquid margarine
1 tsp salt
3/4-1 dl Bread Baking Syrup
1 tbsp aniseed and fennel seeds (optional)
About 18 dl rye flour/wheat flour mix


Crumble the yeast into a mixing bowl, add the water and stir until the yeast dissolves.

Mix in the oat bran, spelt flakes, rye flour, linseeds, margarine, salt, syrup and spices. Work in the flour gradually until the dough no longer sticks to the sides of the bowl. Cover with a tea towel and leave to rise for 45 minutes.

Place the dough on a floured worktop and knead until smooth and elastic. Divide into 2 parts and shape each part into lengths. Cut each length into 25 pieces and roll them into balls. Leave to rise for 30 minutes. Set the oven temperature to 225 °C.

Bake in the centre of the oven for about 12 minutes, until the rolls are golden. Leave to cool on a rack under a tea towel.

The recipe was made by

Dansukker

Breakfast rolls

Breakfast rolls

makes 20
Ingredients

5 dl water
2 tbsp potato starch
50 g yeast
1 dl oat bran
3 tbsp Dansukker Bread Baking Syrup
1 tsp salt
About 1 litre Manitoba Cream flour
Potato starch


Combine the water and potato starch in a saucepan and bring to the boil. Set aside and cool to 37°C. Crumble the yeast into a mixing bowl and pour the cooled liquid over it. Mix until the yeast dissolves. Add the oat bran, bread syrup and salt. Work in the flour gradually until the dough no longer clings to the sides of the bowl. Cover with a tea towel and leave to rise for 30 minutes. Put the dough on a floured worktop and knead until smooth. Shape the dough into a length, divide the length into 20 equal pieces and shape them into rolls. Dip one side of the rolls in potato starch and place them on a parchment-line baking sheet with the floured side up. Leave to rise for 30 minutes. Bake the rolls in the centre of the oven at 225°C for about 15 minutes. Leave to cool UNCOVERED on a wire rack.

The recipe was made by

Dansukker