Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed whilst we all stay snug indoors over these somewhat uncertain times. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.
Hailed at ‘The Queen of baked goods’ by the ES Magazine we were thrilled when Lily Vanilli said she would share some her favourite recipes for Tiny Table Cooks. Renowned for her pioneering cake designs, quality baking and market leading innovation. Her Sunday cafe on Columbia Road has been packed with queues since it opened in 2010 and she recently opened her second store in Tbilisi, Georgia. She is the author of three best selling recipe books including Sweet Tooth, A Zombie ate my Cupcake and 2018’s #BakeForSyria which went straight to number one on Amazon, with all proceeds going to support children displaced by the war in Syria.
Lily Vanilli’s Vegan and Non Vegan Pancakes
A few words from Lily… Here are two failsafe recipes for fluffy American-style pancakes. The first are Vegan Blueberry, Coconut Almande and Pistachio Pancakes which are really quick and easy, using dairy free, vegan Baileys Almande. The second is a grown up treat for when the kids are tucked up and you’re in need of a cheeky sweet fix – my go-to American pancake recipe with dark chocolate chips, Baileys salted caramel, cream, caramelised banana and candied pecans.
Vegan Blueberry, Coconut Almande and Pistachio Pancakes
Makes a stack for 2 people
135g plain white flour
1.5 tbsp cornflour
1.5 tsp baking powder
4.5 tbsp maple syrup
1.5 tsp apple cider vinegar
180ml oat or other non dairy milk
4 tbsp olive oil
50g caster sugar
1. Heat a little olive oil in your best non-stick frying pan over a low heat.
2. Mix all the dry ingredients together.
3. Then combine the wet evenly and mix the two together, it should be evenly combined and thick but still runny.
4. For each pancake: Spoon some of your mix into the centre of your pan, rotating it to get a nice even round shape, fry for 20-30 seconds before carefully flipping with a spatula. Then cook for another 20-30 seconds or until done.
5. This will keep well in the fridge for 2 days so you can pull it out anytime to make another pancake.
1. Put the berries and sugar in a small saucepan with 100ml water. Bring to a gentle boil, then simmer for 4 mins until the fruit is softening but still firm. Allow to cool.
1. Beat 2 cans of coconut cream (place in the fridge overnight then open carefully and scoop off the fat formed at the top of the can), together with 2 – 3 tbsp Baileys Almande in a mixer with the whisk attachment
2. Top with chopped pistachios – or make any toppings you like
A Grown Up Treat… Non Vegan Caraemlised Banana & Candied Pecan Pancakes
335g plain flour
3.75 teaspoons baking powder
1 tsp salt
3 tsp sugar
45 grams butter (melted and cooled)
3 eggs lightly beaten
Extra butter for frying
Baileys Salted Caramel Sauce
250ml double cream
1 tbsp icing sugar (you can add more or less depending on how sweet you want this)
2 tbsp Baileys
55g caster sugar
2 tbsp water
2 bananas – peeled and sliced lengthways down the middle
1 tbsp butter (I prefer salted for this)
1.5 tbsp light brown sugar
1.5 tsp water water
Pinch sea salt like Malden
1 generous handful of pecans
1. Combine all the dry ingredients together evenly, then the wet. Now either make a well in the centre of the dry and tip in the wet, beating until smooth, or to make life easier tip everything into a blender and blitz until smooth.
2. Heat a non stick frying pan over a medium / low heat.
3. Fry for around 20-30 seconds, then flip and fry for the same again, or until just done.
Baileys Salted Caramel Sauce
1. In a bowl, whisk your double cream and sugar to thicken it slightly (I prefer to do this by hand so you don’t over mix it).
2. Very slowly, add the Baileys, beating as you go.
3. Keep beating until you have the thickness you like
1. Heat the sugar and water in a pan, until it forms a caramel, add the butter.
2. Then add the banana slices to the pan, flat side down, shaking to coat the whole side evenly with the caramel, fry for around 1 min or until browning nicely then flip and do the other side.
3. Add the butter to the pan and heat for another 1-2 minutes.
4. Transfer the caramelised bananas to a serving plate, and drizzle with cream to serve.
1. Toast your pecans in an oven pre-heated to 180c for 6-8 mins or until aromatic and browning, cool.
2. Combine brown sugar, water and sea salt in a pan.
3. Add cooled pecans to the pan and put it on a medium heat, stir constantly for about 15 seconds, then heat until the pecans are thoroughly coated in the sugar mixture and sugar has melted. Immediately remove from heat so they don’t burn.
4. Cool before using.
Did you whip up a batch of Lily’s pancakes? We’d love to see your dish snaps – upload to Instagram and tag @tinytableofficial alongside the hashtag #tinytablecooks