This month, I’ve been working with Swiss Diamond, makers of cookware that’s reinforced with real diamond crystals in order to create a long-lasting, naturally nonstick surface with superior heat conduction.
To put it through its paces, I made this fluffy, sweet and delicious pancake stack. Read on for the recipe, and then I’ll tell you more about the pans.
- 3 medium free range eggs
- 250ml (8.5 fl oz) milk
- 1 tsp vanilla extract
- 200g (7 oz) self raising flour
- 60g (2 oz) white chocolate chunks
- 60g (2 oz) macadamia nuts, roughly chopped
- 45g (1.5 oz) butter
- 30g (1 oz) soft light brown sugar
- 155g (5.5 oz) dried apricots
- 4 tbsp thick cream or crème fraiche
- pinch of cinnamon
- In a bowl, beat the eggs, milk and vanilla together until well combined
- Whisk in the flour until you have a thick, smooth batter
- Heat the pan over a medium heat for a couple of minutes, then spoon in the mix - about 2 tbsp per hole (with this pan, you don't need any butter to grease, but if you're using a standard pan, melt a little before you add the batter)
- After 30 seconds, sprinkle a pinch of the chopped nuts and a few chocolate chips onto each pancake
- Using a silicone spatula, turn the pancakes over when they are a light golden brown and cook for a further minute or so until you have a colour similar to that shown in the pictures above
- Repeat until all the pancakes are cooked - if you wish, you can keep them warm by placing them on a baking tray, covered with greaseproof paper in a low oven
- Chop the apricots roughly and put them in a small saucepan with the butter and sugar
- Heat gently, stirring regularly until all the sugar crystals have dissolved and the syrup has thickened a little
- Stack the pancakes to serve (four people should get 4-5 each), spoon the apricots over the stack with their syrup, and place a spoonful of cream or crème fraiche to the side, finished with a pinch of cinnamon
The Swiss Diamond Pancake Pan
I’m really pleased with these pans. The non stick coating really works – in fact it’s so good you can cook without oil or butter. And even when I burnt on the last of the chocolate, it simply rinsed off in warm soapy water without any scrubbing or soaking. There are no rivets, so no grooves for old food to get stuck in.
They don’t feel heavy, so they’re easy to cook with, and I also found that the heat conducts very evenly around the pan, so every pancake came out consistent in size, shape and colour. Lovely.
With casserole pots, omelette pans and more included in the range, it’s also useful to know that all Swiss Diamond cookware is oven-safe up to 500 degrees, so you can start on the stovetop and finish in the oven.
Apparently, the Wall Street Journal dubbed these pans the “Rolls-Royce of Nonstick Fry Pans”, so I’m guessing you’d quite like to win one.
Disclosure: Swiss Diamond provided the pans for review and giveaway