Baptiste-Kelly - Blitz: blender recipes without a smoothie in sight

Before you start, its worth noting that your bullet blender will usually have been supplied with two blades.
	One has two or four prongs that point upwards; this is an extraction blade. It creates a centrifuge, or whirlpool effect, so works best for combining things with some liquid content as ingredients get sucked towards the blades and mixed up.
	The second blade is a milling blade; it spins and pulverises whatever you place into the cup. You can use it to grind nuts or make breadcrumbs; it will make fantastic nut flours. Because it can only grind things that come directly into contact with the blades, it wont mix large volumes or liquids well. Luckily, your cup fits both blades so you can switch between the two for different steps of the recipes.
Unless otherwise stated all the recipes will use the extraction blade.
If using a fan oven, reduce the heat by 1020C (5068F), but check with your handbook, as all ovens vary.

Spoon a 1.5 cm (3 in) wide dollop of batter into your hot pan and leave to cook until you see bubbles coming to the surface, then flip them over to cook the other side. Repeat until you have used up all the batter. Enjoy with syrup and blueberries. Rather than throw out overripe bananas, peel and freeze them to use later. Frozen bananas are a useful ingredient in bullet blender recipes and here, along with dates, nutty buckwheat and cocoa, they make for a sweet, chocolatey pancake without any added sugar. makes 10 100 g (3 oz/1 cups) plain yoghurt, plus extra to serve (optional)
200 g (7 oz/1 cups) buckwheat flour 1 frozen banana 1 egg 2 tablespoons honey
2 tablespoons cocoa powder 1 tablespoon almond or flavoured nut oil
50 g (2 oz/1 cups) chopped datesmethod Fill the cup of your blender in the order opposite, leaving out the dates. Blitz for a few seconds, shake the cup and blitz again until you have a thick batter.

Give the batter a stir, and add the dates. Blitz for a very few seconds to mix them up. Warm a non-stick frying pan (skillet) over a low medium heat for a few minutes before starting with your first pancake. Spoon a 7.5 cm (3 in) wide dollop of batter into the hot pan and leave to cook until you see bubbles coming to the surface on the uncooked side, then flip the pancake over to cook the other side. Repeat until you have used up all the batter after the first one, which allows you to gauge cooking time and temperature of the pan, you should be able to cook several at once. A classic and simple recipe for when Pancake Day comes around. A classic and simple recipe for when Pancake Day comes around.

Using your bullet blender to mix the batter brings a smoothness and airiness to thin pancakes, and pouring straight from the cup makes cooking crpes even less messy. makes 10 125 g (4 oz/1 cup) plain (all-purpose) flour 1 egg285 ml (10 fl oz) whole milk pinch of saltsplash of vegetable oilmethod Put everything, apart from the oil, into the cup of your blender and blitz to a smooth, creamy batter. Leave to rest for 30 minutes. Heat a non-stick frying pan (skillet) over a mediumhigh heat for a few minutes before adding the oil. Give the batter a final quick blitz then pour in enough to coat the bottom of the pan, tilting it to let the batter swirl around and create a thin, even layer over the base. Shuffle the frying pan, to see if the pancake is cooked enough to come away from the base; if it is, you can turn (or flip) to finish off the other side. Just the thing for chilly mornings or teatimes and not to be confused with Antipodean pikelets these mini crumpets originate from the Midlands, are quick to make and require very little time to prove before their bubbly batter can be cooked in a hot pan and served with butter and jam. makes 12 150 ml (5 fl oz) lukewarm water of 7 g (1 oz) sachet easy yeast75 ml (2 fl oz) whole milk 1 tablespoon honey160 g (5 oz/1 cups) self-raising flour teaspoon salt