I’ve decided this old girl has served me well. For the moment she’s going to relax in the back paddock.
Please come and visit me for all the food I’m making and baking at:
Onward!
I’ve decided this old girl has served me well. For the moment she’s going to relax in the back paddock.
Please come and visit me for all the food I’m making and baking at:
Onward!
The Hot Flush
Season 2, Episode 12
Failed trophy wives, fashion avoidance, dud dads and more.
Onward!
I have been making buttermilk pancakes for a hundred years. Sometimes I swap in yoghurt. Rarely so I make ricotta pancakes because you have to whip the eggwhites separately and, quite frankly, who has the inclination to be doing that early in the day?
But time has passed and my guts have decided that refined flour and sugar are not its friends. Goddammit.
That, combined with the fact the boys seemed to be losing their love of my buttermilk version, had me looking for something more wholesome. Of course, Smitten Kitchen delivered.
I’ve made three changes – I use wholemeal flour, I add a pinch of salt instead of 3/4tsp and I don’t add the honey. I added the honey the first time and while they were deliciously sweet it wasn’t really necessary.
And yes, you have to make some porridge first and let it cool a little. This almost made me not make them (because: lazy and impatient) but in all honesty? Make it, pour it into a bowl, get everything else ready, make a cup of tea and then come back to it. Good to go.
Oh, I’ve taken to making double the batch – the better seems even better the next day!
Joy at babies, head shaking at Barnaby (again), fist shaking at the banks (thieving bastards), and bed bugs (not ours) – the lastest edition of The Hot Flush is here.