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Archive for the ‘breakfast’ tag

Porridge pancakes

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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!

Porridge pancakes
Author: allconsuming
Deliciously hearty oaty pancakes
Ingredients
  • Dry ingredients
  • 3/4 cup oatbran
  • 1 cup wholemeal flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • pinch of salt
  • Wet ingredients
  • 3 tbsp (45g) butter, melted
  • 1 1/4 cup milk
  • 1 cup porridge (see below)
  • 2 eggs
  • For the porridge
  • 1/2 cup (heaped) rolled oats (you can use normal or quick, I use normal because i quite like the texture it brings to the pancakes)
  • 1 cup water
Instructions
The porridge
  1. Cook on the stove
  2. Bring to the boil and cook – about a minute for quick oats, five for normal rolled oats
  3. Pour into a bowl and let cool
The pancakes
  1. Combine all the dry ingredients in a bowl
  2. In another bowl whisk all the wet ingredients together – all of it, the oats, the eggs, the butter, the milk!
  3. It won’t be smooth because of the porridge but just make sure it’s all nicely combined
  4. Pour the wet ingredients into the dry
  5. Mix it together nice and gently. Don’t beat it to death, just nice big turns until it’s all incorporated.
  6. It’s a thick batter. Don’t panic!
To cook
  1. Heat a frypan over high heat
  2. Add a knob of butter and then knock the heat down to low. I’ve come to learn (after many many many burnt pancakes) that you can’t cook pancakes quickly.
  3. Just slow down, be at one with the pancake.
  4. Add a good dollop of pancake mix – I use a soup ladle, or about the size of the palm of your hand. And yes, I know we all have different sized palms, but you get the idea. (You don’t want a massive one, apart from the face they’re quite filling, you’ve got low heat, so you’ll end up with a very brown middle and very pale, dubiously cooked through edges)
  5. Then – and this is my tip of the century! – pop a lid over it. It captures the heat and helps cook the pancake evenly. (and – after my comment above about the impossibility of cooking pancakes quickly – dare I say cooks them more quickly than without a lid)
  6. Give it a couple of minutes, don’t be scared, take the lid off and have a look
  7. When there are bubbles appearing on the top then you can flip it
  8. Cook it for a couple of minutes on the other side and you’re done!
  9. Serve with whatever you like – maple syrup and strawberries are the go in this house. I actually like them plain because, weird.
  10. They also work a treat at pikelet size.

 

Written by allconsuming

April 26th, 2018 at 1:08 pm

Wednesday morning

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Written by allconsuming

March 22nd, 2017 at 9:51 am

Cinnamon buttermilk waffles

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I absolutely adore cinnamon and will consciously try to work it into as many dishes as humanly possible. Having said that, the overnight waffles are still the favourite in this house but these come in a very close second.

Now I know some of you are going to read the recipe, see you have to whisk the egg whites and move right along. I know this because I was one of you. The reason ricotta pancakes never get a work out in this house is for that very reason, having to separate the eggs and whisk the whites. But here’s the thing, it takes about three minutes. Three. So just do it ok? Ok.

Buttermilk cinnamon waffles with maple syrup and strawberries

Buttermilk cinnamon waffles with maple syrup and strawberries

Cinnamon buttermilk waffles
Author: allconsuming
Serves: 8 waffles
Not only do they taste great you house will smell of cinnamon, so winning all round really.
Ingredients
  • 2 cups plain flour
  • 2 tbsp sugar
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp baking soda
  • 1 3/4 cups buttermilk*
  • 2 eggs, separated
  • 4 tbsp butter, melted
  • * If you don’t have buttermilk use 1 1/2 cups of yoghurt mixed with 1/4 cup milk or 1 1/2 cups sour cream
Instructions
  1. Combine all the dry ingredients
  2. In a bowl whisk the eggwhites until soft peaks. So you’re not trying to make meringue, but you want it to stay in the bowl if you tip it upside down
  3. Mix everything together except the eggwhites
  4. Gently fold in 1/3 of the whites until well incorporated and then the rest.
  5. Cook according to your waffle machine instructions.

 

Written by allconsuming

March 20th, 2016 at 1:18 pm

Overnight raised waffles

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I bought the boys a waffle maker for Christmas. They’d mentioned wanting one on and off throughout the year but it still blew their collective mind when it was unwrapped.

Get in my belly.

Get in my belly.

Naturally in the weeks leading up to Christmas I was researching recipes for waffle batter and settled on two from my spirit baker Smitten Kitchen.

These far outshone any of the other recipes we tried. They are rich in flavour and so delightfully crispy.

It needs you to start the night before but it is far from arduous. You also have to leave the batter out overnight which may make you cock your head but just do it ok? In the morning the mix can look a bit funky but stir in the eggs and baking powder and brace for the best waffles around.

Pressshous

Pressshous

I can’t offer any real cooking advice as the Breville machine I bought has it all built in and you just select your type and it cooks it accordingly. Bless it.

Overnight raised waffles
Author: allconsuming via Smitten Kitchen from Marion Cunningham
Serves: 8 waffles
The best waffle recipe around
Ingredients
  • 1/2 cup warm water
  • 2 1/4 tsp (7 grams) dry yeast
  • 2 cups warmed milk (not too hot, it will kill the yeast)
  • 115 g butter, melted and cooled slightly
  • 1 tsp salt
  • 1 tsp sugar
  • 2 cups plain flour
  • 2 eggs
  • 1/4 tsp baking soda
Instructions
The night before
  1. Combine the water, yeast, milk, butter, salt and sugar in a bowl
  2. Whisk in the flour (I find that if you scatter flour over the top of the wet mixture and whisk as you gradually scatter more over then it doesn’t go too lumpy)
  3. Cover and leave on the bench overnight
In the morning
  1. Lightly beat the eggs then whisk into the mixture along with the baking soda
  2. Cook according to your machine.

 

Onward!

Written by allconsuming

January 3rd, 2016 at 7:15 pm

Posted in breakfast ideas

Tagged with ,

Corn fritters

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What’s your favourite brekkie if you go out? For me it’s corn fritters, ideally with avocado, maybe sour cream and a chilli jam or roasted tomato to round it out. I also prefer the fritter to be more corn than batter and some diced capsicum is a welcome addition, as you can see from the recipe below. You can easily use tinned corn but I prefer fresh because it has that satisfying crunch.

Enjoy.

My #everyfuckingnight - corn fritters with avocado, sour cream and today's chilli jam.

My #everyfuckingnight – corn fritters with avocado, sour cream and today’s chilli jam.

Corn fritters
Author: allconsuming
Ingredients
  • 4 eggs
  • 1 cup milk
  • 2 cups plain flour
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 tsp smoked paprika
  • 4 cups fresh corn kernels (I used 6 smallish cobs for this)
  • 1/2 cup red capsicum, diced (about 1/2 a large capsicum)
  • 1/2 cup sliced spring onions (about 4-5)
  • 1/2 bunch coriander, chopped
Instructions
  1. Mix the eggs with the milk
  2. While whisking scatter in the flour in a steady stream – this stops it getting lumpy
  3. Then gently fold in the baking powder, salt and paprika
  4. Add the corn, capsicum and coriander
  5. Heat a frypan over medium heat and add a little oil
  6. Dollop in heaped tablespoons of the batter and cook for a couple of minutes on either side
  7. Serve with guacamole, sour cream, roasted tomatoes, bacon, chilli jam… you get the idea.

 

It looks like a bucket of sick but it's really tasty (corn fritter batter)

It looks like a bucket of sick but it’s really tasty (corn fritter batter)

Onward!

Written by allconsuming

December 23rd, 2015 at 9:17 am