We're very proud to present the first meeting of the Saturday Morning Breakfast Club (henceforth known as SMBC). If you don't know what SMBC is all about, find out here!
Actually, this regular weekend cooking event was initially meant to be a lunch/dinner thing, after being inspired by a great Chinese New Year potluck party earlier this week. As with all spontaneous ideas formed in the wee hours of the night, we only realised several days later that The Shok would be busy during lunch/dinner on Saturday, plus I would be out of town all Sunday. Desperate not to fall at the first hurdle, it was decided that we'd do a Saturday breakfast instead.
This recipe is adapted from Mum's recipe. Thanks Mum! There are so many occasions that I've wanted to make buttermilk pancakes, only to realise that I don't have buttermilk in the house. Apparently you can make your own buttermilk by adding something acidic (lemon juice or vinegar) to milk, but I'm yet to give this a try. Now that I'm in Cambridge it's not so much of a problem, living about a two minute walk from the supermarket...
Buttermilk Pancakes with Berry Compote
Makes roughly 20 pancakes (~8 cm diameter)
Procedure:
For the berry compote...
1. Cut strawberries into bite sized pieces, and add to a pot together with blueberries and a liberal amount of sugar. The amount of sugar varies depending on the fruit - add enough to balance out the tartness of the berries. You can also add lemon juice for an extra kick.
2. Reduce over medium heat until the juice starts to thicken.
For the pancakes...
1. Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
2. In a separate bowl, lightly whisk together the eggs and melted butter followed by the buttermilk.
3. Pour the liquid mixture over the flour and gently stir until just combined. Be careful not to overmix, otherwise you will squeeze out all the bubbles and your pancakes will not be fluffy!
4. Place a generous spoonful of pancake batter on a well heated pan with a little sunflower oil. Cook until small bubbles appear on the top of the pancake, then flip and cook until other side is golden brown.
5. Make a pancake stack and top with berry compote, followed by a dusting of icing sugar.
Pan-fried banana halves with maple syrup also makes for pancake deliciousness...
Some tips:
* Be warned... we were slightly confused when the buttermilk we bought was surprisingly thick and yoghurty. As we consequently found out from a reliable source, buttermilk comes in two types. Instead of the more runny traditional buttermilk we had expected, it turns out we had bought cultured buttermilk. To counteract the extra thickness, we added a little milk/water until the batter consistency was less like bread dough, and more like pancake mix, and everybody lived happily ever after.
---
Stay tuned until next week when PC or The Shok will bring you new culinary breakthroughs using the infamous toaster-microwave-kettle combo. Ok, maybe the hob too.
Do you have any recipe suggestions for our weekend cooking expeditions? We're always looking for new ideas, so leave us a comment to let us know!
Actually, this regular weekend cooking event was initially meant to be a lunch/dinner thing, after being inspired by a great Chinese New Year potluck party earlier this week. As with all spontaneous ideas formed in the wee hours of the night, we only realised several days later that The Shok would be busy during lunch/dinner on Saturday, plus I would be out of town all Sunday. Desperate not to fall at the first hurdle, it was decided that we'd do a Saturday breakfast instead.
This recipe is adapted from Mum's recipe. Thanks Mum! There are so many occasions that I've wanted to make buttermilk pancakes, only to realise that I don't have buttermilk in the house. Apparently you can make your own buttermilk by adding something acidic (lemon juice or vinegar) to milk, but I'm yet to give this a try. Now that I'm in Cambridge it's not so much of a problem, living about a two minute walk from the supermarket...
- YH (aka Hangman)
Buttermilk Pancakes with Berry Compote
| Pancake batter: | Berry compote: | Extras: |
| 2 cups (280 g) white flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 4 tbsp caster sugar 2 eggs 2 cups (480 mL) buttermilk* 6 tsbp butter, melted | 200 g blueberries 200 g strawberries sugar to taste lemon juice (optional) | icing sugar maple syrup bananas sunflower oil |
Makes roughly 20 pancakes (~8 cm diameter)
Procedure:
For the berry compote...
1. Cut strawberries into bite sized pieces, and add to a pot together with blueberries and a liberal amount of sugar. The amount of sugar varies depending on the fruit - add enough to balance out the tartness of the berries. You can also add lemon juice for an extra kick.
2. Reduce over medium heat until the juice starts to thicken.
1. Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
2. In a separate bowl, lightly whisk together the eggs and melted butter followed by the buttermilk.
3. Pour the liquid mixture over the flour and gently stir until just combined. Be careful not to overmix, otherwise you will squeeze out all the bubbles and your pancakes will not be fluffy!
4. Place a generous spoonful of pancake batter on a well heated pan with a little sunflower oil. Cook until small bubbles appear on the top of the pancake, then flip and cook until other side is golden brown.
 |
| Homage to this. |
5. Make a pancake stack and top with berry compote, followed by a dusting of icing sugar.
Pan-fried banana halves with maple syrup also makes for pancake deliciousness...
Some tips:
* Be warned... we were slightly confused when the buttermilk we bought was surprisingly thick and yoghurty. As we consequently found out from a reliable source, buttermilk comes in two types. Instead of the more runny traditional buttermilk we had expected, it turns out we had bought cultured buttermilk. To counteract the extra thickness, we added a little milk/water until the batter consistency was less like bread dough, and more like pancake mix, and everybody lived happily ever after.
---
Stay tuned until next week when PC or The Shok will bring you new culinary breakthroughs using the infamous toaster-microwave-kettle combo. Ok, maybe the hob too.
Do you have any recipe suggestions for our weekend cooking expeditions? We're always looking for new ideas, so leave us a comment to let us know!
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