Vanilla Puff Pancake

This is one of the kids favourite weekend breakfasts. It's absolutely a cinch to make and such a treat.  It's got a big protein punch too.

To increase the portions just add another 1/4 cup milk and flour plus an additional egg and tablespoon of sugar per person, the recipe below serves four and a baby, although everyone usually wants seconds! :)




Ingredients:

• 1 cup plain flour
• 4 large eggs
• 1 cup milk
• 1/3 cup sugar
• 1 tbsp vanilla extract
• 1 vanilla bean, seeds scraped
• 4 tbsp butter
• Powdered suggar to serve

Preheat oven to 200C/400F.

Get a large casserole dish and place the butter in it. Pop into the oven while you prepare the batter.

Mix the flour and eggs (don't ask, just do, it seems to make sense that the milk would be a better option, but that makes lumps) when the eggs and flour form a thick paste whisk in the rest of the ingredients and vanilla seeds.  Whisk until well combined and no lumps remain. 

Allow to stand as long as you like but at least 5-10 minutes.

When oven is pre-heated and butter melted, take out dish and swirl the butter to coat the entire dish.  Pour in the batter and pop back into the oven.

Cook for 15-25 minutes or until it's beautifully risen and golden and the middle is cooked.

Once done remove and quickly dust with powdered sugar and serve at once.  It will fall once it's out, but it will still be delicious!

A savoury version of this recipe can be easily made omitting the sugar and vanilla and adding some mustard as in yorkshire puddings or heating sausages in the butter first to make toad in the hole.  It's extremely versatile and fruit can be added as well to great affect.  I often add apples and the sugar to the butter and let them begin to caramelise with a pinch of cinnamon before adding the batter and the result is sublime!  A real winner! :)

Fluffy Oatmeal Pancakes

My kids are pancake mad. They would have pancakes or waffles every day if I let them, but as it is I reserve them for weekends.  I've been trying to get more whole grains into them of late, so began experimenting with healthier pancake batter.  This final recipe is a real winner. Even though it's mostly oats and whole wheat flour, they remain fluffy and light and are divine with a little butter and maple syrup.  I mix this in a food processor so I can process the oats before adding the remaining ingredients.  Normally pancakes are terrible when done in a food processor, as they get over whisked and tough, but because of the whole ingredients in this recipe, it works just fine.

Ingredients:

• 1 cup oats
• 1/2 cup white flour
• 1/2 cup whole wheat flour
• 3 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1.5 cups buttermilk*
• 1 tbsp vanilla extract
• 2 eggs
• 1/3 cup melted butter

Whizz oats in food processor until floury in texture. Add whole wheat flour and whizz again.  Add reminaing dry ingredients and pulse to combine.  

Add wet ingredients and blend until combined.

Grease a small frying pan with butter and wipe.  Ladle in about one quarter cup of the batter and swirl the pan to spread it out.  Cook over a medium-low heat until bubbles for in the centre of the pancake.  Flip and cook other side.  Repeat with remaining batter.  

To keep warm, I put a little water in a pot and keep it simmering. I top the pot with a plate and place the pancakes on top as I go, topping with a lid.  It keeps them warm but doesn't allow them to dry out.

Serve warm with butter and real maple syrup.

* You can substitute regular milk soured with a tablespoon of vinegar or lemon juice.