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Breakfast with the Doctors: Buttermilk Pancakes and French Toast

Two amazing breakfasts were cooked for a very lucky Quirky in the Hunter Valley on the weekend by the debonair Doctor M and his partner in cuisine, DD. The fourth member of band, the senior rock chick, was another appreciative recipient.

Bill Granger’s buttermilk pancakes and French toast were lifted to new heights by the thoughtful recipe tweakings of these two experienced cooks. I don’t know whether their prowess with the frying pan is down to professional dietary knowledge, or familiarization with so many of Sydney’s eateries or cooking on demand for several discerning male offspring… my money’s on the latter!

Bill Granger’s Buttermilk Pancakes

Ingredients

250 g (2 cups) plain (all-purpose) flour
3 teaspoons baking powder
a pinch of salt
2 tablespoons sugar
2 eggs, lightly beaten
750 ml (3 cups) buttermilk
75 g (2½ oz) unsalted butter, melted
unsalted butter, extra, for greasing the pan


Method

1. Stir the flour, baking powder, salt and sugar together in a bowl.
2. Add the eggs, buttermilk and melted butter and whisk to combine.
3. Heat a large non-stick frying pan over a medium heat and brush a small portion of butter over the base.
4. For each pancake, ladle 80 ml (1/3 cup) of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface.
5. Turn the pancakes over and cook for another minute.
6. Transfer to a plate and keep warm while cooking the rest of the pancakes.


Serving suggestions

Serve the pancakes in stacks with the plums, a jug of maple syrup and some yoghurt. Makes 16

Doctor M and DD served with grilled plums, strawberries, low fat yoghurt and honey.

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Bill Granger’s French Toast

Ingredients

3 eggs
185ml (3/4cup) milk
8 thick slices of brioche or panettone (Doctor M used sourdough bread – worked well)
30g (1oz) unsalted butter

Method

Whisk the eggs and milk together. Place the brioche or panettone in a shallow dish and pour the milk mixture over the top. Allow the milk to soak in thoroughly, then turn the bread over and soak the other side.

Heat a large non-stick frying pan over a medium to high heat and melt half of the butter. Add four slices of bread to the pan and fry for about one minute, until golden. Turn over and cook until the other side is golden. Repeat with the remaining bread.

Bill’s recipe suggests serving with berry sauce and a sprinkling of icing sugar.

Doctor M served with banana, blackberries, blueberries, strawberries, low fat ricotta, low fat yoghurt and honey.

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2 responses »

  1. Just wanted to let you know that the masterfully tweaked pancake recipe was tested recently in Canberra and found to be perfect! Thank you xo

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    Reply
  2. Pingback: Baked Passionfruit Ricotta Flan with Lemon Cream | The Quirk and the Cool

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