Blueberry griddle cakes with cornmeal – Nearly as good as yours, Al Brown!

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When we went to Auckland, as mentioned on my Eating Auckland post, we visited The Federal Delicatessen and I had their very lovely  –

GRIDDLE CAKES-  blueberry buttermilk pancakes w/ cinnamon butter & strudel crunch
I haven’t got as far as replicating the strudel crunch but haven’t done bad with the griddle cakes. Mine didn’t have buttermilk, just normal milk, but were very close to The Fed’s version. I think cornmeal may be the key here?
This time I followed a recipe, next time I will tweak this to include buttermilk and use 50/50 cornmeal and flour. I think I won’t be far off. I will leave the strudel crunch as something to look forward to on a future visit. I am hoping that they open a branch of The Federal  in Wellington. We have Grill, Meats, Beer and it is great and an actual Deli would be a great addition.
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The reason I chose this recipe is because it contained cornmeal and isn’t too sweet. I love the texture of cornmeal and you can see in the photo  that they don’t look like ordinary pancakes.  I used a 1/4 cup to scoop the mixture and tip into the pan, I think The Fed used crumpet rings to get theirs in neat little packages. Might give that a go.
This is the recipe as I will make it next time, the original can be found on PopSugar. I served mine with maple syrup, lemon curd and yoghurt.

Blueberry griddle cakes with cornmeal-

  • Servings: 8 large pancakes
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1 cup ground cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk ( or buttermilk)
1/3 cup honey
2 tablespoons canola oil
2 eggs, lightly beaten
1 cup fresh or frozen blueberries
Vegetable-oil cooking spray

Mix together cornmeal, flour baking powder and salt
Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl
Fold wet ingredients into the dry
Fold in blueberries.
Heat nonstick frying pan over medium heat.
Spray lightly with cooking spray and dollop 1/4 cup batter for each cake.
Turn when bubbles appear.
Remove from pan when both sides are browned
Serve with the usual and lemon curd is a good addition.

Overnight Waffles, need to keep this recipe safe .

Last school holiday, after some volunteer street collecting for Breast Cancer, I decided Miss Muffin deserved a treat and I could be kind enough to help her with the eating of her treat. Yeah, shoot me, I love to reward with food.

We had walked past and talked about the little hole in the wall that is The Little Waffle Shop. We had heard about this place and when the waffle of the day involved berries, chocolate and Oreos we could not walk past. I think it was $7.50 (NZ) so not at all pricey for the delicious dream it was.

The waffle was a perfect batter with the yeasty taste and not over sweet. It was both crispy and fluffy and yum. It reminded me of my perfect waffle in Luxembourg Gardens in central Paris. Growing up in Brighton we were very close to France and a pop across the ocean was nothing.

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Having this waffle renewed my love of the waffle. I have owned a few waffle machines and lost the love of them with the last one. I paid out for a decent make and after 6 months ended up returning it as it would not cook properly. The company was midway between the release of a new machine and getting rid of the model I had, I took a cash refund. Luckily enough, at the mall the other day I saw a machine on offer for $30 and just had to have it. This sparked the search for the crispy, yeasty and fluffy waffle batter recipe. I stumbled across the right one first time and with a bit if tweaking have reached perfection. This recipe needs to be stored on this blog as the paper copy is not looking the best. That copy was from here.

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Overnight waffles

  • Servings: 4-6
  • Difficulty: easy
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Overnight Waffles

1 tsp instant yeast

2 c flour

1 tsp sugar

1/2 tsp salt

1 tsp cinnamon

120 grm melted butter (cooled)

2 c milk at room temp (warm slightly in microwave)

1 tsp vanilla essence

2 eggs

Day before-

Mix dry ingredients and stir in the milk, butter and vanilla

This does make a runny mixture which needs to be covered and left over night, I have been leaving it out on the side but will start putting it in the fridge as we move into summer.

In the morning-

Turn on that machine

Split eggs, mix egg yolks together and add to overnight mix

Whisk egg whites until soft peak stage and fold into the mix

Cook according to your machines instructions, don’t forget they contain yeast and will fluff up.


with the latest batch (made on Friday night) we had some left over for Sunday morning. This older mix had been kept in the fridge and made very good waffles still. I may consider starting these on Friday morning, adding the egg on Friday evening and keeping in the fridge overnight to use Saturday morning.

When we cook them we do a tag team, whoever takes the waffle puts the next batch in for the next person. Waffle relay, now that is my kind of sport.

Pancakes again- blueberry pancakes

20130804_084236Pancakes, pancakes……. I love pancakes.

The original recipe is by the rather dashing Paul Hollywood and can be found on good old BBC Good Food.
This recipe produces the runny batter which makes the true American style pancake. The blueberries were a lovely addition. I had mine with maple syrup, more blueberries and a dollop of coconut yoghurt from The Collective Dairy.

1 1/2 c self-raising flour
1 tsp baking powder
Pinch of salt
1 egg
300ml milk
1 tablespoon unflavoured oil (canola)
1c blueberries
1 tsp vanilla extract
1 tsp cinnamon

Sunflower oil or a little butter for cooking
Mix together the flour, baking powder, cinnamon and a pinch of salt in a large bowl
Beat the egg with the milk and vanilla extract
Make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter
Heat a fry pan, spray with oil and add large blobs, turn when bubbles appear
Carry on until they are all done and then enjoy.

Flat pancakes or crepes, English pancakes in our house

I have trying to find a flat pancake recipe that takes me back to childhood. We had one of those Sunday evenings with no bread and nothing for an easy tea. I searched the web and liked the sound of this random recipe. It made lovely pancakes and the three of us demolished the lot, mainly with lemon and sugar.

These really did hit the spot. I didn’t take a photo as they are just pancakes!

Flat Pancakes-

  • Servings: makes about 10
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2 tablespoons butter, melted (just under 30g )
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour,
1/4 teaspoon salt

Whisk wet ingredient,

Sift flour over wet ingredients and whisk in

Cook in preheated fry pans with a little spray of oil

Flip when you get little brown blisters

Place on a plate under a warm grill to keep warm while cooking the rest.

Pancake for one, this one is ginger and coconut yoghurt.

ImageI had to make some form of pancake today, it is Shrove Tuesday and I am off work due to my newly acquired asthma. Also, I have been looking for an easy pancake recipe for one. The reason being, are you ready for this?……. I am not a bacon lover.
With a pancake for one recipe I can whip myself up a plate of happy while the others have a pig feast. I did a good old search and ended up adapting a recipe by one of my blog favs, Joy The Baker. I added the ginger as I had a ginger pancake at Ti Kouka Cafe and loved the taste.

Pancake for one, adapted from The Single Lady Pancake
1/3 cup all-purpose flour
1 Tablespoon dried oats (quick cooking or regular)
1 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
½   teaspoon of ground ginger
Pinch of salt
1 Tablespoon vegetable oil
2/3  cup Yoghurt (I used The Collective Dairies Coconut) , may need to thin with a little milk

1.    Mix dry ingredients
2.    Add oil and yoghurt
3.    Stir until you have a pretty obvious pancake batter
4.    Heat a fry pan, add butter, dollop pancake in and cook.

Oat Pancakes- Great For Brinner.

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Mr Muffin is not the most enthusiastic cook. He did cook tea last night which was Hell’s pizza. However, he does cook a mean pancake and this is his favourite recipe. He made the batter last night and the oats had swollen nicely. Miss Muffin calls these porridge pancakes. He often doubles the recipe as they freeze well.

Oat Pancakes -

  • Servings: 3-4
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3/4 c milk
3/4 c rolled oats (we use instant)
1 egg
pinch salt
1 tablespoon sugar
1/2 c flour
2 tsp baking powder
25 grams melted butter
Place milk and oats in a bowl
Add sugar, egg, salt and mix
Fold in baking powder and flour
Lastly fold in melted butter
Heat frypan and with spray with oil or melt butter
Add 2 tbsp of batter and flip when bubbles appear
The mix is thick so they do not need a few minutes more than other batters


The classic pancake

280 grams plain flour
pinch of salt
400 ml milk
200 ml water
4 eggs
50 grm melted butter

Sieve flour and salt
Make a well
Add eggs
Whisk while slowly adding water/milk mix
Leave for 30 mins
Whisk in butter

Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.