Crumpet French Toast, It Really Is A Thing.

 

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Today is Father’s Day here in NZ and that requires bacon being consumed for breakfast. I don’t like bacon, really, really.

I keep a few bits of bread in the freezer so I can have French Toast when the bacon fans do their bacon thing. This morning I decided to be different and try French Toast made with crumpets. This isn’t a sponsored post, I got the damn fine crumpets from the supermarket the other day. This brand is fairly new to the Wellington region and their crumpets are square and taste as good as fresh made ones. Making crumpets is one of those things I can tick off my bucket list and never do again. Button Family Crumpets taste as good and are far less work. These crumpets are square and delicious, I really do recommend them. They made damn fine French toast too.

With the French Toast I did what I would normally do. I would recommend 2 crumpets person and one egg for the mix per person.

Crack an egg into a bowl, lightly whisked.

Added a splash of milk and 1/2 tsp of vanilla essence.

Place crumpets in mix and turn a few times

Melted about 20g butter in a fry pan.

Add crumpets and cook until light brown , flipping a few times.

Serve with fruit and your choice of syrup.

It didn’t seem to make a difference which way up they went in the mix or the pan. They tasted damn fine and did require lashings of maple syrup.I would certainly French Toast my crumpets again, they were very good.

 

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Muesli Pancakes – The All In One Breakfast.

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I have a soft spot for buffet breakfasts and I replay look forward to eating as much as I can in one sitting. I like to start with Muesli, move on to pancakes with fruit and then eat a many pastries as I can.  The odd time I may go for the cooked bits and have a little plate but as I have mentioned before, I am not a fan of bacon.

Just recently we have become a family where everyone likes muesli. It was just my thing and now I have to share. We save it for the weekend to have with some good yoghurt. We have tried several types and keep coming back to the same one. This one is a classic and it vanishes fast. It is the good old Hubbards Simply Toasted Muesli – Original. Hubbards turned 25 this year (2015) and they know what they are doing.

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Our weekend love of muesli and my love of pancakes got me thinking about a way to make the perfect breakfast. Muesli Pancakes sounded like the idea marriage. We enjoy oat pancakes so why not muesli? It worked and I loved getting a little surprise in each bite.

This recipe is perfect for using up that last bit of muesli in the bottom of the bag, not having any wastage is always a good thing.

If the muesli idea doesn’t float your boat, leave it out. These are damn fine panckers.

Muesli Pancakes - Muffinmum.com

2 c Self Raising Flour

1 tsp baking powder

1/4 c caster sugar

Pinch salt

1 1/2 c milk

2 tsp lemon juice/white vinegar

2 eggs

1 tbsp oil (I used canola)

1/2 – 1 c muesli (I used Hubbards Simply Toasted original)

Butter for frying

Heat milk in a jug for around 40 secs in microwave (warm to touch).

Add lemon juice or white vinegar to the milk, this sours it.

In a bowl mix flour, baking powder , caster sugar and pinch of salt.

Add eggs and oil to the milk jug and mix to break up eggs.

Combine the wet mix to the flour and stir until mixed (I used my mixer).

Now add the muesli and stir until all mixed in.

Set aside for around 10 minutes.

Gently heat a large fry pan and add small knob of butter.

Tip the mix into the jug and use this to help tip the pancakes into the pan.

You want a count of about 4 as you tip, I got 3 in each pan.

Turn the pancakes when bubbles start to form.

Keep warm in the grill while you cook the batch.

Eat with fresh fruit and your favourite toppings.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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- http://www.muffinmum.com

  • Servings: 8 large pancakes
  • Print
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.