RECIPES
breakfast club BEAUT BREKKIES FROM WOLLONGONG CAFES TO WHIP UP AT HOME Recipes & images The Illawarra Cookbook by Quicksand Food; Tess Godkin Photography; Bryce Jepson
Pancakes DIGGIES
INGREDIENTS
Serves 4
100ml buttermilk 200ml full cream milk 1 tsp vanilla bean paste 1 tbsp caster sugar 1 egg 125g self-raising flour butter, to fry to serve 1 banana, sliced 1 punnet strawberries, sliced maple syrup edible flowers Chef’s note: You can adjust this recipe to include any of your favourite seasonal fruits, as well as a selection of nuts, icing sugar or even crispy bacon. METHOD To make the pancake batter – whisk the buttermilk, milk, egg, sugar and vanilla together in a large mixing bowl. Sift in the flour, whisking continuously to form a smooth batter. Place a knob of butter into a non-stick pan over a medium heat. Ladle a circle of batter into the pan and cook until golden brown on the bottom, then flip and repeat. Transfer to a plate and keep warm, working through the remaining batter. To serve – place some strawberries and banana onto each plate. Top with a pancake, and continue layering with fruit and pancakes. Finish with a knob of butter, a good drizzle of maple syrup and a scattering of edible flowers.
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