by Carol Beckerman New Holland -RRP $24.99 HB
The demands of everyday life have made this crucial meal fall to modern conveniences and for many of us, our morning feed is limited to pouring cereal out of a box.
With 500 Breakfast & Brunch Dishes, breakfast need never be the bland and unsatisfying experience that so many settle for.
From delicious homemade power bars, protein shakes, and vitamin-packed juices to exquisite egg dishes and fibre-rich muffins, the options are unlimited for nutritious and fulfilling breakfasts that carry you through the morning alert, energised, and sated.
The publishers have kindly allowed me to publish the cover recipe:
Classic Blueberry Pancakes
How about starting your day with a fluffy blueberry pancake, spread with butter, sprinkled with icing sugar, and drizzled with delicious maple syrup?
350g (12 oz) fresh blueberries
200g (70z) flour
3 tsp baking powder
2 tsp sugar
good pinch of salt
2 medium eggs
225ml (8 fl.oz) milk
1 tsp vanilla extract
50g (2oz) butter, for the batter and cooking
icing sugar, maple syrup and butter to serve
Heat the over to 140°C (275°F/Gas mark 1).
Divide the blueberries into 8 portions. Sift the dry ingredients into a large bowl. Make a well in the centre, break in the eggs and add the milk and vanilla. Stir from the centre with a wooden spoon, slowly incorporating the flour from the sides as you stir. Do not overmix and do not worry about any lumps.
In a large frying pan, melt 2 tablespoons butter, and then tip it into the batter and stir it in lightly. Put the frying pan back on the heat, add a little more butter and swirl it around the base of the pan.
When it is nice and hot but not smoking, spoon about 3 tablespoons more, forming another pancake. Drop a portion of the blueberries on top of the pancakes, and press them slightly into the batter. The pancakes should make a sizzling sound and begin to bubble at once.
When they look dry at the edges, turn them over. They should have a good brown colour.
The second side will cook faster than the first. Place them on a platter, cover, and keep in the warm oven while you make the rest. Serve dusted with icing sugar, with butter and maple syrup on the side.
Makes 8 pancakes
About the Author:
Carol Beckerman is a freelance food writer and enthusiastic cook with more than forty year’s experience. Having run the kitchen for a traditional English pub as well as catered for large events and weekly neighbourhood breakfast parties in the United States, now she cooks and bakes for local restaurants and runs her own website devoted to dairy-free cooking.
Footnote:
This is a companion volume to 500 Fish & Seafood Recipes which I wrote about a few days ago.
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