:: Perfect American Style Pancakes ::

Buttermilk Pancakes

:: Megann’s Kitchen ::

:: the perfect stack of buttermilk pancakes ::

There is something about these home-made thick, light & fluffy pancakes that take me straight back to my childhood. On any given Sunday, we would make a batch Buttermilk Pancakes with a drenching of Log Cabin real maple syrup & a dollop of cream. When I was learning to make them, I used to sweeten the pancake batter with a big squirt of maple syrup instead of sugar! I was maple crazy - & to this day, I still am .

There is also something magical about the flavour combination of maple syrup & bacon. The salty sweetness goes beautifully together taking any boring old pancake to another dimension. In the Holiday Season we use slices of leftover Christmas Ham. Delicious & oh so American!

:: the original recipe from the master herself - Stephanie Alexander ::

It is now a tradition that I have continued with my husband & toddler. This Stephanie Alexander inspired recipe is far superior to any other that I have tried. We love making these pancakes as a family, getting everyone involved.

3 eggs, separated

2 ¼ cups buttermilk

60g (2 ounces) butter, melted

300g (10 ounces) plain flour

1 Tbs caster sugar

1 tsp sea salt

1 tsp bicarbonate of soda

extra butter or oil spray

Whisk the egg yolks & sugar until light & foamy. Mix in the buttermilk & melted butter. Sift the flour & bicarb soda over the egg mixture, add the sea salt & mix well.

:: note - It is at this stage you can cover & store the batter + egg whites (in separate bowls/containers of course) in the fridge overnight in preparation for the next morning.

When ready to cook the pancakes, whisk the egg whites with an electric mixer to soft peaks then fold into the batter with a metal spoon until well combined. Pre-heat a heavy-based frying pan over a medium heat & then lightly grease. I like to use a paper towel smeared with butter because as it melts, any excess gets absorbed back into the paper towel & you get a light, even coating. Set the towel aside in a small bowl to use again. Ladle in about 1/3 cup of batter. Cook until bubbles form on the top & beautifully golden on the bottom. Flip with a spatula and cook the other side. Re-grease the pan & repeat.

:: making pancakes in the frypan & Tayaki pan ::

Kitchen Notes

:: To keep the pancakes warm for serving, transfer pancakes to a plate & keep warm at about 90°C (190°F) in the oven until you've finished cooking the batch.

:: Fruity Variations - When the pancakes are starting to form bubbles in the pan, sprinkle some fruit (such as blueberries or raspberries) onto the pancake the flip to continue to the cooking.

:: No buttermilk? Don’t despair. I make a buttermilk substitute of ½ cream, ½ milk & 1 Tbs of Lemon Juice that works perfectly.

:: In our kitchen, we tend to have a sacrificial first test pancake – it is where you test the temperature of the pan & the consistency of the batter. Any adjustments are made here.

:: Batter too thick & not cooking through? Simply add some extra buttermilk or milk. Batter too thin & spreading across the pan like an octopus? Add some extra flour.

:: For mini pancakes or blinis, ladle batter into a clean sauce bottle & squeeze onto a prepared frying pan. I usually make them about the size of 2.5 cm (1 inch) in size.

:: For savoury pancakes or savoury blinis, leave out the sugar.

:: using real maple syrup is essential ::

:: kids in the kitchen creates so much joy ::

:: my weakness - real butter, real maple syrup & real cream ::

Serve

:: Personally, we love putting out many options to go with our morning Pancakes. This usually consists of a plate of crispy bacon, a jug of cream, strawberries, cut lemon & sugar as well as the favourite of real maple syrup. This is so everyone can make up the pancake of his or her dreams.

:: eating pancakes & strawberries ::

Quick Kitchen

:: The batter can be measured & prepared the night prior to making them. The egg whites are whipped and mixed in the next morning, meaning that the pancakes can be made quickly & with ease.

:: We usually have 2 pans on the stovetop (1 pancake per pan) for a faster turnover & even heat/browning of the pancake.

:: No time to create your own home-made pancakes? I have successfully used the Pancake Parlour branded Buttermilk Pancake Mix available from any Coles or Woolworths - just add milk, mix & stand for 10 minutes. Easy!

:: evenly heating the fish shaped Tayaki Pan ::

:: cooking the fish with pancake batter ::

:: a fish out of water ::

Little Larder

:: I bought a non-stick fish Tayaki Pan on ebay & my son LOVES IT! Mine is a singular fish pan but I have also seen them with multiple, just make sure it is a good non-stick surface. It is such a fun way to make pancakes enjoyable for the kids. Simply pre-heat the Tayaki Pan evenly on both sides, grease with butter & paper towl each time, ladle in some batter, close it & give it a good shake. Make sure that you turn it over regularly throughout the cooking process to provide an even heat on both sides. Remove when golden & cooked through.

:: You can also add fruit, such as blueberries, to your fish pancake. Have some blueberries on standby & quickly sprinkle them on top & press them into the batter before you close the pan. Continue with the cooking process.

:: Mini pancakes also make great lunchbox snacks for the kids.

:: bubbles rising to the surface & bursting = ready to flip ::

:: making blinis - or mini pancakes ::

:: I use a squeeze bottle to create consistent sized blinis or small pancakes ::

:: eating up the best ever buttermilk pancakes ::

Enjoy some Buttermilk Pancakes this Sunday with your family 

:: I found my Thrill ::

Blueberry & Almond Tart

:: Megann’s Kitchen ::

:: beautiful blueberry & almond tart with fresh berries & creme fraiche ::

Whenever I am homesick I seem to crave recipes made with blueberries. You see, I grew up with an amazing blueberry patch on our family farm & it was like a sanctuary for me. Whenever I wanted, I would roam aimlessly through the rows upon rows of blueberries. I would lie under the branches, looking up at the sky & let my imagination take over. I would even play there with friends, having blueberry fights – squishing the berries to feel them ooze between our fingers before pelting the mess at an unsuspecting victim. Yes, these were incredibly wholesome blueberry memories of my childhood filled with pure joy.

I have now made this tart many times. The frangipane cream can be a vehicle for any fruit of the season – but in season or not, a blueberry filling is my ultimate favourite.

to start

1 quantity of sweet shortcrust pastry

basic frangipane cream (GF)

125g good quality unsalted butter, softened

150g castor sugar

1 tsp of vanilla bean paste or seeds of 1 vanilla bean

2 large eggs

200g almond meal

fruit

250g blueberries (2 punnets)

:: gently smooth over the top & sprinkle with blueberries ::

:: bake until evenly golden brown & cooked through ::

Preheat oven to180°C (350°F). Line a 24 cm loose-bottomed tart pan with pastry following the Sweet Shortcrust Pastry instructions, then bake blind at 180°C (350°F) for 10 minutes. Remove pastry weights & parchment paper then bake for another 5 minutes, until just cooked through. Remove.

While the pastry is blind baking, place butter, sugar & vanilla in an electric mixer (I use my ever trusty KitchenAid) & beat until butter mixture is light & creamy. Add eggs one at a time & make sure they are fully incorporated before you add the next. Finish by adding the almond meal & mix through.

Sprinkle half of the blueberries on the pastry base. Spoon the thick Frangipane Cream evenly over the top of the berries, smoothing out the top when finished. Scatter the remainder of the blueberries over the top of the almond mixture, pushing slightly into the batter.

Bake for 35-45 minutes until it has turned a golden brown on top. Cool in tin for at least 30 minutes before serving

:: serve on a breadboard for a rustic & homestyle feel ::

:: this recipe can be made with any sweet fruit - this is a cherry tart ::

Kitchen Notes

:: The Frangipane cream is quite thick, so be mindful of placing it where you want it, then smooth over the top.

:: A way to test if the almond Frangipane Mixture is cooked through is to simply press on the top when it looks golden. If it feels firm and springs back, then it is ready. If your finger leaves an indentation & breaks the surface, pop it back in the oven for another 5 minutes & check again.

:: All is not lost if not cooked through. I accidently did this once & quickly placed it back in the oven for another 10 minutes & it was beautiful! The pastry was a little crunchier than normal, but still a kitchen win in my eyes.

:: No blueberries? Try raspberries, cherries, blackberries, figs brushed with honey, fresh sliced peaches, halved apricots, poached pears… just use your imagination!

:: The Frangipane Cream is a Gluten Free mixture, so omit the pastry for a Gluten Free option.

:: finely diced/cubed fruit with micro herbs & edible garden flowers ::

Style & Serve

:: Dust with icing sugar & a dollop of double or triple thickened cream.

:: To impress, I love finely diced strawberries & baby herbs scattered on the side. If using crème fraîche, I also add a fine drizzle of honey to counteract the sourness of the dairy.

:: elegant accents  with a drizzle of honey ::

Quick Kitchen

:: Have no time to make your own pastry? Never fear. You can either prepare it the day before & let it chill in the fridge overnight then continue with the baking process or

:: Use a good quality pastry base, such as Carème Vanilla Bean Sweet Shortcrust Pastry (see selected outlets) or frozen Pampas Shortcrust Pastry (never, ever use low fat options in pastry – it turns out hard & tasteless).

Enjoy!

:: Berry Good Ice Cream ::

Quick & Healthy Berry Ice Cream

:: Megann’s Kitchen ::

:: quick & healthy strawberry ice-cream ::

It was my son’s first Christmas & we were at a family gathering at a dear friend’s house. We were all sitting around after a delicious luncheon and bursting at the seams but still had room for something sweet on a hot summer’s day. I was talking to Louise across the table & I heard, “Oh look, he loves it!” and “How adorable!”.... To my horror I looked over to the dramatic scene of my husband feeding my son his first ever food.... ice cream. The look on my face must have been priceless & one of absolute shock as I was about to fall on the floor, but no one was paying attention to me, all eyes were on my baby with is face half planted into a cone of vanilla bean goodness. You’ve got to understand, only pristine breast milk had past my baby’s precious lips prior to this event. I had extreme anxiety thinking he was going to go into anaphylactic shock any moment, but had to reassure myself that there was a qualified doctor & nurse at the table ready to take action if needed. “Calm down” I told myself. “He is six months old, he will be fine” as he took another nose dive right down to the waffle cone. “Oh no.... he is going to die....” But sure enough, Gloria & Graeme both assured me that he would be OK, and you know what? He was.

And yes, ever since this day my son’s weak point has been, you guessed it, ice cream. After each meal he suggests it like it is a new idea that no one has ever thought of before. “Ice cream? Oooh! Ice cream!” he exclaims, trying to contain himself in his high chair. I feel I have cheated him with this one, as it is mostly berries & yoghurt, so I put some chocolate sprinkles on top. This Jamie Oliver inspired recipe is a must this summer for a quick dessert for both the big & little kids.

1 x 500g pack of frozen berries, I like strawberries
3–4 tablespoons runny honey
250g of natural or vanilla yoghurt

250g of vanilla ice cream
a few sprigs of fresh mint
ice cream cones (I use baby ones for the kids)

:: fresh strawberries from the market to go into the ice-cream ::

:: frozen berries ready to blend in the KitchenAid food processor ::

:: mr whippie or home made goodness? ::

Kitchen Notes
:: When keeping it in the freezer like I do, mix it with some actual ice cream so it is smoother & doesn't crystallise, but it is still oh so healthy! If serving straight up from blending, use 500g of vanilla yoghurt. Try it out & have fun!
:: I try & avoid fruit with large seeds, such as rasberries & blackberries, when blending in this quick method. To extract the seeds, boil the desired quantity down with 2Tbs of water in a pot on the stovetop until soft, then pass through a seive. Freeze the berry mixture & add to the blender next time.

Serve

:: If serving for adults, garnish with vanilla yoghurt or chocolate topping ladled over the ice cream & blueberries sprinkled on top.

:: When serving for the kids, I keep "mini" cones in the pantry & sprinkles, oh, & sometimes ice-magic!

:: freeze in a container in the freezer for ongoing berry delights ::

:: kids love helping with this one, great on a hot day! ::

Source

:: Ice-cream cones & Sprinkles: Shop at your local supermarket for mini, regular or waffle cones. Coloured Chocolate Sprinkles also available from your supermarket or cake decorating specialty stores.

I would also love to see your Megann's Kitchen Creations/photos of recipes that you have made on Megann’s Kitchen Facebook! 

:: It's all in a Muffin ::

Meg’s Blueberry & Apple Muffins

:: Megann’s Kitchen ::

:: freshly baked meg's blueberry & apple muffins ::

What a whirlwind of a week! I started back at work and I received my very first, & honoured, press mention in the Good Taste section of the Newcastle Herald in Anita Beaumont's article about local food bloggers. Congratulations to another blogger, Siobhan, who was also featured & a veteran of 5 years, showing us how it's done! The article also included a recipe of mine, my Blueberry & Apple Muffins, of which I happened to have made when they came around to interview me...  & after the GT exclusive I am now sharing them with you!

When I was whipping up a batch my quick & easy blueberry muffins every week, I was starting to think how I could make them that little bit healthier for my toddler, as blueberries & “b-apples” seemed to be his fruit of choice. This is typical of my son, blueberries were out of season & the price point was at a premium but lucky I was still able to buy frozen ones at the supermarket, which he also loves on his teething gums.

Substituting in one cup of wholemeal flour gives the muffins a beautiful country texture without them becoming too crumbly. The grapeseed oil is high in anti-oxidants (just as much as green tea) & plus adding an apple for some extra sweetness & moisture. Make no mistake; these are the new favourite muffin in our household & so simple to prepare!

1 cup of plain flour

1 cup of wholemeal flour

2 tsp baking powder

¾ cup caster sugar

1 cup of sour light cream

2 large eggs

1 large granny smith apple, grated

1 teaspoon finely grated lemon rind

1/3 cup grapeseed (or other light flavoured) oil

1 ½ cups fresh or frozen blueberries

pinch of sea salt, optional

:: Preheat oven to 180°C (350°F). Prepare your muffin tins with baking paper or by greasing them. Sift the plain flour, add wholemeal flour & baking powder into a bowl & then add the caster sugar. In another slightly larger bowl, add the sour cream, eggs, grated apple, lemon rind & oil & whisk until creamy. Add the flour mixture to the cream mixture until it is just combined. Add blueberries & stir through once as you don’t want to change the colour of the mixture. Use two tablespoons (one to pick up your mixture and one to neatly push it off your spoon) to place the mixture into your prepared non-stick muffin trays. I sometimes like to line mine with crisp, home-made white liners or other quirky muffin liners. Bake for 15-18 minutes or until cake tested with a skewer and beautifully golden on top.

:: Makes 18 average sized muffins

:: I scoop mine in with a x-small ice-cream scoop for consistant sized muffins ::

Kitchen Notes
:: Always remember for a soft, moist muffin that rises to their full potential, stir the ingredients until it is just combined. Overworking your mixture activates the gluten, making it tough and dry.
:: I have sometimes substituted the sour cream with natural yoghurt, or half-half when I haven’t had the complete ingredients in my fridge.
:: I also love to use freshly milled bio-dynamic unbleached plain flour. Due to the natural processes of this flour, use the full 2 cups of this flour in your recipe, no wholemeal needed.
:: I sometimes prepare 12 average sized patty tins & with the leftover batter I tend to make mini muffins for my toddlers, which are a hit. These also freeze well for snacks on the run. 
Top Tip: My son loves eating frozen muffins straight out of the freezer when he is teething. So soothing & cold!

:: freshly baked blueberry & apply muffins cooling by the window... perfection ::

Serve: The best way to serve your muffins is fresh out of the oven, after about 10-15 mins of cooling, with a generous slathering of real, salted butter that melts as you bite into it.

:: grapeseed oil; a natural source of goodness ::

Grapeseed Oil: Along with other heart-healthy oils such as Olive Oil & located in your supermarket & health food stores, Grapeseed Oil is starting to make a splash into pantries accross the world. Grapeseed Oil is a fantastic base for making cakes, such as carrot cake & muffins, instead of using traditional butter.  The health benefits outway other light flavoured oils by far, being high in antioxidants, omega-6 (good cholesterol), vitamin E & it also assists with athritis aches, improvement of circulation & general skin health. Grapeseed Oil has also been known to have cancer protection properties because of the high quantities of antioxidents & the fatty acids have also been known to assist with diabetic symptoms.

Grapeseed Oil has a moderately high smoke point of 216°C & has a clean light taste, ideal for cooking on the stovetop & baking.

So, the question is now, why wouldn't you cook with it?

Source: Informaition: The Health Benefits of Grapeseed Oil

Source: Adapted from my original Blueberry Muffin Recipe

Order in the Kitchen: make your own Parchment Paper Wrappers

Featured Muffin Liners: by Fox Run Craftsmen Australia, purchased at the Essential Ingredient

I would also love to see your Megann's Kitchen Creations/photos of recipes that you have made on Megann’s Kitchen Facebook!