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Are you still relying on boxed pancake mix for deliciously light and fluffy pancakes? Though I make pancakes on a regular basis, I always like to go with buttermilk to give them the characteristic airy texture as in this great recipe from Savory Sweet Life. It makes me doubly happy when I can get my hands on some genuine buttermilk [I was lucky to find Danone Cultured Buttermilk from the dairy aisle at Shoprite Tamarin] but you can simply shake some full cream milk with lemon juice or vinegar. It does not matter if you cannot flip them over like a pro but once you are done, stack your pancakes high on a hot plate and serve with butter or maple syrup and you will forget all about boxed pancake mix.

BUTTERMILK PANCAKES

Ingredients:

1 3/4 cup low fat buttermilk

2 eggs, room temperature

4 tablespoons butter, melted

1/2 teaspoon vanilla extract

2 cups all purpose flour

4 tablespoons caster sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kitchen salt

4 tablespoons liquid milk

Method:

  • Blend buttermilk, eggs, butter, and vanilla in a blender at a medium low speed until well combined.

  • Slowly add the flour, sugar, baking powder, baking soda, and salt and continue to blend till smooth.

  • Add the milk, 1 tablespoon at a time, until the batter has the consistency of honey or cake mix batter.

  • Heat a non-stick frying pan on medium heat and coat with butter. Pour 1/3 cup batter onto the pan.

  • Watch for pancake to form bubbles on the surface and for griddle side of the pancake to turn golden.

  • Gently but quickly flip pancake over, cook for 30 seconds until golden. Repeat until batter is used up.

  • Stack pancakes between sheets of parchment paper. Serve with maple syrup. Makes 16-18 pancakes.

Buttermilk Pancakes

This cereal muffin recipe, adapted from Kellogg’s, is a great way to use up any leftover cereal especially that family value box with 20% extra you picked on whim during supermarket sales and forgot to eat till it got dangerously close to the expiry date. I had a little over half a box of Kellogg’s Special K which I used here along with a generous handful of soft Seeberger Cranberries and these nutritious muffins had nothing to do with the sickening, dry ‘sawdust’ taste I have experienced with store-bought bran muffins. Try these low-fat, high-fibre delights to start your day on a healthy note or turn them into mini muffins so that you have a handy snack that can to be enjoyed any time of the day.

SPECIAL K CEREAL MUFFINS

Ingredients:

1 cup all purpose flour

7 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon kitchen salt

2 cups Kellogg’s Special K cereal

1 cup lukewarm water

4 tablespoons milk powder

1 egg, room temperature

1/4 cup vegetable oil

1/4 cup buttermilk

1/2 cup soft cranberries

Method:

  • Sift flour and stir it together with sugar, baking powder and salt in a large bowl and set it aside.

  • In another bowl, combine cereal, water and milk. Let stand about 2 minutes until cereal softens.

  • Add egg, oil and buttermilk and beat well. Add flour mixture and cranberries and fold into batter.

  • Portion the muffin batter evenly in twelve 2 1/2-inch muffin pan cups coated with cooking spray.

  • Bake muffins at 400° F about 20 minutes until golden brown. Cool in pan for about 10 minutes.

  • Remove from pan and cool slightly on a wire rack before serving. Store in an airtight container.

Kellogg’s Special K Cereal Muffins

This year’s Fête du Pain was celebrated with the usual enthusiasm and grandeur with bread baking competitions held between bakeries, pastry chefs from renowned hotels as well as amateur bakers all over the island. Since its first edition in 1992, this annual event has become an integral part of the Mauritian culture, celebrating our staple food item under its various shapes, textures and preparation methods.

Who can do without the traditional pain maison on their breakfast table or in their daily lunchbox? The average Mauritian cannot honestly enjoy a hot batch of gato piments without a crusty loaf of freshly buttered French baguette just as he finds it difficult to appreciate a slice of homemade poudine dipain without leftover bread that has aged for days. Bread, under its different facets, forms an undeniable component of our eating habits, especially so with the advent of special breads on the local market such as gluten free and multigrain varieties to cater for everyone’s needs.

To mark the celebrations, I made this lot of brioche buns, light and buttery with bits of candied fruit in those cute flower-shaped brioche molds I have not used in a while. The recipe is from Blédor, the well known brand distributed by Les Moulins de la Concorde, which has been hosting the baking completion Les Duels Gourmands for the past 4 weeks to encourage Mauritians across the country to participate in the underrated art of bread baking.

BLEDOR BRIOCHE BUNS

Ingredients:

500g all purpose flour

3 eggs, room temperature

60g granulated sugar

10g kitchen salt

10g instant yeast

175ml liquid milk

150g unsalted butter

1.25g bread improver

75g candied fruit cubes

Method:

  • Combine eggs, sugar, salt, bread improver, milk and yeast in mixer bowl fitted with dough attachment.

  • Add flour gradually, mix at low speed until it forms loose, shaggy dough. Increase speed progressively.

  • Knead for about 3 minutes then add softened butter, 1 tablespoon at a time, and knead to incorporate.

  • Knead until dough is smooth and slightly elastic. Transfer to a large bowl and cover it with plastic wrap.

  • Leave the dough to proof in a warm environment for about 1 hour until it has almost doubled in volume.

  • Pat down and lightly fold in candied fruit, then divide dough into portions of equal weight, using a scale.

  • Shape each portion into the traditional ‘brioche’ shape with a small knot on top. Place in brioche molds.

  • Preheat oven to 200oC. Leave dough to proof for another 30 minutes till it rises above the rim of molds.

  • Brush the top with milk or egg glaze and bake for about 15 minutes until well risen and golden in colour.

  • Turn out to cool slightly on wire rack, then serve warm with tea. Makes 8 large or 12 small brioche buns.

Blédor Brioche Challenge

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PrerrnaMirchi
Mauritius

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