Homemade Pancake Mix

Homemade Pancake Premix 3Just after Rocky and I had came home from the hospital I was generously given a box of homemade pancake mix from someone very thoughtful. She happens to be the same someone who wrote this mini meditation for mums, something else that has come in very handy since we’ve come home from hospital.

This recipe is a Nigella Lawson classic. You might wonder why anyone would need premix for pancakes? Surely pancakes are just flour, milk and egg? Well that might do if you want to make regular old pancakes. These pancakes are Nigella pancakes. Fluffy and light and slightly sweet. Pimped out pancakes, if you like.

Homemade Pancake Mix

Ingredients – For the pancake mix

4 cups/600 grams plain flour
3 tablespoons baking powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
40 grams caster sugar (or vanilla sugar)

Ingredients – For the batter (to each 1 cup of pancake mix, add and whisk together)

1 large egg
1 cup/250 ml semi skimmed milk (or full fat)
1 tablespoon melted butter

Method

For the Pancake mix: Mix all the ingredients together and store in a jar.

  • When ready to make the pancakes, proceed as follows: Heat a frying pan with no oil.
  • Spoon drops of 1½-2 tablespoons of batter onto the hot griddle or into the pan and, when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
  • Should make about 15 pancakes, each about 8cm in diameter.

How do you like your pancakes?

Kylie @ Octavia and Vicky

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Apple Pie Oats and Pumpkin Pie Oats

pumpkin pie oats{Pumpkin Pie Oats}

So, right now I’m in Sydney having a blast, probably shovelling eggs and bacon into my mouth after staying up way too late. However, when at home this winter I have become addicted to nice hot bowl of oats (porridge). I have a few different twists on the regular porridge – two of my favourites are Apple Pie Oats and Pumpkin Pie Oats.

These two recipes are actually very, very similar. The only real difference is that one has pumpkin in it, and one has apple in it. They are sweet and warm and spiced, and sooooo filling. You won’t need to eat anything until a late lunch when you’ve got a bowl of this stuff in your belly.

apple pie oats{Apple Pie Oats}

Apple Pie Oats / Pumpkin Pie Oats

Serves 1

1 small apple, peeled and grated or 1/3 cup pureed pumpkin*
1/3 cup rolled oats
2/3 cup milk
1/2 tsp vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 tablespoon chopped walnuts
1 tablespoon sultanas/dried cranberries
1 teaspoon of sugar or Natvia for sweetness if needed

*for pureed pumpkin, cube a small wedge of pumpkin, pop it in the microwave in a small bowl and a dash of water for about 1 minute or until soft, then drain and mash it with a fork. I make the oats in the same bowl that I cooked the pumpkin in. Less dishes = winning!

1. Add all ingredients to a microwave safe bowl and stir.

2. Microwave for 1 minute 30 seconds on high, then stir before microwaving for 1 minute more on high. Stir again, then wait about 1 minute to cool enough to eat without burning the roof of your mouth off!

It’s super quick, easy, healthy and filling. You can adjust the spices, fruit, nuts and sweetness to your liking, or substitute non-dairy milk if you choose. You really can’t go wrong for an awesome winter breakfast!

What’s your favourite winter breakfast? Do you have your own version of oats?

Corn and Feta Fritters

Recently one of my Instagram food idols posted a pic of their breakfast:

gourmetgirlfriend{Gourmet Girlfriend’s Zucchini & Corn fritter with Bacon, Dill & Fetta}

I thought it looked divine. Then I thought… I’ve got corn, I’ve got feta … let’s do this! I googled a few recipes and decided to make up my own based on five minutes of research. How could this go wrong? You know what? It couldn’t possibly.

Within about ten minutes I had gorgeously crisp, golden, melty-feta stuffed corn fritters that make the perfect weekend breakfast. I whipped out this recipe again for a shared breakfast and they didn’t disappoint (though the sticky date pancakes with caramel sauce were hard to beat). I’ll absolutely be keeping these fritters in my breakfast repertoire.

Here’s my recipe (not a patch on the amazing Gourmet Girlfriend, of course!):

cornfetafritters
{My humble but oh-so-delicious corn and feta fritters}

Corn and Feta Fritters

  • 3/4 cup plain flour
  • 1 teaspoon baking powder
  • 150g feta, crumbled (I used Danish feta)
  • 1 x 440g can corn kernels, drained
  • 1 egg, lightly beaten
  • salt and pepper to taste
  • oil (I used rice bran)

1. Chuck it all in a bowl and stir to combine.

2. Form smallish patties, slightly smaller than the size of your palm.

3. Pan fry the patties in a little oil until golden on both sides.

These are best eaten warm, when the feta is just slightly oozy. Most recipes call for creamed corn, but I love the pop of whole corn kernels. Eat them on their own, or serve them all fancy like with some bacon and dill.

Who has been inspiring you in the kitchen lately?

Five Minute Carrot Mug Cake

If you haven’t seen the five minute chocolate mug cake by now, then I don’t know where you’ve been!? My favourite version comes from the talented Lorraine at Not Quite Nigella (she also has an amazing recipe for a five minute peanut butter chocolate chip cookie… just sayin’ ). The other morning I was faced with a desire to use up some carrots and also eat a hot breakfast. Google came to the rescue with this surprising Two Minute Breakfast Carrot Cake. Breakfast? Cake? Hmmm.

The recipe turned out to be almost sugar free, totally egg free and easily adaptable to be gluten and dairy free. AND I had all the ingredients in my pantry. Winning! I have never been known to follow a recipe though, have I? I decided to make it sugar free (remove the sultanas and coconut if you want fructose free), and add in a little extra nutrition with some oats and chia. Here is my version of the recipe I found here:

Five Minute Carrot Mug Cake

Ingredients

  • 3 Tbs flour (all purpose or gluten free alternative)
  • 1 Tbs natvia
  • 1 Tbs rice syrup
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp chia seeds (optional)
  • 1 Tbs rolled oats (optional)
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1 tsp shredded coconut (optional)
  • 1 Tbs Oil (I used macadamia)
  • 3 Tbs milk (or dairy free alternative)
  • 1/4 tsp vanilla extract
  • 1/4 Cup shredded carrots
  • 1 tsp sultanas (optional)

20120612_073452

Method

  1. Combine the dry ingredients first, then add the wet ingredients and the carrots and sultanas, stirring to combine. If you want to make this a super quick breakfast you can prep all the dry ingredients and all the wet ingredients in separate bowls and store them in the fridge overnight, then throw it together in the morning.
  2. Transfer the mixture to a small microwave safe bowl or a mug (I used a ramekin)*.
  3. Microwave for 2 minutes on high**.
  4. Eat!

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*This recipe was enough for me to make two small single serve cakes. I had one for breakfast, Paul scoffed half of the other one and declared it “not bad” (high praise from this skeptic of my random cooking experiments) and I ate the other half for afternoon tea.

**Note that microwaving times may vary. My cake was cooked well well at 1 min 30 seconds.

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How good does the banana ice cream look with the original recipe? Dairy free, no added sugar and looking divine. I must try that when I have some very ripe bananas (a rarity in this house).

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Would you try this cake? What vegies need using up at your house?