But I left that Saturday night totally knackered.
Sunday needed breakfast. A long slow one. With coffee. ALL THE COFFEE!
This fruity, jammy topping for pancakes is so easy and looks really impressive. Works so well with underripe fruit as the cooking softens them. The orange and nectarine syrup you end up with is perfect for pouring over pancakes with a dollop of yoghurt and sliced green apples for some crunch. Here you have the recipe for the fruit, and the pancakes. I used the Urban Locavore mix I got in the November box, but have added another recipe I've used before in case you don't have those!
2 nectarines, quartered
Strawberries (how much do you like them? I used about 6), sliced
Juice of half an orange
Knob of butter
Tblsp raw caster sugar
1) Marinate the strawberries in the orange juice, set aside.
2) In a small frying pan on a medium heat, melt the butter and sprinkle the sugar evenly around the pan. Give it a swirl and allow the sugar and butter to combine.
3) When the butter and sugar are bubbling, gently add the nectarines. Let them cook undisturbed for a few minutes, then turn them. It's really important that you have the heat on medium to low, if you can see the pan getting darker and darker, turn the heat down!
4) You'll notice a syrup forming, with the juice of the nectarines coming out and combining with the butter and sugar. Give them a good shake and add half of the juice the strawberries were marinating in - if you want to add all of it, go for it, but by the time it cooks off and forms a syrup again, the nectarines will be a lot softer and your sauce will be closer to pureed fruit than whole fruit - it's up to you!
5) Cook off the sauce gently, until it thickens, it should take no more than 5 minutes.
6) Take it off the heat, and add the strawberries (discard the leftover juice, if there is any - or drink it!) and set aside while you cook the pancakes!
If you don't have access to this mix (made up by a local Perth company), then use this recipe to make the pancakes feel free to halve it, as it feeds 4-6;
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons raw caster sugar
- 2 large eggs
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus some for the pan, or oil spray.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- Using a pastry brush, brush remaining 1/2 teaspoon of butter or give the pan a spray with oil. Wipe off excess.
- Using a ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges and slightly set on top, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. You're better off having a slightly lower heat than a hotter one - these pancakes have a great texture but need a bit of time!
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
I served these with sliced green apples, a piece of 70% chocolate with almonds in between each pancake, and a grating over the top for a final touch!
A beautiful, slow morning, with a gorgeous fruity breakfast!