Father's Day Breakfast | Cherry and White Chocolate Pancakes




With Hubby spoiling me for Mother's Day and almost being a single parent while I was in Johannesburg (and Em being sick while I was gone) I decided to spoil him with a decent breakfast. It's always very difficult to spoil him with breakfast in bed (or breakfast at all) as he gets up at 6am in the mornings (even weekends) and by the time I am awake and capable enough to be near a hot stove (or even a kettle) he has already eaten. So I made him brunch instead.

I made cherry and white chocolate chip American-style pancakes (the thick fluffy kind), with crispy bacon. I wanted to make it with creamy scrambled eggs and real maple syrup but dropped the eggs and syrup and added a quick caramel sauce as we had lots to do.
Recipe  adapted from Good Food magazine, March 2004

Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml ideal milk
  • 100ml fat free milk
  • knob butter
  • 100g pack cherries, stoned and chopped
  • 50g white chocolate chips
  • a little butter for cooking
  • Caramel sauce (see below)

Method
  1. Mix together the flour, baking powder and a pinch of salt in a large bowl. 
  2. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. 
  3. Beat in the melted butter, and gently stir in the cherries and chocolate chips.
  4. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. 
  5. Drop a ¼ cup of the batter per pancake into the pan. I use a measuring cup for this.
  6. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. 
  7. Cover with kitchen paper to keep warm while you use up the rest of the batter. Stir befor each pancake as all the goodies drop to the bottom.
  8. Serve with caramel sauce and a couple of whole cherries.

Caramel Sauce
Add ¼ can caramel treat with ¼ cup milk to a bowl and microwave for 30 seconds. Whisk well and gradually add another ¼ cup milk to get to the desired consistency. Microwave again and whisk until smooth.



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