When I hashtagged Whisk & Pin in on the above photo on Instagram, they asked if I’d like to do a review and I said of course! I’ve been a regular customer of Blue Mountains gourmet food company Whisk & Pin for quite a few years now – they boast both a store and an online company and are a[read more…]
I made these zesty, bright pancakes one recent weekend; the syrup is so deliciously sweet and full of floral honey and orange flavours. I make ricotta pancakes quite often; ricotta makes pancakes fluffy yet slightly custard-like inside unlike the cake texture of your classic buttermilk pancakes, but lovely just the same. There’s heaps of syrup so if you[read more…]
This is actually one of my favourite pancake combos surprisingly, given that I mainly use fruit in/on my pancakes. I love to order pancakes with a side of bacon and a sea of maple syrup poured over when I’m out for breakfast and the first time I had them I couldn’t believe how good the combo was, just like salty/sweet[read more…]
Whoop it’s that time of year again! This year I’m offering lemon ricotta pancakes with lush berry sauce for Shrove Tuesday, or Pancake Day, tomorrow. You can serve these just with unsalted butter, lemon and sugar on their own and they’re amazing; soft, fluffy, lemony/sweet and reminiscent of pancakes your mum might have made. I[read more…]
My latest flavour pancake uses a classic combo of peanut butter and banana. These are quite high, fluffy pancakes with a lovely peanut butter taste and chunks of banana rather than it being mashed. Oh and if you make too many (can you though? Can you ever make too many pancakes?), they can always be stored[read more…]
Happy Pancake Day to all my beautiful readers. This was really just a reason to make pancakes for breakfast today as I love them and to be honest, I never need much of an excuse. In my opinion every day should be pancake day! They were lovely; fluffy pancakes with the classic flavour combination of creamy peanut butter[read more…]
Pikelets are one of those nostalgic morning teas most of us in Australia grew up with, although apparently they’re Welsh in origin. I love that they’re a cross between a cake and a pancake, sort of a cakey pancake. They were lovely just dusted with icing sugar and a pot of tea.
I loved these rustic, sweet pancakes. They were served with butter melted over the hot pancakes and cinnamon sugar sprinkled over the top, like cinnamon toast. I used a bit of wholemeal spelt flour for texture, if you don’t have that, use all white flour.
There’s something about cooler weather which makes me want to make elaborate warm and cosy breakfasts. In summer I throw some cereal in a bowl or have some toast, or if I’m feeling really energetic, will make a fruit smoothie but Autumn just makes me want to cook pancakes or French toast or bacon and eggs and stay in[read more…]
