One of our favourite weekend family breakfasts is pancakes. Not the thin crepe-style pancakes, but the thick, light-as-air ones, stacked and oozing with syrup.
225 grams plain flour
1 tablespoon baking powder
pinch of salt
1 teaspoon sugar
2 large eggs, beaten
30 grams melted butter
350 mls buttermilk
Put all ingredients into a blender or food processor and whizz till well blended. You may need to scrape down the sides of the jug/bowl after a few seconds to ensure all ingredients well mixed in. Leave for 20 minutes.
Fry pancakes in a buttered pan. Not too hot though or the butter and first side burn before you have a chance to flip it over. Remember that when the top side of pancake is bubbling it’s time to flip.
The size of the pancakes is up to you. This mixture makes about 10 smallish pancakes (about 10cm diameter). And of course you can use whatever toppings take your fancy. Maple syrup, fruit, berries, cream, sugar and lemon juice…
This recipe makes everyone in my family happy. They even do the dishes without complaining and that has to be a good thing!
In a large bowl whisk the following ingredients together.
1/2 cup grated parmesan cheese
1/4 cup finely chopped parsley
2 tsp sweet paprika
1/2 tsp coarse black pepper
2 tsp salt
3 cloves finely chopped garlic
Take 1.5kg chicken breast fillets (skin and fat removed) and cut into three pieces. Place a piece into a ziplock bag with a tiny splash of water then pound with a mallet or the bottom of a heavy based pan until about 1/2 inch thick. Dont be too aggressive though or the chicken will tear.
Drop the flattened chicken into the coating and push down to make sure it is covered. Continue until all chicken has been flattened and added to the mix.
Heat a large frypan (not too hot!) with olive oil about 1/2 inch deep. Piece by piece, lift chicken from the coating shaking off excess then lay it in a tray of breadcrumbs. Turn over to ensure both sides thoroughly coated then place directly in hot pan. Cook about 4 minutes then turn over to cook other side.
When cooked, place in single layer in large oven dish. When all are cooked, spoon a couple of tablespoons of tomato paste over each portion and sprinkle with a mixture of your favorite cheeses (mozzerella & parmesan work well) and place in a moderate oven for 10 minutes until cheese melted.
Serve with pasta and a tomato based sauce, and salad.
250g butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla extract
1/2 tsp. of table salt
1 tsp baking soda
3/4 cup cocoa powder
2 cup all-purpose flour
2 cups chocolate chips
Preheat oven to 180 degrees celcius.
Cream butter, sugar, and brown sugar until it is nice and fluffy. Add both eggs and vanilla and beat for an additional 2 minutes.
Add baking soda, salt, cocoa powder), and flour until cookie batter is well combined. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.
Drop batter in clumps (about two tablespoons full) onto a baking sheet lined with baking paper.
Bake for 10-12 minutes until tops of cookies are slightly firm to the touch. You still want the cookies to be soft in the middle so they are gooey and chewy when you eat them. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the baking paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.
Follow all instructions again from beginning to make a second batch because they were so good that there aren’t any left!!!