Nandita from Saffron Trail has started a new fortnightly event called Weekend Breakfast Blogging.
Weekends are a time when we tend to go out for a late breakfast and this dish of yeast pancakes is based on one of Paalo's favourite dishes.
Fluffy and thick and almost sponge like in texture - these yeast pancakes are a true treat. Topped with a warm blueberry comport and if you're like Paalo, a side serve of crispy bacon and maple syrup, you'll be wanting to make this a regular part of your weekend menu.
2 teaspoons dry yeast
425g plain flour
2 teaspoons sugar
1 cup milk
1½ cups water
Mix the flour, yeast and sugar together before sifting it into a large bowl.
Add the water and milk to a small saucepan and heat until just tepid. Pour this into the flour mixture, whisking until smooth and fully incorporated.
Set this aside to rest for an hour.
When ready to cook, lightly stir the mixture, it's going to be thick and sticky.
I use ring moulds (they are crumpet/english muffin rings) to give them a more regular shape and it helps focus the "rise" upwards, resulting in a thick, fluffy pancake. Make sure you thoroughly grease the rings to avoid any sticking.
Use a non-stick pan and heat it over a low flame, to ensure an even temperature. I also rub a little oil over the pan as well. Place the moulds in the heated pan and scoop in the mixture - only half fill the moulds, this will give it plenty of room to expand.
When the top is looking dry, flip the pancakes over and continue to cook until browned.
Use a spatula to remove the cooked pancakes to a baking rack, cool slightly before slipping it from the ring mould.
Serve with your favourite toppings such as maple syrup, caramelised bananas, fruit salad, honey etc.
This is my lazy comport and was made using frozen blueberries and leftover syrup from the poached pears. Just place both in a small saucepan and heat until the blueberries have warmed up and the sauce thickens - squash some of the blueberries to make a richer sauce before spooning over the pancakes. Serve with fresh cream for some extra indulgence.
Tagged with Weekend Breakfast Blogging