“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"
"What's for breakfast?" said Pooh. "What do you say, Piglet?"
"I say, I wonder what's going to happen exciting today?" said Piglet.
Pooh nodded thoughtfully. "It's the same thing," he said.”
Breakfast, the most important meal of the day, even Pooh thinks so. The kick start you need to get moving. I love breakfast along with a strong long black. I have even known to have breakfast for dinner on occasion as so easy to whip up satisfaction & comfort in a matter of minutes. I generally veer towards the savoury & being a lover of eggs in all their incarnations the possibilities are endless; poached, scrambled, baked, frittata, omelette, fried. And they are friends with quite a menagerie of flavours, lashings of salt & pepper, crispy bacon, salmon, chives, chilli or chorizo for a spicy kick in scrambled eggs, sautéed mushrooms & of course soldiers. A favourite & frequent breakfast for me is soft boiled with soldiers & the yolk must be runny. You must be able to dunk the soldiers in to an oozy, gooey golden yolk; one of life's simple, yet wonderful pleasures.
My all-time favourite breakfast, the Turkish eggs at Queenies. Much as the rest of the menu is tempting I think I have only ever been able to go past the Turkish eggs once. So if you are ever in Auckland that would be my breakfast pick. Perfectly poached eggs ( i.e. runny yolk obligatory) on smokey babaganoush topped with yoghurt & a generous drizzle of hot, browned chilli butter with toasted Turkish bread on the side to ensure that you can mop up every last mouthful.
“Everyone runs around trying to find a place where they still serve breakfast because eating breakfast, even if it's 5 o'clock in the afternoon, is a sign that the day has just begun and good things can still happen. Having lunch is like throwing in the towel.”
Jonathan Goldstein, Lenny Bruce is Dead
However, reading through the latest issue of Cuisine it was this sweet take on breakfast that took my fancy, well slightly sweet & a little zesty & fruity. A little bit of a treat & perfect for a New Year’s Day Breakfast. The wholemeal – ness of these pancakes appealed, a little goodness wrapped up in the indulgence. So the sense of balance appealed & seemed an appropriate start to the New Year. On the side passionfruit spiked cream cheese & mango, again goodness wrapped in a little indulgence, not to mention passionfruit & mango just a little bit exotic.
Wholemeal Pancakes with Mango, Blueberries, Lime & Passionfruit Cream Adapted from Cuisine from Kay Field at the Morrison Street Café in Nelson
For the Passionfruit cream
250g cream cheese
½ cup lemon or orange curd (quality bought or homemade)
¼ cup icing sugar
¼ cup passion fruit pulp
Zest & juice 1 lime
For the Pancakes
1 cup self-raising flour
23/4 cup wholemeal flour
2 ½ tsp baking powder
1/3 cup sugar
2 eggs, separated
½ tsp vanilla extract
400ml milk (full fat or trim)
1 tbsp butter
1 mango, cheeks cut off, peeled & sliced
1 cup blueberries
Icing sugar to dust
For the passionfruit cream; place all the ingredients in the bowl of a food processor & whizz to combine until smooth. Divide the cream in to ramekins or small bowls & place in the fridge to set for an hour or so. Or you could do the day before.
For the pancakes sift the flours, baking powder & sugar in to a bowl & add back in the wholemeal & stir to combine. Make a well & add the egg yolks & vanilla extract. Whisk to combine & then add the milk little by little & keep mixing. You may not need all the milk, stop once the batter just runs off the edge of a spoon. In another bowl whisk the egg whites to soft peaks & then gently fold them in to the batter. Set the mixture aside to settle for 20 minutes or if planning ahead the batter can be made the day before & popped in the fridge overnight.
When read to fry your pancakes pre heat your oven to 100C /200F. Add the butter to a frying pan over medium heat & once3 melted you are ready to fry. For each pancake add a ¼ cup of the batter to the frying pan & cook in batches for 2-3 minutes each side until golden. Place in the oven to keep warm while you fry the rest of the pancakes.
To serve pile 2 or 3 pancakes on each plate, top with mango & blueberries & dust with icing sugar. Garnish with a few mint leaves & serve with passionfruit cream.
This may well be my new favourite pancake recipe, toasty & golden, light & fluffy, & just a little more substance than normal. The zesty cream cheese & fruit bright & fresh companions. The perfect balance of goodness & indulgence to kick of 2013 & really how I would like to continue.
And this quote just made me smile....
“Her cuisine is limited but she has as good an idea of breakfast as a Scotchwoman."
[Sherlock Holmes, on Mrs. Hudson's cooking.]”
Arthur Conan Doyle, The Naval Treaty
If you like this you might like this Mexican Scramble
One year ago Plum & Lemon Cake
Two years ago Annabel's Busy People's Bread