Tag Archives: Breakfast
Blueberry-Buttermilk Pancakes
Posted on 10. Aug, 2009 by Guy Boulud.
Here’s another delicious and easy to make recipe using fresh blueberries. These blueberry pancakes are light and fluffy. It’s definitely a keeper recipe for me. I’ve adapted it from the Williams-Sonoma Kitchen. Please do try making this lovely pancake.
Recipe adapted from Williams-Sonoma Kitchen
Ingredients
2 Eggs
2 Cups All-Purpose Flour, sifted
3 Tbsp Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 1/4 Cups Buttermilk
4 Tbsp (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbsp Vegetable Oil or Nonstick Cooking Spray
1 Cup Fresh Blueberries
Confectioners’ sugar for dusting
Softened butter for serving
Warm maple syrup for serving
Method
Preheat an oven to 200ºF.
In a bowl, using an electric mixer beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not over mix.
Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting; dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
Dust the pancakes with confectioners’ sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.
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Potato Omelette – Tortilla De Patatas
Posted on 04. Aug, 2009 by Guy Boulud.
Potato Omelette or Tortilla De Patatas is a traditional Spanish egg dish with fried potatoes. The dish usually includes some onions and garlic, depending on the region where it’s prepared. Try making it, as it’s very easy to prepare and it’s just delicious!
Recipe adapted from Traditional Spanish Cooking by Janet Mandel
Potato Omelette - Tortilla De Patatas
Ingredients
1 kg ( 2 lb 3 oz) Potatoes
5 Tbsp Olive Oil
3 Tbsp Chopped Onion
6 Eggs
1/2 tsp Salt
Method
Peel the potatoes and either cut them into slices about 1.5 cm ( 1/2 inch) thick, or chop them into 1.5 cm ( 1.2 inch) dice. Heat the oil in a non-stick frying pan and cook the potatoes slowly until fork-tender, about 30 minutes, adding the chopped onion towards the end (it burns if added earlier).
Beat the eggs in a bowl with the salt. Place a plate over the potatoes and tip out the excess oil. Combine the potatoes and onion with the beaten eggs. Add the oil to the frying pan and pour in the mixture of eggs and potatoes. Cook the tortilla on a medium heat until set on one side. Shake the pan to keep the tortilla loosened on the bottom. Place a plate on top of the pan. Hold it tightly and reverse the pan, so the tortilla turns out on the plate. If necessary, add more oil to the pan. Slide the tortilla back into the pan to cook on the reverse side. It only needs 5 minutes more. Slide out on to a serving plate.
Tapa servings 16; Light meal servings 4
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