Sunday, June 03, 2012

Sunday Morning Classic Buttermilk Pancakes and Bacon and Sage Wrapped Turkey Weiners

 Sometimes a good old pancake breakfast is all one needs to start the day off right. Pancakes are one of my favourite comfort foods. There are so many ways to serve up pancakes, but for me the best is simply topped with butter and Canadian Maple Syrup.

I have been making this particular buttermilk pancake recipe for what seems like eons and to tell the truth, I don't even recall where it came from originally. I have tweaked it over the years and jotted down modifications in my notebook each time but finally came to a batter that I believe is about as perfect as can be...

The addition of buttermilk makes the batter not only rich tasting, but gives it incredible volume. Usually when using buttermilk, one would omit baking powder and only use baking soda, but I have found that by using both leavening agents in this recipe the pancakes turn out incredibly light and fluffy.

The key to a great pancake batter is to NOT over-mix it - the consistency should be thick and lumpy, but should also pour off the spoon easily enough to spread on the hot pan or griddle. You should see a lot of bubbles on the surface and don't worry if there are lumps, or small pockets of unmixed flour, these will continue to moisten as you let the batter rest for some time.
Patience is a virtue!

And...what would a pancake breakfast be without sausages, or bacon? I love both and tend to indulge a little in this recipe. Here I have used medication-free turkey weiners, which I have wrapped in bacon. I pre-cook the bacon a little bit first, just to render the fat, but I don't let it get crispy - the bacon should be flexible enough to easily wrap and stay around the weiner without having to use a toothpick (but you can if you wish). Tuck in some fresh sage leaves for some extra flavour and sprinkle with hot chilli flakes for some 'zing'. Then roast the weiner rolls in a convection oven for about 15 minutes, until the bacon is crispy. In the meantime, cook the pancakes on a heated griddle or in a frying pan. This brunch comes together so simply, even kids can make it!

Classic Buttermilk Pancakes
2 cups unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 fresh egg, beaten
2 1/2 cups 1.5% buttermilk
1/4 cup melted coconut oil, or unsalted butter, or vegetable oil

1. Stir dry ingredients together in mixing bowl.
2. In large measuring cup, whisk together buttermilk, egg and oil or butter. stir liquid ingredients into dry ingredients just until moistened. Let batter rest, about ten minutes.
3. Preheat griddle or large skillet over medium heat; grease lightly. Pour about 1/2 cup batter onto hot griddle for each pancake. cook until tops of pancakes are bubbly and appear dry; turn and cook until lightly browned, about 2-3 minutes. makes about 12 (5 inch) pancakes.

Bacon and Sage Wrapped Turkey Weiners
2 large turkey weiners, cut in half (to make 4 pieces)
2 slices thick nitrate free bacon, cut in half (to make 4 slices)
8 fresh sage leaves
1/4 teaspoon hot chilli flakes

1. Cook bacon slices over medium-high heat until fat is rendered, about 3-4 minutes. Remove from pan and drain on paper towels.
2. Place two sage leaves on top of each weiner and carefully wrap with bacon, tucking ends under.Sprinkle with chilli flakes. Place on parchment-lined baking sheet and roast at 325 F for about 15 minutes. Serves 4.


No comments:

Post a Comment