Wholewheat (Atta) Pancakes with Homemade Berry Compote

Tis the season of berries.. tra la la laaaa!

I told you I love spring, right. Reason # 5001 in my I LOVE SPRING list is because this is the season when berries are a-plenty and a-cheap. And we buy them by the bushel. And then forget about them if they are lying around in the back of the fridge. Uh-oh. Mushy berry alert!

Sundays bring with them the most time for me to make a leisurely breakfast, and for both of us to sit together and be lazy and enjoy our way through the meal. Wanting to be healthy yet have an indulgent brekkie, I decided to make us some atta pancakes, wholewheat for y’all, topped with a homemade berry compote.

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Remember the secret formula that I shared that all of us pancake lovers should know by heart?  Well, i decided to test it with wholewheat flour and see if it still worked its magic. Well, I was using plain old atta, and it needed a bit more liquid actually, so tweaked the recipe by adding half a cup more.

To be honest, while I was cooking them, I was slightly put off by how boring they looked, and I was worried that they wouldn’t look pancake-y enough.

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But I was worrying needlessly. Once I made them all and stacked ’em up, look! Spot the difference, I dare you :)

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Ingredients

For the pancakes:

  1. Wholewheat flour: 2 cups
  2. Eggs: 1
  3. Buttermilk: 2.5 cups
  4. Unsalted butter, melted: 1/2 cup
  5. Powdered cinnamon: 1/2 tsp
  6. Baking soda: 1/2 tsp

For the compote:

  1. Mixed berries: 1 cup
  2. Water: 1/2 a cup
  3. Sugar, if needed: to taste

Method

For the compote:

  1. In a pan, mix the berries and water (and sugar, if using) and bring to a boil
  2. Simmer on medium heat and mash the berries in the bubbling water
  3. The consistency of the compote can be reduced to as much as you personally prefer; runny, or thick. The former should take about 20 minutes, while the latter should take about 30 minutes or so.

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For the pancake batter:

  1. Mix the dry ingredients (flour, cinnamon, baking soda) in a bowl and keep aside.
  2. In another bowl, mix your wet ingredients (egg, milk, butter).
  3. Now add the wet ingredients to the dry ingredients and voila, your pancake batter is ready, quick and easy. (Also, this batter can be stored in the fridge overnight, so you can actually make it a day in advance and quickly churn out pancakes in the morning, although with the extra fibre that wholewheat flour has, you might have to thin out the batter before making the pancakes)

For cooking the pancakes:

  1. Cover your serving plate with aluminium foil to store the pancakes in, in order to keep them warm while you make the entire batch.
  2. Heat up good quality non stick pan, to medium heat.
  3. Once the pan is nicely heated, take a ladle full of the batter, pour into pan, and using the base of the ladle spread out the batter to flatten it. If you want thicker pancakes (like I do), add on another ladle-full, and then spread out the mix in the pan. Otherwise for crispy, thin pancakes one ladle of batter should be enough.
  4. In about 2-3 minutes, the pancake should be ready to flip over to the other side. Cook both sides to your ideal consistency. If you like well cooked pancakes, keep on for 3-4 minutes each side, while browning both sides. If you don’t want browned pancakes, ensure you cook each side for less than 3 minutes.

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To serve:

Layer up your pancakes. Pour the fresh compote and maple syrup on it. Serve with or without fruits. And maybe some cream? :)

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Notes:

You can put on the compote before you start the pancakes. Saves time and it should be ready by the time you have made the pancakes.

The atta pancakes might have a slightly fibrous taste to them. If you think you might not be a fan of it, try masking it with some vanilla essence, or adding some dried fruits to the batter. I was brave enough and had them,with dollops of honey and compote :)

You don’t need to add butter or oil in the pan to cook the pancakes, as the batter already has butter incorporated in it. That is why the quality of a good non stick pan cannot be stressed enough.

Can you see bits of the butter bubbling away on the surface??
Can you see bits of the butter bubbling away on the surface??

These were an amazing alternative to the weekend fatty indulgence. 

If you try them let me know how it works out for you. Waiting to hear from y’all!

Avocado Feta Toast with Mushrooms and Spinach

How yumm-azing does that sound, especially if you are one of those freaks like me who loves avocados, spinach, AND mushrooms; the uber-healthy trifecta. Read on for something super-easy and super-scrumptious.

Oz cafes have a ton of amazing breakfast options. There’s the Shakshuka (turkish style eggs baked and topped with a spicy tomato sauce and chorizo), indulgent French toasts, omnipresent pancakes with an assortment of too good to be true toppings, Big Breakfasts, omelettes, and so on. (I could go on and on, typing and drooling).

A popular vegetarian breakfast option is avocado on sourdough toast which can be served with a side of eggs, or mushrooms, or even without. Having never ordered that (coz I am of the belief that when I order out, I will only order that which I will not make at home, so its mostly over-indulgent french toasts or million-toppings pancakes or potato rostis yada yada yada…) I always stored the idea somewhere in the back of my head.

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Avocados are an extremely versatile vegetable. You can use them as spreads, as dips, as salad fillers, and they are even super useful in baking. So using basic ingredients like bread, mushrooms, spinach, feta and avocado, here is a simple yet scrumptious breakfast plan, which doesn’t leave a mound of dirty pots and pans in its wake. Big yay!!

  1. Avo on Toast:

    • Crumble the feta cheese so you can sprinkle it onto the toast
    • Peel and scoop the avocado out into a bowl
    • Mash it
    • Add salt, pepper, oregano, and chilly flakes as per your taste
    • Toast 2 slices of preferred bread to make them crunchy
    • Spread the avocado mash on to the toast
    • Sprinkle the feta cheese on topAvo Toast1

      2. Sauteed mushrooms with spinach

    • Slice the mushrooms
    • Heat butter in a pan
    • Add the sliced mushrooms
    • Saute them for about 5-7 minutes
    • Switch off the gas, and add chopped spinach
    • Season with salt and pepper
    • Serve warm with the avocado toast

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Serve warm.

And like I say, now the world is your avocado bowl. Mash it, spread it, slice it, season it the way you like it. And then satisfyingly, eat it :)

 

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Sunday Scrambled Eggs

 

No Butter Super Yummy Breakfast
No Butter Super Yummy Breakfast

Yeah, I know it’s Monday, but I miss Sunday. In fact, I miss the entire weekend. Where did it go??

The weekday mornings go by in a crazy rush. Get up, get ready, quickly chug cereal and milk down, or make a peanut butter sandwich, and run to catch the train. (Note to self: I have GOT to become an early riser!). But weekend mornings, those are all mine to lazily wake up on, and plan my big weekend breakfast. And now that the husband is here (YAY), the weekends are even more awesome does somersault in head. Now since this was the husband’s first weekend in Melbourne, and I wanted to enjoy some super awesome breakfast options in Melbourne with him; pancakes at The Pancake Parlour, all day breakfast options at Gattica, fresh croissants at Dana’s patisseries, the Big Brekky at La Roche……

Possibilities galore. But alas, we both love to snore.

So by the time we were up and at ‘em to face the world, it was a little too late for ‘early’ breakfast. And we were still too bleary-eyed to get out and at ‘em. So I decided to whip up café style breakfast at home, and impress the husband with my cooking repertoire.

I call this breakfast meal my no-butter and no-oil special, and all you need to make this lavish and scrumptious breakfast are a grand total of 5 ingredients.

  1. Your favourite sliced toast
  2. Eggs
  3. Chorizo or whichever salami you personally prefer; even cocktail sausages will do
  4. Sundried tomatoes
  5. Baked beans in a can
  6. No oil, no butter. Don’t you dare reach out for it (Smacking your hands away!)

Read on for my recipe for Sunday Scrambled Eggs and Baked Beans on Toast

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