Category: Breakfast

Categories
Breakfast Recipe

Fluffy Pancakes 🥞

Using leftover whey from making labneh adds a subtle tang and makes these pancakes soft and fluffy.

Ingredients

Dry ingredients

200g plain flour

35g sugar (2 tablespoons)

7g baking powder (2 teaspoons)

2g bicarbonate soda/baking soda (½ teaspoon)

1g salt (¼ teaspoon)

Wet ingredients

250ml whey (if you don't have enough you can make up the shortfall with milk)

1 egg

1 teaspoon vanilla essence

40g melted butter (2 tablespoons)

Step-by-step Instructions
1. Mix the Dry Ingredients
  • In a large bowl, whisk together 200g flour, 35g sugar, 7g baking powder, 2g baking soda, and 1g salt until well combined.

2. Mix the Wet Ingredients
  • In a separate bowl or jug, whisk together 250ml whey, 1 large egg, 40g melted butter, and 1 teaspoon vanilla extract (if using) until smooth.

3. Combine the Mixtures
  • Pour the wet ingredients into the dry ingredients. Gently fold the batter together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine. The batter should be thick but pourable.

4. Rest the Batter
  • Let the batter rest for about 5 minutes to allow the baking powder to activate, resulting in fluffier pancakes.
5. Cook the Pancakes
  • Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter.
  • Pour about 1/4 cup (60ml) of batter onto the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
  • Flip the pancakes and cook for another 1-2 minutes until golden brown.
6. Serve

Stack the pancakes and serve warm with your choice of toppings, such as fresh fruit, syrup, or a dollop of labneh or Greek yogurt.

Categories
Breakfast

English Breakfast Muffins

English breakfast muffins are soft, airy, and perfect for toasting. They’re traditionally cooked on a griddle, giving them a crisp outer layer while remaining fluffy inside. These muffins are great for breakfast, served with butter and jam or as a base for eggs benedict.

Ingredients

300g strong bread flour

6g yeast (instant or active dry)

6g salt

15g sugar

15g softened butter

1 egg

200ml milk (warmed slightly)

Step-by-step Instructions
  1. Activate the Yeast:
    1. If using active dry yeast, dissolve the yeast in the warm 200ml milk along with the 15g sugar. Let it sit for 5-10 minutes until frothy.
    2. If using instant yeast, skip this step and mix the yeast directly with the dry ingredients (including the sugar).
  2. Mix the Dry Ingredients:
    1. In a large mixing bowl, combine 300g bread flour, 6g salt, and the yeast (if using instant yeast).
  3. Add the Wet Ingredients:
    1. Make a well in the centre of the flour mixture and add the 15g softened butter, 1 egg, and the warm milk (with the yeast mixture if activated separately).
    2. Stir until the dough starts to come together.
  4. Knead the Dough:
    1. Transfer the dough to a lightly floured surface and knead for 5-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
    2. The dough should be soft but not sticky.
  5. First Rise:
    1. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise for 1-1.5 hours or until it has doubled in size.
  6. Shape the Muffins:
    1. Once the dough has risen, punch it down and transfer it to a floured surface.
    2. Roll the dough out to about 2cm (3/4 inch) thickness.
    3. Use a round cutter (about 8cm in diameter) to cut out circles of dough. Re-roll any scraps and cut out more muffins.
    4. Dust each side of the dough rounds lightly with flour or cornmeal.
  7. Second Rise:
    1. Place the muffins on a tray, cover with a damp towel, and let them rise for about 30 minutes until slightly puffy.
  8. Cook the Muffins:
    1. Heat a dry griddle or non-stick frying pan over medium heat.
    2. Place the muffins on the griddle and cook for 5-6 minutes on each side, or until golden brown and firm. Adjust the heat as needed to cook through without burning the outside.
    3. If the muffins are browning too quickly but aren’t cooked through, you can finish them in the oven at 180°C (350°F) for about 5 minutes.
  9. Cool and Serve:
    1. Allow the muffins to cool on a wire rack. To serve, split them with a fork for that classic textured crumb, then toast and enjoy with butter, jam, or as part of your favourite breakfast sandwich.
Tips!

For a traditional English muffin texture, use a fork to split the muffins rather than cutting them with a knife—this will give you the classic “nooks and crannies” perfect for holding butter and jam.