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Archive for the ‘Breakfast’ Category

Easy Blueberry Pancakes w/ Whipped Cinnamon Sour Cream

Saturday, March 8th, 2008

I saw a tin of blueberries in my local supermarket and instantly got a craving for blueberry pancakes. My usual recipe calls for frozen berries, but I actually found the tinned ones to be closer to fresh as they don’t seem to break down and you don’t end up with purple pancakes.

I have no idea why or how I came up with this, we were having blueberry pancakes and I wanted something creamy to go with and only had sour cream. I tried to whisk it and to my surprise I was left with this heavenly cheesecakey creamy topping.

Pancake Batter

2 Cup SR Flour
1/4 Brown Sugar (or more depending on the sweetness of your tooth)
2 TBS Oil
2 Egg – Seperated
1 1/2 Cups Milk
2 Tsp Vanilla
1 400g tin of Blueberries in Syrup (drained and lightly rinsed)

Whipped Cinnamon Sour Cream

1 300ml Tub Sour Cream
1/4 tsp Cinnamon (or to taste)
3-4 TBSP Icing Sugar

Icing Sugar for Dusting

In a large bowl whisk Flour & Sugar. In another medium sized bowl whisk together the wet ingredients (minus the egg whites) and combine the wet and dry ingredients. Fold the blueberries into the pancake batter and set aside. In another bowl whisk the 2 egg whites until stiff then gently fold into pancake batter. Cook pancakes on a medium low heat as they tend to darken quickly due to the sugar and fruit content. I use my ice cream scoop to get the right size I want

In another bowl whisk cream sugar and cinnamon together until it thickens (yes sour cream does thicken… its BLISS!)

Layer on a plate some pancakes, dust with icing sugar and serve a generous TBS or so of the Thickened Sour Cream and enjoy.

This combination is HEAVENLY and it tastes almost like blueberry cheesecake.

ENJOY! It sounds like lots of work but in reality the whipping of egg whites & cream take all of 3 minutes and it is way worth it. – Photo’s will be up soon.

Mrs Neurotic’s Apple Crumble Muffins

Saturday, July 21st, 2007

Who doesn’t like muffins? And who doesn’t like Apple Crumble? Well I got a craving for apple muffins one Sunday morning and a craving for that yummy crumble topping and that is how this recipe was born. I couldn’t find a recipe I liked (it can’t be possible for me to be the only person with this secret desire!) so I tweaked a muffin recipe I had and added my own crumble topping.

1 1/2 cups Self Raising flour, sifted
1/2 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup unsalted butter softened (or salted butter but minus the salt from the recipe)
1 large egg, slightly beaten
1/2 cup milk
1 cup chopped tinned pie apples apples

Crumble Topping:
1/4 cup brown sugar
1/4 cup butter
1/2 teaspoon ground cinnamon
3-4 Tablespoons plain flour

Method for Crumble Topping:
In a small bowl mix together flour, sugar and cinnamon. Add butter and rub together till crumble forms (should be a cross between crumbs and biscuit dough), set aside and make batter.

Method for Muffin Batter:
Sift together dry ingredients into mixing bowl (I just whisk them all together, a nice trick I learnt from Martha). Rub butter into dry ingredients until fine crumbs form. Lightly whisk egg and milk. Add to dry ingredients all at once, stir together just until all combined (don’t worry if there are any lumps as over mixing can create tough muffins).

Gently fold in apples. Spoon batter into muffin tins (I use my clicky ice cream scoop), filling each about 2/3 full. Sprinkle with crumble topping. Bake in 375° F, 190° C or 170° C fan forced, oven for 25 minutes or until golden brown (takes me about 20).

Makes about 12 muffins.

We have these for Breakfast As on weekends we have one sweet cooked breaky day and one savoury… Every time I make these they disappear and there are no leftovers. So I assure you they will be a hit!

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