Saturday is for pancakes, Sunday is for bacon and eggs

bacon and eggs

I love on the weekends having time to make a really nice big breakfast, most people who know me know that in our household pancakes rule the breakfast choices on Saturday. But Sunday, well Sunday is for bacon and eggs.

One Sunday recently we sat down for bacon and eggs and assorted accompaniments and I looked at the plate and started to think about what makes the perfect bacon and egg breakfast.

Obliviously it starts with the bacon. Good quality Australian bacon is a MUST. My butcher does pretty good bacon, all made on site, the rashes are not too thin and not to thick and taste amazing. The only flaw is that they are short cut bacon rashes and my husband in particular misses the crispy fattiness of the middle bacon rashes.

Eggs well it’s a given they should be free range, and free range as in really free range, not oh look we meet some flimsy guidelines so can stamp free range on the carton, but ones that come from a farm that actually give their chickens access to free range. We are lucky that we have our own chickens who give us the best eggs. How you cook the eggs is up to you, we prefer to have ours scrambled. Usually I whisk up some eggs with a bit of cream, melt some butter in a saucepan, add eggs and stir with via wooden spoon till done. I’ve even been known the add in some pesto and fetta too.

Tomatoes, now some people grill this or fry them up, but I prefer to drizzle them in olive oil and sprinkle some fresh basil on them and roast them. Obliviously if you are doing whole or even halved tomatoes this takes a bit of time and planning, but I’m not an organised person so usually just throw some cherry tomatoes in the oven as they roast in no time.

For me spinach is a must (for husband it’s a avoid at all costs). Fav way to cook it for breakfast is to sauté it in butter and an whole garlic clove (discard garlic when serving)

And lastly there needs to be toast. Preferably thick cut sourdough toast, with butter, real proper fantastic tasting butter. Others in the family also put things like, honey, jam vegemite etc. on their toast. Not me, when it comes to bacon and eggs I like it with just plain butter.

Others might add sausages or mushroom or even a has brown and I’ve been known to add corn fritter to the list of things on the plate. But what’s above well I think that makes a pretty perfect bacon and egg breakfast.

Buttermilk Pancakes

I’ve been making pancakes nearly every Saturday since my husband and I bought our house nearly 11 years ago.  It wasn’t like we decided that this would be some sort of tradition, just that we both liked pancakes and we had plenty of time on Saturday mornings and it sort of became a ritual.

Fast forward nearly 11 years and now with 2 kids Saturday mornings are often hectic but we still find time to make pancakes, and I can report our love of pancakes has been passed on to our children who seem to be able to inhale  ridiculous amounts of pancakes. 

Over the years we have tried several different recipes which have been good but this recipe we think is the best, and every time I suggest something different Lucas looks at me like I’m a crazy lady.  It makes fluffy light pancakes (kinda hot cake style), best served with homemade vanilla syrup

So lets make pancakes

 

There’s flour, mixed with sugar and bi carb

 

And eggs mixed with butter milk

Then wet plus dry are whisked together

Fried in our perfect pancake size pan with butter (some people suggest frying them with no butter or oil, but it’s never worked for me)

Drizzle with “once you taste it you’ll never go back to maple syrup” homemade vanilla syrup

Buttermilk Pancakes (makes a lot)

Recipe adapted from Julie Goodwins Our Family Table

2 Cups self raising flour

½ teaspoon bi carb

½ cup sugar

2 ½ cups buttermilk

2 eggs

Mix self raising flour, bi carb and sugar together in a bowl.

In another bowl mix whisk together eggs and butter milk.

Add egg/buttermilk mixture to dry ingredients.  Mix until it’s all incorporated and there are no lumps, but don’t over mix otherwise you’ll get tough pancakes.  Sometimes the batter seems a bit thick so I thin it with a little bit of water, you want the consistency similar to cake batter.

Melt a small piece of butter in a pan, then add batter to pan. How much you add will depend don how big your pan is how big  or thick a pancake you want.  Once bubbles start to appear its time to turn the pancake.  Cook for another minute or until cooked through.

Repeat with remaining mixture

Homemade vanilla syrup

1 cup brown sugar

½ cup water

1 teaspoon vanilla extract (you can use vanilla essence if the budget doesn’t stretch this far)

Mix sugar and water in saucepan over medium heat till sugar is dissolved.

Remove from heat add vanilla extract

Store in fridge