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Buckwheat Pancakes with Vanilla Bean Roasted Pineapple


Breakfast. One of my favourite things. Mostly because it is best friends with coffee but also because, well, yum!

I am the first one to put my hand up for going out to brunch, but when you can make something this good at home, why wouldn't you? It's easy and most of it can be prepared ahead of time - making it the perfect breakfast to feed a crowd.. and impress them too.

INGREDIENTS

TIP You can measure out and sift all of the dry ingredients for the pancakes the day before making the pancakes. This way all you'll need to do is add the wet ingredients, whisk and cook. If you don't have time to roast the pineapple on the day, make it ahead of time too and simply reheat it in the microwave before serving.

PANCAKES

3/4 cup buckwheat four

3/4 cup plain flour

2 teaspoons baking powder

1 cup of milk

2 eggs

1 tablespoon of caster sugar, honey or maple syrup

Butter or canola oil spray for cooking

VANILLA BEAN ROASTED PINEAPPLE

1/2 a pineapple, peeled, cored and cut into wedges lengthways

Juice of 1/2 a lemon

2-3 tablespoons of honey or maple syrup

1 teaspoon of vanilla bean paste

EXTRAS

Sliced fruit to serve - mango, peaches, strawberries and/or nectarines

Roasted or raw nuts - macadamias

Toasted coconut flakes

TIP You can add any garnish you like. I would recommend the following things to match with this recipe: mint leaves, passionfruit, fresh ricotta, coconut yoghurt or berries.

METHOD

1. Vanilla Bean Roasted Pineapple (STEPS 1 and 5) - Preheat a fan forced over to 180 degress celsius. Place the lemon juice, honey/maple syrup and vanilla bean paste in a small bowl and mix until it is completely combined. Line a baking dish with baking paper. Place the pineapple on the baking paper and drizzle with the vanilla bean marinade. Toss to coat. Place the pineapple in the oven and roast for 20-30mins, or until completely warmed through (the pineapple will become a deeper rich yellow in colour). Remove from the oven.

TIP At this point you can place the pineapple to the side before serving, or put it in a dish with all of the juices and keep it in the fridge for 1-2 days.

2. Buckwheat Pancakes (STEPS 2 - 5) - Sift all of the dry ingredients into a mixing bowl.

TIP At this point you can cover and keep this aside until you are making the pancakes, or keep going with the recipe.

3. Make a well in the centre of the flour mix. Crack the eggs into the well and pour in half the milk. Whisk until combined and continue adding more milk until it is all used, or until your reach a 'thickshake level' of consistency. If you prefer your pancakes to have a thinner crepe-like disposition continue adding milk, dash by dash, until it is closer to a 'milkshake level' of consistency.

4. Heat a frypan over medium to medium high heat. Once heated, add a small amount of butter or oil spray and cook your pancakes, flipping after a few 'crumpet like' bubbles appear over the top layer of batter. Set aside the cooked pancakes and continue cooking and flipping until all of your batter is used.

5. Buckwheat Pancakes, Vanilla Bean Roasted Pineapple & Extras - Serve pancakes, topped with the vanilla bean roasted pineapple pieces and extra toppings. Drizzle the extra syrup on top and serve! Amazing.

WINE SUGGESTION

No wine - just good coffee or a herbal tea.

Oh, ok... You've twisted my arm. Mimosas would work an absolute treat! So would a good prosecco for a celebratory champagne brunch.

Follow @tippleandfodder on Instagram for more inspiration to tickle your tastebuds.

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For all enquires please email: hello@tippleandfodder.com

People who love to eat

are always the best people.

- Julia Child