From sweet stacks to tangy toast, these recipes from Angela Casley prolong festive merriment.
Whether you’re an eggs on toast or fruit-for-breakfast-person, these recipes will fulfil all your festive wishes. We’d suggest serving alongside cups of coffee, pots of tea or berry-filled smoothies (with a sharing plate of all the
Oat and buttermilk pancakes
Makes 8
The oats add a little nutty texture and a feel-good healthy buzz to these pancakes. Make the mixture ahead of time and cook just before serving. You can make your own buttermilk by adding 1 Tbsp of lemon juice or vinegar to a cup of milk.
2 cups flour
½ cup rolled oats
2 tsp baking powder
1 tsp baking soda
1 Tbsp sugar
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Advertise with NZME.1 Tbsp lemon zest
2 cups buttermilk
1 tsp vanilla
2 eggs
2 Tbsp butter
Topping
Creme fraiche
2 cups fresh berries
Maple syrup to drizzle
Lemon and sugar
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Advertise with NZME.- Into a large bowl place the flour, oats, baking powder, baking soda, sugar and zest.
- In another bowl whisk together the buttermilk, vanilla and eggs. Pour into the dry ingredients and whisk until almost smooth. A few small lumps are fine.
- In a medium-sized frying pan heat a little of the butter. Spoon in a slightly heaped ¼ cup mixture spreading around the pan. Cook for 4 minutes then flip for a further 2 or 3. Adjust the heat as required. Continue to cook the remaining batter.
- Serve the pancakes topped with berries, creme fraiche and a drizzle of maple syrup, or simply lemon and sugar.
Pickled carrots with avocado and eggs
Serves 4
This is a fresh way to start your day: creamy avocado, crisp carrot, and hot runny poached egg. Yum. The carrots are also perfect for topping a salad or adding to a sandwich.
2 carrots, peeled
½ cup water
1 tsp salt
¼ cup white vinegar
¼ cup sugar
1 tsp crushed coriander seeds
2 avocados
4 slices toast
4 eggs, poached
- Peel the carrot lengthways into strips.
- Put the water, salt, vinegar, sugar, and coriander seeds into a pot and bring them to a simmer. Add the carrot cooking for three minutes. Then, turn off the heat. Pour into a bowl or jar and allow to cool completely.
- When ready to serve, mash the avocado and season. Smother on the toast and top with an egg and some pickled carrots.
Berry and lemon curd pancake cake
Serves 8
Think European desserts and even breakfasts; this is an absolute must-try. As the year goes on, use other fruits. Try feijoas or lightly stewed rhubarb.
Pancakes
2 cups flour
2 eggs
1 Tbsp sugar
1 ½ cups milk
2 tsp vanilla
2 Tbsp butter
Filling
500g mascarpone
½ cup lemon curd
1 cup mixed berries
To serve
1 cup fresh berries
Few mint leaves, to serve
- First, get the pancakes made. Place the flour, eggs and sugar into a bowl. Add the milk and vanilla and whisk until smooth.
- Heat a large frying pan to medium heat. Add a little butter, then pour a quarter cup of batter, swirling it around the pan. Cook for 3 or 4 minutes, then flip for a couple more minutes. Remove and cook the remaining batter. Cool the pancakes.
- Using a 20cm cake tin, line the bottom and side with three pancakes, leaving some overhanging. Spread a layer of mascarpone on the base, then a little curd. Top with a pancake, more mascarpone, and some chopped fruit. Continue until you have four layers, finishing with a pancake. Fold the outside edges over to finish. Cover and refrigerate for a few hours or overnight.
- When ready to serve, remove the pancake cake from the tin and decorate with fresh berries and a few mint leaves.
