Blueberry Oatmeal Pancakes

For the past couple of years Saturday has been just another working day for me. Working for yourself from home kind of means the days of the week are irrelevant anyway so I've never minded. Then for the past couple of weeks we've had birthing classes to go to which were a lot of fun but still an early start.

But now I am officially on maternity leave ... no clients, no classes, nothing to do but get ready for this baby who will be here in 6 weeks (!!!) And what better way to celebrate a Saturday morning than with pancakes!

I've been on an oats kick for the past month or so, having either porridge or bircher muesli every day without fail and although I wanted pancakes I wasn't ready to give up on my oats either. Lucky for me this recipe has been floating around for awhile, first at Joy the Baker, then at A Whisk and a Spoon.

They were the perfect start to the day. We also finally got out to the movies for the first time in about 6 months and saw Ghost Town. We liked!

Blueberry Oatmeal Pancakes
Adapted from Sunset Magazine

1 1/2 rolled oats
1 cup buttermilk
1 1/2 cups all purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup blueberries or raspberries ( I used frozen)
butter or oil to grease the pan

1. In a bowl mix oats and buttermilk. Let stand at least 15 minutes, or up to 30 minutes.

2. Meanwhile, in a small bowl, mix flour, sugar, baking powder, baking soda and salt.

3. In a large bowl, beat eggs, milk and vanilla. Stir in flour and oats mixture. Mix until evenly moistened, then fold in blueberries.

4. Place a nonstick griddle, or nonstick frying pan over medium heat. When hot, coat the pan with a few teaspoons of a light colored oil (you can eyeball the measurement).

5. Pour batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Turn with a spatula and cook another 1 1/2 to 2 minutes. Coat pan with more oil as needed to coat remaining pancakes.

6. Serve the pancakes as cook or keep warm on a baking sheet, in a single layer in a warm oven (less than 100 degrees Celsius or they will dry out) for 15 minutes, or until you’re able to serve them.

7. Stack and serve with berries, maple syrup, ice cream - whatever takes your fancy!

This quantity will easily feed 4 people. We did find the batter a little runny. so next time I would use only 3/4 cup milk and double the baking powder to give them a little more lift.

Tuesdays with Dorie: Lemon Cup Custards

Wow there was a lot of tension in the ranks about this one! Personally, I love lemon, love custard and love eggs so had absolutely no problem with it. Thanks to Bridget of The Way The Cookie Crumbles for choosing such a simple, delightful recipe!

After reading about the lack of lemonyness, I let the milk simmer for about 10 minutes before bringing it up to the boil and then let it steep for over an hour. I baked them for just over 45 minutes because I wanted firm not jiggly custard. They got a little browner on top than I anticipated but I really liked the effect!

The taste test ...

Luscious, creamy and exactly what you want from a baked custard. I thought it was brilliant to get this effect from a custard which doesn't contain any cream. The lemon flavour was subtle but definitely there and really elevated an otherwise very plain dessert. I was originally planning on topping these with some stewed blueberries but in the end decided they didn't need it.

We will definitely be making these again and playing around with other flavour combinations.

You will find the recipe on The Way The Cookie Crumbles.

Belated Chocolate Armagnac Cake

So clearly my tastes are fickle at the moment. Not 5 days ago I swore I was totally over chocolate cake and couldn't face making another one.

My reasons for relenting were threefold, firstly everyone else's cakes looked so fudgy and fantastic that I was already regretting my decision by last Tuesday night, secondly N's mum was coming over for lunch and we wanted something drool-worthy for dessert and thirdly, well, I'm pregnant dammit and if I want chocolate cake I want it now!

I subbed cranberry juice for the alcohol and let the prunes steep overnight. I also used ground almonds because it was easier though I imagine walnuts and pecans would complement the Armagnac (or regular brandy or scotch) perfectly.

How did it go? Actually it was the first unmitigated Dorie disaster I've ever had. It was a breeze to whip up and I even floured the tin (which I never do) just to make sure it would all work out. I gave it 35 minutes in the oven by which time it was puffed almost to the top of the tin, cracking on top, coming away from the sides and looking done for all intents and purposes. A skewer came out clean and I even used my snazzy new digital thermometer to check the internal temp (I stopped looking when it reached about 75 deg C).

The problems started when I went to lift it from the cooling rack onto a plate and it started to separate in the middle. I then realised just how underdone it was when I plonked the glaze in the middle and it started to sink. Seriously. There was a crackly topped cake tsunami effect going on with the glaze getting lower and lower in the centre and the cake being pushed out towards the edges. I persevered and spread it out anyway.

By this stage I knew it was rubbish so I cut a piece anyway and yep, it was liquid in the middle. Not chocolate lava cake but actual liquid cake mixture exactly like when it went in the oven. Ewww!

So it went back in the oven, glaze and all, for another 40 MINUTES! before it actually started to firm up. No photos of that, it would put you all off your food.

I have no idea what is going on. I haven't had any problems like this with our oven before. If anything it tends to cook faster because it is a convection oven.

I imagine if it had worked as intended it would have been fantastic. What we ended up with was 'meh'. While I am curious to see what would happen next time I can't see myself making this again.

Particularly when after one bite I decided I really am over chocolate cake. *sigh*

Chocolate Overload

Can one ever have too much chocolate cake? I wouldn't have thought so but after this month's DB pick I'm definitely all chocolated out. I love the idea of this cake though, even the prunes (especially because of the prunes really because they go so well with chocolate!) so will make it sometime in the future. My Dad would love this, pity his birthday isn't until November...

Thanks to LyB of And then I do the dishes for this week's choice. And apologies for not making it!

Daring Bakers February - Chocolate Valentino

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

I have to say I wasn't hugely excited about this challenge. I mean I love chocolate, don't get me wrong, but I'm kinda over all those chocolate lava style desserts and this seemed a little too similar to things I have made before. That being said, my husband was thrilled! And seeing it was Valentine's I made it in a mini heart pan just for him :)

I am a little off my game at the moment. I think I've mentioned before how I have been misreading recipes a bit lately. This time I read everything correctly but I went ahead and stuffed up anyway!

I ended up with far too much batter for my little pan and clearly remember saying to N "the recipe says to fill the pan 3/4 full" as I blithely went on and scraped every last bit of batter into the pan so it was practically overflowing. I'm sure you can guess what happened. We had a chocolate volcano explode in the oven. I would show you the photo but I'm too embarrassed about our dirty oven.

So my cake is not the prettiest (it honestly never occurred to me until a week later that I should have just pulled off the lumpy lava edges and turned it upside down for the photos) but my husband assured me it was absolutely sublime and suggested several times that if I really wasn't happy I should just make it again. Isn't that sweet? He's always thinking of his stomach me.

Chocolate Valentino
from Sweet Treats by Chef Wan

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.


Easiest Creamiest Ice Cream Ever

600ml pure heavy cream
1 can condensed milk
vanilla extract to taste

Whip cream until it just starts to thicken then while still beating, drizzle in the condensed milk followed by the vanilla. Whip until it has at least doubled in volume. Freeze. Eat. Swoon.

Make sure you check out the other DBs posts for cakes far prettier than mine!