Saturday, July 3, 2010

Fruity Overnight Pancakes

Based on this recipe from Cookography, I made these pancake for breakfast to celebrate DP being home after a week in WA for work. His flight came in at ten to eleven pm Friday night, but by the time he drove home from the airport everyone was in bed asleep. I had these planned out so that even though the next morning was going to be a rush, with the last swimming lesson of term to get to, we could still have something special for breakfast.

Fruity Overnight Pancakes
2 1/4 cups wholemeal plain flour
3 Tbsp sugar
3/4 tsp salt
1 tsp speculaas kruiden (or ground cinnamon)
1 tsp dried yeast
1 tsp orange essence
1 1/2 cups warm milk
1/4 cup butter, melted
1 egg
3 Strawberry & Mango Fruit Infusion 'tea' bags
1 cup sultanas
boiling water to cover - about 2 cups?

The Night Before
Pour the boiling water into a small bowl, with the tea bags. Jiggle the tea bags to loosen the tea and start the steeping process. Pour the sultanas into the bowl carefully (don't splash yourself with boiling water!), using them to keep the tea bags under the water level. I actually did this on Thursday night, and took the tea bags out when I made my pancake batter on Friday. I put the sultanas and the tea in a covered Tupperware dish in the fridge to wait for Saturday morning. Leave overnight. In the morning, remove the tea bags, and drain off the tea - you can drink it if you like. Add the sultanas to the pancake batter and very, very gently stir through, being careful not to knock the air out of the batter.

For the pancakes:Place all the dry ingredients into the bowl and stir together. Add the wet ingredients and stir until well blended.

Store covered overnight in the fridge.

Spray a frying pan with cooking spray, and heat over medium high heat. Pour about 1/4 cup of batter into the frying pan for each pancake.

Brown on both sides and serve hot with syrup, or strawberry ice cream (if you are the sort of house that allows ice cream for breakfast!)


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