Christmas Day Buttermilk Pancakes with Fruit and Cream


Pancakes are hands-down one of the best foods ever; I’m not even going to confine them to ‘breakfast foods’ because there’s no way you couldn’t eat them for every meal… As with everything sweet served at family meals, we made whipped cream to go with these but yogurt would be perfect too. I sprinkled the tangerines with a tiny bit of sugar and some cinnamon before serving.

Hope you had a lovely Christmas if you celebrate it, or at least a nice time with your friends and family!

There is an iced coffee with Bourbon and vanilla cream on top in the background there, which I asked my little brother to ‘hand model’ for in a photo below… 🙂

Christmas Day Buttermilk Pancakes with Fruit and Cream
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/4 cup rice flour
1/4 cup white sugar
4 eggs
2&1/4 cups buttermilk
Zest of one orange or lemon
1/4 cup olive oil
To serve:
Whipped cream
Maple Syrup
Toasted coconut flakes
Fresh fruit of your choice

Mix all the dry ingredients together, then add the wet ingredients and mix the batter until combined.

Heat up a skillet pan or a frying pan and drizzle in a little oil. Cook the pancakes until golden (they will turn quite dark but they still taste great don’t worry), and keep warm by placing a tea towel over them while you cook the others.

Serve ASAP and enjoy with whatever toppings you wish!

Serves 8 people



Maple Spiced Banana Cake with Maple and Cinnamon Laced Frosting

When the end of the year approaches, so does celebration of all our hard work…. and what does celebration call for? Cake!
When my little brother caught me sprinkling cinnamon on some apples the other day, he said “Are you turning American?”. Perplexed, I told him no, but asked why he would think so.
“Because Americans put cinnamon on everything!”
Well, whether or not this is true, I don’t see any reason why not. Cinnamon is a superfood, afterall, and marries quite well indeed with maple syrup and bananas.
Voila! The inspiration for this cake!
Banana cakes are easy (as long as you use the right tin to bake them in, I’ve had that disaster before and it was not pretty…. so please, use a ring tin for this 🙂 )!
I am sure you have time to whip one up, especially if there are some bananas sitting neglected in the fruit bowl. But even if you don’t have time, even just thinking about making one could be nice 🙂

Here is the recipe!

Maple Spiced Banana Cake with Maple and Cinnamon Laced Frosting
150g plain flour
50g whole wheat flour
1&1/2 tsp baking powder
1 tsp baking soda
80g brown sugar
½ tsp ground cinnamon
275g mashed banana (I used about 3 small)
25g maple syrup
2 eggs
125ml plain oil
75g butter
35g maple syrup
150g icing sugar
1/2tsp ground cinnamon
20mls milk

Grease a ring cake tin with oil or butter and preheat the oven to 180 degrees Celsius.
In a large bowl, mix together the flours, sugar, cinnamon, and baking soda and baking powder until well combined. In another bowl, mix together the banana, maple syrup, eggs and oil, then fold into the dry ingredients until combined. Pour into the tin, spread evenly and bake about 40 minutes, until a skewer comes out clean when inserted. Cool half an hour, unmould and cool completely on a wire rack.
When ready to frost, soften the butter and beat with the maple syrup until light and fluffy. Add the icing sugar and cinnamon a bit at a time until combined, adding a bit of milk if it is too thick. It should be nice and billowy and like maple/spice scented cloud! Ice the cake, and sprinkle with cinnamon if desired.
Makes one large ring cake, which lasts a few days when stored in an airtight container.

I hope you have the loveliest of weeks and take some time to relax! You deserve it, remember!
Thanks for stopping by 🙂