Tag Archives: Pancakes
Hummerstons
Opened by the ex executive chef of PS Cafe, the new kid on the block- Hummerstons is the place to go to for brunch. It’s hard not to pick up on the similarities between both establishments when they both have the same chilled and laid back environment as well as a secluded and relatively hard to find location factor down to a T.
Tucked away at the corner of the second level of Robertson Walk (directly opposite TCC), Hummerstons offers a spacious dining area with wooden tables and chairs or comfortable arm chairs and sofas in a separate lounge area. This restaurant caters to those who wish to enjoy a lazy brunch away from the hurried bustling city life. With its whitewashed brick walls and low lit lamps hanging from the drop ceiling, it’s easy to just slip into that relaxed mode once you step through the doors of this place.
We started our brunch with The Hangover Poutine $15. This dish which originates from Quebec is typically just french fries, cheese curds and brown gravy. From the many variations offered on the menu that day, we decided on The Hangover which had the additional pork & garlic sausage, beef jus and poached egg. On first impressions, the poutine looked hardly appetising when it first arrived with its soggy looking fries and brown appearance but luckily we were proved wrong. This mushy mess of thick gravy sauce, melted cheese and hand cut fries was a wonderful mix of flavours and textures. The broken poached egg which lent a very runny yolk to the entire concoction was simply the icing on the cake.
The Truffle Mushroom Bisque $12 was everything a bisque should be- thick, smooth and creamy. Of course the tantalizing smell of the truffles which greeted our senses when it was first brought to our tables had already won our hearts (I meant stomachs) over and we could not wait to dig our spoons into this one. A definite favourite with all of us!
Favourite Brekkie/Brunch Places in Adelaide
So apart from desserts, breakfast is the no. 1 meal for me. Love a good start to the day and love waking up early for a good breakfast meal with friends! So here’s my list of my favourite brekkie and brunch places in Adelaide.
1. Queen Street Cafe in Croydon
12 Elizabeth St, Croydon 5008
Must tries are Avocado, Black pepper, Lime on Dark Rye with Crispy Speck and Blue Swimmer Crab Omelette with Fresh herbs
2. Zest Cafe Gallery
2A Sussex Street, Glenelg SA 5045
The Original Pancake Kitchen
Breakfast, desserts and PANCAKES 24/7! I likeeeee :) One of the rare few easily accessible 24/7 food places in Adelaide apart from O Connell Bakery which also requires a car/taxi to get to from the city. The Original Pancake Kitchen is possibly the best stop over place on the way home from Hindley or if you have one of those random pancake cravings in the middle of the night!
So let’s start with the savoury dishes…
German Feast $14- Served with a kranski sausage, bacon, tomato and 2 eggs with buttermilk pancakes
Farmers Breakfast $11.50- Two fresh eggs, two pancakes, and two hash browns
Eggs Benedict (Single) $9.50- Buttermilk pancake topped with a thinly grilled ham, poached egg, finished with Hollandaise sauce
My usual dessert pancake order: It $12- A combination of hot buttered walnuts and Jamaican banana served with ice-cream
Check out the fluffiness of the pancake! :D
And because you always need a Marshmallow Cocoa $5- Steaming hot chocolate topped with home made marshmallow to end the night before you brace yourself for the cold walk home down Rundle Mall ;)
So I’ve tried this place at normal human hours and at the wee hours of the night and my conclusion is that pancakes and hot chocolate always taste so much better after midnight ;)
13 Gilbert Place
Adelaide 5000
(08) 8211 7912
www.pancakehouse.com.au
Hatched @ Evans Road
Need to stop the bad habit of forgetting my camera. Rahhh especially when I am not carrying a handy mobile camera like the iPhone 4. Sighh anyway! Another brekkie post because brekkie is a very important part of my life (after sweets and desserts of course) :D
HITCH ME UP- 2 eggs any style, choice of 2 meats, pancakes/waffles/french toast with choice of toast and freshly squeezed juices
SMOKED ROYALE- English muffin topped with Norwegian smoked salmon, poached egg and Hollandaise sauce, served with homemade mash
PANCAKE PARTY- Three thick fluffy pancakes served with butter, fresh cream and maple syrup with Rosewater Strawberries
26 Evans Road Evans Lodge #01-06
Singapore 259367.
Contact: 6735 0012 / 6735 0013
Tues – Thurs: 8:00 am -10:00 pm
Fri – Sat: 8:00 am -11:00 pm
Sun: 8:00 am -10:00 pm
Oatmeal Buttermilk Blueberry Pancakes
It’s a Friday and it’s raining so what’s a girl gotta do when she is stuck at home? Make some pancakes of course =P Found this oatmeal pancake recipe from http://smittenkitchen.com/2010/05/oatmeal-pancakes/ and decided to have a go at making my own pancake batter from scratch because I usually use ready mixers.
P.S. This recipe is supposed to yield 18 small pancakes but I only made 6 because I like big, thick and fluffy pancakes so it’s up to your own personal preference yeah?
Anyhow, ever since I discovered my wheat intolerance, I have been eating heaps of oats and loving it! So oats + pancakes? I definitely had to try the combination! :) So here’s a little introduction to different versions of oats!
Steel cut oats
Oat flour (oats that have been grinded)
Oatmeal (made from 2 cups of water and 1 cup of oats, bring the water to a boil before allowing it to simmer)
So the ingredients you need for this recipe are:
Dry ingredients
3/4 cup oat flour
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon salt
Whisk it all together in a bowl until well combined
In another bowl, whisk the
Wet ingredients
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal
1 tablespoon honey
2 large eggs
Then gently fold the wet ingredients into the dry ingredients
It’s important to be gentle when folding because the batter should be slightly thick with a holey surface at the end
Pop the batter into the fridge to set for 30min
Heat a pan over medium heat until water sizzles when splashed onto the pan.
Lower to medium-low.
Rub the pan generously with butter;
Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time.
Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total.
And TA-DA! THICK AND FLUFFY PANCAKES just the way I like them :) I made a few plain ones and added blueberries on top but for the others, I added the blueberries to the pancakes before flipping to the other side. I edited the recipe a little by using buttermilk instead (which is simply milk + 1 tablespoon of vinegar) and I found that it added a little more zest to my pancakes :)
Enjoy!
