Mother’s Day Breakfast – Liz Posmyk.
When my family asked what I’d like for Mother’s Day, I said: ‘For breakfast, I’d like a stack of blueberry hotcakes with a pot of good plunger coffee; for lunch a salad of sweet potato, spinach, pomegranate, fetta & figs; for afternoon tea a slice of apple and passionfruit cake; and for dinner, perhaps spaghetti and meatballs. Oh, and a nice cup of tea!’
‘So you want to dine out, then?’ they asked. ‘No, not at all,’ I replied with a big smile, ‘I want you to strut your stuff in the kitchen. Go ahead, cook me something scrummy. Spoil me — it’ll make my day.’
Mother’s Day needn’t involve expensive gifts. Often, the smallest gesture, such as making breakfast for your mum or grandmother, is appreciated far more than the latest in giftware. Just remember to cook with love.
BLUEBERRY HOTCAKES (PIKELETS)
125g punnet blueberries, washed
4 heaped tablespoons plain flour (about 80g)
2 tablespoons vanilla infused caster sugar
100mls (1/2 cup) soured* milk or buttermilk
1 free range egg, separated#
1 tablespoon ghee/clarified butter +
Combine the flour and caster sugar in a bowl and mix with a whisk to free any lumps. In a separate bowl, whisk the egg white until soft peaks form. Add the egg yolk and the milk or buttermilk and whisk well. Gently fold in the beaten egg white using a spatula. Stir in the blueberries, mixing carefully.
Heat a griddle plate or frypan and melt the ghee. Ladle hotcake batter onto the hotplate with a large serving spoon. Allow to cook to golden brown on one side and then, very gently, turn the hotcakes over. Dust with icing sugar and serve. This quantity made six.
* If you don’t have buttermilk in the fridge, add a few drops of lemon juice to the milk and let it sit a while. + Use butter or margarine if you don’t have ghee.
# Allow the egg to come to room temperature. The white will be fluffier when whisked.
Liz Posmyk is an award winning food writer and cooking enthusiast. She was born in Canberra in 1958 and lives in Harrison with her partner. Liz earned the nickname ‘Bizzy Lizzy’ when she juggled the role of promotions manager of the Belconnen Markets with co-ownership of a leading cooking school. Across a decade she managed a program of events that welcomed some of the world’s leading cookery writers and celebrity chefs to Canberra. Having recently retired from the Australian Public Service, Liz is now cooking to her heart’s content and shares her recipes on her web site and blog Good Things www.bizzylizzysgoodthings.com/
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