Wednesday, July 28, 2010

Markets Markets everywhere... and a pancake recipe!

A quick reminder that The Boho Kitchen is always open for your orders. We're taking orders no matter how large or small for your meetings, parties and events, birthdays, christenings, and weddings! Just use our Enquire or Order tab to email us! Or contact us via bohokitchen@gmail.com or by phone at 0879524926.

Great news. The Boho Kitchen will be holding a stall at the 184th Iverk Show in Piltown in County Kilkenny.



The Iverk Show is Ireland's oldest agricultural show and will attract a large crowd. Come out to see many local food producers and some of our finest farmer's fare!

In addition, The Boho Kitchen may also be attending the upcoming Tramore Surf and Sea Festival in September as well as the Savour Festival in Kilkenny. We'll keep you updated!


As promised, I have a recipe for you today! Also, a tip.

I was asked about my swirled color cupcakes and how that's done. Simply use a small paintbrush and paint several lines in various colors straight up the sides of your pastry bag before adding the buttercream to pipe. It will result in continued colored swirls!

My daughter's birthday breakfast was buttermilk pancakes. Now, she doesn't really care. However, I'm happy to take any special event and turn it into a good reason to have a pancake breakfast!
Now, these are proper America griddle cakes, pancakes... not what the Irish frequently refer to as pancakes, which are simply crepes. These are thick and fluffy and dying for butter and maple syrup... and *gasp* perhaps a side of fried pig!

Plain and Simple Buttermilk Pancakes
Ingredients
2 cups AP flour
2 tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp sea salt
2 cups of buttermilk (or if you have no buttermilk, add 1 tbsp vinegar per cup of regular milk and let sit for 5 minutes)
4 tbsp of melted butter
1 tsp of vanilla
2 large eggs, beaten

Directions

Begin to heat a lightly greased skillet to medium heat, favor the low side (out of 6 settings I use setting 3).

Sift dry ingredients (flour, sugar, baking powder, baking soda, salt) into a large bowl.

In a seperate bowl, whisk together the eggs, buttermilk, melted better and vanilla.

Combine by slowly mixing the wet ingredients into the dry ingredients, folding slowly to avoid overmixing.

Using an ice cream scoop or ladle, scoop approximately 1/2 cup of batter out per pancake.

Leave to cook until the top side forms a bubble surface, and then flip.

Keep warm until eating, or eat immediately. Sometimes I preheat the oven to a low temp so I can stick them in there to keep them warm. Pancakes are best eaten hot!

Smear in butter and maple syrup (even if its that Lyle's maple flavored stuff) and consume immediately. Happily wrap around a sausage or a few strips of streaky bacon first. nom nom nom!

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