A lot has happened since I last talked to you.
For starters, I am well into the 3rd week of final year at college. Weeeeirddd. I know.
They aren’t joking when they say that your college years fly by, are they? First year feels like just yesterday. Nothing has changed – except that a lot has changed.
Most of you might know that I’ve been gaga over donuts for the last three months or so. What started off as a class project has now turned into (dundundun) my life. Nuts about Donuts, a small homebased business selling artisan style donuts.
I’ve made over 500 donuts since I started Nuts about Donuts o.o (Check out its insta and Facebook and give it some love) 🙂
My life has been pretty much donuts all day every day. I legit don’t have time for anything else. And that my lovelies is why I have been missing from Spatula for so long.
I first started food blogging to share my love for food but over time it started to feel like a chore. The editing, the photography, the writing; all started to become too planned and systematic. It felt like too much for me to handle, what with the donuts and school work. This blog was all about doing and sharing something that I love.
I took a self-proclaimed 5 day holiday from Nuts about Donuts just yesterday, announcing on the page ‘we’re closed for a bit’, just so I could do something else, like STUDY maybe!
And it’s during this so-called break that I decided that I shall return back to thy blog.
I MISS YOU GUYS. 😥
And what better way to make a grand return then on NATIONAL PANCAKE DAY.
If you’ve been following along for a while, you might have noticed that there is a fair share of pancake recipes on this blog.
These pancakes are made using the same recipe I shared a couple of posts ago.
Top those soft fluffy pancakes with a simple 3 ingredient strawberry compote and you have a killer combination.
The homemade strawberry compote is super simple. Just three ingredients and a few minutes simmering on the stove-top. You can puree the compote for a smoother consistency or you can leave it chunkier as it is (like I did).
Make use of the fresh strawberries this spring to jazz up your pancakes. Leftover compote is delicious drizzled over ice cream too.
Tomorrow I’ll be making biryani. Recipe to be posted veeeery soon, I know a lot of you have been waiting for it since ages.
See you in a month then. Just kidding. I’ll try and post a new recipe each week.
Love to you all. ❤
Buttermilk Pancakes with Strawberry Compote
Yields: 13-15 pancakes
1 ¼ cup all-purpose flour
2 teaspoons baking powder
1 Tablespoon granulated sugar
¼ teaspoon salt
1 cup buttermilk1
1 Tablespoon melted & cooled butter or vegetable oil
For the Strawberry Compote
250g strawberries, diced
1 Tbsp sugar
½ tsp vanilla extract
To make the strawberry compote: combine strawberries, sugar and vanilla in a medium saucepan. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 6-10 minutes. Keep warm; set aside.
For the pancakes: In a medium bowl, whisk together the flour, baking powder, sugar and salt. Whisk in the buttermilk, egg and melted butter, just until all mixed together (small lumps are fine, DO NOT OVERMIX).
Heat a large, nonstick pan over medium-heat and lightly brush with oil or butter. Using an ice cream scoop (or any large spoon) add the batter to the pan. Cook the pancake for 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom.
Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 1 to 2 minutes, until the other side is golden as well. Repeat with the remaining pancake batter.
Serve pancakes immediately topped with strawberry compote. Enjoy!
1. DIY Buttermilk: 1 cup milk + 1 Tbsp vinegar. Mix and let it sit for 10 minutes. Mix well and use.
*To achieve smooth brown pancakes, don’t grease the pan after every single pancake. Grease it after every third pancake. Hope that makes sense.