Brekky is a bit local, organic and yum this morning!
2 handfuls frozen blueberries (picked at The Blueberry Patch, Mt Compass, while on holidays)
2 nectarines, chopped (front garden)
1 cup wholewheat biodynamic flour (Seed Independent Organic Co)
1/2 cup Laucke’s Wallaby flour (SA)
2 backyard eggs (thanks Mum)
1/2 tsp organic aluminium free baking powder (Seed Independent Organic Co)
juice of half a lemon (thanks Shirley next door)
Paris Creek milk – about 1.5 cups? – enough to reach thick batter consistency
Light olive oil and butter
Mix flour and baking powder in large bowl, add eggs and a splash of milk. Whisk and keep adding milk until you have a thick batter. Add lemon juice, blueberries and nectarines and stir through.
Heat about 2 Tbsp oil and a knob of butter in large frying pan. Drop large spoonfuls of batter into pan. Flip when they are lightly browning around the edges. Repeat until batch is completed. Drain on paper towel. Serve with chunky apricot jam, yogurt and/or maple syrup (Cheeky Organics). Here we have a few locally foraged figs on the side.
You could substitute any summer fruits in this recipe. In winter I used sliced apple and pear.
(Seed and Cheeky Organics visit the Organic Corner Store market each Thursday – see inside the market hall. Nadja’s Garden jams by Sally turn up there fortnightly too – we hang out with the cool kids under the verandah. And Maids a Milking will have a monthly selection of local dairy products including Paris Creek this year – stay tuned to Organic Corner Store newsletters for updates)