Did you see the new Vanilla Magazine? It's a gorgeous collection of reasons to 'love your locals': fashion, beauty, homes, and (of course) food! Chef Jaime Garbutt features this month in their article 'Yes Chef!' with a recipe that will woo your honey or impress your mummy... Valentine's Day, Pancake Day, Mother's Day... we've got you covered! Breakfast in Bed anyone?
Here's the rest of the recipe to complete the cake featured in Vanilla. It's time consuming, but so adorable!
Vanilla Buttermilk Cake
See Vanilla Magazine Feb/March 2018 pg. 82 for Recipe (available at Figbar if you need!)
1 Tbsp buttermilk
1 Tbsp maple syrup
Place buttermilk and maple syrup into a small bowl, whisk with a fork to emulsify. Set aside until required.
100g unsalted butter
75g maple syrup
250g icing sugar
1 tsp lemon juice
1) In the bowl of an electric mixer with whisk attachment, whisk butter and maple syrup together until well combined.
2) Sift the icing sugar into the maple mix. On a low speed, incorporate the sugar into the maple mix. Add the lemon juice, and mix again
3) Turn the speed to high and whisk for about 5 minutes until the icing is light and doubled in volume.
4) With a spatula, decant the icing into a piping bag. Set aside.
Maple Candied Bacon
4-6 strips of good quality bacon
2 Tbsp maple syrup
1 ½ Tbsp brown sugar
1) Preheat the oven to 170°C and line a baking tray with aluminum foil.
2) Place bacon strips in a single layer row on the tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until crispy.
3) While the bacon is cooking, in a small bowl, whisk together the maple syrup and brown sugar until the brown sugar dissolves into the maple syrup. Set aside.
4) Remove from the oven and, using a pastry brush, immediately coat the bacon pieces with the maple syrup mix. Flip the bacon and coat again. Use all of the mix.
5) Set aside and allow to cool completely. Break the crispy bacon into small pieces. Set aside.
Vanilla Buttermilk American Pancakes
Makes about 25 bite-size pancakes
125g plain flour
2 Tbsp caster sugar
1 tsp baking powder
½ tsp baking soda
½ tsp nutmeg
pinch of salt
1 tsp vanilla extract
1 egg, beaten
60g melted butter
1 tsp coconut oil, for frying
1) In a large bowl, using a wooden spoon, mix together plain flour, caster sugar, baking powder, baking soda, nutmeg, and salt.
2) Add buttermilk, vanilla extract, beaten egg, and melted butter to the dry ingredients. Set aside for 10 minutes to allow the mix to rest.
3) In a non-stick frying pan over low heat, melt coconut oil.
4) Using a dessert spoon, spoon small rounds of batter into the frying pan.
5) Once bubbles begin to form in the frying batter, flip the cakes over. Cook until lightly browned on both sides. Making the perfect pancakes is an art form and may require some practice. Don’t panic if the first set is overdone, turn down the heat and go again.
6) Place cooked pancakes on a plate to cool. Continue with steps 4-5 until all the batter is used. Set aside to use for decorating.
On each cooled cake, pipe maple icing in small rounds to build a beehive shape base. Sprinkle candied bacon pieces atop of the icing, paying particular attention to the sides. Place 2-3 mini pancakes on the top of the icing, gently pressing to create a solid foundation. Add two small pats of butter and just before serving, if you feel particularly fancy, drizzle with a little maple syrup so it drips down the edges of the pancakes.