Back to School

Well yesterday marked the first day back to school!
It was Rhyley first day of Grade 5! Really can't believe my little boy is in Grade 5 already
he is growing up WAY too fast it really is bittersweet to think this year will be his 10th birthday!
Seriously where did it go but it is very exciting that he will be double digits this year.

So because it was back to school I made Rhyley a special breakfast to start the new
school year off on a yummy start with a super delicious pancake known as David Eyre's Pancake!
I saw the recipe on a Martha Stewart Show repeat and we had tried it before so
I thought this would be a special treat for back to school.

Here is the recipe- I used 2% milk & honestly it made no difference at all & only half as much butter. You can view the original recipe here.

David Eyre's Pancake

Ingredients 

1/3 cup of plain flour
1/2 cup of milk 
2 large eggs
Pinch of fresh nutmeg (ground nutmeg is fine)
4 tablespoons of unsalted butter
2 tablespoons of icing sugar
Lemon juice, jam or fruit (optional)


Directions

1.  Preheat oven to 220 degrees. In a bowl add flour, milk, eggs, and nutmeg mix until just combined. Batter will be slightly lumpy.
2. Melt butter in a 12-inch cast-iron skillet (personally I used a cake tin as I don't own a cast-iron skillet).
3. Add mixture and transfer to oven. Bake until the pancake is golden brown, 15 to 20 minutes.
4. Remove from oven and sprinkle with icing sugar; serve immediately.
5. Add lemon juice, jam ect if you like we topped ours with chunks of watermelon, honeydew and grapes which cuts the sweetness of the icing sugar.

If you have never tried this pancake give it a go it is SO worth it!
I also did lots of baking for back to school because this year the aim is not to buy
packaged snacks for Rhyley's lunches and hopefully I will succeed because then I know exactly what he is eating because I made it.
I baked Mango & Coconut Muffins (for Jason without coconut), Anzac Cupcakes, Mini Quiches & Mini Tuna Mornay. I will share these recipes soon but first I will share my recipe for Anzac Cupcakes I adapted it from this recipe that I found here I made mine more like you would Anzac biscuits.

Here's the recipe:

Anzac Cupcakes

Ingredients
2 cups plain flour
1/2 cup rolled oats
1/4 cup dessicated coconut
1 teaspoon of bicarb soda
A pinch of salt
125 grams of unsalted butter
1/2 cup Golden Syrup
1 cup of milk

Icing
1 cup Icing Sugar
50 grams of unsalted butter
1 teaspoon of vanilla extract
1/3 cup Golden Syrup

Directions

1. Preheat oven to 180 degrees. In a saucepan melt the butter & syrup together, add bicarb soda to melted butter mix. 
2. In a bowl add dry ingredients & make a well in the center.
3. Add melted butter mixture & milk to the dry ingredients, mix well.
4. Divide mixture into muffin wrappers & bake for 15 - 20 minutes.
5. For the icing add all ingredients in a bowl and mix together. (See Note)
6. Spread cupcakes with icing, if desired sprinkle with coconut.

Note: If icing is too thick add a little milk personally I didn't add milk so I could store the
icing in a bottle in the fridge to ice the cupcakes after defrosting for lunches.

So those are some of the recipes I made for lunches this week.
I bagged up everything, labelled it & popped them in the freezer so there is enough for about
2 weeks worth of pre-made lunches.

Until next time,