Saturday Brunch

this whole being a stay at home mum thing seems to be agreeing with me. now. it took me a while to get into the swing of things, but since I figured out that I don't have to be constantly holding Mabel every waking hour, or rocking her to sleep every time she needs to nap, I seem to actually have some time to get things done. she's quite happy to lay in her chair and watch me do stuff, and listen to me nattering away to her about what I'm doing. and she is good at going to sleep on her own. as long as you check in with her when she gets upset. sometimes there is a total meltdown which calls for some rocking, but generally she's good.

learning all these things has taken time, and trial and error, but I'm happy to report that we're finally getting it together over here. which has increased the sanity levels immensely!

so much so that I am starting to try new things. cooking new recipes. last week it was banana bread, and this weekend I tried these delicious pancakes. I mean, I can cook, I have no problems with it, it's just that I usually don't take the time. and when it comes to pancakes I usually just opt for the shake and bake variety - which, if you add the right topping can be yummy. (oh and these are awesome for camping!)

I've had this recipe on my pinterest board for a while now, so on Saturday we had brunch with the gang to try it out. Lemon poppyseed pancakes, fresh orange juice (from our trees) and espressos (made by Barista Bryce). it was a beautiful summer morning, under our newly refurbished patio and it was delicious - if I do say so myself!Savannah needed some shades. Mabel loaned her a pair.Daddy and Savannah
Mummy and Savannah
Hannah and Mabel - seems Mabel has to grow into this pair of sunnies...

Lemon Poppyseed Buttermilk Pancakes with Macerated Berries Berries Just add a bit of sugar to your berries, and let them sit at room temperature while you make the pancakes.   Pancakes 2 cups unbleached (all-purpose) flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/3 cup sugar pinch of salt 1/3 cup poppy seeds zest of 4 lemons 2 cups buttermilk 2 large eggs, lightly beaten 2 tablespoons butter, melted butter, to serve (and for pan) To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix. Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.  Keep the pancakes warm on a baking sheet in a 200 degree oven until you are ready to serve.