Easy Breakfast’s from Jamie Oliver’s Food Revolution Live

Back in late March, few friends and I went to Jamie’s Food Revolution Live at the Opera House. It was great. We had so much fun, and Jamie was so great to see live and witness his passion for good food in person. 

Jamie Oliver's Food Revolution Live, Sydney Opera House (March 29, 2015).

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This pancake recipe is Jamie’s idea of a simple, and better for you, breakfast. He cooked them at the Opera House, and served them with different combinations of fruit, yoghurt, honey, ricotta and maple syrup. The whole idea behind this recipe is to start the day with something that will keep you full, whilst avoiding processed foods and sugars. Putting oats in pancakes might seem a little strange, but you honestly can’t notice them once the pancakes are cooked. They also help keep you fuller for longer. Jamie recommends using wholemeal self-raising flour and skim milk for this recipe. I used buttermilk the first time I made them, and it make the pancakes nice and fluffy.  They are however, just as nice with skim milk. 

Jamie also said to cook them on a non-stick pan, so as to negate the need for cooking with any fats. Our non-stick pan isn’t so non-stick anymore, so I used some margarine to cook the pancakes. 

While they are simple, I find cooking them in advance (the night before), the easiest way to tackle breakfast before going to work! I can’t say I feel like cooking pancakes, or anything for that matter, at 6:30 in the morning, so being able to just heat them up and top with some berries and maple syrup, is the quickest way to go. I find they last a few days in the fridge once cooked. 

This recipe makes about 6 pancakes, and is easily doubled to make more (about 12).

Some smoothie recipes were also demonstrated at Jamie’s Food Revolution Live. The recipe below is my interpretation of those, based on the flavours I like. The recipe is adapted from a berry yoghurt ice cream from ‘Jamie’s 30 Minute Meals’. If you won’t be using all the berry and yoghurt mixture in one go (it will make a few smoothies), put it in a container and freeze it for another time. Otherwise, halve the recipe so there is less leftover. 

Easy Pancakes for Breakfast

Ingredients:

1 cup self-raising flour (preferably wholemeal)

1 cup buttermilk or skim milk 

1 egg 

1/2 cup oats

margarine, for cooking (if needed)

maple syrup and berries, to serve 

Method: 

In a large bowl combine all the ingredients, and using a whisk, mix well. 

Heat a non-stick pan to medium-high heat. 

Place a couple of spoonfuls of the mixture onto the pan and cook for about 2 minutes on each side, or until golden and cooked through. 

Serve warm with maple syrup and fresh berries. 

Reference:  ‘Jamie Oliver’s Food Revolution Live’ Sunday March 29 2015, Sydney Opera House, Australia. 

Berry Breakfast Smoothie

Ingredients: 

500g mixed frozen berries

3-4 tablespoons runny honey

500g natural yoghurt 

milk

Method: 

Put the yoghurt and honey in the bowl of a food processor and process to combine. Add the berries and process until combined. 

Add some milk and process until combined. Add as much or as little milk as you like, depending on how thick you would like the smoothie to be. 

Divide smoothie amongst a few glasses, or serve in a large jug. 

Reference:  ‘Jamie’s 30 Minute Meals’ by Jamie Oliver (Penguin Group, 2010), p.182.

Coconut & Passionfruit Pancakes

Happy long weekend! 

It seems to me that here in Australia, we love nothing more than a good long weekend. So to celebrate, I am posting this recipe for coconut and passionfruit pancakes. Mostly because, if you can’t take some time making a leisurely breakfast on the long weekend, when can you? 

If you don’t like the thought of doing all the preparation and cooking in the morning, you can prepare the passionfruit syrup and the batter (up until the egg whites stage) the night before. Before whipping up the egg whites and adding them to the mixture, just make sure the batter has been out of the fridge for a little bit. 

This recipe comes from Bill Granger. I have consciously attempted to lessen the amount of his recipes that I make and blog about on here. At one stage, a few months ago, I had made so many of his recipes from various books, that it was going to look like I wasn’t capable of doing anything else. While I think that is a compliment to Bill, I thought that variety was also probably a good idea. 

I went about making these pancakes, firstly because I had frozen so much passionfruit pulp it would really be ridiculous not to use it, and I had been following the hype surrounding Bill’s new restaurant opening in Bondi. I figured if I couldn’t get to Bondi to eat at his restaurant, I would just have to make a recipe of his myself. 

Luckily for me, a week or so after making these pancakes, I got to visit bills in Bondi. I absolutely loved it. There were so many great options to chose from on the lunch and drinks menu, I had real difficulty making a decision. It is definitely a must visit if you are in Bondi or nearby. 

Ingredients: 

1 1/3 cups plain flour

1 tsp baking powder

1 tbsp caster sugar

3/4 cup coconut, desiccated or shredded

pinch of salt

4 eggs, separated

1 cup milk 

1 cup coconut milk 

50 g butter, melted

butter, for cooking

banana slices, to serve

Ingredients for the Passionfruit Syrup:

1/2 cup caster sugar 

1/4 cup passionfruit pulp

Method: 

To make the passionfruit syrup, mix the sugar and pulp in a saucepan. Place on a medium heat and bring to the boil, stirring occasionally. Reduce the heat and simmer for ten minutes. Remove from the heat, and set aside to cool until needed. 

To make the pancakes, combine the flour, baking powder, sugar, salt and coconut in a bowl. In another bowl, combine the egg yolks, coconut milk and milk. Whisk until combined. Add this mixture, and the butter, to the flour and mix lightly until just combined. 

In the bowl of a electric mixer, whisk the egg whites until they form stiff peaks. 

In two batches, gently fold the egg whites in to the batter. 

Using a large fry pan, heat some of the butter. To cook the pancakes, place heaped tablespoons of the batter, on to the pan and cook for about two minutes a side. The first side will be cooked when the surface of the top side of the pancake has formed small bubbles. Don’t overcrowd your pan with pancakes. If you can only do a couple at a time, turn the oven to a low heat and place cooked pancakes on a tray to keep warm. 

Serve pancakes with slices of banana and the passionfruit syrup. 

Original recipe from ‘Bills Open Kitchen’ by Bill Granger (2003, Murdoch Books), p. 23. 

bills in Bondi can be found at 79 Hall St Bondi Beach, NSW.

Originally Posted October 3, 2014.

All baking, styling and photography for this post by Kathryn Vincent of Kulinary Adventures of Kath.