I am not a morning person, ergo I do not make as much effort towards breakfast as I should. In fact, I don’t want to even think about it so I grab some oatmeal or a yogurt with fruit and a little granola – pretty boring.
Maybe that is why my eyes nearly bulged out of my head when I got a load of the enormous breakfast buffet at our hotel in Bali.
The fruit alone is enough to make you think you died and went to heaven. Fresh juices of everything you could imagine, all the usual suspects plus fresh mango, papaya, watermelon, mandarin, pineapple, or strawberry juice every morning followed by (my favorite) mangosteen, dragon fruit, jackfruit, baby bananas, passion fruit and the list goes on.
Then you had a choice of an Eastern or Western style breakfast, or you could make a complete oinker of yourself and have both.
Of course there were eggs of every style including lobster omelettes, eggs Benedict, delicate scrambled eggs in their shells sprinkled with caviar, or more traditional versions. Also there to tempt, decadent oatmeal brulee, lacey upright crepes, fluffy buttermilk pancakes and waffles (almost as good as my Auntie Vera’s), and my favorite – the croissant french toast with cinnamon butter and apricot-lime marmalade.
Every morning for the next few months (as I try to undue the damage) I will probably be cursing the brilliant pastry chef for the amazing array of pastries baked fresh each day. Buttery flakey croissants and Danishes, dounoghts, banana bread, muffins, and bagels with homemade jams to choose from. Thankfully, Tatjana and I got a great head start swimming in the massive lagoon pool most mornings.
I have to admit the urge to snack throughout the day was enormously diminished by the delectable treats, and I should probably put more effort into making breakfast every day. Of course the tropical selection of fruit will never be quite the same at home. Is it my imagination, I admit I am lazy in the mornings, or does it always taste better when someone else makes breakfast?
1 cup flour
4 tablespoons vegetable oil (I use canola) plus 1-2 tablespoons extra for making pancakes
1 cup buttermilk
1 teaspoon baking powder
1 scant teaspoon salt
1/2 teaspoon baking soda
melted butter for serving
maples syrup for serving
1. Stir flour, salt, and baking powder together in a large mixing bowl. Mix in egg, oil, and buttermilk. Add baking soda and mix until smooth.
2. Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Once oil starts to form ridges, drop a large spoonful of batter into the hot oil. Repeat 3 more times, keeping ample space between pancakes to keep them from running together. When the batter begins to bubble, carefully flip the pancake to brown on the other side, about 2 minutes per side.
4). For waffles, preheat the waffle iron, spoon in about 1/4 cup of the buttermilk dough, close and cook until the browned as desired, about 4-5 minutes.
5). Serve hot with melted butter and maple syrup as desired.
Crispy bacon and sausages.
Sprinkle pancakes with blueberries as pancakes begin to bubble (just before flipping), and cook as you would plain pancakes. Berries will burst open a bit and turn purple. Serve with blueberry syrup instead of maple (although maple is good with them too).
This post was first published on September 5, 2011.