Dads Fathers Day Breakfast in Bed Menu

Biltong crumpet stack with herbed crème fraiche and maple syrup drizzle

Fresh berries
Pappaccino

 

Biltong crumpets

(makes enough for Dad plus some leftovers for later)

250ml self-raising flour
5ml baking powder
Pinch of salt
80g butter, melted
1 egg
200ml lukewarm milk
30m chopped fresh herbs (I used basil, coriander and chives)
A little melted butter to brush the pan

METHOD

Sieve together the self-raising flour, baking powder and the salt
Mix together the melted butter, egg and the lukewarm milk
Add the liquids to the dry ingredients and mix well to make the batter. Stir in the chopped herbs.
Heat a non-stick pan on medium heat and brush the pan with a little melted butter
Drop spoonsful of batter in the pan and cook for about 3 minutes on both sides until the crumpets are cooked and golden brown.

TO SERVE

15ml powdered biltong
80ml crème fraiche
15ml chopped herbs (use the same herbs as in the crumpets)
60g moist biltong slices
more fresh herbs for garnish
maple syrup for drizzling (or use honey)
Mix 10 ml of the powdered biltong and the chopped herbs gently with the crème fraiche
Stack the crumpets with the crème fraiche and biltong slices in between

Finish off the stack with biltong slices and fresh herbs – drizzle with maple syrup just before serving and sprinkle over the rest of the powdered biltong

Pappaccino – add 2 blocks of 70% dark chocolate to a coffee cup, top with hot coffee and lastly add your hot milk foam.  Sprinkle with chocolate flakes or shavings

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