I used to enjoy having breakfast with the family. Unfortunately these days, it is hard to accommodate the whole family. Serving pancakes for breakfast, gives me the excuse to serve fruits on the plate besides the usual after dinner time.
Talking about fruits, for this season there were two interesting fruits that I wanted to try.
When I saw Travelling Foodie posted Feijoa recently, I was delighted. For two years ago while on holiday in NZ, I wanted to try this fruit but unfortunately it wasn't in season.
Son did a quick search on the internet and he told me that Feijoa is supposed to be a combination of guava, strawberry and pineapple in taste. But for hubby, he thinks it is more like a cross between guava and balonglong. Perhaps, the one he ate was a little sourish.
Out of the five, we only have one that was sweet (as above).
Next was the red kiwi fruit. I first spotted it among the bloggers last year or two but by the time I visited the supermarket, it was either out of stock or they don't carry it. So I was happy that this time round, I found abundance of it in NTUC.
Unlike the green or the golden kiwi, this is really sweet and it looks so pretty as well. We love it except for son who prefers the green variety.
Lately, Pinterest has given me lots of inspiration and so here is another one that inspired me. Yoghurt Pancake to pair with all the fruits. Healthy!
Findings: This is very fluffy and I detected baking soda which I am thinking whether reducing the baking soda will alter the texture. Perhaps next time, I will try that.
Overall, I think this is also a good recipe to keep especially if you want to incorporate yogurt into the diet.
Source: Savoury simple
What you need:
280g plain flour
1 tbsp castor sugar
2 tsp baking powder
2 tsp baking soda
½ teaspoon kosher salt
447g unsweetened yogurt (I used 2%)
1 cup buttermilk
2 large eggs
vegetable oil (or any high heat oil) for cooking
Sift flour, baking powder and baking soda together.
Add in sugar and and salt to the flours.
Whisk yogurt, buttermilk and eggs until blended.
Preheat a large non stick pan over medium heat until hot. Turn down the heat to low.
Very lightly grease the pan with vegetable oil. Wipe off excess oil.
Pour the batter evenly onto the pan, 2 inches apart, and cook the pancakes until they have a few bubbles on top, approximately 2 minutes, then flip and cook for an additional minute.
Repeat with the remaining batter.
Serve warm with your favorite toppings