Crispy Nian Gao Waffle (2)

On the quest to find a good Crispy Nian Gao Waffle (2) and here is another version that requires a lesser egg.

Learnings:  Am glad that my guests enjoyed it.

What you need:

130g plain flour

30 cornstarch

½ tsp salt

½ tsp baking powder

¼ tsp baking soda

1 tbsp sugar

1 egg white

1 egg yolk

1 cup milk 

1 tsp lemon juice

1/3 cup oil

Method:

Mix milk and lemon juice.  Set aside.

Sift plain flour, cornstarch, baking powder, baking soda, and salt.  Set aside.

Combine milk mixture, egg yolk, and oil.  Whisk to combine.

Fold the flour mixture into the milk mixture.

Whisk egg white and sugar until stiff.

Fold meringue into flour mixture.

Let it sit for 30 mins.

Heat up a waffle iron until hot. 

Pour batter and then add a generous amount of nian gao to the batter and cover with more batter. (Pour the batter as per iron instruction).

Cook until both sides are brown.

Serve with ice cream or maple syrup.

Enjoy!

Seafood pancakes (Haemuljeon 해물전)

Last year, for brother and sister bonding time, my brother brought me to this awesome place for Korean cuisine.  We had the beef tongue which is my first try and BBQ short ribs were my first too.  The meal was really good but the deepest impression will have to be their Seafood pancake (Haemuljeon 해물전).  Totally to die for but unfortunately, we were so full that we have to take away most of it.  Lucky nephews.

Saw my friend L cooked this and it brought back those vivid memories.  I was hoping to find a recipe that tastes similar.  

Learning experience:

It is very easy to prepare and it tasted good.  Unfortunately, it was not near what I had tried.

Back to my search.

Source for full details

What you need:

Yield: 2 pcs

120g prawns, deveined and chopped

120g squid, chopped

1/2 red chilli, chopped

2 to 3 spring onion, chopped

3 tbsp chopped carrot

½ cup plain flour

½ cup potato starch

1 egg

½ cup water

1 tbsp fish sauce

¼ tsp salt

½ tsp black pepper powder

2 tbsp sesame oil

4 – 6 tbsp veg oil

Method:

In a bowl, combine all the ingredients and seasonings together.  Mix it all together.

Heat a pan over med heat, add 2 to 3 tbsp veg oil, coat the pan evenly.

Stir and pour ½ of the batter onto the pan and spread it out to form a disk.
Cook until golden brown.  Flip and cook this side.

Do the same with the rest of the batter.  

Source

Dipping sauce (Pajeong)

What you need:

2½ tbsp soy sauce

1 tbsp rice vinegar

1½ tsp honey

½ tsp chilli oil

½ tsp sesame oil

1 tsp chilli padi

½ tsp sesame seeds, roasted

Method:

Combine soy sauce, rice vinegar, sesame oil, chilli oil and honey.  Mix well.

Add in chilli padi and sesame seeds.

Serve

Enjoy!

Pancake Cereal

Circuit Breaker Day 48

I love how people can come up with ideas during this lock down to entertain themselves at home instead of complaining of boredom.

I was extremely busy from the beginning of the Circuit Breaker.  Now I am glad that it is all over and I am able to take a breather and recuperate from my injuries as well as some ME time.  Though it was short and I did had a good time but the workload was a little too much for my aged body.

I would like to thank all my friends for supporting me with their likes and follows.

It is nice to catch up on some of the things that is happening in the cyberworld again.

Besides Dalgona craze, I also spotted Pancake Cereal which I think it is fun to make.  

My family totally enjoyed eating this.  The mini pancake is soft and fluffy and has a nice buttery taste to it.

Learning experience: 

It is good to use an angled spatula to flip the tiny pancakes.  As you need to work quickly, allow some space to flip the pancakes.  Also do not place too closely as it will melt and stick to each other before they had a chance to be cooked.  Once bubbles appeared, it is ready to be flipped.

To keep the mini pancakes warm, place a clean towel over them.   Or if you have an insulated container it is even better.

If the pancake cereals turned cold, place the butter on it and give it a 30 sec in the microwave will do the trick.

What you need:

150g plain flour

1 tsp baking powder

½ tsp salt

2 tbsp sugar

1 cup milk

1 tbsp lemon juice

2 tbsp unsalted butter, melted

1 large egg, beaten

Oil, for greasing

Banana
Butter

maple syrup

Method:

Stir in lemon juice into milk. Let it sit for 10 mins.

Sift plain flour and baking powder and salt in a bowl. 

Add in the sugar and whisk to incorporate.

In a larger bowl, whisk milk mixture, melted butter and egg until fully combined.

Add the dry ingredients and whisk together, but make sure not to over mix.

Transfer to piping bag and cut a tiny hole. (need to be tiny so that you can control the batter).

Heat a frying pan over medium heat and lightly greased the pan with oil.

Pipe small disk batter onto heated pan and until bubbles appeared. Do not over cook or else the pancake will be dry.

Flip and cook for an additional 2 - 3 sec, or until the surface has lightly browned. Continue with the rest of the batter.  

To serve with banana, maple syrup and butter.

Enjoy!

HongKong Egg Bubbles Waffle 香港鸡蛋泡泡华夫饼

Circuit Breaker Day 39

In the past, I had never fancy Hongkong Egg Bubble Waffle 香港鸡蛋泡泡华夫饼 as I find the after taste too overpowering for me.  The whole perception change when I tried one at the HK airport lounge a few years back.  It was so good that I actually had a 2nd helping and that soon lead to me purchase a bubble waffle iron!  Hectic life took over and soon I totally have forgotten about my toy.

It was during a recent trip to Canada and we dined in at one of those cafes that offers HK snack food and upon my sister in law's recommendation, I had some and once again, old memories rekindled.  It was really good.  I wonder why can't we have authentic food in Singapore.  Somehow, I always feel that ours always cut corners and lacks taste.

Learning experience: 

My first piece, I did not grease the iron as it was supposed to be non-stick but I was wrong.  So please grease the iron no matter what.

When eaten fresh, it is crispy on the outside and chewy on the inside.  Unfortunately, this turns soft very quickly but give it a toast in the toaster, it is just as good.

For the next round, I think I will be more generous with my vanilla and also need to work on the browning.

What you need:
Yield: 4- 5 pcs

140g cake flour
1 tbsp rice flour
½ tsp baking powder
1 tbsp custard powder
30g tapioca starch
2 egg
100g castor sugar
30ml evaporated milk
140ml water
15g veg oil
¼ tsp vanilla extract

Method:

Sift cake flour, rice flour, baking powder, custard powder and tapioca starch.

In a mixing bowl, whisk eggs and sugar until light.

Whisk in evaporated milk, water, oil and vanilla extract.

Whisk in the egg batter into the flour until smooth.  

Sieve and then clingwrap.

Let it chill for 1 hour before cooking.

Heat waffle iron and lightly grease the iron.  Pour the batter and when you cover, place a plate under to catch the drippings. Closed and cook for 1 min 20 sec or until golden brown.  Repeat same time for the next side.

Serve hot.




Enjoy!

White taiyaki

Circuit Breaker Day 10

How have you all been coping with this semi lockdown?  

This is the best opportunity to be home proud, best bonding time with your family, the best improvement time on one's self.  There is no chance to feel bored.  It is all in the mind.  Expand your imagination and I am sure there are plenty of things to do at all.

Like today, I shall try White Taiyaki which I have been thinking for the longest time.

Learning experience: 

The first recipe I attempted, I did not like that concentrated taste of tapioca starch.  Reminded me too much of bubble tea or the jelly in bubor cha cha.  So I tweaked the ratio.

It came out chewy and crispy, something different from the usual pancake texture.  If you like mochi-like I do, perhaps you might like this one too.

Since I used cheese wedge, I added slightly a little more than a tbsp of sugar.

Source

What you need:

30g tapioca starch

30g rice flour

30g cake flour

50g glutinous rice flour
1 tsp baking powder

A pinch of salt

1 tbsp sugar

100g water

80g milk

Cheese wedge

Method:

In a medium bowl, combine the flours, sugar, salt and baking powder, whisk to mix well.

In another container, combine milk and water.  Mix well.

Pour the liquid mixture into the dry mixture little by little. Stirring until mixture is smooth.

Heat a taiyaki pan and grease lightly with vegetable oil (med heat).

Pour the taiyaki batter halfway mark of the pan. Put the filling you want in the centre of each taiyaki (Press a little down) and fill in more batter on top to cover the filling.

Close the lid of the taiyaki pan to cook for 1 – 2 mins and flip and do the same for the other side.  

If you like golden brown and crispy, cook longer.

Note: adjust timing accordingly to the heat strength.

Keep safe!

Spelt Pancake

Finally I spotted spelt flour available here, so I bought a bag.  Initially thought was to attempt a bread recipe out of it but as usual, in procrastinating mode.

Anyway, it has been a while since we last ate pancake as breakfast, so I wake up early to cook this Spelt Pancake for the family.

Findings: I expected it to be a little rough but surprisingly this turned out simply delicious!

Especially love it pairing with cream and fruits.

Definitely a keeper.

Adapted

What you need:

1 cup milk

1 tsp vinegar

15g butter

40g maple syrup

143g spelt flour

1¼ tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 egg

Method:

Combine milk and vinegar together and let it sit for 10 mins.

Warm butter and maple syrup until butter is melted.  Set aside.

Sift spelt flour, baking powder, baking soda and salt.

Beat egg into milk mixture.

Pour egg mixture into the flour mixture and whisk until smooth.

Whisk in butter mixture until well combined.

Heat pan and lightly greased with butter.

Using a small ladle, pour a scoop and cook until you see bubbles and pan cake looks set.  Flip and cook until brown.

Repeat until batter all used up.

Serve warm with fruits and cream.

Enjoy!

Dorayaki 銅鑼燒

I learnt that to make a good Dorayaki 銅鑼燒, one cannot over stir or over beat the batter.  This will ensure that the pancake is soft and moist.

Over beating the eggs will also make the pancake dry!

So today, I shall attempt this method.  I love coz it is easy to snack on.

Findings: This indeed yield a nice and moist dorayaki!  I made a big batch and froze the rest so that I can have it as snack anytime I want.

Definitely a keeper!

Note: This recipe yield a big batch of dorayaki.  If you are making for a small family, half this recipe.

What you need:

4 eggs

140g castor sugar
4g baking soda

25g honey

125g water

250g cake flour

250g sweeten red bean

Method:

In a bowl, using a whisk, break up the egg yolks and egg whites.

Add in castor sugar tbsp by tbsp, using whisk to stir until sugar dissolved.  Do not whisk.

Add some water to the baking soda.

Add in baking soda mixture and mix well.

Add in honey and mix well.

Sift in cake flour in three additions and mix well.  Do not over mix. (stir and pound motion and swirl bowl)

Add in half of the water to thin out the batter.  Stir until it is lump free and smooth.

Let it sit for 20 mins.

Continue to stir in the water to dilute it until the batter is runny.

Heat non stick pan (do not over heat), coat a thin layer of oil.

Using a ladle, pour in batter and cook until bubbles appeared and golden.

Flip and cook the other side for 10 sec.

Remove and place on rack to cool.

Add a generous amount of sweeten red bean.  Pinch gently on the edges to seal.

Enjoy!

Herman Liege Waffles

The last time I made Liege Waffles, I totally love it!  It has this rich buttery taste and crisp outer and the bites of pearl sugar makes it really delightful to eat.

So today, I am making some to bring to the hospital for my mom as she loves waffles.  I too read that eating carbo with natural yeast actually helps to curb reflux.  So today I shall see whether she will have this issue after eating Herman Liege Waffles.

Findings: I prepared this at 3pm but by night fall, there was no sign of double in volume.  So I just let it proof in air con condition room overnight and it did rise to the requirement.  Unfortunately, the butter was "leaking" and thus despite adding so much butter, the texture is not as fragrant as I would expect it to be.

I did not follow the exact weight for the pearl sugar as I was preparing this for my parents and am afraid that they will find it sweet.  This time round, I used pearl sugar from PH and I think I prefer those from SL.

Overall, the texture has a slight chew and a crisp outer when eaten hot.  Nice.

Source

What you need:

250g of flour

50g brown brown sugar

1 vanilla bean

50ml milk (room temperature)

1 egg

100g of Herman Starter

150g of salted butter (will reduce this to 120g)

70g of Pearl sugar

Method:

In a mixing bowl, combine all the ingredients (except Pearl sugar and butter). Knead until dough is smooth (approx 5 minutes).

Add in softened butter and knead again for 5 minutes, butter must be completely incorporated into the dough.

Cover with clean cloth and let it proof for 2 – 3 hours or double in volume.

Punch down and add the Pearl sugar.  Knead by hand to incorporate the sugar into the dough.  Do not hesitate to flour your hands.

Divide into small balls and cover loosely with cling wrap.  Let proof for  another 15-20min on a sheet of cooking paper.

Heat your waffles maker and cook until both sides are golden brown.



Enjoy!

Neil's Pancake

Out of so many pancake recipes that I had tried, I think I love Neil's Pancake the most.

It is fluffy and yet full of flavour.  While browsing my old blog, I remembered this recipe and decided to document it here.

If your kid wants to prepare something special for Father's Day, why not give this a try.

I am sure it will make good memories.

What you need:

280g plain flour
8g baking powder
78g castor sugar
½ tsp salt
3 egg, separated
1½ cup milk
85g melted unsalted butter
1 tsp vanilla

Method: 

Sift flour and baking powder. Add sugar and salt together into a large bowl.

Whisk yolks, milk, melted butter and vanilla together.

Whisk wet mixture into the dry mixture. Should be slightly lumpy.

Whip the egg white until medium peak. Not stiff. Do not over whipped the egg whites.

Gently fold in half of the egg white into the egg batter with a large spatula. Then for the the remaining egg white.

The batter should be slightly lumpy and have large parts of the egg whites not fully incorporated.

Heat pan and lightly oiled the pan with a kitchen towel.  Ladle a scoop of the batter and pour into the hot pan.

Flip over once brown to cook the other side.

Serve warm with cream and strawberries.

Enjoy!

Sourdough Taiyaki (natural yeast)

Though I like the texture of the sourdough pancake that I had done as it is fluffy but I did not like the taste of baking soda being too prominent in it.  So today, i attempted it again.

This time, I turned it into Sourdough Taiyaki and added in red bean paste to it.  Am glad that my girl is starting to eat red bean paste without a fuss.

Findings: It is fluffy and the taste of baking soda is gone (well at least for me).  It is crispy when eaten hot but you can give it a min toast and the texture is good again.

Now I am going to make these often, freeze it and have it as and when we like.  

What you need:

430g sourdough starter

1 egg

40g castor sugar

25g oil

½ tsp baking soda

50g fresh milk

Red Bean Paste

Method:

Beat egg, sugar, oil and baking soda together.

Add in sourdough starter and mix until combined.

Add in milk to thin out to pancake batter consistency.  

Heat pan over medium heat, brush a layer of melted butter. (if taiyaki iron is is non-stick you can omit)

Pour batter to cover the body and add in the red bean paste and cook 2.5mins or until golden brown. Flip and cook the other side.

Enjoy!

Sourdough pancake I

My friend CH gave me some sourdough starter the other day and I tried making sourdough bread.  Unfortunately I failed miserably.   

So yesterday, she decided to gave us demo on making baguette and sourdough bread.

It was a long day but really rewarding.  I had so much fun that I couldn't sleep.  Will blog on my new learning journey later on.

As for now, I took home some starter and combine with what I had previously, I turned them into Sourdough pancake.  This recipe does not use additional flour so it is really interesting.

Findings: The pancake is soft and fluffy but I find the baking soda a tad to strong to my liking.  As usual, son said just to load it up with maple syrup which is his favourite.  

Not sure if I reduced the baking soda, will it still gives me the same texture.  Will experiment it later on.

What you need:

454g fresh sourdough starter

1 egg

40g castor sugar 

2 tbsp oil

1 tsp baking soda

2 tbsp milk

Melted butter for frying

Method:

Beat egg, sugar, oil and baking soda together.

Add in sourdough starter and mix until combined.

Add in milk to thin out to pancake batter consistency.  Add a little more if too thick.

Heat pan over medium heat, brush a layer of melted butter.

Pour batter and cook until golden brown. Flip and cook the other side.

Serve with jam or maple syrup.


Enjoy!

1" pancake

I love pancakes and am always looking out for a good one.   So far, this is my favourite.

Been seeing alot of "tall" pancake lately and it reminded me so much like those being sold in the Min Chang Kueh stall when I was young.   Come to think about it, I can hardly see such pancake being sold these days except the one in Pek Kio market.

I am trying out a new pancake recipe and I decided to serve my 1" pancake for breakfast.

Verdict: Indeed fluffy and since I added in some cheese, my kids were delighted.

A recipe keeper.

What you need:

Serve 9

210g plain flour

12g baking powder

25g sugar

½ tsp salt

25g butter, melted

1¼ cup milk

1 egg

Method:

Combine flour, baking powder, sugar and salt together.

In a bowl, whisk egg, milk and melted butter.

Mix into the flour mixture until no lumps.

Heat the non stick pan together with mousse rings, and coat a layer of oil on both pan and rings.  Wipe off excess with a kitchen towel.

Lower heat to small, pour batter into ring till half full, add in cheese and top off 1 tbsp of batter.

Let it cook until it is brown.  Turn over and press the pancake downwards, until the pancake touch the pan.

Continue to cook until it is brown.

Remove gently with a butter knife.

Serve with fruits/maple syrup.

Enjoy!

Sourdough waffle

For my sourdough starter experience, everyday, I need to pour out some to give a new feed to my sourdough starter.

In order not to waste these, I actually store them in the fridge.

Since I have never eaten a Sourdough Waffle before, I shall make some as breakfast.

I have tried out two recipes but this one wins hands down.

Findings:  The waffle is crispy and light.  Has a slight tad of sourness which I believe came from the sourdough.

I shall explore further to see whether I can omit the baking soda next time.

Now I need to see whether I should invest in a good waffle iron.  This cheap waffle iron doesn't colour evenly!   Arrrghh ...

Definitely a keeper!

What you need:

115g butter
225g milk
225g sourdough starter
1 tsp salt
1 tbsp brown sugar
170g plain flour

2 eggs

¼ tsp baking soda

Method:

Melt butter together with milk in a pot.  Remove and let it cool to room temperature.

Mix all ingredients to form a thick batter, cling wrap and let it sit for 8 - 14 hours.

Whisk in eggs and baking soda until smooth.

Preheat waffle iron and cook as manufacturer instruction.



I served it with greek yogurt and jam with a light drizzle of honey.  Heavenly!

Enjoy

Poffertjes (with sour cream)

Despite getting a little shock over the year end hols, everything ended well.  Thanks so much for all your concerns via Whatsapp, emails and messenger. Your words of encouragement and well wishes really touched me.

A rather delayed HAPPY NEW YEAR to you all.

Anyway, 2016 begins a new chapter, this year it is also a big milestone for me.  I hope that going forward, I will embrace more happy events and live a more positive thinking life and be surrounded by happy people and happy thoughts.

To kick start my 2016 first blog post, here is this Poffertjes.

This snack was first introduced to me by my ex colleagues during last year's gathering at Garden by The Bay.

There he highly recommended that we must try the Poffertjes.  I have never heard about this nor eaten one so I was really curious.

It turn out so awesome that we actually had three servings in the end!  It is light and delicious!

When I got home, I was so into it that I went round asking for the recipe.  Then C told me that we can actually buy it in Singapore.   I couldn't have it then and there because I need to place S$50 for it to deliver and I have no intention to load up my fridge at this point of time.

The traditional ones is actually with buckwheat but I have no time to hunt them down to get it.  Anyway, after eating the ones at the Garden by The Bay, my friend and I concluded that it is just plain flour.  Thus I am testing out this recipe to see whether this is close.

Thanks to my dear friend A, she was able to help me to translate a video I saw which I think will match the ingredients.

Findings: These little pancake were light and fluffy.  I should have added more sugar to the whipped butter.

Next round, I will minus out the cinnamon powder from the whipped butter too.

Is this close to what I ate? I should say it is about 70% but I will try out other recipes to see whether I can match the closest.

What you need:

300g milk
7g yeast
1 egg
15g sugar
pinch of salt
100g sour cream
200g plain flour
50g melted butter

Method:

In a big bowl, whisk gently the milk, yeast, egg, sugar, salt, sour cream together.

Add in the flour and whisk until it is smooth.

Pour in warm melted butter and mix well.

Cover with tea tower and spray some water over it.  Let it sit for 1 hour.

Using a whisk, stir gently to deflate and mix well.  Then pour into a piping bottle.

Butter cream

300g butter, room temp
a pinch of ginger powder
a pinch of cinnamon powder
1 stick of vanilla bean


Method:

Beat butter until it is fluffy.

Add ginger powder and cinnamon powder.

Next add in vanilla bean.

Beat again to combine.



Now I am sure many of you are busy baking up a storm for this forthcoming CNY.  As for me, I will be busy eating my way through this month, many meet ups and catch up and celebrations.

Well I ain't complaining about my expanded waist line afterall Singapore has a year long celebration on her SG50.  For me, I am simply just happy to have a month long one.



Wishing you all a Healthy year ahead that is filled with good laugh, good company and good food.


Salute!

Spring Onion Pancake (葱油饼)

I am not a fan of spring onion.  As best as possible, I will remove it when I am served with this garnish.  The elders always said, if you don't eat 葱, you are not going to be 聪明 (as in smart).

Initially I thought I am the only weird one but slowly I came to know many friends who don't take spring onion as well.

It was on a Taiwan trip that I got to savour Spring Onion Pancake (葱油饼) as there was a famous stall there.  Initially I just wanted to try so my friend and I only bought one piece and it was so good that we actually went back to queue for a second helping.

The pancake was fragrant but do not have that sharp bite of spring onion.

I have attempted once on this but that didn't turn out well as it was bland and dense.  This time round, I added in more salt and did a different method.

Finding: The dough is flaky and fragrant.  It has also a crisp bite to it when fresh out of the pan.  Though I didn't get the same taste as the one I ate before, as compared to my last attempt, this is so much better.

What you need:

8 Serving:

410g plain flour

½ boiling water

1 cup warm water (I mixed room temp water to ¼ cup hot water)

1 tsp salt

4 tbsp plain flour

1 tsp salt

6 tbsp oil

100g spring onion, chopped

cooking oil (you can add as much oil as you want, the more you have the richer the flavor)

Method:

Add boiling water to the flour.  Mix to incorporate all the water.

Next add in the warm water slowly while mixing.  Stop once you are able to form a dough.  Depending on flour, that 1 cup of water might be too much.

Knead the dough until it is smooth and cling wrap.  Set aside for 20 mins.

In a small bowl, add plain flour, salt and oil.  Mix well. 

Floured the table top, place dough and gently roll the dough into a ball.

Divide dough into 8 portion.

Gently knead each portion again.

Roll into a thin disc, spread the oil mixture and sprinkle spring onion.

Roll up tightly into a tube.  Flatten and spread another layer of oil mixture.

Roll up the tube, make sure the ends are sealed.  Flatten into a disc again.

Roll the disc flat.

Heat up the pan, place pancake in it and pan fried with no oil on medium heat until it is cooked.  Flip and do same for the other side.

Drizzle in oil onto the pancake, flip and cook until it is golden brown.  Flip and do same for the other side.

Crush up with your palm to “loosen” the pancake.

Serve hot.

Belgian Waffles (II)

Lately I have been yearning for Belgian Waffles.  Perhaps I fell in love with those that I ate recently and was eager to see whether I can produce the same result.  

I don't really know how a good waffle should be but my personal choice will be crispy on the outside and fluffy on the inside.   

Now, I wish I have a deep waffle iron to work.  Somehow, it just taste different if it is a thin waffle.  Is it a mind game?   Haiz... the "must have" and the "nice to have" debate.

Some day some day.....

Findings: The waffle yield a crispy and yet fluffy texture.  If only I have a thick waffle iron, I think this will be as good as those available outside.

Now I have to churn out a batch of ice cream to go with this recipe real soon.

Definitely a keeper.

Source: Bruno Albouze

What you need:

250g plain flour

4g dry yeast

45g castor sugar

1g salt

250ml fresh milk

125ml beer

2 egg

1 tsp vanilla

1 tbsp vegetable oil

90g unsalted butter, melted and kept warm

Method:

Combine flour, yeast and salt in a bowl.

Whisk in the eggs, vanilla, milk and beer.

Add the warm melted butter and mix until well combined.

Transfer to a container and cling wrap.  Poke a hole and let it proof for 1 hour at room temperature.  Then refrigerate it overnight.

Bring batter back to room temperature before cooking.

Alternatively, you can let it proof at room temperature for 3 rooms and use immediately.

Cook waffle for 3 mins.

Serve with your favourite toppings.


Have a good week ahead.

Yoghurt Pancake

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

Method:

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

Happy Holiday!

Belgian Waffle

These days, hubby packed breakfast to work so it gives me more motivation to change menu whenever time permits.

Its been a while since we last had waffle.  I think the last waffle we ate was Liege Waffle which was very good.

So today, I want to try Belgian Waffle.  Surprisingly, Belgian Waffle has no relation to Belgium.  Unlike the American Waffle which uses baking powder, Belgian Waffle uses yeast just like her cousin, Liege waffle.

As I had good experience with Liege Waffle, I was more positive with this recipe.

Findings: It is crispy on the outside and fluffy on the inside.  

What you need:

1 egg
½ cup fresh milk

4 tbsp sugar

15g honey
1 tbsp vanilla extract 

pinch of salt

2 tsp dry active yeast

1 cup plain flour
4 tbsp melted butter

Method:

Warm milk slightly, add in yeast.  Stir and allow yeast to become foamy.

Whisk egg, milk, sugar, honey until it is combined.  

Once yeast mixture is foamy, add into egg mixture and stir to combine.

Add flour in two addition.  Stir to combine.

Add in melted butter and stir to combine.

Cover with clingwrap and allow it to double in volume.

Scoop batter with ice cream scoop onto the waffle iron and let it cook until golden brown.

Serve hot with either chocolate sauce, caramel or maple syrup.

  

Good morning!