Three Ingredients Flourless Chocolate Cake

After my detox and wellness programme two years back, I have cut back on my baking, in particular, normal baking that requires flour and sugar. I searched for recipes that don't require sugar or can replace with low GI sugar, or use similar flours.

I decided to surprise my sister for her birthday by baking this flourless chocolate cake, which was rich but light. This recipe is a keeper, easy to make and satisfying to the palate.

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Recipe for Flourless Chocolate Cake, adapted from Gimme Some Oven.
(Makes a 8"round cake)

Ingredients:
8 Large eggs
450g Dark, semisweet or bittersweet chocolate, coarsely chopped
227g Unsalted butter
Zest of one orange (optional)

Method:

1. Adjust an oven rack to the lower-middle position and heat the oven to 180°C. Line the bottom of an 8-inch pan with parchment paper. 
2. Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan. 
3. In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
4. Meanwhile, melt the chocolate and butter together by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth. Add in orange zest if using.

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5. Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.

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6. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the pan. 

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7. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, about 30-35mins. 
8. Remove the cake pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)
9. About 30 minutes prior to serving, carefully remove the sides of the pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. 
10. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

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In Collaboration With Floral Garage Singapore

This post is in collaboration with Floral Garage Singapore.

Floral Garage Singapore is an established Singapore florist company comprised of a team of passionate floral hobbyists and professional florists. They offered wide range of flowers from hand bouquets to table centrepiece to standing flowers and even gifts. They also served corporate clients and individuals, and does delivery in Singapore. They are also looking for opportunities to franchise their business.

I had the opportunity to collaborate with them recently, using their flower centrepiece to compliment my cake presentation. Their flowers bright and fresh. It made my cake stands out more. The flower display recommended by them is called Martial. Thank you Floral Garage SG for this wonderful opportunity.

For this function of mine, I made Zoe’s Steamed Chocolate Cake. There were only good reviews on this cake from my guests. For your next function, why not try this combination - flower centrepiece from Floral Garage SG and Zoe's Steamed Chocolate Cake. It is easy to make and taste delicious without frostings.

 

Recipe for Steamed Moist Chocolate Cake, adapted from Bake for Happy Kids

(Makes a 10x10 and 6x6, serves at least 60 people)

Ingredients:

200g Unsalted butter

120g Caster sugar
100g Light brown sugar
360g Evaporated milk
4 large eggs, about 70g each with shell and lightly beaten
2 tsp Vanilla extract
200g Plain flour
100g Cocoa powder, preferably Dutch process (I used Valrhona)
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Fine sea salt

Method:

1. Line the bottom of the square pans with a piece of baking paper. Preheat steam oven.

2. Add butter, both sugars and evaporated milk in a large saucepan. Place the saucepan over a low heat and use a hand whisk to whisk mixture while cooking until sugar is completely dissolved and mixture is smooth.

3. Remove saucepan from the heat. Allow mixture to cool until it is nearly like room temperature or cool enough to touch.

4. Add eggs and vanilla into the butter mixture and whisk until combined.

5. In another bowl, combine flour, cocoa powder, baking powder, baking soda and salt. 

6. Sift flour mixture into the butter mixture and whisk until all are just combined. Do not over mix. Cake batter is runny.

7. Pour batter into the prepared pan and place the pans into the steam oven. Cover pan with a large piece of foil.

8. Set the steam oven for 45mins at 100C.

9. Remove the cake from the oven and allow it to cool completely in the pan before removing it onto a wire rack. 

10. Slice the cake into 1cm thick and 3cm long each. 

11. Arrange them into the tier cake display, together with Floral Garage flowers.

Flourless Almond Chocolate Cake

Happy New Year! 
May 2018 brings you good health, more bakes and more sharing!

This has got to be one of the best flourless chocolate cake I have baked and ate. The cake is chocolaty and soft, without feeling too much of the almond. The texture is smooth with bits of ground almond. This is not those dense thick chocolate kind of cake. It's light and soft. I was really satisfied with this cake. I made blueberry coulis to top the cake. However, my sister commented that she preferred the cake without the blueberry coulis. Nevertheless, this cake is easy to prepare and good to the last bit.

Recipe for Flourless Almond Chocolate Cake, adapted from Food52.
(Makes a 10" cake with 1 1/2" height)

Ingredients:
250g Ground almonds (lightly toasted)

250g Couverture chocolates, 76% cocoa

250g Unsalted butter

140g Caster sugar

Freshly brewed espresso (approx 25g), let it cooled slightly

6 Large eggs, separated

Blueberry Coulis (Optional)
250g Blueberries
2 Tbsp Sugar

Method:

1. Line a removable base 10" round pan.
2. Preheat oven to 150ºC.
3. Place the chocolate in a glass bowl set over a bain marie (double broiler, or a pot of simmering water).
4. When melted, remove the bowl from the heat and add the butter, stirring with a spatula to help it melt and mix. 

5. Add in the cooled espresso and stir well.
6. Then add the sugar and the almond meal, stir to incorporate.

7. Once the mixture is no longer hot, add the egg yolks and stir to combine.
8. In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks.

9. Fold the whites gently through the chocolate and almond batter.

10. Pour the batter into the cake tin, smooth over the top and bake for approximately 40mins or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency.

11. Let it cool completely in the tin before removing. Dust with powdered sugar (if desired).

12. For blueberry coulis: Cook the blueberries and sugar together in a pot. Let it simmer and stir constantly. Cool slightly before topping on the cake.

Steamed Chocolate Cake

A frosted cake is made usually with an occasion or a request. However, I had a sudden urge to bake a nice chocolate cake recently. One recipe that got me tempted was this One-Bowl Milk Chocolate cake. But at that time, my helper was on home leave, so I couldn't find the time to bake it. Then, I saw Zoe's post on this Steamed Chocolate Cake and I was sold! 

It answered my temptation for baking a good chocolate cake. So I decided to bake Zoe's cake instead. It was really simple, and it tasted moist and soft too! I really like her recipe and I'm sure to make it often to satisfy my craving for chocolate cakes! Recording the recipe for my own reference. I strongly encourage you to try this cake. You'll be hooked.

Recipe for Steamed Chocolate Cake, adapted from Bake for Happy Kids.

(Makes an 8" round cake)

Ingredients:

180g Unsalted butter

60g Caster sugar

60g Light brown sugar

180g Evaporated milk

2 Large eggs, about 70g each with shell and lightly beaten

1 tsp Vanilla extract

100g Plain flour

50g Dutch process cocoa powder

1 tsp Baking powder

1/2 tsp Baking soda

1/4 tsp Fine sea salt

Method:

1. Line the bottom of the pan with a piece of baking paper. Preheat steam oven.

2. Add butter, both sugars and evaporated milk in a large saucepan. Place the saucepan over a low heat and use a hand whisk to whisk mixture while cooking until sugar is completely dissolved and mixture is smooth.

3. Remove saucepan from the heat. Allow mixture to cool until it is nearly like room temperature or cool enough to touch.

4. Add eggs and vanilla into the butter mixture and whisk until combined.

5. In another bowl, combine flour, cocoa powder, baking powder, baking soda and salt. 

6. Sift flour mixture into the butter mixture and whisk until all are just combined. Do not over mix. Cake batter is runny.

7. Pour batter into the prepared pan and place the pan into the steamer. Cover pan with a large piece of foil.

8. Set the steam oven for 70mins at 100C. 

9. Remove the cake from the oven and allow it to cool completely in the pan before removing it onto a wire rack. 

Chocolate Frosting

Ingredients:

50g Dark chocolate, 55% cocoa & above

60g Unsalted butter, soften at room temperature

1/4 tsp Vanilla extract

30g Icing sugar, sifted

1 tsp Boiling hot water

Method:

1. Place chocolate in a heat-proof bowl and melt chocolate by stirring it over a pot of simmering water until just melted. Set aside for the chocolate to cool slightly.

2. Using a whisk, beat butter, vanilla and icing sugar until light and creamy. 

3. Add warm chocolate and hot water into the mixture and mix until just blended. 

4. Do not whip! Spread immediately on the completely cooled cake.

The frosting was very runny. However, it hardens when refrigerated. What is nice about the frosting is, even after taking out from the fridge, it turns soft and can be eaten immediately. I find that the proportion of the frosting to the cake is just nice...on the surface is more than sufficient. Enjoy!

Updated  a week later:
After finishing this cake, I was addicted and tempted to bake this again. I tried the 2nd recipe this time, and it tastes just as good (on its own too!) However, I found that this 2nd recipe yields a more "holey" texture and feels fluffier. I made it into a 8" cake without frosting and it was just as nice. My conclusion is, the 2nd recipe seems to yield a lighter cake for me. I will stick to it for now. 😄 You just have to try it

Flourless Chocolate Cake

The usual request for my elder sister's birthday cake is - flourless. She is a very health conscious person. Therefore, if she could avoid flour, she will. I made various flourless cakes for her, this year's flourless chocolate cake was from King Arthur Flour website. It was easy to make, but it's actually pretty flat if based on the pan size provided.
Recipe for Flourless Chocolate Cake, adapted from King Arthur Flour.
(Makes a 1" 8" cake. Alternatively, increase the recipe by 2 to get a better height)

Ingredients:
170g 55% chocolate buttons 
113g Unsalted butter 
100g Caster sugar 
1/4 tsp Salt 
1 tbsp Instant coffee powder 
1 tbsp Rum 
3 large eggs 
43g Dutch-process cocoa powder

Chocolate Ganache Glaze:
170g Semisweet chocolate buttons
113g Heavy cream

Some toasted almond slices

Method:

1. Preheat the oven to 160°C. Line an 8" round cake pan.
2. To make the cake: Put the chocolate and butter in a heat-proof bowl and simmer it over boiling water.
3. Heat and stir till butter and chocolate has melted. Remove from the heat immediately and let it cool down slightly.
4. Stir in the sugar, salt, coffee powder and rum. 
5. Ensure that the mixture is not very hot before adding the eggs. Add one by one and mix until smooth. Add the cocoa powder, and mix just to combine.
6. Spoon the batter into the prepared pan.
7. Bake the cake for 25 mins or until a skewer inserted into the centre comes out with very slight crumbs.
8. Remove it from the oven, and cool it in the pan for 10mins.
9. Loosen the edges of the pan and turn it out into a wire rack to allow the cake to cool completely before glazing.
10. To make the glaze: Heat cream in a heat proof bowl over simmering water. On a separate bowl, place the chocolates.
11. Remove the cream from the heat when it's hot, and pour into the bowl of chocolates. Let it rest for 1 min.
12. Stir until the chocolate melts and the mixture is completely smooth.
13. Spoon the glaze over the cake, spreading it to drip over the sides a bit. 

14. Decorate the cake with the toasted almond slices. Refrigerate.

15. Before serving, bring it to room temperature.

Chocolate Peppermint Chips Muffins

Happy 2016!

2015 was gone in a flash. These were the highlights for me in 2015:

• completed my first 10km marathon run in Hong Kong, 
• my first holiday in Taipei with my colleague, 
• worked part-time for a month to coach my children during June school holidays,
• supervised two PSLE children & one GCE 'O' Level child,
• rewarded my children with a California holiday

For 2016, I hope I can go for more holidays, and also spend more quality time with my children. As they moved on to secondary schools, their time spent at home will be lesser as school activities picked up. I hope this new year will be smooth-sailing and fruitful too!

For the last day of 2015, my colleagues organised a mini department breakfast party. As part of my contribution, I baked muffins.

Recipe for Chocolate Peppermint Chips Muffins, adapted from Tested & Tasted.
(Makes 80 mini muffins)

Ingredients:
Wet
2 Eggs
125g Unsalted butter, melted
½ tbsp Rum
¼ tsp Salt
120g Buttermilk (120g milk + ½ tbsp lemon juice)

Dry
110g  Caster sugar
50g Brown Sugar
150g Plain Flour
40g Cocoa powder, dutch processed
1 tbsp Baking powder
¼ tsp Baking soda

50g Peppermint chips

Method:

1. Combine and mix all the wet ingredients in a bowl.
2. Sift the flour and powder, and combine all dry ingredients and mix.
3. Pour the wet ingredients into dry ingredients and stir till just combined. Batter will be lumpy.
4. Add in peppermint chips and mix to corporate. 
5. Scoop into paper cups.
6. Bake at preheat oven of 170C for 13mins or until a skewer inserted into the muffin comes out clean.

Chocolate Oreo Cheesecake

There are some not-so-healthy snacks which many people still like to indulge - Nutella for one, Oreo for another. Being a health conscious person, one would rather make their own of similar type, but the taste might or might not be the same. Somehow, I still prefer to buy these if I need them. As much as I try not to eat too much, often, I have request to use them for baking some goodies.

This time, the request was to bake a Chocolate Oreo Cheesecake for my nephew's birthday. Requests for birthday cakes from my family members was something I simply couldn't refuse. In anyway, I'll try my best to bake the cake according to their preference. And I know they will appreciate my efforts whether it turns out perfect or imperfect. :)

Recipe for Chocolate Oreo Cheesecake.
(Makes a 9″ round cheesecake)

Ingredients:
Crust:
450g Oreo biscuits, finely grind
75g Salted butter, melted

1. Mix crushed biscuit crumbs with the soften butter until it resembles the texture of wet sand.
2. Using the back of your fingers, press the mixture into the base of a springform pan until the base is firm and compact.
3. Baked in a pre-heated oven of 160C for 5mins.
4. Remove from oven and let it cool.

Filling:
750g Cream cheese, softened
120g Fine sugar
4 Eggs, room temperature
130g Dark chocolate, melted
2 tbsp Rum
1 packet Mini Oreo

Decoration:
Some chocolate ganache
Some crushed Oreo biscuits
1 packet Mini Oreo

Method:
1. Beat cream cheese and sugar in a mixer until it is smooth without lumps.
2. Add eggs in one at a time, beating until well combined. Remember to scrape down the sides of the bowl regularly to ensure an even mixture.
3. Add in the melted chocolate gradually. Ensure to mix well. Add in rum and mix till incorporated.
4. Pour half of the cheese batter into the pan. Arrange the mini Oreo randomly. Then carefully add the rest of the batter.
5. Bake in the preheated oven of 160C for 40mins. 
6. Once done, turn off the oven and let the cheesecake cool in the oven completely. (I left it overnight.) The cheesecake cracked with humps.
7. Remove the cheesecake from its pan and chill for at least 4 hours.
8. To decorate, spread the ganache to cover the top completely. Arrange mini Oreos around the perimeter of the cake. Then sprinkle crushed biscuits in the centre. Refrigerate well.
9. Before serving, remove from the fridge and left it outside for at least one hour. Slice, serve and enjoy!

Double Chocolate Chips Cookies

The sound of it already enticed me to bake. My children just love cookies. So I had to make this to please them. :) 
Recipe for Double Chocolate Chips Cookies, adapted from Victoria Bakes.
(Makes approx. 60pcs)

Ingredients:
150g Unsalted Butter
80g Caster sugar
30g Dark brown sugar
1 Egg
220g Plain flour
50g Corn flour
1 tsp Vanilla extract
1 tsp Baking soda
1/2 tsp Salt
100g Toasted walnuts, coarsely chopped
50g Chocolate Chips
30g Cocoa powder

Method:
1. Sieve flour, corn flour, coco powder & baking soda together. Set aside.
2. Cream butter with sugar and brown sugar until it is creamy.
3. Add in egg and mix till well combined.
4. Add in salt and vanilla extract.
5. Fold in the flours till it forms dough and mix in the chopped walnuts and chocolate chips.
6. Spoon and drop the dough onto the baking tray.
7. Baked at preheated oven of 180C for 18mins.
This post is linked to the event Little Thumbs Up (August 2015: Brown Sugar & Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.

Chocolate Cake with Walnuts

In remembrance of our late founding father, Mr Lee Kuan Yew, who had passed away on 23 March 2015, 3.18am. I chose this photo to remember him as I had always perceived him to be a very wise man, deep in thoughts and always thinking how to bring the best to his countrymen, Singapore.

I perceived him as stern, and will not tolerant nonsense. It was usually the public side of him which I remembered, and was exposed to. His legacy will continue to live in us, the next generation of Singapore. Rest in peace, Mr Lee.

Quote from The Straits Times:
"Dr Lee Suan Yew recalled mealtimes with his brother and sister-in-law: "When it came to dessert, he had a soft spot for chocolate cake and Mrs Lee, in her diplomatic way, would say, 'Oh Harry, I'll have half of that'. He couldn't say no. So he would say, 'OK, OK, you take half.' What she was trying to do was to cut down his weight and calories." 
Therefore, in honour of this great man of the century, I baked his favourite chocolate cake. 

Recipe for Chocolate Cake with Walnuts
(Makes an 8" square cake)

Chocolate Cake, adapted from Bake for Happy Kids.
Ingredients:
250g Liv unsalted butter 
120g Bittersweet chocolate, chopped (or dark chocolates) 
100g Dutch-processed cocoa powder 
225g Plain flour 
1 1/2tsp Baking powder 
1tsp Baking soda 
1tsp Salt
4 Large eggs, room temperature 
2tsp Vanilla extract 
280g Caster sugar 
250g Sour cream

Method:
1. Line two 8" square baking pans with baking paper. Set aside.
2. Melt the butter, chocolate, and cocoa together in a pot over low heat with constant stirring.
3. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
4. In a large bowl, whisk the eggs and vanilla together by hand until uniform. Whisk in the sugar until combined. Whisk in the cooled chocolate mixture until combined.
5. Sift about a third of the flour mixture over the batter and whisk in. Whisk in the sour cream. Sift the remaining flour mixture alternating with the sour cream and whisk until completely incorporated. Do not over-mix.
6. The batter will be thick and so it is always good to give the batter a final stir with a rubber spatula to make sure that all ingredients are thoroughly combined.
7. Divide the batter equally into the two prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. 
8. Bake the cake at preheated oven of 160C on the lower rack until a skewer inserted in the center comes out with a few moist crumbs attached, 25-30mins if using two pans, or 45mins if using one pan.
9. Let the cake rest and cool slightly in the pan for about 20-25 mins. Remove the cakes  and leave to cool on a wire rack for at least 2 hours. The baked cake for each of the two cakes is about 1.5inch.


Swiss Meringue Buttercream
Ingredients:
8 Egg whites
180g Caster sugar
450g Unsalted butter, soft but still cold
200g Melted chocolate

Method:
1. Whisk the egg whites and sugar over a double boiler until sugar has dissolved.
2. Remove from heat and whisk continuously until it's cooled and the peaks are stiff and glossy.
3. Add the butter in 3 batches, ensuring that it is well incorporated before adding another batch.
4. Continue beating until it becomes creamy and fluffy.
5. Lastly, add in the melted chocolate and continue beating until the buttercream is uniformly smooth.

100g Walnuts, toasted

To assemble:
1. Trim the top of one layer of the cake.

2. Transfer 1 layer to a serving platter, and spread buttercream generously over the top.

3. Break the walnuts evenly over the buttercream, and to cover the whole area.

4. Top with another cake layer and spread with buttercream.
5. Frost all around with buttercream.
6. Pipe a rosette at four corners and the centre, and place a whole walnut on top.

7. Decorate as desired.

8. Remove the cake from the fridge half an hour before serving.

This post is sponsored by Liv butter. Try Liv today!

Orange Chocolate Cheesecake

There are always so many recipes to try. Then again, it's a decision to make, whether to make foolproof-done-that-before recipe or a new recipe. Whenever it comes to baking birthday cakes for my family members, I let them decide what flavour they would like, or what type of cakes.

As my brother-in-law only likes Cheesecake, in particular, the original New York Cheesecake, I didn't want to make the same every year for him. This year, I made the decision for him - Orange Chocolate Cheesecake. I used Fait Maison's cheesecake recipe.

The texture of this cake was pretty good. My family members like them. However, a comment was that there was a little bitter on the orange layer. Could be due to the orange zest I added. A bit too much maybe. I will use this recipe again, it has very few ingredients to achieve a smooth cheesecake.

Recipe for Orange Chocolate Cheesecake, modified from Fait Maison.
(Makes a 9″ round cheesecake)

Ingredients:
Crust:
200g Digestive biscuits, crushed
75g Liv Salted butter, soften

1. Mix crushed biscuit crumbs with the soften butter until it resembles the texture of wet sand.

2. Using the back of your fingers, press the mixture into the base of a lined springform pan until the base is firm and compact.

3. Baked in a pre-heated oven of 170C for 5mins, or until the crust is slightly browned.

4. Remove from oven and let it cool.

Filling:
700g Cream cheese, softened
120g Fine sugar
4 Eggs, room temperature
2 tbsp Grand Marnier (or any Orange liquor)
1 Orange Zest
130g 66% Dark chocolate, melted (can be reduced by half)

Method:
1. Beat cream cheese and sugar in a mixer until it is smooth without lumps.

2. Add eggs in one at a time, beating until well combined. Remember to scrape down the sides of the bowl regularly to ensure an even mixture.

3. Scoop half the mixture into the melted dark chocolate and mix well.

4. With the other half in the mixer, add in the orange zest and the Grand Marnier and mix on low speed to incorporate.

5. Pour in the chocolate mixture first, as it is thicker, followed by the orange mixture into the prepared pan.

6. I used a skewer to swirl the mixture a little. Bake in the oven for 30-40mins. (I placed two cups of water at in the bottom of the oven. I baked for 40mins and found the cheesecake and harden quite a bit. 35mins would have been ideal.)

7. Once done, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. (I left it overnight.)

8. Remove the cheesecake from its pan and chill for at least 4 hours.

9. Slice the cheesecake, serve and enjoy!

Sourdough Chocolate Waffles

This post is sponsored by Liv butter. Try Liv today!

With more sourdough on hand, I tweaked the Sourdough pancake recipe to make waffles. I realised that using sourdough to make waffles tasted even better than the others that I've tried. It was very stiff when I removed from the waffle maker. It tasted really crispy outside and light and fluffy inside. You almost really couldn't taste the dough in the waffles. It doesn't give the filled feeling. It was just superb (two thumbs up)!


Recipe for Sourdough Chocolate Waffles, modified from Sourdough Pancakes.
(Makes 8 waffles of this size)

Ingredients:
1¼ cup Sourdough starter
2 cups Plain flour (minus 2 tbsp)
2 tbsp Cocoa powder
2 cups Water
2 Eggs
4 tbsp Liv unsalted butter melted
1 tsp Salt
1tsp Baking soda

Method:

1. In a large container, stir in all the ingredients.
2. Cover the container and let it rest one to twelve hours in the fridge. I rested it for three hours in the fridge before using.
3. Heat up your waffle maker as per operation instruction.
4. Using a soup scoop, take a scoop and place into the maker.
5. Leave it slightly longer after the indicator goes off. This is to ensure it's even more crispy.

Sourdough Pancakes

During my Artisan Bread programme, I grew sourdough. For those who understands sourdough, you'll know you have to throw and feed to maintain the activities of the sourdough. Many of us who had to throw and feed the sourdoughs, found physically discarding the sourdough a waste. Initially, I really discarded them. Subsequent week, when we had to maintain two types of sourdoughs, I found it very wasteful. So I decided to store them into the fridge. You can visualised the number of containers of sourdough I have in there. With so many tubs of sourdoughs on hand, I had to source for recipes that make use of sourdoughs.

I tried this same recipe twice - vanilla and chocolate. The chocolate batter was really very liquid, it didn't thicken like the vanilla because the quantity of sourdough was more than the flour. I think because of that, the chocolate pancake was softer and nicer. If you are like me, with extra sourdough on hands, try this recipe. You can make first and freeze them. Heat it up before consuming. They are really good (even if on its own though)! I shall try this same recipe for waffles soon!

Recipe for Sourdough Pancakes, adapted from Food.com.
(Makes 15 3" pancakes)

Ingredients:
1/2 cup Sourdough starter
1 cup Plain flour
1 cup Water (or milk)
1 Egg
2 tbsp Cooking oil
1/2 tsp Salt
2 tbsp Sugar
1/2 tsp Baking soda
1 tsp Vanilla extract

Method:

1. In a large bowl, stir in all the ingredients.
2. Cover bowl with plastic wrap and let it rest one to twelve hours. I mix and place it in the fridge overnight.
3. Heat up a non-stick pan, using an ice-cream scoop, take a scoop and place into the pan.
 
4. When the centre starts bubbling, turn the pancake over and cook well.



Recipe for Chocolate Sourdough Pancakes

Ingredients:
440g Sourdough starters
220g Plain flour (can use half whole wheat flours)
30g Cocoa powder
220g Milk
180g Water
2 Eggs
10 tbsp Sugar
4 tbsp Cooking oil
1 tsp Salt
1 tsp Baking soda

Method:

1. In a large bowl, stir in all the ingredients.
2. Cover bowl with plastic wrap and let it rest one to twelve hours. I mix and place it in the fridge overnight.
3. Heat up a non-stick pan, using an ice-cream scoop, take a scoop and place into the pan.

4. When the centre starts bubbling, turn the pancake over and cook well.

5. I kept the batter in the fridge for another day when I couldn't finish it.
Enjoy your pancakes with Nutella spread!