Thick and Fluffy Pancakes

An intensive search on the web brought me to this recipe. The result was as claimed - thick and fluffy pancakes. I was impressed by it and truly loved how thick and fluffy the pancakes turned out to be. Normal recipes I tried can't give that thick pancakes.

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Recipe for Thick and Fluffy Pancakes, adapted from InspiredTaste.

Ingredients:
195g Plain flour
2 tbsp Sugar
1 tbsp Baking powder
3/4 tsp Fine Sea salt
295g Milk
1 large egg
60g Unsalted butter, melted, plus more for skillet
1 tsp Vanilla extract

Method:

1. Whisk flour, sugar, baking powder and the salt in a medium bowl.
2. Warm milk in the microwave or on top of stove until lukewarm, not hot.
3. Whisk milk, egg, melted butter, and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
4. Heat a large skillet/pan over medium heat. 
5. Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter. (The batter will be on the thicker side)

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6. Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
7. When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. 

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8. Serve immediately with warm syrup, butter, and fruits of your choice.

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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!

Buttermilk Pancakes

It was another Sunday at home with my children. For about a month now, we didn't go to my parents' in-law house for lunch. The kids were home, and we had to prepare lunch. Last minute I didn't want my dosmetic helper to cook "proper" lunch. So I decided to make pancakes instead. I remembered I saw some pancake recipe in some blog. But being last minute, I couldn't find one with buttermilk recipe. In the end, I got one from Joy of Baking instead.

Hmm...why insist on buttermilk? That was because I had a tub of Paul's plain yogurt in the fridge and I wanted to use it up quickly. I read from The Sunday Times quite a while back that food consultant Chris Tan said that buttermilk can be substituted with half plain unsweeten yogurt and half milk. So I tried it out. The pancake turned out to be soft and moist. I spread it with my homemade chocolate banana jam and cut bananas. It was so tasty, and most importantly, I felt rather healthy!


I also baked Rei's Chocolate Pound Cake the day before so as to serve my participants for the Roses Decoration workshop.



Recipe for Buttermilk Pancakes, extracted from Joy of Baking.
(Makes about 5 4-inch pancakes)

Ingredients
140g Plain flour
1 tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt
28g Fine sugar
1 large egg, lightly beaten
240ml Buttermilk (120ml Plain yogurt + 120ml Whole milk, mixed well)
40g Unsalted butter, melted

Extra butter

Method:
1.In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar.
2.In a separate bowl whisk together the egg, buttermilk, and melted butter.
3.Add the egg mixture to the flour mixture, all at once, and whisk until just combined.
4.The batter should have some small lumps. Do not over mix the batter or the pancakes will be tough.
5.Heat a frying pan over medium heat. Add the butter to the heated pan.
6.Scoop about 3 tablespoon of pancake batter onto the pan, and spread it lightly.
7.When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes turn over. Cook until lightly browned.
8.Repeat with remaining batter, adding butter between batches.
9.Serve immediately with maple syrup, cut fruits (especially banana) or your favorite jam. Or simply squeeze Hershey's chocolate syrup and enjoy!

Another Saturday

It's another Saturday! Lately, I found myself to be quite lethagic, or is it lazy? I woke up on a Saturday, not knowing what to bake. Reason being, my youngest sister is not in town, though my parents have returned from their trip. My third sister won't be going to my parent's house for dinner. Maybe that was the reason for me not motivated to bake. Usually, I like to bake a quite a number of stuff on Saturday for my sisters and parents. However, not today. Quite unlike me though.

Today, I had planned to make pancakes for breakfast, so I had to make it since there wasn't much food in the house. Here are the bakes I did today.

1. Mini Pancakes for breakfast. My children love the pancakes. Not enough batter to go around, so the adults didn't get to eat (except me). For toppings, I had the chocolate syrup and the maple syrup with butter respectively on my pancakes. Recipe will be given below.


2. Fried Kway Teow for lunch. Not fantastic today. Quite tasteless. Forgot to add chinese sausages and prawns. :(


3. Polo Buns. I can't decide what buns to make. While the dough was kneading in the mixer, I decided to browse through a couple of recipe on Polo Buns. I was looking for Grace's recipe, but apparently, I had misplaced it. Happy Home Baking also has a recipe on this. And lately, I saw a modified version of Grace's on Honey Bee Sweets which looks good too! On Alex Goh's World of Bread, it also a recipe on this. Urh... So many good recipes, but don't know which one to use. Finally, I settled on the pastry from this Japanese site. I used HHB's method on using a cutter to "shape" the pastry. I was pretty happy with the end results of the bake, though I've not tried the buns as at now.



4. Blueberry Cream Cheese Pound Cake. Since my people has good reviews about this cake, I thought I'd give it a second attempt to bake for my family too. Same as the previous bake, I put them into smaller pans so that I don't have to cut them and give them away. The results is satisfying too!



Recipe for Pancakes. (Don't know where I got this recipe printed. But it did state that the recipe was provided by Myrna Ewing)
Makes 11 mini pancakes (for my family of 6, I must use 1.5x of this recipe)

Ingredients:
1 cup plain flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt

2 tbsp cornoil
7/8 cup milk
1 egg

Method:
1. Mix the dry ingredients together.
2. Separately mix the wet ingredients together.
3. Add the wet ingredients to the dry ingredients.
4. Mix until lumpy but thorough.
5. Heat a non-stick pan with oil or butter, then cook till still brown.
6. Serve with chocolate syrup, maple syrup with butter, or whipping cream or fruits.