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Posts Tagged ‘pancakes’

Durian Pancakes

July 29, 2013 3 comments

This dish is definitely not for the faint of heart.

Neither is it for the faint of nose.

durian pancake

 

I was folding the durian filling into this pancakes when i noticed the onset of a headache.

I thought i was imagining it. But then the hired help made a passing remark (she literally walked passed me and made the remark) “the smell of durian is making me dizzy”.

Geez, i didnt even know HOW that could be possible.

durian pancake 1

Nevertheless, headache or not, i still scarfed down three of these.

Strangely enough, eating these didn’t give me a headache.

So go figure!

PS: I am entering this to July’s aspiring baker

The theme for this month is : Tropical Spiky Month

hosted by Charmaine of MiMi Bakery House.

Thanks Charmaine for hosting!

Durian Pancake

250 gram all purpose flour

3 eggs

500 ml coconut milk (freshly squeezed)

pinch of salt

Whisk the eggs and coconut milk together. Add in the salt.

Slowly pour the coconut milk mixture into the flour

Cook it on a nonstick pan. I used about one spoon ladle for each layer of pancake.

Durian filling:

Durian flesh (+- 220 grams)

Whipping cream (70 grams)

whip the cream till soft peaks. Add the durian flesh and mix till combined

Spoon the durian flesh onto the durian pancakes and fold it like an envelope.

 

 

 

 

Sourdough Discard Waffles

May 26, 2013 1 comment

U know those little packets of living organisms that you use to make breads? The one that spring to action when it is watered? The one responsible for making your bread expand and rise?

Well, i’ve been trying to grow my own packet of them.

Yup, I’ve been trying to grow my own natural yeast.

I’ve prowled all over internet sites and books.

I’ve joined a facebook group called the “natural homemade bread” club. I’ve asked for opinions, advise, guides from the experts in that group. And I must genuinely thank these people for offering me needed instructions and solutions to caring for my yeast.

So, a little bit about natural yeast, from my short lived “research”….

Natural yeast is a tiny organism. It exists around us. You can find them clinging on the surfaces of fruits, or even on the surface of flour particles.

By soaking your fruits/flour in water, you are giving a media for these little yeast to grow. These yeast feed on starch molecules. Be it the flour or sugar.

So like a pet, you are supposed to feed and water them at intervals to make sure they have enough water and food to thrive.

However, before you feed them, you  are supposed to throw away a good portion of it to make sure the yeast population is controlled, and there is enough food and water for the remaining yeast that you did not discard.

The thought of discarding this yeast bothers me. They were afterall good yeast, which I had cared, fed and looked after.

So again, I prowled the internet for recipes which use discard yeast.

So here I am with my first post on a waffle recipe using discarded yeast.

sourdough waffles 2

 

A sourdough waffle.

One of the most flavorful waffle I’ve ever tasted.

Like its name would suggest, these waffles have a slight twang of sourness to it. Just like how sourdough breads are.

These waffles were so good, I didnt really need any kind of topping to eat them with. Maybe just a slight dusting of icing sugar

sourdough waffles 1

 

It really depends on personal preference though.

Mr. Crustabakes on the other hand wasn’t too crazy over these sourdough waffle.

sourdough waffles 3

But with maple syrup, he managed to scarf down two slices without any complaints though.

With this yeast project in hand, I foresee myself posting more discard yeast recipes. I wish I could interest everyone into growing their own yeast. Because not only is it healthier, but it is also easier on the digestive system…

But if all these yeasty things arent  your thing, please do bear with me…

For instructions on how to grow your own yeast, you can refer to King Arthur Flour’s website HERE

Sourdough discard Waffles

Recipe taken from King Arthur Flour

Overnight sponge

Waffle or pancake batter

  • all of the overnight sponge
  • 2 large eggs
  • 1/4 cup vegetable oil or melted butter
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda

1) To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.

2) In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.

3) Cover and let rest at room temperature overnight.

4) In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.

5) Add the salt and baking soda, stirring to combine. The batter will bubble.

6) Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.

7) Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Of Pancakes and Waffles

October 20, 2012 2 comments

I was feeding Baby Crustabakes last Sunday morning, when i received a phone call from my dad.

“Make pancake batter” he said. ” I am going over.”

Assuming he was coming over for breakfast, i did as i was told. And soon enough he arrived. He had a huge brown box in his arms.

The box had the words “waffle maker”.

I narrowed my eyes with suspicion. “Waffle maker?” I inquired. “I thought we were making pancakes!”

“Oh, they are from the same batter” he said simply.

Feeling highly doubtful of his “same batter” theory, but knowing better than to argue, i busied myself with cleaning the huge contraption called the “waffle maker”.

We decided to skip reading the instruction manual and proceeded to lowering MY pancake batter onto it. We fiddled with some knobs and switches, and used whatever common sense we had.

And what do you know! A Waffle was made!

Image

From A PANCAKE batter indeed!

Image

So if i were to have a lesson learnt from this. I guess that maybe, just maybe, life shouldn’t be that complicated after all. So toss that instruction manual. Use your common sense, sit back, relax and enjoy the some waffles!

 

Fluffy American pancakes (Or waffles)

Taken from Junglefrog Cooking

 

 

Ingredients:

135 gr plain flour

1 tsp baking powder

1/4 tsp salt

2 tbsp caster sugar

130ml milk

1 large egg, lightly beaten

2 tbsp of melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

Directions:

Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if you frying pan is big enough to cook two pancakes at the same time) It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1 cm thick.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out of the pan.

Serve with lashings of maple syrup and extra butter if you like.

 

Fluffy American Pancakes

March 12, 2012 5 comments

As big as I am on making breakfasts, i have never (gasp!) made pancakes before.

Something about the controlling of a fire on a stove with the simultaneous flippping of runny batter distress me.

But let’s not under estimate the power of lust. I was lusting after a stack of warm pancakes with a pat of butter and a drizzle of caramel, and perhaps some caramelized apples.

And against general belief, lust can be a good thing. Because lust brought out courage. I confronted my fears and conquered.

And as of today, I am a damsel freed of pancake making distress.

And i didn’t need a man to rescue me from it!

Ps: I have been trying my hands at some DIY postcards and came out with this recipe card. It’s my first attempt, and i have come to realize that there are so many wonderful features and “magic tricks” in photoshop that i feel ashamed for under-using them the programme after all these years. I look forward to exploring more with it!

FLUFFY AMERICAN PANCAKES (Taken from junglefrog-cooking and BBC Good Food website)

Ingredients

135 gr plain flour

1 tsp baking powder

1/4 tsp salt

2 tbsp caster sugar

130ml milk

1 large egg, lightly beaten

2 tbsp of melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if you frying pan is big enough to cook two pancakes at the same time) It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1 cm thick.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out of the pan.

Serve with lashings of maple syrup and extra butter if you like. *

* I served mine with homemade caramel sauce and caramelized apples.

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