Wednesday, February 19, 2014

Try This Pancake Batter Recipe This Weekend

Sift the flour and sugar into a bowl. Make a well in the centre of the dry ingredients. Add the lemon zest, milk, egg and melted butter/margarine and whisk to combine. Heat a large non stick frying pan over medium low heat and grease lightly with butter or oil.
For each pancake, place 2 tablespoons of batter into the pan. Cook for 2 minutes or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through.


1 cup self raising flour
2 Tbsp Chelsea White Sugar
½ tsp finely grated lemon zest (optional)
1 cup milk (or Soy/Rice milk)
1 egg, lightly beaten
30g butter, melted (or margarine)

To serve:
2 bananas, sliced
1 punnet blueberries (or frozen berries defrosted)
Chelsea Maple or Honey Maple Flavoured Syrup

How to make better pancakes

Pancakes are flat cakes made out of a batter that's cooked in a frying pan or crepe pan
Sweet or savoury, they can be served for breakfast, lunch, dinner or dessert, and in many cases as an appetiser
In France they prefer thin, lacy crepes, in the US (where fortunately they are called hotcakes, griddlecakes and battercakes) pancakes usually are thick and fluffy
Mini savoury pancakes, known as blini, hail from Russia and Poland, while pikelets are small, thick, sweet pancakes which can be popular in Britain
If you need to make a number of pancakes effortlessly, make sure you have the following kitchen equipment and items readily available before you begin:
a non-stick frying pan for making pancakes, pikelets and blini
a steel crepe pan or an 18cm (base measurement) non-stick frying pan in making crepes
paper towel and salt to season a new steel crepe pan
butter as well as a pastry brush or paper towel to grease the pan
a teaspoon (for blini) as well as a dessertspoon (for pikelets) to measure out even quantities of batter

There are 2 types of pancake batters - pouring batters and thick or "drop" batters
Pouring batters are widely-used to make crepes and possess the same consistency as thin cream and contain no raising agents
Drop batters are utilized to make pancakes, pikelets and blini, and contain a raising agent including baking powder
To these basic batters you may also add flavourings such as fruit, nuts, cheese or herbs
For expert results, follow these three simple measures:

Step 1: Always sift dry ingredients, such as flour, raising agents or spices, into a bowl before combining them with the liquid ingredients. This will ensure your batter is light and airy.
Step 2: Don't overmix pancake batter as this will stop the raising agent from aerating, which will make the batter tough and leathery and result in flat, dense pancakes. Make a well in the centre of the dry ingredients, then add the combined liquid ingredients, such as milk, butter and eggs, to the well. Use a balloon whisk to gradually draw the dry ingredients into the liquid, whisking constantly until a smooth batter forms.

Step 3: To produce light pancakes, the flour particles in the batter need time to expand. To achieve this, cover the bowl and place it in fridge for 30 minutes to rest before using.

Sunday, January 26, 2014

Vanilla roll cake

A simple vanilla roll cake with red and green dots and spirals of creamy buttercream is the perfect
dessert for Christmas parties.

● Vanilla Roll Cake
● 2 eggs
● 3 egg yolks
● 1/2 cup (100 grams) sugar
● 1 teaspoon vanilla extract
● 1/3 cup (30 grams) sifted cake flour
● 3 tablespoons (30 grams) cornstarch
● 1/4 cup red & green Wilton batter bits (found at WalMart)
● 2 egg whites
● 1 tablespoon sugar
● Vanilla Buttercream
● 1 cup Land O'Lakes butter, room temperature
● 3 cups (360 grams) powdered sugar
● 3-4 tbsp red & green sprinkles
● 1 teaspoon vanilla extract
● 1-3 teaspoons heavy cream
● Decorations
● 4 oz white chocolate
● red & green sprinkles

1. Heat the oven to 450F.
2. Line a 17X12" jelly pan with parchment paper. Set aside.
3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
5. Fold in the batter bits as well.
6. In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
9. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool
10. Vanilla buttercream
11. In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
12. Lower the speed and slowly add the sugar, 1/2 cup at a time.
13. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
14. Add few drops of heavy cream until it reaches the consistency you desire.
15. With a spatula fold in the sprinkles.
16. Gently unroll the cake and spread the buttercream evenly all over it.
17. Roll it again and place in the fridge for a couple of hours.
18. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
19. Let the chocolate settle for few minutes and slice the cake.

Monday, January 20, 2014

Pancake Recipe Milk Free

In mixing bowl, stir together flour, sugar, baking powder, and salt. In another mixing bowl, combine egg, water, and cooking oil. Add to flour mixture all at once. Stir mixture just until blended but still slightly lumpy. Pour about ¼ C. batter onto a hot, lightly greased griddle or heavy skillet for each standard sized pancake or about 1 Tbsp of batter for each dollar-sized pancake.

 2 cups all-purpose flour
2 TBSP. oil or butter or margarine
1/2 tsp. salt
4 tsp. baking powder
2 TBSP. sugar
2 cups water
2 eggs

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If you have run out of milk when making pancakes, you may wish to know some substitutes. It could also be that someone is allergic to cow milk and hence need to use dairy milk substitutes. So, here are some substitutes for milk that will still allow you to make some great tasting pancakes. With knowledge and creativity, you can make extremely tasty, if not better, pancakes even without this key ingredient.