Fluffy Matcha Pancake

My favorite Matcha, I definitely won't miss whipping it up to enjoy ~ SMILE ~ 

Ingredients:

1 cup plain flour (sifted)

1 tablespoon matcha powder (sifted)

2 tablespoons granulated sugar

1 teaspoon baking powder (sifted)

1/4 teaspoon salt

1 large egg

3/4 cups milk

1 teaspoon vanilla extract

2 tablespoons unsalted butter (melted)

Methods:

1. In a large bowl, mix in plain flour, matcha powder, sugar, baking powder, and salt until well combined.
2. In a jug, whisk the egg, milk, vanilla extract, and melted butter.
3. Pour the wet mixture into the dry ingredients.  Mix gently until just combined.  Do no overmix.
4. Heat a non-stick pan over low-medium heat and lightly grease it will unsalted butter.
5. Pour a quarter cup of batter into the heated pan.  Cook until bubbles appear on the surface, flip it over and cook until light brown.
6. Repeat with the remaining batter until all is finished.
7. Stack the pancakes and top with your favorite toppings (whipped cream, maple syrup or honey).  I drizzle my pancakes with condensed milk.

This recipe is adapted from 'Corner Cooks.'

Cheesy Kimchi Pancakes

With leftover homemade Kimchi at hand and all the other needed ingredients, I decided to make this Pancakes for afternoon tea, as I am skipping lunch.  Do join me.... Yum Yum!

Ingredients:

1 cup kimchi (undrained)

1/2 cup plain flour

1/2 tsp. salt

1 egg (lightly whisked)

80 g. Mozzarella cheese (grated, or cut into small pieces)

Cooking oil (for cooking)

Gochujang hot sauce:

1 1/2 tbsp. Kewpie mayonnaise

1/2 tbsp. gochujang

1/2 tsp. sesame oil

1/2 tsp. white vinegar

1/2 tsp. light soy sauce

1/2 tbsp. honey

Methods:

1. For the gochujang hot sauce, combine all the ingredients in a small bowl and whisk until smooth.  Set aside for later.
2. To make the pancakes, start by getting some kimchi juice ready.  Over a measuring jug, squeeze the kimchi in your hands, in batches, as hard as you can to remove as much liquid as possible.  You want to get about 1/4 cup of liquid.
3. Top up the kimchi liquid with water to make it up to 1/2 cup.  Coarsely chop the kimchi and place in a large bowl.
4. Mix the flour, salt and chopped kimchi using a fork to prevent lumps forming.  Add the egg and cheese, then stir well to combine.
5. Heat about 1 tablespoon of oil in a heavy-based frying pan over medium heat.  Using a ladle, transfer some of the pancake mix to the hot pan, spreading it to form a round pancake.  Cook until golden, then flip and cook the other side until golden and cooked.  Repeat with the remaining batter, adding more oil to cook each time.
6. Serve the pancakes with the gochujang hot sauce drizzled over.

Pancake Mix

After frying

This recipe is adapted from 'Marion's Kitchen.'

Fluffy Milo Pancakes

It has been quiet a while since I last make Pancakes.  Decided to make a batch and gave some to my mum... Throughout my blog journey, I have tried out many different types of Pancake recipes, and each is delicious and unique in terms of flavors and taste.

This fluffy Milo Pancakes have been one of my favorite once upon a time, which is few years back.  If you are interested, click this link to get the full recipe.

Pancake mixture

Let's enjoy!

1- Egg Fluffy Pancakes

Pancakes.... hmmm!  When was the last time I made Pancakes??  It must have been years ago!!  I have made many different types of pancakes, with different flavors and ingredients, but this recipe which I saw online recently is one Simple Yet Yummylicious Pancakes, which can be easily whipped up and enjoy at any time of the day.  It's so fluffy and not so sweet, and can go without any toppings.

Ingredients: (makes 10 pieces)

200 g. Self Raising Flour (sifted)

70 g. granulated sugar

1/2 tsp. salt

1 egg

300 ml. milk

80 ml. corn oil

Methods:

1. In a jug/bowl, add milk, egg, sugar, salt and corn oil.  Using a hand whisk, whisk until combine.
2. Add in self raising flour, whisk until just combined.  Avoid over mixing.
3. Heat a non-stick pan using low heat.
4. Scoop 1 ladleful of batter onto the heated pan.  The batter will spread into a circle.
5. Small bubbles will form as it cooks.  Flip when the bubbles stop forming.
6. Continue to cook until underside is slightly golden brown; but not as the top part.  
7. Remove pancake from the pan and place over a plate.
8. Repeat with the rest of the batter until all is done.
9. Enjoy these fluffy pancakes...

I adapted this recipe from Youtube - Dapur 2020, with a slight adjustment to suit my cooking preference.

Matcha Pancakes

I have made Matcha Pancakes before, but I will always try out other recipes, as Matcha is one of my favorite ingredients in my pantry.  This time around, I am using NIKO NEKO Yuri Matcha Powder.

Ingredients: (makes 8)

1 cup milk

1 egg

1 1/4 cup rolled oats

2 tsp. Matcha Powder

1 tbsp. Chia Seeds

1 tbsp. honey (add more if you prefers sweet)

1/2 tsp. baking powder (sifted)

Pinch of salt

White chocolate chips (to add over the batter during frying)

Methods:

1. Prepare and measure all the ingredients.
2. Add all ingredients into the blender bowl; adding the wet ingredients first for easier blending.
3. Mix everything at high speed until you get a smooth texture.
4. Taste the pancake batter and add additional honey if you prefer much sweeter.
5. Pour the batter into a large bowl.  Let the batter rest for few minutes.  Oats will soak some of the moisture, and pancake batter will become denser.
6. In the meantime, heat the pancake pan over medium heat and coat/drizzle with some cooking oil.
7. For each pancake, drop about 1/4 cup of batter into the pan and add  some white chocolate chips over the top.  The amount of batter depends on your preferred size of the pancakes.  Cook for 1-2 minutes until pancake is lightly browned.
8. Flip the pancake and cook for another minute.  Remove the pancake and place on a wire rack over a plate.  Repeat the process with the remaining pancake batter.
9. Sprinkle some Matcha powder over the top of the pancakes, and serve.

I serve the Matcha Pancakes for my breakfast, with a glass of Matcha Green Tea Latte. To obtain the Matcha Latte recipe, click here

Mini Fluffy Pancakes

These Mini Pancakes are most appealing to my taste buds, not only for the kids, but for me as well.  I enjoys popping them into my mouth as it is, without any topping.  In this recipe it only calls for 2 tablespoon of caster sugar, but 1 just add 1 tablespoon.  Feel free to add more if you have a sweet tooth, or served with drizzles of honey or maple syrup, or any fruit sauce or with fresh fruits.  Ready to try this cute mini fluffy pancakes???

Ingredients:

1 1/4 cups plain flour (sifted)

1 1/2 tsp. double acting baking powder (sifted)

1 cup milk (at room temperature)

1 tbsp caster sugar

1 tbsp. corn oil

2 large eggs, separated (at room temperature)

Pinch of salt

Methods:

1. In a bowl, combine flour and baking powder, and set aside.
2. In another bowl, whisk egg yolks, sugar and milk together until thoroughly combined.  Then stir in corn oil and mix well.
3. Gradually beat in the sifted dry ingredients and mix until a smooth batter is formed.  Do not over-mix.  Set aside.
4. Using a stand mixer, whisk egg whites with salt until they form soft peaks.  Then gently fold into the batter (3) and use a whisk to roughly incorporate.  After that, change to a rubber spatula to continue the folding until the batter is well incorporated.
5. Pour mixture into a refillable plastic bottle, and it is now ready to use.
6. Heat a non-stick pan on medium-low heat (not smoking hot).  Pour some cooking oil into a small bowl, fold the kitchen paper, dip lightly into the oil and wipe the pan to coat.  I oil the pan after every batch.
7. To make mini round shaped pancakes, hold the plastic bottle upright and squeeze the batter with gentle pressure.  The batter will spread out a bit.  Stop squeezing once you get your required size of the pancakes.  
8. Cook the pancakes on one side until bubbles form, loosen with spoon, flip over and continue to cook the other side until lightly brown.  These mini pancakes cooks real fast.  Once it's done, remove from pan onto a large flat plate.  Refrain from pressing the pancakes with the spatula.  Repeat until all the batter is finished.

I adapted this recipe from 'food-4tots.com' with a slight adjustment to suit my cooking preference.

  

Orange Pancakes

 

Ingredients:

3/4 cup Organic Wholemeal Flour (sifted)

1/4 cup plain flour (sifted)

1/2 cup orange juice (freshly squeezed)

1/2 tsp. orange zest

2 tbsp. unsalted butter (melted)

1/2 cup buttermilk

1 egg

1/4 tsp. salt

2 1/2 tsp. baking powder

1 1/2 tbsp. granulated sugar (can put more if you prefer more sweet)

Methods:

1. Mix all the ingredients in a large bowl to make lump free batter.
2. Heat a non-stick pan.
3. Grease with a little cooking oil. (you can use butter)
4. Pour a ladle of batter in the pan.
5. Cook until bubbles appear on top.  Flip the pancakes and cook until golden brown on both sides.
6. Remove from the pan and continue with the rest of the batter.
7. I serve my pancakes with dragon fruits at the side; topped with my homemade granola and lightly drizzled with honey.

I adapted this recipe from 'whiskaffair.com' with slight amendment to suit my cooking preference.

Mini Cereal Pancakes

I came across this cute miniature-sized pancakes recipe, and at that very instant I fall in love with it.  Got myself a must-have sauce squeeze bottle, get it washed, and hope for it to quickly dry, and here it is, happily enjoying myself in the kitchen with this outcome.....

Ingredients:

1 cup plain flour (sifted)

1/4 tsp. salt

1 3/4 tsp. baking powder (sifted)

1 tbsp. sugar

3/4 cup milk

1 egg

1 tbsp. unsalted butter (melted)

1/2 tsp. McCormick Pure Vanilla Extract

Methods:

1. Add flour, baking powder, salt and sugar in a bowl and mix well.
2. Add in milk, egg, melted butter and vanilla, and whisk to mix until it becomes a smooth batter.
3. Pour the batter into the squeeze bottle.
4. Heat a non-stick pan, brush very lightly with cooking oil.  You can use butter.  Squeeze tiny rounds of batter all over the pan (size depending on your preference). Cover the pan and let the pancakes cook until browned on the bottom side.  
5. Remove them into a bowl and continue with the rest of the batter.  For information, I did not make use of all the batter for making the mini pancakes.  I still have remaining batter, so I make some normal size ones...  Compare the difference in size ~ smile ~

Notes:  

1. This mini pancakes makes good snacks.  I munch it in front of the TV, and just to let you know that, it is so small and it's not filling, so you can just pop into your mouth (few at a time) without being aware of how much you have eaten.
2. According to the title of this recipe, it is supposedly to eat as cereal with milk, honey and other toppings according to your liking, as they do not get soggy, but I haven't try this yet.  I will try out this cereal experience when I make my next batch.  
3. I enjoys using this cute mini pancakes to re-create my own yogurt parfait. Go to my next post to view my home creation.

This recipe is adapted from 'Whisk Affair' with slight amendment.

Wholemeal Flour Honey Pancakes with Black Chia Seeds

Ingredients:

1 cup wholemeal flour (sifted)

3 tbsp. honey

2 tbsp. black chia seeds

1/4 tsp. salt

1 tsp. baking powder

1 egg

1 cup Buttermilk (I mix 1 cup milk with 1 tbsp. lemon juice, set aside for 5 minutes)

Cooking oil (for greasing the pan for cooking)

Methods:

1. Combine all the ingredients in a large bowl and whisk well the batter is smooth.
2. To cook the pancake, heat a non-stick pan over medium heat, and grease it with some oil.
3. Pour 1 or 2 ladle full batter into the pan, (amount depends on the size of pancake you like), let it cook until slightly browned from the bottom, then flip the pancake over and cook the other side as well.  
4. Remove the cooked pancake and place them over a wire rack.  Repeat until all the batter is used up.

I adapted this recipe from 'Whisk Affair' by Neha Mathur with slight amendment to suit my cooking preference.

Golden Rolled Oats Pancakes

As usual, once a while I will make some pancakes, give some to my mum and keep the balance either for breakfast or as snacks anytime of the day.  To warm up, it is as easy as put them into the toaster oven for just a minute or two and it comes out warm and yummy...  Since I have all the ingredients in my pantry, might as well try it out.  I love the slight chewy texture and the bite of the rolled oats.  It is a great pancake recipe to add to my list.

Ingredients:
1 cup old-fashioned rolled oats
1 1/3 cups milk
3/4 cup plain flour (sifted)
4 tsp. baking powder (sifted)
4 tsp. brown sugar
1/4 tsp. salt
2 large eggs (lightly beaten)
3 tbsp. corn oil

Methods:

1. In a medium bowl, mix oat and milk, let stand for 5 minutes.
2. In a large bowl, whisk flour, baking powder, brown sugar and salt.
3. Stir eggs and oil into oat mixture.  Add to flour mixture and stir until just moistened.
4. Lightly grease a non-stick pan and heat over medium heat.  Pour batter by 1/4 cupfuls (or amount of your choice) onto the pan.  Cook until bubbles on top begin to pop and bottoms are golden brown.  Turn, cook until second side is golden brown.  Remove onto a wire rack and continue to cook until all the batter are used up.

Notes: 

1.  I prefers to cook my pancakes in two shades, lighter brown and darker brown.  The simple reason being, some would prefer a much darker color and there are 2 choices for everyone to choose from ~ smile ~
2. This pancakes are not sweet, we can drizzle with maple syrup/honey/butter or have toppings of ice-cream or whipping cream.  However, I still prefers to have it without any topping.  

I adapted this recipe from 'Taste Of Home' by Raymonde Bourgeois of Swastika, Ontario.

Pumpkin Pancakes with Cinnamon-Apple Topping

Do you love Pancakes??  If you are a Pancake fan, don't loose out this yummylicious recipe.  The walnuts add a crunch in every bite.  

Ingredients:
1 tbsp. butter
1 apple (peeled and thinly slice)
1 1/2 tbsp. brown sugar
2 tbsp. honey
1/2 tsp. ground cinnamon

Pancakes:
1 cup plain flour (sifted)
1 tbsp. granulated sugar
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 cup milk
1/3 cup pumpkin (steamed and mashed)
2 tbsp. olive oil
1/2 cup walnuts (toasted and chopped)

Methods:

1. In a pan, heat butter over medium heat.  Add apple, cook and stir 3-4 minutes or until tender.  Stir in brown sugar, honey and cinnamon; cook and stir another 1 minute.  Remove from heat and keep warm.
2. For pancakes, in a large bowl add flour, sugar, baking powder, cinnamon and salt.  Whisk to combine.
3. In another bowl, whisk eggs, milk, pumpkin and oil until blended.  Add to flour mixture; stir until just moistened.  Stir in walnuts.
4. Lightly grease a non-stick pan over medium heat.  Pour batter using a ladle onto the pan and cook until bubbles on top begin to pop and bottoms are golden brown.  Flip over the pancake and cook until second side is golden brown.  Remove onto a wire rack.  Continue with the balance of the batter.
5. Serve with apple topping. 

Notes:

Freeze option:  This pancakes can be prepared earlier, and when cooled, freeze them between layers of waxed paper in a resealable zip lock bag.  To use, place pancakes on an ungreased baking sheet and reheat in a preheated oven of 190 degree Celsius for 5-10 minutes. I reheat using an oven toaster, and it also comes out great!  If you still need the apple topping, then prepare as directed.  

This recipe is adapted from Taste of Home by Kami Button, Cheektowaga, New York with slight amendments to suit my cooking preferences.

Fluffy Milo Pancakes

Pancakes, which is many people's favorite,  is normally served for Breakfast, but for me I can serve it any time of the day.  To all Pancakes Lovers, this recipe is not only simple to prepare but are Yummy-Good.  Let me share with you all...

Ingredients:
1/2 cup Milo
1/2 cup boiling water
3 1/2 tbsp. granulated sugar (put more if you have a sweet tooth)
40g melted butter
2 2/3 cups self-raising flour (sifted)
1 1/2 tsp. baking powder (sifted)
1 cup milk
2 eggs

Methods:

1. In a bowl stir water, Milo, sugar and butter until dissolve.
2. In another bowl, whisk flour and baking powder.  Make a well in the center and add the egg, milk and Milo mixture.  Whisk until smooth.
3. Heat a non-stick frying pan over medium heat, brush pan with a bit of cooking oil.
4. Pour 1/4 cupfuls (amount depending on the size of the pancakes you prefer) of batter into pan and cook until bubbles appear on surface.  Flip the pancake and cook until golden brown.  Repeat until all the batter is done.
5. Serve with or without topping, depending on your preference.

This recipe is adapted from 'Best Recipes Australia' with a slight amendment to suit my taste bud.

Nestum Yogurt Pancake with Nutella Filling

I love Pancakes and will never let any opportunity pass by without giving the recipe that I come across a try.  Unlike other pancakes which I've tried before, this pancake batter is thick and you can add any of your favorite filling, such as Kaya, Jam, Peanut Butter, or Nutella.  I am sharing this simple recipe with all pancake lovers.

Ingredients:
(A)
150g. plain flour (sifted)
1/2 cup Nestum (original)
1 1/2 tbsp. caster sugar
3 tsp. baking powder (sifted)

(B)
1 egg (lightly beaten)
175ml. water
6 1/2 tbsp. plain yogurt
1 tsp. cooking oil

Methods:

1. In a large bowl add all ingredients (A) and mix to combine with a rubber spatula.
2. In another bowl add in ingredients (B), mix with a whisk until well combined.  
3. Add ingredients (B) into (A) and stir to mix using a rubber spatula until mixture form a smooth and thick batter.
4. Heat a non-stick frying pan and once the pan is heated up, I switch the heat to low.
5. Add 1 tablespoon batter into the pan, spoon a teaspoon of nutella in the centre of the batter and cover with another 1/2 tbsp. of batter.
6. Cook over low heat until bubbles appear, turn over and cook until obtain a light brown color.
7. Remove and place the cooked pancake on a baking rack and continue with the rest of the batter until done.

Note:  I decrease the sugar by 1/2 tbsp. (actual amount is 2 tbsp.) as I prefer it less sweet and not to forget that there is additional sweetness in the filling.

I adapted this recipe from 'Dearnestle.com.my' with slight amendment to suit my preference.

Matcha Pancakes (Green Tea Pancakes)

Are you a fan of Matcha or Green Tea??  Off late, my cravings have been going nuts with Matcha, Ice-Cream included! If you are then this pancake recipe will sure suits your taste buds.

Ingredients: (Makes 12)
1 cup plain flour (sifted)
1 tbsp matcha powder (sifted)
1 tbsp sugar
2 tsp baking powder (sifted)
Dash of salt
1 cup milk
2 tbsp melted unsalted butter
1 large egg

Methods:

1. Combine plain flour, matcha powder, sugar, baking powder and salt in a bowl.  
2. In a large bowl combine milk, melted butter, egg and mix with whisk until well combined.
3. Gradually add in the mixed dry ingredients and stir gently until everything is just incorporated.
4. Add a bit of oil in a medium heated non-stick pan. When pan is hot turn to low heat. Using a scoop ladle, scoop the batter into the heated pan.  Cook until the bottom browns and bubbles pop on the surface for 1 to 2 minutes.  Flip the pancake and cook the other side until slightly browned for another minute or so.  Remove the pancake from the pan and let it rest on a wire rack.  Repeat until all the batter is done.
5. This pancake can be served hot immediately from the pan or at room temperature.  Any leftover pancakes can be stored in an airtight container and put in the fridge.  To consume, toast in an oven toaster.
6. I prefer having the pancake as it is, but you can also serve it with toppings such as whipped cream, fruits, maple syrup or honey.  

This recipe is adapted from  'Omnivores Cookbook' by Maggie with slight amendment.

Japanese Pancake

Pancake lovers, do try out this yummy recipe.  It is easy to make and any leftovers can just be stored in containers and placed in the fridge.  To consume, just warm them up in a toaster oven.  If you have a sweet tooth you can drizzle some honey or maple syrup or even topped with fruits of your choice or whipped cream, but I prefer eating it plain.  

Ingredients:
2 eggs
30g granulated sugar
1 tsp honey
110g plain flour (sifted)
20g milk powder
1/2 tsp baking powder (sifted)

Methods:

1. In a big bowl add in eggs, sugar and honey.  Stir to mix.
2. Add in flour, milk powder and baking powder.  Mix well until no lumps.
3. Let the dough rest for 15 minutes.
4. Heat a lightly oiled non-stick pan over medium heat.  
5. Add a ladle of dough and let it cook until small bubbles starts to form, flip over the pancake and continue to cook until golden brown.
6. Remove from heat, and continue to cook the rest until all the dough are used up.
7. The pancakes are ready to be served!

I adapted this recipe with amendments from "NTD Taste Life Video."

Pancake Pops

When I came across this pancake recipe I just couldn't wait to make them for my grandson to enjoy. It came as a surprise for him after he is  home from school. This is also one perfect party snack to be included in a children's party. You can use any types of Sprinkles according to your own preference, with which Chocolate Rice works well too.

Ingredients: (Makes 10)
1 1/2 cup plain flour (sifted)
3 tsp baking powder (sifted)
1 1/2 tbsp granulated sugar
A pinch of salt
3 tbsp butter (melted)
1 1/4 cup milk
1 egg

Toppings:
Butterscotch Syrup
Sprinkles

Methods:

1. In a mixing bowl combine all dry ingredients and mix well.
2. In a jug add milk, melted butter, egg and whisk well.
3. Add the wet ingredients into the dry ingredients and whisk to combine.
4. To make the pancake, heat a non-stick pan, brush with some oil, using a soup ladle scoop the pancake mixture to form a circle and add an ice-cream stick. Cook until bubbles appear, flip it over and continue to cook until light brown.
5. Remove from pan and continue with the rest of the mixture.
6. To serve, spread the Butterscotch Syrup on one side of the pancake and sprinkle the Sprinkles over.

This recipe is adapted from Nidhi Seth Prasad with slight amendments.

Brown Sugar Oatmeal Pancakes

Another yummy Pancakes recipe to share with all "Pancake Lovers".  A perfectly healthy breakfast to start the day as oatmeal are filling and also high in fibre.  With any pancake toppings and additional fresh fruits it's just WOW!

Ingredients:
1/2 cup plus 2 tbsp Quaker Instant Oats
1 cup plain flour (sifted)
1/2 tsp baking soda (sifted)
1/2 tsp salt
1/3 cup brown sugar
1 large egg
2 tbsp cooking oil
1 cup buttermilk (I mix 1 cup milk with 1 tbsp fresh lemon juice)

Methods:

1. In a bowl combine oats, flour, baking soda, salt and sugar.  In another bowl add egg, oil, buttermilk and stir with a hand whisk.  Stir into dry ingredients just until moistened.
2. Pour batter by cup or soup ladle (amount depending on the size of your preferred pancakes) onto a lightly oiled heated non-stick pan.  Turn when bubbles form on top and cook until the second side is golden brown.  Repeat until all the batter is done. I prefer to pan-fried half of my pancakes more browned and half lighter browned for my children's preferences.
3. Breakfast is served....

topped with whipped cream

drizzled with maple syrup and topped with whipped cream

Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag.  To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated oven of 190 degrees Celsius for 5 - 10 minutes.

Recipes adapted from Taste of Home

Chocolate Rice Cocoa Pancakes

Who would say 'NO' to chocolate-cocoa pancakes?? They sure are the favorites of many especially kids.  I try out this pancakes for breakfast and my grandson Brendan enjoys it very much. 

Ingredients:
1 1/4 cup plain flour (sifted)
1/4 cup cocoa powder (sifted)
1/4 cup caster sugar
3 tsp baking powder (sifted)
1/2 tsp salt
2 large eggs
1 cup milk
3 tbsp butter (melted)
2/3 cup chocolate rice
Icing Sugar (for dusting, optional)

Methods:

1. In a large bowl add flour, cocoa powder, caster sugar, baking powder, salt and whisk to mix all the ingredients.
2. In another bowl add eggs, milk, melted butter and whisk until blended.
3. Fold the wet ingredients (2) over the dry ingredients (1).  Stir using a whisk until all ingredients are combined and fold in the chocolate rice.  Stir to mix.
4. Coat a non-stick pan with cooking oil under medium heat.
5. Pour the batter using a soup ladle onto the pan.
6. Cook until bubbles on top begin to pop, flip over and continue to cook until lightly browned.
7. Dish onto a plate and continue with the rest until all is done.
8. To serve, dust the pancakes with icing sugar accompanied by fruits at the side.

Notes:  I prepare the batter ingredients the night before and leave it covered in the fridge.  In this case I only add the chocolate rice in the morning, just before cooking.  Add a little water if the batter is too thick.

This recipe is adapted from "Taste of Home" by Joyce Moynihan with some amendments.

Old-Fashioned Buttermilk Pancakes

The word 'Old-Fashioned' brings me to the days of my great-grandparents, grandparents or parents for the matter.  I sense something precious and in this case, an Old-Fashioned Pancake, and would be most happy to try out this recipe.  I believe each recipe have their own unique taste and flavors.  Since I've tried and tasted many types of pancakes, there is no harm trying another one....

Ingredients:
1 1/4 cup plain flour (sifted)
1 tbsp caster sugar
2 tsp baking powder (sifted)
1/2 tsp salt
1/2 tsp baking soda (sifted)
1 egg (beaten)
Buttermilk (1 cup milk + 4 tsp lemon juice)
2 tbsp melted butter

Methods:

1. In a bowl combine flour, caster sugar, baking powder, salt and baking soda.
2. In another bowl combine egg, buttermilk and butter.  Add to the dry ingredients and stir until combined.
3. Heat a lightly greased flat pan, pour 1/4 cup batter into the pan, let it cook until the top of the pancake is covered by tiny bubbles, flip and continue to cook until both sides are lightly browned.
4. Dish onto a plate and continue until all is done.
5. To serve, stack a few pancakes on a plate, drizzle maple syrup over the top and let's dig in. 

This recipe is adapted from Dixie Crystals with amendments.

Pandan Pancakes

Having another flavor to add into my pancake list is something which  I will definitely give it a try, as pancakes are my family's favorite.  If and whenever I intend to go for something light for lunch, many a times I will opt for it.  This simple yet yummylicious recipe is adapted from Lucy Wong.  As I do not intend to make so much I reduce the ingredients to half.

Ingredients:

100 g plain flour (sifted)

1/2 tsp dried yeast

60 ml. milk

30 g caster sugar

50 ml pandan juice

1 egg

1 tsp oil (added into the finished batter before frying)

Methods:

1. In a large bowl blend all ingredients together except oil with a whisk.
2. Let rest in the fridge for half hour.
3. Stir in the oil.
4. Fry in a non-stick pan until both sides are lightly golden.
5. Repeat until all is done.
6. Serve either hot, warm or cold.