Friday, November 25, 2016

Chocolate chip pancakes


A big stack of soft fluffy pancakes, served with berries, dusted with powdered sugar or chocolate, drizzled with sweet earthy maple syrup - a drool worthy breakfast to start an awesome weekend. Pancakes are flat cakes made from a batter of flour, eggs and milk with a leavening agent such as baking powder to make them thick and fluffy. As a variation to the basic pancake recipe, this one here is made with buttermilk and are also eggless.

These buttermilk pancakes are egg free, super soft, fluffy and taste awesome.  A definite breakfast winner for kids and adults alike and for those with egg allergies. This recipe for egg free buttermilk pancakes makes about 8 pancakes. If you don't have buttermilk then make your own by combining a cup of milk with a tablespoon of lemon juice. Let stand until slightly thickened, at least 5 min. The recipe calls for separately mixing all dry ingredients together and wet ingredients together and then combining the two. It is important not to over mix the batter in order to make fluffy pancakes. Some lumps are fine, the batter should be a little lumpy.
Ingredients: 
1 cup all-purpose flour
1 tsp sugar (optional)
1 tsp baking powder
1/2 tsp baking soda
Pinch salt
1 cup buttermilk (or 1 cup milk plus 1 tbsp lemon juice)
1 tbsp melted butter
1/2 tsp pure vanilla extract
Butter/vegetable oil for cooking pancakes
  1. In a small bowl, combine flour, sugar, baking powder, baking soda and salt to get the dry mixture.
  2. In another bowl, whisk together buttermilk, butter and vanilla extract to make the wet mixture. 
  3. Add dry mix to wet mix and whisk until just moistened. Do not over mix, a bit lumpy is fine.
  4. Heat a nonstick pan over medium heat. Add butter or oil to the skillet and spread it around the pan with a pastry brush.
  5. Drop a small ladle full of pancake batter into the pan.
  6. Cook until surface of the pancake has some bubbles, takes about 1-2 minutes. Flip carefully and cook for another minute or two till underside is golden. 
  7. Transfer to a serving platter and serve warm with desired toppings.
For making chocolate chip eggless buttermilk pancakes: 
Basic buttermilk pancake recipe
1/2 to 3/4 cup semi-sweet/bitter-sweet chocolate chips
Follow the basic recipe till step 3. Mix chocolate chips into the batter. Continue cooking as above. Serve dusted with grated chocolate and drizzled with maple syrup. 
Make it wholesome - Substitute whole wheat flour for all-purpose flour.  If batter is thick, add more milk a tablespoon at a time, until it reaches a pouring consistency.
Spice it up – Stir 1/2 to 1 tsp of different spices into the flour before adding wet ingredients, to create a flavor variation. Choose from cinnamon, nutmeg, ground ginger, green cardamom powder.
Assorted topping ideas for pancakes - butter, maple syrup, dusting of confectioners' sugar, honey, jams and preserves, whipped cream, chocolate syrup and chocolate chips, berries, fresh fruit (berries), cooked fruit such as apples, peaches and pears.

Friday, November 18, 2016

Blueberry Pancakes


A big stack of soft fluffy pancakes, served with berries, dusted with powdered sugar or chocolate, drizzled with sweet earthy maple syrup - a drool worthy breakfast to start an awesome weekend. Pancakes are flat cakes made from a batter of flour, eggs and milk with a leavening agent such as baking powder to make them thick and fluffy. As a variation to the basic recipe, the eggless buttermilk pancake recipe can be found here
Basic pancakes 
This basic recipe for pancakes makes about 8 pancakes. The trick to making pancakes is to mix all dry ingredients together and wet ingredients together and then combine the two. It is important not to over mix the batter in order to make fluffy pancakes. Some lumps are fine, the batter should be a little lumpy.  
Ingredients: 
1 cup all-purpose flour
1 tsp sugar (optional)
11/2 tsp baking powder
Pinch salt
1 to 11/4 cup milk
1 tbsp unsalted butter, melted
1 large egg
1/2 tsp pure vanilla extract
Butter/vegetable oil for cooking pancakes
  1. In a small bowl, combine flour, sugar, baking powder, and salt to get the dry mixture.
  2. In another bowl, whisk together milk, butter, vanilla extract and egg to make the wet mixture. 
  3. Add dry mix to wet mix and whisk until just moistened. Do not over mix, a bit lumpy is fine.
  4. Heat a nonstick pan over medium heat. Add butter or oil to the skillet and spread it around the pan with a pastry brush.
  5. Drop a small ladle full of pancake batter into the pan.
  6. Cook until surface of the pancake has some bubbles, takes about 1-2 minutes. Flip carefully and cook for another minute or two till underside is golden. 
  7. Transfer to a serving platter and serve warm with desired toppings.
For making blueberry pancakes: 
Basic pancake recipe
1 cup blueberries 
Follow the basic recipe till step 5. Sprinkle a few blueberries on the pancake. Continue cooking as above. Serve drizzled with maple syrup. 

Make it wholesome - Substitute whole wheat flour for all-purpose flour. Add a tbsp of ground flaxseed to the dry mix. If batter is thick, add more milk a tablespoon at a time, until it reaches a pouring consistency.
Spice it up – Stir 1/2 to 1 tsp of different spices into the flour before adding wet ingredients, to create a flavor variation. Choose from cinnamon, nutmeg, ground ginger, green cardamom powder.
Assorted topping ideas for pancakes - butter, maple syrup, dusting of confectioners' sugar, honey, jams and preserves, whipped cream, chocolate syrup and chocolate chips, berries, fresh fruit (berries), cooked fruit such as apples, peaches and pears.

Friday, November 11, 2016

Savory Crepes



A crêpe is a very thin pancake, usually made from wheat flour. These French street-food staples are easy to make and can be served with a variety of fillings both sweet and savory. Classic crêpes are made with a wet mixture of flour, eggs, milk and salt. A small amount of this thin batter is gently cooked in a butter greased pan till it turns lightly golden.
Breakfast and dessert crêpes are commonly filled with sweet fillings such as fruit, syrup, chocolate, whipped cream. The lunch ones can be more hearty and savory and stuffed with meats, cheese, eggs, veggies. Crêpes are a great way to turn left overs into a delicious meal. Use a different flour to make the shell for a taste variation - whole wheat, buckwheat, etc.
Here are some filling ideas for your savory crêpes.

Other savory filling ideas for crepes
  1. Ham, mushroom & leeks in bechemel sauce with sharp cheddar cheese
  2. Spinach, ham/bacon and mushroom in bechamel sauce
  3. Leeks, apple, sausage and aged cheddar cheese 
  4. Spinach, artichoke hearts and brie 
  5. Spinach with bacon and hollandaise sauce 
  6. Green onion Parmesan with ricotta 
  7. Smoked salmon and ricotta
  8. Eggs, ham and Swiss cheese with herbs - Spread a slice of ham on the crepe, top with a few shavings of swiss cheese, add a generous helping of scrambled eggs and finish with a sprinkle of fresh herbs of your choice (parsley, rosemary, basil)
Crepes stuffed with ham, mushroom & leeks in bechemel sauce with sharp cheddar cheese
Ingredients: makes 8
For the crepes
1 cup flour
1 egg
1 tbsp butter
3/4 cup milk
3/4 cup water
For the filling
Slices of cooked ham
1 tbsp butter
1 tbsp olive oil
1 lb white mushrooms chopped
1 tbsp flour
1/2 cup milk (warm)
1 clove garlic
Pinch nutmeg
Salt and freshly cracked black pepper
1 cup grated sharp cheddar cheese
  1. Make the filling: Melt the butter over medium heat in a saucepan, add olive oil and grated garlic. Stir till pink. Increase heat to high and add mushrooms and mix. Cook undisturbed for 2-3 minutes till lightly brown. Turn over and continue cooking for another minute. Reduce heat to medium. Sprinkle flour on the mixture and stir with a whisk and cook for 1 minute over medium heat, whisking constantly to make a roux. Add the milk and nutmeg, stirring constantly with a whisk. Bring to a boil (all the time keeping medium-high heat). When the consistency of the sauce becomes thick and creamy remove from the heat and season with salt and pepper. Add 1/2 cup grated cheese and mix. Keep aside to cool.
  2. Make the crepe shells: Mix all the ingredients for crepes and whisk to get a lump free thin batter. Bring a lightly greased non-stick skillet to medium heat. Pour 3-4 tbsp of batter onto the pan and rotate the pan around so that there is an even coating on the bottom . Try not to run batter up the sides as this can over crisp the edges. Turn the crepe over after 30-40 seconds. It should be lightly browned on both sides. 
  3. Assemble the crepes: Lay crepes flat on a dry surface. Place a 1 or 2 slices of ham on each crepe. Evenly distribute the mushroom and leek mixture between the crepes. Add more grated cheese if desired. Garnish with chopped fresh coriander. Fold each crepe and plate them with a green salad. Serve warm.

Friday, November 4, 2016

Sweet Crepes

Cinnamon apple crepes with chocolate drizzle

A crêpe is a very thin pancake, usually made from wheat flour. These French street-food staples are easy to make and can be served with a variety of fillings both sweet and savory. Classic crêpes are made with a wet mixture of flour, eggs, milk and salt. A small amount of this thin batter is gently cooked in a butter greased pan till it turns lightly golden.
Breakfast and dessert crêpes are commonly filled with sweet fillings such as fruit, syrup, chocolate, whipped cream. The lunch ones can be more hearty and savory and stuffed with meats, cheese, eggs, veggies. Crêpes are a great way to turn left overs into a delicious meal. Use a different flour to make the shell for a taste variation - whole wheat, buckwheat, etc.
Here are some filling ideas for your sweet crêpes.

Other filling ideas for sweet crepe
  1. Cinnamon apple crêpes with chocolate drizzle
  2. Chocolate spread (Nutella) with raspberries 
  3. Fresh whipped cream with blueberries 
  4. Maple syrup and walnuts 
  5. Chocolate drizzle, hazelnuts and banana slices
  6. Strawberry, rhubarb and Mascarpone cheese 
  7. Peaches with whipped cream

              Cinnamon apple crepes with chocolate drizzle
              Cinnamon apple crepes with chocolate drizzle
              Ingredients: makes 8
              For the crepes
              1 cup flour
              1 egg
              1 tbsp butter
              3/4 cup milk
              3/4 cup water
              For the filling
              1 apple, cored and diced
              2 tsp sugar
              1/3 tsp cornstarch
              1/3 tsp cinnamon
              1/2 tsp lemon juice
              1. Make the apple filling: Combine sugar, cornstarch and cinnamon with 1/4 cup of water and stir to dissolve. Add apples and lemon juice and bring to boil. Reduce to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 3-5 minutes. Remove from heat and cool while you prepare the crepe shells.
              2. Make the crepe shells: Mix all the ingredients for crepes and whisk to get a lump free thin batter. Bring a lightly greased non-stick skillet to medium heat. Pour 3-4 tbsp of batter onto the pan and rotate the pan around so that there is an even coating on the bottom . Try not to run batter up the sides as this can over crisp the edges. Turn the crepe over after 30-40 seconds. It should be lightly browned on both sides. 
              3. Lay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe
              4. Plate your crepes and drizzle them with chocolate syrup. Serve warm. Optionally, serve with a dollop of lightly sweetened whipped cream or dust with powdered sugar.