Whole Wheat Pancakes from Scratch

Original recipe from Canadian Living.
I added blackberries.

Ingredients

1-1/2 1-1/2cups cups(375 mL) (375 mL) all-purpose flour
1-1/2 1-1/2cups cups(375 mL) (375 mL) whole wheat flour
3 3tbsp tbsp(45 mL) (45 mL) granulated sugar
2 2tbsp tbsp(25 mL) (25 mL) baking powder
1-1/2 1-1/2tsp tsp(7 mL) (7 mL) salt
2 2eggeggs
3 3cups cups(750 mL) (750 mL) milk
3 3tbsp tbsp(45 mL) (45 mL) vegetable oil
1-1/2 1-1/2tsp tsp(7 mL) (7 mL) vanilla

Preparation:

In large bowl, stir together all-purpose and whole wheat flours, sugar, baking powder and salt. In separate bowl, whisk together eggs, milk, vegetable oil and vanilla; pour over dry ingredients and stir just until moistened.

Heat large nonstick skillet or griddle over medium-high heat. Pour in 1/4 cup (50 mL) batter for each pancake; cook until bubbles break on top but do not fill in and bottoms are golden, 1-1/2 to 2 minutes. Turn and cook until golden on bottom, 1 minute. (Make-ahead: Layer between waxed paper and freeze in airtight container for up to 2 weeks.)

Banana oatmeal Muffin

Still trying to lose weight, but want something sweet, found another good recipe from this site.
I am happy with the result , taste so good you can't believe it, no white flour.





Banana Oatmeal Muffins
Yield: 12 large
Bake: in 400ºF oven for 20 minutes

11/4 cup rolled oats
1/2 cup yogurt, plain low fat
1/2 cup milk, low fat
1/2 cup brown sugar
1/3 cup oil, sunflower or vegetable oil
2 bananas, large, ripe, mashed
1 egg, large, lightly beaten
1 1/2 cup oat flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda

Instructions
In a bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.
Mix oat flour, salt, spices, baking powder and baking soda in a bowl.
Add brown sugar, mashed banana, egg and oil to rolled oats mixture. Mix well.
Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes.

Dorayaki

Long time ago in my previous country, I like to watch Doraemon, Japanese anime, about this alien cat, Doraemon love to eat Dorayaki.


I have chance to try this nice recipe today.
Even the color a little bit brown, but the taste so nice, I have to put in low medium temperature next time to achieve good color like the lady in the youtube made. For me the pancake is too sweet, because the red beans and whip cream already sweet, so next time has to decreased the sugar.


Ingredients for Dorayaki
(6 pieces)

2 Eggs
80g Johakuto White Sugar or Raw Sugar (2.82 oz)
1 tbsp Honey
1/2 tsp Baking Soda


50ml Water (1.69 fl. oz)
130g Cake Flour (4.59 oz)
1~3 tsp Water to adjust the thickness of the batter

100g Premade Anko (Red Bean Paste) for whipped cream anko (0.220 lb)
150g Premade Anko for regular Dorayaki (0.331lb)
** Please watch our "How to Make Zenzai & Anko" video. http://www.youtube.com/watch?v=6Iy-0ncwzlA

50ml Whipping Cream chilled in a fridge (1.69 fl. oz)
1/2 tbsp Sugar

** When baking pancakes, set the griddle at about 340 degrees °F (170°C). Higher temperature would cause pancakes to burn easily and lower temperature would make them hard and dry.

Ham and cheese french toast

Another yummy recipes from this lady, ham and cheese french toast.
Finally I tried to make this yesterday, yumm

Custard bread

I found a very interesting video to make a good snack from bread, will make this in the future.

How To Make Croissants

I really like this recipe I found in here

Step 1: You will need:	Units: Metric US Imperial UK Imperial
500 g flour 15 g active dry yeast 90 g sugar 15 g salt 300 ml warm milk 340 g butter , room temperature 1 egg , beaten with 2 Tbsp water some extra flour 1 rolling pin cling film 1 knife 1 baking tray lined with parchment 1 mixer with hook attachment 1 bowl 1 tea towel 1 plastic bag 1 brush	Serves: 10 Preparation Time: 10 minutes Cooking Time: 16 hours Oven Temperature: 190° c - 370° f

1. Step 2: Begin the dough

   Put the flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for 8-10 minutes until it has a smooth elastic consistency. Dust the dough and a large bowl with flour. Remove the dough from the mixer and transfer it into a bowl. Cover it with the towel and let it rise until it doubles in size. This should roughly, take 1.5 to 2 hours.

2. Step 3: Prepare the butter

   Put a sheet of cling film onto your working surface. Place the butter on top and cover it with a second sheet of cling film. Flatten it with your hands, roll it into a rectangle of about 20 X 25 cm with your rolling pin and place it into the fridge to chill.

3. Step 4: Roll out dough

   After the dough has doubled in size, sprinkle it with a little bit of flour. Punch out the air with your knuckles and place it onto a floured work surface. Dust the dough with flour and roll it out into a large rectangle that is big enough to hold the sheet of chilled butter. Move the dough around in the flour. You may have to dust the table again, if you need to.

4. Step 5: Fold in butter

   Unwrap the chilled butter and place it onto the upper part of dough. Fold the dough around the butter to enclose it completely. Lift the dough and sprinkle the table with flour. Turn the dough around and roll it into another long rectangle. Fold the dough into thirds, brushing off the excess flour as you go. This completes the first turn. Now wrap it in cling film and place it into the fridge for a minimum of 25 to 30 minutes.

5. Step 6: Turn the dough

   At the end of the 30 minutes sprinkle your working surface with flour. Unwrap the dough and place it onto the work surface. Make sure that the dough has the seam vertically placed. Dust it with a sprinkling of flour and roll it out into another rectangle. Fold, brush and wrap, exactly as before. This now completes the second turn.

6. Step 7: Chill and turn again

   Place it back into the fridge for another 30 minutes. Once removed, roll and fold for the third and final turn. Make sure that the dough is well wrapped before placing into the fridge once more to chill overnight.

7. Step 8: Shape the croissants

   One chilled, cut the unwrapped dough into half, on a floured surface. Dust the dough with some flour and roll one half of the dough into a rectangle. Reflour the surface when necessary and continue to roll until the dough is roughly less than half a centimetre thick. Turn the rectangle around. Flour the surface and trim the edges of the dough neatly. Cut it into triangle shapes. Take the bottom of the triangle at its widest part and using your hands, tightly roll it up into a croissant shape. You can freeze the other half of the dough for use another time, or repeat the process and make more croissants.

8. Step 9: Allow to rise

   Place the croissants onto a prelined baking tray. Cover them with a clean plastic bag and leave to double in size.

9. Step 10: Preheat the oven

   Set the oven to 190ºC (375ºF/ gas mark 5).

10. Step 11: Wash and bake

    Once the croissants have risen remove the plastic bag. Very gently brush them all over with the egg wash. Place them into the centre of the oven. Bake them for roughly 15 minutes. When they are a deep golden brown remove them from the oven.

11. Step 12: Serve

    Your croissants are now ready to serve! They go well with anything, from plain butter, jam and marmalade to ham and cheese.

Breakfast:
How To Make Croissants

Nonya Kaya

Bikin selei Srikaya kemarin malam, enak nih, gampang banget bikinnya lagi pake slow cooker, resepnya nyontek dari blog ini nih.

1 cup Coconut milk
1 cup Eggs(about 3-4 medium to large size eggs)
1 cup sugar(already reduced from 2 cups)
10-15 pieces of pandan leaves, washed and wiped dry.

(This recipe makes roughly about 1 and 1/2 cups of kaya)

1. Wash, dry and tie up bundles of about 5 pandan leaves in each bundle(like in the pic above)
2. Measure out eggs, then beat lightly till yolk and white mixed.
3. Pour all(as in sugar, coconut milk and eggs) into breadmaker tin(like in picture above) and throw in bundles of pandan leaves.
4. Set on ‘Jam’ function.
5. Check on kaya after some time and make sure sides are mixed too.
6. When the breadmaker completes the function, take it out and cool for a while, remove all the pandan leaves, then put into a blender and blend lightly till it is smooth.

Notes:

*edited* The kaya will look like lumpy curdy chunks in a watery substance once the breadmaker has completed its cycle. This is NORMAL. You are supposed to blend it to acheive the smooth texture, ie, what we buy off the shelves. You may find that there might be quite a bit of water(this is just sugar water), so drain out some of this water and blend the remainder. You may add in more sugar water if you find your kaya too thick while blending. I hope this will iron out any misunderstandings about the product!

1. You may blend it till it is completely smooth too. I like my kaya with a bit of bits in it, so that you can taste the kaya bits rather than a smooth paste.
2. If you prefer a little sweeter, add another 1/4 to 1/2 cup more sugar.
3. If you cook this over the stove, you may not need to blend it since you are constantly stirring the kaya.
4. You may put in more pandan leaves if you want it to be greener… Alternatively, you may pound or blend a portion of the pandan leaves and strain it for the pandan juice and put it into the mixture before cooking.
5. If you’re cooking over the stove, the pot you’re using should NOT be warm/hot when you place the ingredients in to mix. If the pot is hot, the eggs would cook immediately, resulting in scrambled eggs!

Better Bran Muffin

Picture of All - bran

The recipe from American Test Kitchen, healthy and taste good also.

The test kitchen prefers Kellogg's All-Bran Original cereal in this recipe. Dried cranberries or dried cherries may be substituted for raisins. Low-fat or nonfat yogurt can be substituted for whole milk yogurt, though the muffins will be slightly less flavorful.

Makes 12 muffins

1 cup raisins

1 teaspoon water

2 1/4 cups All-Bran Original cereal (5 ounces)

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)

1/2 cup whole wheat flour (2 1/2 ounces),

2 teaspoons baking soda

1/2 teaspoon table salt

1 large egg

1 large egg yolk

2/3 cup packed light brown sugar (4 2/3 ounces)

3 tablespoons mild molasses (or light)

1 teaspoon vanilla extract

6 tablespoons unsalted butter (3/4 stick), melted and cooled

1 3/4 cups plain whole-milk yogurt

1. Adjust oven rack to middle position and heat oven to 400 degrees.Spray standard-sized muffin pan with nonstick cooking spray. Combine raisins and water in small microwave-safe bowl, cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper towel-lined plate to cool.
2. Process half of bran cereal in food processor until finely ground,about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar,molasses, and vanilla; whisk until mixture is thick, about 30 seconds.Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.
3. Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not over mix.Gently fold raisins into batter. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.
4. Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20minutes, rotating pan halfway through baking. Cool muffins in pan for5 minutes, then transfer to wire rack and cool for 10 minutes before serving.

Step-by-Step:

For big, hearty muffins, fill the muffin cups to the rim. And for nicely domed muffins, mound the batter in the cups and don't level it off.

Pannekoek /Pancake "Belanda"

I love to eat this when I went to Holland. This pancake / pannekoek is really nice when you eat it with Molasses syrup.

Ingredient:

100 gr flour

1 tbs sugar

3 eggs

300 cc milk

75 gr melted margarine

chicken strip

Buckwheat pancake

I made buckwheat pancake for breakfast to day, I never try this kind of breakfast, amazingly tasted better than the regular pancake, this so different, you can taste like there is nuts in it, but actually no nuts at all. We ate the pancake with pancake syrup and sunny side up egg. You can find the recipe in here. I don't used the recipe because I bought this buckwheat pancake flour mix.