Thursday, August 11, 2016

我至爱的巧克力煎饼 My Favorite Chocolate Pancake

Breakfast is one the crucial meal in our household. With several people's palette to cater for, breakfast planning has been a part of my daily routine to start the day. This is more evident with the 3 new live in housekeepers and gardener whom are bread eating fans like my husband. The food they usually have for breakfast are rice or instant noodles. When choices are available they would add on fried eggs with other grease laden dishes.


Instead of forcing them to adopt our daily bread eating habits, I learnt to find different ways to adopt flour based staples to encourage them to healthier eating habits. This is one of the many breakfast which caught their interest. Gauging from their response, I assume the pancake is yummy enough for them to temporary forego the greasy food yearning.


My Favorite Chocolate Pancake

Ingredients 材料

85g Salted Butter 咸牛油, melted 融化
210g Plain Flour 面粉
2 Tsp Baking Powder 发酵粉
1 Tsp Baking Soda 小苏打粉
2 Tbsp Cocoa Powder 可可粉
2 Egg Yolks 蛋黄
2 Egg Whites 蛋清
5 Tbsp Sugar 糖
1 Cup Plain Yoghurt 原味酸奶
1 Cup Milk 鲜奶

Directions 做法

Heat butter in a saucepan until melted. Allow to cool.

Combine and sift together flour, baking powder, baking soda and cocoa powder into a mixing bowl. Set aside.

In another dry and grease free mixing bowl, beat egg whites until soft peaks. Set aside.

In a separate mixing bowl, beat egg yolks with sugar until incorporated. Stir in yoghurt to combine.
Add milk until mixed.

Transfer egg mixture into flour mixture. Whisk to combine. Add melted butter to incorporate.

Fold in beaten egg whites till evenly mix.

If the batter is too thin, add an extra tablespoon of flour. Add an additional tablespoon of milk if the batter is too thick. Adjust the batter until it reaches the consistency of heavy cream.

Heat a non-stick frying pan over medium heat greased with some cooking oil / butter.

Pour 1/4 cup of batter onto the heated pan. Spread the batter with spoon.

When the top of the pancake starts to bubble, flip it over and cook the other side until the pancake has risen in thickness.

Repeat the process until all batter is used up.

Serve with maple syrup and extra butter if preferred.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.   

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