Easy Thick Pancakes

Pancake
~yields 3 thick pancakes

Ingredients:
150g Morinaga brand pancake mix (1 bag)
1 large egg
100mls full cream milk 
vanilla extract (optional)

Method: 
1. In a medium bowl, add in egg, milk & vanilla extract. Whisk to combine.
2. Add in flour & whisk to combine.
3. **Cook in a pan greased lightly with oil & cover the lid for 7mins over low fire. Then, flip pancake over. Cook & cover the lid for another 3mins over low fire again.
4. Serve pancake with honey/maple syrup & butter.

**Can use a mousse ring coated with butter/ DIY mould

Belgian Waffle 比利時鬆餅

Belgian Waffless
(recipe adapted & modify slightly from Carol)   

Ingredients :
100g Blue Jacket Bread Flour
90g Blue Jacket Cake Flour 
10g purple potato powder
1/2 tsp instant yeast
30g fine sugar
15g maple syrup
pinch of salt
1 egg
80g warm milk (35°C)
60g salted butter
30g pearl sugar

Method:
1.  Put all ingredients (except pearl sugar) into a medium mixing bowl & knead till a soft dough is formed. Proof for 1hr.
2. Add in pearl sugar & mix till combined. Proof for 10mins.
3. Preheat the waffle maker. Divide doughs (each time 4 dough) into the waffle maker & cook for 4mins.

 比利時鬆餅外脆内软，非常好吃

Wholemeal Waffles

Waffles ~yields 5 waffles
(recipe adapted & modify slightly from Min's) 

Ingredients:
1 egg (separate the white & egg yolk)
100g Blue Jacket Plain Flour
25g Blue Jacket Wholemeal Flour
1 tsp baking powder
200ml Cowhead UHT milk
60ml vegetable oil
1.5 Tbsp icing sugar

Fillings:
1.5 cup desiccated coconut
1 cup brown sugar
pinch of salt
1/2 cup water    
*Put all ingredients in a saucepan & cook over low flame till water evaporated. 

 Method:
1. Beat egg yolk in large bowl with hand beater until fluffy. Beat in flour, milk, coconut oil, sugar, baking powder & salt, just until smooth.
2. Lightly beat the egg white till light & fluffy, then add into the step (1) mixture. 
3. Preheat waffle iron & brush with cooking oil lightly. Pour batter into hot waffle iron. Cook until golden brown.  

Coconut Flour Waffles

Coconut Flour Waffles
(recipe adapted from here)
makes 4 waffles

Ingredients: 
3 eggs
50g sugar
1 Tbsp coconut oil 
1/2 cup coconut flour 
1/4 tsp baking powder 
1/4 tsp baking soda 
Pinch of salt  
1/2 cup chocolate milk 

Method:

1. In a bowl, mix eggs, sugar & coconut oil. 

 2. Add coconut flour, baking powder, soda & pinch of salt.

  

 3. Add in milk. Whisk until the batter is smooth.

 

4. Preheat the waffle maker. Brush oil on the waffle iron & scoop the batter in. 

Close the lid & wait until it is ready to open. 

*Be very careful during the removal of waffles from maker. The texture of the waffles are extremely delicate so they rip easily. 

Verdict: We love the waffles very much. They smell & taste heavenly due to the coconut flour & oil added. Waffles are soft & rip easily, goes well with some almond butter spread.

Dorayaki

Dorayaki

Ingredients: 
1 egg
1.5 Tbsp sugar
100g plain flour
1 tsp baking powder
120ml soya milk
home made red bean paste

Method 

1. Mix all ingredients together in a large mixing bowl until smooth.

2. Heat up the pan & pour a portion of batter. Using a silicon spatula, flip the pancakes carefully when the bottom layer is cooked. Repeat until all batter is used up.

3. Fill the cooked pancakes with red bean fillings. 

Pumpkin Waffles

Pumpkin Waffles

(recipe adapted & modify slightly from Joyofbaking)

Ingredients:
130g plain flour
1 tsp baking powder
1/4 tsp salt
2 Tbsp sugar
1 egg
120g milk
130g Libby's pumpkin puree
25g Liv unsalted butter, melted

Methods:
1. In a large bowl whisk together the flour, baking powder, salt & sugar. 
2. In a separate bowl whisk together the egg, milk & pumpkin puree. 
3. Add the egg mixture to the flour mixture, along with the melted butter till combined.
4. Pour a suitable amount of batter into a preheated waffle maker.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

I'm also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Belgium Waffles

 

Belgium Waffles

(Recipe adapted & modify from Fong's Kitchen）    

Ingredients:
(A)
100g Liv salted butter 
2g NuNaturals NuStevia white stevia powder
1 Tbsp Sesame paste

(B)
2 eggs
NuNaturals Orange NuStevia 

(C)
120g bread flour
20g plain flour
20g corn flour
1/2 tsp baking powder

(D)
3 Tbsp Soya milk

Method:
1. Cream (A) till light
2. Add in (B) & beat well.
3. Mix in (C) & (D).
4. Bake in waffles maker till golden brown.

Kinako Pumpkin Waffles

Kinako Pumpkin waffles 

(Recipe adapted & modify from Bernice Kitchen)

Ingredients:
200g pumpkin puree
50g brown sugar
2 eggs
150ml soya milk
100g plain flour
100g kinako
120g Liv salted butter, melted  
*Batter is slightly thicker due to the kinako
*Serve waffles with gula melaka syrup

Method:
1. Whisk pumpkin puree, eggs & milk in a bowl.
2. Add in sifted flour & kinako. Mix until well combined.
3. Add in melted butter.  

Pandan Waffles

Pandan Waffles 

(Recipe adapted & modify from 享用刚出炉的格子松饼)  

Ingredients: 
125ml water
1/2 tsp yeast
30g sugar
60g egg
60g plain flour
60g bread flour
30g melted salted butter
Pandan essence

Method: 
1. In a bowl, add water & yeast together. Add in egg & use a balloon whisk to mix till combined.

2. Add in sifted four, continue to whisk until there are no lumps. Add in butter & pandan essence. Whisk till combined. 

3. Cover the bowl with cling wrap & proof for 1hr.

4. Preheat the waffle maker. Put 1/4 cup batter into the centre of the waffle maker. Close the lid & let it cook for 5mins or until golden brown.

天然酵母鬆餅

 

天然酵母鬆餅 

(basic recipe adapted from Carol)

Ingredients

100g natural yeast

200g plain flour, sifted
10g melted butter

200ml milk

30g sugar

 

Method:

1. In a bowl, mix flour, sugar, yeast milk & butter together into a smooth batter.  Keep in fridge overnight.

2. Preheat the waffle maker.

3. Put 1/4 cup batter into the centre of the waffle maker. Close the lid & let it cook for 5mins or until golden brown.

'Overnight' Waffles

Overnight Pancakes
(recipe adapted & modify from Fong's Kitchen Journal)

Ingredients

(A) 

Mix together:

200g plain flour

2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

50g sugar

(B)

Mix together:

320g milk

1 egg

40g butter, melted

1/2 tsp vanilla

Method:  

1)  Prepare (A) & (B) & mix them together into a smooth batter.  Keep in fridge overnight.

2) Preheat the waffle maker.

3) Put 1/4 cup batter into the centre of the waffle maker. Close the lid & let it cook for 3-5mins or until golden brown.

蔥油餅

蔥油餅 ~ Scallion Pancake 

(recipe adapted & modify from Carol)

Ingredients:

Dough:
300g plain flour
180g warm water
1/2 tsp instant yeast
10g sugar
1/8 tsp salt
 
Fillings:
Salt
Black pepper
Sesame oil
Scallions

Method:
1. Dough: Add warm water into the rest of the ingredients. Knead until it become a non sticky dough.
2. Brush a bowl with oil lightly & put the dough inside. Spray the dough with water & proof for 40mins.
3. After proofing, knead the dough lightly on a floured table top.
4. Divide the dough into 4 portions. Use a rolling pin, roll the dough out into a thin pancake.
5. Sprinkle 1/8 tsp of salt & pepper on pancake. 
6. Spread 1 Tbsp of sesame oil onto the pancake. Sprinkle scallions.
7. Roll the pancake lightly like a rug & roll it up like a snail / spiral.
8. Proof the pancake for 10mins.
9. Roll pancake out into rounds & pan fry in a little oil on both sides until golden.

Belgian Waffles

比利時鬆餅 ~ Belgian Waffles 

(recipe adapted & modify from Carol)

Ingredients:

120g Bread flour
100g Plain flour
50g Caster sugar
1/2 tsp Instant Yeast
1/8tsp salt
1 egg
50g butter, cut into small pieces
1/4 tsp vanilla essence
50g milk 

Method:
1. Sift bread & plain flour together in a mixing bowl.
2. Add instant yeast into milk.
3. Add salt & sugar into (1) & mix well.
4. Add (2), egg & vanilla essence into (1) & knead until a dough is formed.
5. Add in butter & knead for about 5-6mins until the dough is not sticky.
6. Proof the dough for about 1-1.5hrs until it becomes double in size.
7. Knead the dough again slightly to release the air inside & divide into 8 portions.
8. Roll into rounds & rest the dough for another 20mins.
9. Preheat the waffle maker.
10. Put one dough into the centre of the waffle maker. Close the lid & let it cook for 3.5mins or until golden brown. Repeat for the rest of the doughs.

Belgian Waffles with home made Grape Jam ;)