Category Archives: Pancakes
Baking and cooking used to be my stress relievers back in school and the supermarket was my go-to place whenever I needed a break from things. Most girls do retail therapy, I do grocery shopping. But since work started to get busy, I lost sight of that love for actually making food in the kitchen. I got too caught up with chasing the latest cafe opening and trying the new it-dish of the moment, my oven got neglected.
Recently, in light of a few things that happened, I returned to the kitchen and the supermarket again. Boy, did it feel good and nostalgic. Making batter and dough from scratch and watching it rise in the oven as the timer counted down, all those feelings came back again.
One morning after driving my brother and mother to church, I dropped by the supermarket spontaneously and basked in the shelves and rows of ingredients, finding my inner peace from that one trip. I ended up leaving with way too many bags that I could carry and devoted the whole day after just slaving away in the kitchen over these Ricotta Hotcakes and Honey Almond Quinoa Granola. My sister walked into the kitchen and commented that I was like a pet animal- so domesticated. Perhaps she was right, but it was my happy place and I relished every moment of it.
That morning was probably the best I have had in the past 4 weeks. Maybe a few more of these would help me find myself again and the good place that I used to be in. Till then, I hope these hotcakes would cheer you up the way it did for me. Enjoy!
When Daniel from danielfooddiary first emailed me about a month back and asked if I was interested in joining a Singapore bloggers initiative called The #CookForFamily Initiative which was created for the sole reason of spreading the spirit of cooking with and for your family, I was definitely sold by the idea.
His plan was to get at least 100 bloggers involved.
To pick a day in July to cook a meal for their family or loved ones, then blog, tweet and instagram about their cooking, experience and thoughts all on the same day, which is TODAY – 6th August 2012 (Monday), with the hashtag #CookForFamily.
I was initially quite apprehensive at the thought of cooking because while baking was right up my alley, cooking certainly was not.
Disclaimer: I am NOT a bad cook… or at least I dont think I am…
But to cook for my family?
People that I love and people that I certainly wanted to serve only the best to..
I was not so confident about that.
It’s a Friday and it’s raining so what’s a girl gotta do when she is stuck at home? Make some pancakes of course =P Found this oatmeal pancake recipe from http://smittenkitchen.com/2010/05/oatmeal-pancakes/ and decided to have a go at making my own pancake batter from scratch because I usually use ready mixers.
P.S. This recipe is supposed to yield 18 small pancakes but I only made 6 because I like big, thick and fluffy pancakes so it’s up to your own personal preference yeah?
Anyhow, ever since I discovered my wheat intolerance, I have been eating heaps of oats and loving it! So oats + pancakes? I definitely had to try the combination! :) So here’s a little introduction to different versions of oats!
Steel cut oats
Oat flour (oats that have been grinded)
Oatmeal (made from 2 cups of water and 1 cup of oats, bring the water to a boil before allowing it to simmer)
So the ingredients you need for this recipe are:
3/4 cup oat flour
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon salt
Whisk it all together in a bowl until well combined
In another bowl, whisk the
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal
1 tablespoon honey
2 large eggs
Then gently fold the wet ingredients into the dry ingredients
It’s important to be gentle when folding because the batter should be slightly thick with a holey surface at the end
Pop the batter into the fridge to set for 30min
Heat a pan over medium heat until water sizzles when splashed onto the pan.
Lower to medium-low.
Rub the pan generously with butter;
Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time.
Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total.
And TA-DA! THICK AND FLUFFY PANCAKES just the way I like them :) I made a few plain ones and added blueberries on top but for the others, I added the blueberries to the pancakes before flipping to the other side. I edited the recipe a little by using buttermilk instead (which is simply milk + 1 tablespoon of vinegar) and I found that it added a little more zest to my pancakes :)