Apple and cinnamon pancake (Gluten free)

Pancakes and I don't  go along. I have failed many pancakes. I have had batter that sticked to the pan or pancakes that tear apart when flipped. There was once I had to bake the pancake in a cupcake liner cos I was sick of trying it on my pan. Needless to say, it didn't turn out good.

 

I'm trying to make pancakes again! And this time I'm using a gluten free apple and cinnamon pancake mix by Orgran. I don't have good feeling about it as it is not only gluten free, it's also free from wheat, dairy, egg, yeast, soy, nut and no added cane sugar. This pancake mix is perfect for babies under one! But for adults, I was doubtful. Guess what? I was wrong! They turned out good! They were fluffy with good bites. The sweetness (from fruit sugar and from the real apple chunks in it) was just right. Love the cinnamon in it. Best of all, I made some beautiful pancakes with it!! My first beautiful pancakes that deserved to be photographed!!

 

Both the lil' fella and I enjoyed the pancake for breakfast this morning drizzled with honey, served with banana and orange yogurt (which was basically just chopped up banana and orange segments with plain greek yogurt).

 

This is a very easy and convenient pancake mix. You don't even need to add in egg if you don't want to (that's why I mentioned this pancake mix is perfect as snacks for babies under one). All you need is just water or milk, and a frying pan.

 

 

Instructions as per the packaging:

1. Pour contents into a bowl and add 400ml of water or milk and 2 eggs, lightly beaten (for egg-free version, add 450ml of water or milk instead), stir all ingredients into a smooth batter.
2. Heat up fry pan. Place in about 1tbsp of oil (I used grapeseed oil).
3. Pour about 1 heaped tablespoon of batter into fry pan and cook over low-medium heat. When the edge of the pancake appears cooked and bubbles are visually seen, turn over and cook the other side until golden brown.

Serving suggestions:
Serve with fruit yogurt, honey, or ice cream.

I had left over and stored them in the fridge. In the afternoon, I wrapped them up in foil and reheated in a preheated oven for about 5min and they were still good.

Orgran Gluten Free Apple and Cinnamon Pancake Mix is now available for sale at Just Health. For info, please call 089 210 620 or email justhealthsandakan@gmail.com

Disclaimer: Product provided. No compensation received. The honest opinions are my own.

Breakfast pancake lasagna

Our kitchen has run out of bread or cereals, so we have no breakfast and I have to whip up something. Wanted to make pancakes, but I don't have a good spread or filling to go with my pancakes. Then I come across this Chinese pancake, which I thought I can serve it savory with my freshly made tomato pesto and cheese.

 

This Chinese blogger Apple 爱自己 is really good, her blog has all the photos and illustrated steps on making this Chinese pancake, so even if you don't read Chinese, do visit it to browse through the photos, you'll get the idea, roughly. Her skills are also good. I halved the recipe to make two thin pancakes. First pancake got stucked but still got saved. But I had to use a second frying pan to make my second pancake >.< .. second pancake didn't get stucked, but almost got burnt by the side. Again, this concludes that, I'm terrible with pancakes, be it the English or the Chinese pancakes.

 

Since the pancake didn't turn out really good looking, I decided to mask it by turning it into a pancake lasagna. Heheheee.. still look good afterall, don't you think so?

 

 

 

This is how I made them

 

 

To make the pancake, you'll need:

 *This recipe makes two thin pancake

• 75g all purpose flour
• 125g water, at room temperature
• Some chopped up scallions/ spring onions
• 1egg, beaten

Instructions

1. Combine the flour and water with a pair of chopsticks. Whisk until there is no flour blobs. Set for about 10min.
2. Brush oil on a flat pan. Do not need to heat up the pan. Spread thin layer of batter on pan. Turn on the heat. When the batter slowly gets cooked, you'll see it turning from opaque to a little translucent. At this stage, sprinkle in the spring onion and half of the beaten egg.
3. If your skill is good, and the pancake doesn't get sticked to the pan, turn it over and heat through. I didn't get to do this. It starts to tear apart when I tried to flip it over. So I just roll them up and lay on a ceramic dish to be baked into a lasagna.
4. To make the lasagna, spread a layer of tomato pesto, top with lots of grated Cheddar. Bake at 180deg C for about 5-10min until the cheese melts.

 

 

Roasted cashew nut milk crepe

After yesterday's crepe, I decided to make crepes for breakfast again. And of course, I never repeat the same stuff. This time, I tried making them using a roasted cashew nut milk which I freshly made. The cashew nut milk is made from roasted cashew and walnuts, and it wasn't sweetened, so it's quite subtle but fragrant from the natural nutty aroma.

 

Today's crepe looks more like chapatti, due to the color. The recipe was from yesterday's crepe, but I replaced the milk with my homemade nut milk. My filling today was my homemade 'nutella' made from roasted cashew nuts and walnuts drizzled with honey, whereas the lil' fella had his with caramelized banana (which he had share most of his with Pepper, our dog -.-).

My homemade nutella (roasted cashew and walnut butter)

Pepper is a beauty. And she's massive.

Crepe for breakfast

I was watching a Singapore-made cooking show on AFC last night and the host was making crepe, I was waiting till the end of the show for the host to repeat the ingredients and amount used so that I can quickly prepare for tomorrow's breakfast (I started watching it halfway and that the host did mention that the batter should be prepared in advance, and I was waiting for my bread to proof that time, so might as well prepare it). But the host never did repeat the recipe. In the end, I went to bed without preparing in advanced.

 

The next morning, I woke up when my little one was still sound asleep. Great! I quickly ran downstair, checked with Mr. Google for a recipe on crepe and I opted for my fav chef's Martha's simple crepe recipe and tada!! made them! It was quite a simple one and something different for our breakfast. The little one has gotten quite bored of his breakfast oatmeal lately, so I have to make something more than just steamed oatmeal with fruits.

 

The little one has his with banana, while I have mine with grated cheddar, roasted sweet potato and mushroom. I also prepared the savory feeling for my hubby's brunch, but he told me that he found it weird eating crepe/pancake with a savory feeling. I guess I'm one of those odd few who finds it okay to have savory filling for crepe/pancake. Or are you one of them too?

 

 

 

 

Recipe by Martha Stewart

I halved her recipe to yield two pieces of crepe (I guess the quantity will depend on your pan size)

 

• 1/2 cup flour
• 3/4 cup milk
• 2 eggs
• pinch of salt
• no sugar added
• 2tbsp butter

1. Beat together flour, milk, egg, salt, making sure there are no lumps (I sieved the batter).

2. Leave aside for at least half an hour so that the flour will absorb all the liquid.

3. Heat up a non-stick frying pan. Melt butter. Add  batter to completely cover pan. Cook until underside of crepe is golden brown. Flip over to the other side and cook till golden brown.

4. Serve with your desired choice of filling.

 

When I made these, I thought to myself, 'I think I can make crepe cakes. It shouldn't be difficult making 30 pieces of these crepes and assemble them as cake, right?' Then I thought, '... why would I wanna eat 30 pieces of these crepes with cream??...'....'hm... I doubt I'll make crepe cakes...' 'I will just stick to my crepe as breakfast' ...

 

 

Check out my other crepe flavors and fillings:

• Roasted cashew nut crepe with cashew nut butter / caramelized banana