Thursday, November 18, 2010

I love PANCAKES

YA, sy mmg suka pancake!!!
and sy juga suka mengkaji!!
bwu sy taw....x smua pancake kat sluruh dunia niyh sma...mcm2 jenis...
yum3 delicious! hahaha
klw kat klantan pancake dikenali sbgai LEPENG
sy syuka lepeng~hahaha....xtau la knp dipanggil lepeng....
mungkin sifat fizikal nye yg leper.... hahaha
jom kita tngk cmne pancake di lain2 negara~

~Scottish Pancake~


This recipe for South African plaatkoekies is from Scottish origin. "Plaatkoekies" litteraly means "little cakes baked on the griddle". It should not be confused with pannekoek (pancake).
Plaatkoekies are quick and easy to make and taste great. It can be served with coffee or as a light meal. They are about 7 cm in diameter each.
Plaatkoekies they are very similar to New Zealands iconic pikelets, the main difference being that pikelets are larger and made from a somewhat thicker batter.

Ingredients

  • ¾ cup milk
  • 2 eggs
  • 1 tablespoon melted butter
  • ¼ cup sugar
  • 1 cup flour
  • 1 ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • Pinch of salt
  • Optional: a pinch of nutmeg or ½ teaspoon vanilla

Method

  1. Whisk eggs and milk. Add sugar and optional nutmeg or vanilla.
  2. Sift flour, cream of tartare, baking soda and pinch of salt, whilst whisking with a fork.
  3. Add melted butter and keep whisking.
  4. Bake in a warm frying pan: Dropping tablespoons of mixture into the pan to form individual plaatkoekies.
  5. Turn when bubble start forming below the surface. Cook until both sides are golden brown.
  6. Serve immediately before it cools down.

Serving suggestions

You can serve it:
  • South African style with grated cheese and an assortment of spreads such as Lyle's syrup, honey, butter and Marmite (or New Zealand Vegemite).
  • The American way with maple syrup and crunchy bacon for breakfast
  • With morning tea in the traditional New Zealand way, spread with jam and whipped cream.

~French Crepes with berries~ 


Recipe Ingredients

(Serves 6)

How to make

Berry Sauce:
1. Place berries, sugar, vanilla and water in a saucepan, and bring to the boil. Reduce heat to low and cook for 3 minutes until the sugar dissolves.
2. Dissolve cornflour in 1 tbsp of water to make a paste. Stir into the Berry Sauce and simmer, stirring constantly, for 2 minutes or until the sauce thickens, then cover and remove from the heat.
French Crepes :
1. Sift flour into a bowl and stir in sugar. Combine the butter, lemon rind, eggs and CARNATION Light & Creamy Evaporated Milk in a jug. Whisk into the flour and stir until smooth.
2. Lightly spray a non-stick frying pan with oil, and place over a medium heat. Pour in 1/4 cup of batter and tilt pan so it makes a thin circle.
3. Cook for 2 minutes, then flip and cook on the other side until golden. Remove from pan and transfer to a low oven to keep warm while you cook remaining crepes.
4. Serve crepes with sauce and NESTLE PETERS Light & Creamy Vanilla Ice Cream.

Preparation time:

15 minutes


Cooking time:

15 minutes



~ American / Canadian Pancake~




How to make it~>


  • Mix all ingredients together until smooth.
  • Heat a skillet on medium to medium high.
  • Place a pat of butter in the skillet and when it starts to sizzle
  • butter the skillet lightly. Immediately pour batter into skillet making
  • them any size you want them,.. When the hot cakes start to bubble,
  • turn them over. When the other side is a light brown, remove the hot
  • cakes onto a platter.
  • Repeat until you use all of the batter.
  • Serve with butter and syrup, or fruits.
  • You can use oil instad of butter, if you perfer.
  • resources:  http://dakinisworld.blogspot.com/ , http://www.grouprecipes.com/57110/hot-cakes-pancakes.html

  • ~Indian pancake (Cheela)~


Ingredients:
  • 2 cups chickpea flour
  • 1 1/2 tsp coriander powder
  • 1 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • about 1 1/4 cups water
  • salt to taste
  • 1/2 cup assorted shredded vegetables such as onions, cabbage, carrots (optional)

Directions:
  1. In a large bowl mix together flour, spices, salt and water to make a thin but not runny batter. Adjust the amount of water accordingly. Whisk batter to remove lumps.
  2. Add vegetables (if using) to the batter and set aside.
  3. Heat a 8" round non-stick skillet or frying pan on medium heat. Spray lightly with oil to prevent pancake from sticking.
  4. Ladle a small amount of batter (a soup-serving ladle works well) into the centre of the pan. Swirl the pan around in a circular motion to spread the batter evenly, much like a traditional pancake.
  5. Cook on medium-low heat until bubbles appear on the surface then flip gently to cook the other side.
  6. Serve hot pancakes with plain yogurt, ketchup or mint chutney.
Split Green or Mung Lentil Pancake (Mung Dal Cheela)





~Malaysia & Singapore Pancake (Apam Balik)~

Things You'll Need:

  • 170 gm all purpose flour
  • 100 gm rice flour
  • 30 gm cornstarch
  • 2 tsp double action baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 tsp vanilla essence
  • 6 - 7 ozs water
  • 150 gm fine granulated sugar filling:
  • 120 g melted butter 150 gm fine granulated sugar 1 cup chopped roasted peanuts


Instructions~>


  • Mix all the ingredients together, strain and leave in the fridge for at least 3 hours. (i left it overnight)

    -Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to pan)





  • - Pour in a 4 oz laddle of batter and swirl pan so that batter is coating the edge. Remove the excess batter and sprinkle in some sugar on the pancake.

    - Cook till the bottom of pancake is golden brown.




  • - Sprinkle with melted butter and then chopped roasted peanuts.

    -Fold the pancake into a half and leave to cool.(it will be crispy as soon as it gets cold)







    •  ~Czech Republic, and Slovakia pancakes (palatschinken) ~ 


    Ingredients

    Filling
    1tablespoonbrandy
    1cupapricot preserves (jam)or strawberry jam
    Crepes
    1cupflour, all-purpose
    1pinchsalt
    2tablespoonssugar
    1cupmilk
    2largeeggs



    Directions

    Butter as needed.
    Stir the brandy into the jam and set aside.
    Sift the flour into a bowl along with the salt and sugar.
    Gradually add the milk, to make a smooth batter.
    Add the lightly beaten eggs and stir again until the batter is once more smooth.
    Heat a 9 inch skillet (nonstick would be perfect) and pour in just enough melted butter to cover the whole surface of the pan when the pan is tilted.
    Pour in enough batter to cover the pan thinly, but completely.
    *Tip-Kind of rotate the pan just after batter is poured in to spread the batter all around quickly.
    It's really easy and after a couple crepes you'll be an expert!
    Cook the crepe over medium heat until the underside is lightly browned and the pancake is firm.
    Turn the crepe over and brown it lightly on the other side.
    Don't overcook as they can become stiff.
    Tranfer the crepe to a platter and cover with a thin coating of the jam.
    Roll it up neatly, place it on an ovenproof or silver platter and keep it warm in a 250 degree oven with a tea towel placed over the top.
    Repeat this procedure until all the batter is used, laying the Palatschinken side by side or stacking them like logs.
    Dust the finished Palatschinken generousely with vanilla sugar or powdered sugar and serve.






    Klw adew ingredient yg mushkil or was2 halal or not...
    pndai2 la tkar ingredient yg len....mesty lg sdp!!! hahaha
    That's all for now!!~ klw adew jenis pancake yg len bgtaw sy k? and klw korank adew buat pancake ciptaan sendiri rajin2 lah untk berkongsi ya? SHARING IS CARING!~



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