Archive for the ‘food’ Category
Crepes are another weekend morning staple in the Ho household. Preparation is simple, but it does take some practice to make them consistent.
The original recipe came from Alton Brown. Alton is the host of Good Eats, an American cooking show that explains the science behind cooking – highly recommended for all you culinary engineers out there.
- 2 eggs
- ¾ cup milk
- ½ cup water
- 1 cup flour
- 45g melted butter
- Mix everything until smooth. Tap the mixing bowl on the benchtop to break up the bigger bubbles. Let mixture sit for 10 minutes, overnight in the fridge if you can wait that long. This will allow the air to rise out of the mixture.
- Heat up the pan on medium heat and coat with butter. Don’t forget to coat the sides – this is important for flipping. I like to use a 24cm pan as it is exactly the right size for 2 tablespoons of mixture.
- With a ladle, scoop up and pour mixture into pan. With a wide motion, cover 50% of the middle of the pan with mixture and then lift the pan vertically to spread the mixture around the pan. Don’t worry, it will stick to the pan and not make a mess. I like to use my 2-tablespoon ladle.
When the top goes from moist-looking to dry-looking, it’s time to flip it over. Here’s how to flip crepes successfully:
- Shake the pan from side to side to loosen the crepe from the pan. If you coated the pan with butter before, this shouldn’t be a problem.
- Shake the crepe so that one side is touching on the edge of the pan furthest from you.
- Flip it! It is one quick circular motion, a bit like digging with a small shovel.
- Give it another 15 seconds or so and it will be done.
I love pancakes – nothing beats a thick stack of warm fluffy pancakes topped maple syrup on a Saturday morning. I’ve tried a few different recipies in the past and this recipe is the best one by far. It is dead-easy to make and the results are soft and fluffy – just how pancakes should be.
The kids love it with Nutella, and the wife’s favourite is Philadelphia cream cheese and strawberry jam. I like them with ice cream, but that’s not allowed when the kids are awake.
The recipe is reproduced here in case bestrecipies.com disappears.
Buttermilk PancakesRecipe :31*****Serves: 10Preparation time: 15 minutes or lessDelicious with maple syrup and whipped cream.Ingredients
- 1.25 cups plain flour
- 1 teaspoon bicarbonate of soda
- 1 heaped teaspoon baking powder
- 0.25 cup sugar
- 0.25 cup sunflower oil
- 1 egg
- 400 mL buttermilk
- Sift flour, bicarbonate of soda and baking powder into a mixing bowl.
- Add sugar, egg, oil, buttermilk and a pinch of salt.
- Blend together with a hand mixer until smooth.
- Melt some butter or margarine in a frying pan over medium heat.
- When pan is hot, pour batter into pan to form a circle about 10-15 cm in diameter.
- Pancake is ready to flip when bubbles form and pop on the upper surface. Underside should be golden-brown in colour.
- Flip and cook the other side until brown.
- Feeding 10 is a little ambitious. Our family of 4 can polish off a whole batch no problems.
- The easiest way to add the buttermilk without using another container is to put the mixing bowl on a weighing machine, tare it off and pour in 400 grams of buttermilk).
- Let the mixture sit for at least 10 mins for best results. The buttermilk needs time to react with the baking powder to create bubbles (which, incidentally, are carbon dioxide).
- I use a 2-tablespoon ladle to get the batter in the pan. That helps make them all the same size and cook at the same rate.
- A flat, electric frypan works better than a skillet over a gas stove, as it’s easier to control the heat. I set mine at 150c.
- For extra fun-ness, make teddy bear-shaped ones by using two small dollops for ears. Kids under 3 love them 🙂