Pancakes

I am back finally after a really long break. Too many mundane everyday chores have kept me busy. Shrugging off all the laziness, I decided to do a post on our current favourite breakfast at home - Pancakes.

I have never been a cereal person for breakfasts. I like hot breakfasts. What I love more is a dish that gets done in minutes.  This recipe is super easy and once you have your ingredients set out, it's ready in a jiffy.

Both my kids love it, and finally, we can stop running to McDonalds for our weekend quota of pancakes :)

You need:

• 1 cup all purpose flour, leveled
• 3 tbsps fine sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 2 tbsps unsalted butter, melted
• 1 cup milk
• 1 tsp vanilla essence
• 1 egg
• Few drops vegetable oil

Steps:

• Set aside all the dry ingredients. Whisk the wet ingredients together in a larger bowl. 
• Add the dry ingredients to the wet ingredients and whisk until it comes together. If there are a few small lumps, let them be.
• Heat a non stick pan / girdle over a medium low flame. Spread a few drops of oil in the center of the pan.
• When the pan is hot, pour a small ladle full of batter and let it spread to a round.

• Cook till you can see bubbles on the top, about 1-2 minutes, let a few bubbles burst. Flip the pancake gently and let it cook on the other side for another 1-2 minutes.

• Stack them in an aluminum foil and cover them so that they remain warm.

• Serve hot with chocolate sauce, honey, maple syrup, butter or just sprinkled with some icing sugar.

• This recipe makes about 13-15 pancakes.

Notes:

• Omit the vanilla essence for plain flavored pancakes.
• Add chopped berries to the batter for a more filling meal.
• The pancakes can be kept warm in the oven covered in the foil at the lowest setting of the oven.
• I needed to use only 3 drops of oil before I made the first pancake. The rest came off the pan easily without having to use any more oil.

Nutella Layered Cake

I discovered the sinful magic of Nutella only a few years ago. I very shamelessly sneak a spoon or two when no one is watching to indulge myself.

This recipe got me completely drooling when I saw it for the first time. I could almost inhale the aroma as I was reading about it. And I finally made it a few days back. 

You need:

• 1.5 cups of all purpose flour, more for dusting
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter at room temperature
• 1 cup heaped sugar
• 4 eggs at room temperature
• 2 tsp pure vanilla extract
• 8 tbsps Nutella

Steps:

• Preheat the oven to 160degrees C. Prepare a 9x5 inch loaf pan by brushing melted butter in the bottom of the pan and the sides well. Add flour and make sure all the sides of the pan are well coated. You can also layer the bottom with parchment paper.
• In a bowl add the flour, baking powder and salt and whisk well and keep aside.
• In a large bowl, beat the sugar and butter well for about 3 minutes till fluffy on a medium high speed.

• Then reduce the speed slightly and add an egg and beat till well incorporated. Add the remaining eggs in the same way.

• Add in the vanilla extract.

• Add the flour mixture in three batches. Beat the mixture on a low speed with well combined before you add the next batch of flour. Finally beat for about 30 seconds.

• Pour 1/3rd of the batter into the prepared pan and spread it evenly.
• Add 4 tbsps of the Nutella over the cake batter and spread it evenly.

• Then add another 1/3rd of the cake batter and spread it evenly over the Nutella.
• Add the remaining Nutella over the cake batter and top off with the remaining cake batter.
• Make a slight cut with a butter knife. Do not over mix.

• Bake the cake for 1 hour 10 minutes. Check by inserting a tooth pick in the centre. If it comes out clean, the cake is done.
• Let it cool for 15 minutes. Then invert the cake on a wire rack and turn it right side up. Give it two hours to cool completely.

• Cut the cake into slices and serve.

My daughter loved the cake. My friend's son polished off a few pieces and told me it was superb :) M, your son made my day !!!

Tea Time Vanilla Cake

This cake has special memories for me. A very dear friend baked this cake and sent it over for my kids one day. My fussy little ones asked for a second helping !!! That did it, I just had to try my hand at baking a cake again after close to 20+ years.

I got the recipe from her. I was scared of how it would turn out thinking of all my previous disasters. And viola, I managed to bake a perfect cake :)

Thus began my baking journey. It gave me the courage to try out new recipes.

I have since baked this cake numerous times. Made variations to it also. And each time, the recipe has not let me down.

You Need:

• 2.5 cups plain flour
• 1 tsp salt
• 2.5 tsp baking powder
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• 1 cup cream
• 20 gms butter
• Almonds / Raisins - optional

Steps:

• Preheat over to 200degrees C. Keep your baking dish greased and ready.
• Sieve the flour, salt, baking powder and keep aside.
• Break the eggs into a large bowl and whip them nicely with a hand beater or a stand mixer.
• Now add 2 tbsp of the flour mixture alternatively with 2 tbsp of the sugar into the whipped eggs and continue mixing.
• When the batter thickens reduce to a spoon each.
• Add the vanilla extract and slowly add the cream mixing well. Then add the butter.
• Scrap the sides and give the batter one last mix.
• Pour it into the baking dish.
• Bake at 200degrees C for 40 minutes and then reduce the temperate to 160degrees for 20 mins.
• Allow the cake to cool n the oven for 15 minutes.
• Then turn it out into a wire rack to cool.
• Slice when cooled.

This cake is porous and slightly dry. Relish it with a cup of tea.

Notes:

• For a chocolate version sieve 4tbsp of cocoa powder with the flour.
• If you feel the top of the cake is browning too much while it is being baked, cover with a foil and continue baking.
• I have also made a marble cake with this recipe. Came out excellent. Will post pictures the next time I bake it.
• You can also bake this in a round or square cake pan. I alternatively bake it in a 9 inch round cake pan.