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.

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.