3/4 cup caster sugar, plus extra for sprinkling
My favourite breakfast will always include American pancakes. Light, fluffy and super-delicious! They’re very easy to whip up and will make your friends and family think you’ve slaved in the kitchen for at least a few hours.
Yields 6 pancakes
1 cup flour (maida)
1 cup milk
1 egg (whites separated)
1 tsp vanilla extract
1 tsp baking soda
3 tblsp sugar
1 tblsp oil
1 tsp cinnamon powder (optional)
a pinch of salt
1 tbsp icing sugar (optional)
2 tbsp honey (optional)
Combine all the dry ingredients together.
Add the egg yolk to the milk along with the vanilla and oil.
In a separate bowl whisk the egg whites till they are frothy.
Now mix well the milk and egg yolk to the dry ingredients.
Tip in the frothy egg whites and fold it into the batter. Do not whisk.
Pour a ladleful of batter on a hot pan. If you do use a non-stick pan you dont have to use butter or oil to grease it.
Let it cook for about a min, or till you see small bubbles on the sides.
Now flip the pancake to see the nice golden brown colour on the cooked side, so the other side cooks as well. That should take another 40 secs to a minute.
Take it off the pan. Serve warm.
Top the pancakes with honey, or even better – maple syrup with a dusting of icing sugar. In the picture given you can see the pancakes have company. You could do the same to make it a complete breakfast or brunch. Scrambled eggs, chicken sausages and a cupcake! That’s what we went with. What a start to a great day 🙂
Well, I basically have no name for this omelette look alike! We ended up making this omelette clone when we basically wanted to have a heavy breakfast and were bored of the usual scrambles and and bull eyes. The simple trick is to beat the eggs (3 nos) till they are slightly fluffy. When the pan is hot, pour in the beaten eggs. To it add oregano, tiny cubes of cheese and chopped coriander and salt to taste. Now here is the trick for it to become a pizza look alike…do not stir it or attempt to turn it, just cover it with a lid. This will make it fluffy and cook the top as well.
For 2 small quiches:
For the pastry (crust)
1 cup flour(maida)
1/2 cup of unsalted butter straight from the freezer cut into small pieces
1/2 tspn salt
1/2 cup cold water
into your flour add the small pieces of cold butter and mix with a forkand not your hands.This is just to make sure the butter doesnt melt.Then slowly start adding the cold water, spoon by spoon.Begin to use your hands nowand start kneading. You need to basically form a dough not too soft, nottoo stiff.Your water quantity could change accordingly.Once the dough is done, use a thin cotton or muslin cloth or cling foilto cover it and keep aside in the fridge for about an hour.After which take it out, roll it with your rolling pin and use any small sized mould suitable forfor a quiche.Or, if you have just one used to bake cakes, that would do as wellPre-heat your oven and place the mould inside with the dough rolled and placedinside. Bake for about 10 mins on med heat. Set aside.
1 tbspn butter
half a big onion finely chopped
10 medium sized mushrooms
2 fists full of spinach (i dont know how else to measure!)
1 tblspn fresh cream
1 tblspn maida
1 cup grated cheddar cheese(you can also use the cheese cubes available anywhere)
salt and pepper for seasoning
Heat butter, add onions, saute them till they’re transparent. Tip in the mushrooms. Let them cook for 5-7 mins. Add the cream and maida.Some salt and pepper. Keep aside.Blanch the spinach in just one spoon of water, drain any excess water. Keep aside to dry.Later chop into small pieces.In a separate bowl whisk one egg white till frothy. Add the yolk and give it a stir.Add the mushroom and onion mixture. Also add the dry chopped spinach and the cheese.Give it a good mix.Pour this into the baked crust. Pop it back into the oven and let it bake over med heat(or as per your oven’s settings for baking) for 15-20 min.Do check after 15 mins by sticking a fork into it.As always, if it comes out cleanyou’re done.Serve warm. Perfect for brunch or even late coffee in the evenings.