Breakfast

Buttermilk Tiramisu Pancake

Simply Decadent!

This is the first time I tried making Tiramisu pancake, and it turned out amazing! My family loves it! The fluffy pancakes were soaked with shots of espresso, and layered with a mixture of whipped cream and mascarpone. So ditch your diet for today, and treat yourself with this decadent brunch. YOLO! (You only live once) hahahaha!

Take note that it is quite filling, so better have one stack of pancakes shared with another person. πŸ™‚

Ingredients for pancake (yields about 7-8 pancakes)

  • 200g All Purpose Flour
  • 35g White Sugar
  • 6g Baking Soda
  • * 7g Double Acting Baking Powder (See note Below)
  • 1g Salt
  • 40g Cooking Oil
  • 64g eggs
  • 6g Coffee Extract
  • * 285g Buttermilk (See note Below)

Note * Use double action baking powder because this will help make your pancake thick and fluffy as compared to single action. Why? Because most of the chemical reactions happen when cooking as compared to the single action one. Single acting baking powder chemical reactions occur mostly when in contact with liquid. As a home cook, you won’t be able to cook all your batter quickly using a pan, hence it is better and easier to maintain the fluffiness throughout your cooking when you use double acting.

As for the buttermilk, it helps create a thicker batter than regular milk. This will also help make your batter not spreading out easily. On top of that, it gives additional flavour to your pancake.

Method for pancake

  • Add all the dry ingredients together, give it a few whisks.
  • Add in all the wet ingredients such as eggs, buttermilk and oil into the dry ingredients. Whisk until batter becomes smooth.
  • Heat up your non-stick pan at medium low heat.
  • Pour some batter onto your pan, forming about 5-6 inches diameter circles.
  • Flip when the edges appear to be harden.
  • Cook the other side for the same amount of time, until light brown
  • Do the same thing for the rest of the batter
  • Prepare 4 shots of espresso then pour it on a shallow dish
  • Soak both sides of your pancake with the espresso. Do the same for all pancakes. Set aside to cool.

Ingredients for filling

  • 110g cold whip cream
  • 110g Mascarpone
  • 5g Kahlua (optional)

Method for the filling

  • Whip your cream until stiff. Do not over beat. Over beating will turn your cream into buttermilk and butter. Stop as soon as you see whipped creams stock in between your balloon whisk
  • Mix it gently with the mascarpone using a spatula. Prepare your piping bag with star tip. Scoop some mixture into your piping bag.

Make up

  • Get one piece of pancake, spread some filling, stack it with another pancake. Stack it for a total of 4 pancakes. Pipe some filling onto the top-most layer as shown in the picture below.
  • sprinkle some cocoa powder
  • garnish with cherries and chocolate chips.
  • drizzle with chocolate syrup. I prefers Smucker’s chocolate sundae syrup as compared to Hershey because it has a thicker texture.
hmmmm!!
See how thick and fluffy it is!

Enjoy. Happy Father’s Day! Hasta La Vista! Til my next post. See you!

Savoury Crepe with mashed potato and bacon filling

Birthday Brunch For My Kiddo!

Crepes can be made into two types, sweet or savoury. Today is my youngest son’s 14th birthday, So I decided to make a hearty brunch for him before he heads out for his fencing practice. I combined two of his favourites, mashed potatoes and bacon.

Ingredients (Crepe)

  • 143g sifted all purpose flour
  • 263g milk
  • 43g melted butter
  • 191g egg
  • 10g sugar
  • 50g grated parmesan

Ingredients(Filling)

  • 1200g mashed potato
  • 73g milk
  • 120g melted butter
  • 80g bacon bits
  • Salt and pepper to taste
  • 1 tbs of dried parsley

Toppings

  • Sour cream
  • bacon bits
  • chives or spring onion

Method (batter)

  • Prepare your batter by mixing all the wet ingredients together, which are the eggs, melted butter, and milk. whisk until all well mixed
  • Add in your sugar and parmesan, then whisk it thoroughly
  • Add in your sifted flour, whisk until no lumps for flour can be seen. Do not overmix. As this will give you a more chewy texture.
  • Heat up your non stick 23cm pan on low heat fire, slightly oiled it with butter. Do it only on your first piece crepe.
  • Pour about 1/4 cup of batter (60ml) into the pan.
  • When the side starts to brown, flip to the other side to cook it for a few seconds about 10 seconds. Then set aside
  • Do the same for rest of the batter

Method(filling)

  • Boil your peeled potatoes until soften
  • Mash it with fork
  • Add in the melted butter and milk
  • Use the hand blender to blend until the texture becomes creamy
  • Mix in the bacon bits and dried parsley
  • Season with pepper and salt to taste

Assembling

  • Spread some mashed potatoes in your crepe
  • Fold it into half and fold it one more time, until it becomes a quarter size.
  • Drizzle it melted sour cream
  • Garnish with more bacon bits and chives.

Enjoy! Hasta La Vista til my next post! Have a great weekend!