Tag Archives: Pancake

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. 🙂

Ingredients for pancake (yields about 7-8 pancakes)

  • 202g All Purpose Flour
  • 37g 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!

Baked Souffle Pancake

Baked Souffle Pancake

I love pancakes that are light, fluffy and especially jiggly. So that is what I’ll be presenting you today, a jiggly pancake! I prefer to use the oven instead of the stove as with the oven I can just leave it and do other things while it is baking. My soufflé’s risen so much, but as you know it has to be served and eaten quickly though I was so busy plating that it deflated. (Oops! Hahaha)

Ingredients

  • 117g egg white
  • 55g egg yolk
  • 45g sugar + extra for coating the ramekin
  • 3/4 tsp pure vanilla extract
  • 57g sifted All purpose flour
  • 50g melted butter + extra for brushing the ramekin
  • 95g buttermilk
  • 1 tsp lemon juice

Prepare your ramekin, melt some butter and lightly brush the inside, coating it with some sugar, this will help to more easily release your pancake. Tap out excess sugar, and avoid using too much butter, you do not want to end up having an oily and too sweet pancake. I prefer to use sugar instead of flour because I do not want to see any white residue when I release the pancake from the ramekin. Preheat your oven to 190 degree celsius.

Now beat the yolk, vanilla extract, melted butter, and buttermilk altogether. Mix it until all are incorporated. Then add in your sifted flour. Beat it all together until no lumps or white residue from the flour can be seen.

Now prepare your meringue. Start by adding your egg white with the lemon juice. Use your mixer to beat until foamy. Gradually add in the sugar in 3 portions then continue beating until soft peak. Remember to not over beat!

Soft peak

Now fold in the meringue into the egg yolk batter in 3 batches. I prefer to use the whisk to slowly mix it instead of a spatula, but do it gently. You do not want all the air to pop.

Now scoop the mixed batter into your ramekin. Fill it up to 3/4 full. Bake it for about 18 minutes. Your soufflé’s should have risen nicely. Now flip your ramekin to release the pancake onto your serving plate. Sprinkle some snow powder on top for presentation.

look at the texture!