Craving for Pancakes…

Tuesday 1 September 2009 | Posted by Kishi | desserts,Easy Cooking

syrup and butterIt’s been a roller coaster ride for a while and my blog has been suffering coz of that. I think everyday that I will sit down and write but I never get down to typing. Other things have taken main concern. But you know sometimes you got to do it and force yourself.
I was away for a month and more in the US and that has made be behind with things. But no grievances, knowing myself I will catch up soon.
I am going to write my experiences about USA and The Netherlands in different posts. To begin with I started my journey from Delhi to Amsterdam and I stayed there couple of days. Met few friends there and also was travelling with another friend. So all in all it was a fun trip. Amsterdam is the land of beer. I don’t think I have had so much beer at one go as I did in Amsterdam. And Cheese can’t forget that 🙂
I got some old Gouda, aged dry goat cheese back with me too with some Holland mustard.

The architecture is amazing, the canals so romantic and in all I loved the city. Would I go back again…yes in a heart beat? 🙂

My next stop was New York, Miami, Key West, San Diego, SFO, Boston and then going back to my school- CIA. So you see I have a lot of stories to tell.

On the other hand I have been craving pancakes so I made some.

Flour 140 Gms
Sugar 2 tablespoons
Baking powder 2 teaspoons
Salt 1/2 teaspoon
Egg 1 large egg
Vegetable oil 2 tablespoons
Milk, to make the batter pourable

Method:
Mingle dry ingredients. Swirl in the egg, oil, and enough milk for batter to pour easily. Mix lightly to unify. Cook pancakes on a hot, well greased griddle or a flat pan.

I ate it with the maple syrup I got from Us with just plain amul butter!Yummmmmy!!

Enjoy while I work on my stories and catch up on work!

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Saturday crepe breakfast….

Saturday 27 June 2009 | Posted by Kishi | desserts

crepesAm missing my brother these days, he has gone to visit sis for a month or so. Last time I made crepes he really enjoyed it, the best part about making crepes is that you can make both sweet and savour by just altering few ingredients.
So while mom tried a bite of savoury one I ate the sweet ones!! Familiar savoury fillings for crepes include: cheese, asparagus, spinach, eggs, ratatouille, mushrooms, mixed vegetables and various meat products. Since I am a vegetarian I am making spinach and corn ones.

When sweet, they can be eaten as dessert. They can be filled with various sweet toppings, often including Nutella , sugar with flavours like vanilla or orange zest, maple syrup, lemon juice, whipped cream, fruit spreads and sliced soft fruits such as pineapple, strawberries.

Long time back I did a demo at a Chef series on NDTV you can check the same here and here.

Crepes originated in France in a small area of Brittany. One of the best ways to consume crepe is: flambéed crêpes Suzette or with honey and fruits.

Here is the recipe:

Ingredients:

1 cup flour (maida)
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt/nutmeg/cinnamon
2 tablespoons amul butter, melted

Method:

1. In a large mixing bowl, whisk together the flour and the eggs.
2. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
3. Heat a lightly oiled/buttered frying pan over medium high heat. Pour the batter onto the pan, tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn on another pan and cook the other side. Serve hot with honey lemon juice and some fruits or jams.

Oh I am hungry again for the same as I write…while I go enjoy eating some more pancakes…you guys get your mise en place ready and try making the same.

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