Yogurt Pancakes

541A2997-2

It is very very coincidentally, Pancake Day! Which happens the day before Lent starts because it’s full of fat which is traditionally forbidden during Lent. Whoa. That’s cool.

541A2966-2

This is probably my fourth pancake recipe on the blog but probably the easiest and most full-proof one out of all. The best part of this recipe is that it can be done in 30 minutes because it requires no whipping of egg whites separately. I was super tempted to whisk the egg whites separately but I decided to trust that the yogurt would do its job. And sure it did, the yogurt made the pancakes fluffy and tender.

This recipe is going to be part of my breakfast-in-bed series that I’m currently working on for The Auricle, a med school yearly publication so do keep a look out for that :>

541A2931-2-3

Ingredients
makes 15 pancakes
1 1/2 cup self raising flour
3/4 tsp baking soda
3 tbsp sugar
3/4 cup milk
3/4 cup yogurt
2 large eggs

Directions
1. Sift flour and soda into bowl.
2. Add in sugar. Make a well in the centre.
3. Whisk milk and yogurt until smooth.
4. Whisk in eggs and butter until mixture is foamy.
5. Pour mixture into well and fold.
6. Let the batter rest for 10 minutes before frying the pancakes.

Advertisements

Zucchini noodles with Tahini Yogurt Sauce

541A1163-2

541A1148-2

I’m back in my kitchen! 🙂 I’ve been so busy meeting up with friends and settling school stuff that I’ve been kept away from my kitchen for too long. Anyway, today’s lunch was all vegetarian with all 3 dishes made of purely vegetables. My friend said I went overboard. I think I did but oh wells, after a Prego Sunday Brunch that was full of meat, the only thing I wanted to eat today was vegetables. (ps. my friend also blames for deforestation in the world)

I’m starting this series of vegetarian posts with a recipe that I created. Inspired by the various posts on loveandlemons.com of zucchini noodles, I was super excited when I found a zucchini lying around in my fridge. Basically I created this recipe based on what I could find in my fridge. Forgive the randomness but they taste quite unusual and healthy together.

I used a grater-like gadget to julienne the zucchini into long strips that looked like pasta. It’s awesome that you can trick your mind into thinking that you’re eating some kind of pasta when actually all you’re eating is vegetables. The julienned zucchini was surprisingly soft and felt like al dente pasta. It didn’t taste like raw vegetables at all.

541A1127-2

The sauce was made from tahini, yogurt and honey. I didn’t just want a regular tahini, olive oil, lemon juice dressing so I amped it up a bit with yogurt and honey. My favourite part of the dish was the roasted red pepper with its charred parts because it added flavour, texture and colour to the dish, elevating the entire dish.

It’s my first time coming up with my own dish, and it’s all vegetables so I doubt many will try it out. But hey, it’s quite a cool unusual combination!

Ingredients
1 medium Zucchini
2 medium red peppers
3 cloves of garlic
4 tbsp tahini
1/2 cup plain yogurt
1 tbsp honey
Lemon wedge

Directions
1. Julienne the zucchini
2. Roast red peppers and the entire clove of garlic (with skin on) in the oven at 200 degrees celsius until the skins of the red peppers are charred.
3. Julienne the red peppers.
4. Combine tahini, yogurt and honey in a bowl.
5. Squeeze the roasted clove of garlic into the bowl. Mix.
6. Combine zucchini, red pepper and tahini sauce.
7. Finish off with a squeeze of lemon 🙂

Cauliflower Cous Cous

541A8975

Thought Catalogue is something I read when I am extremely bored of studying though some of the articles there are quite gross while most of them repeat themselves but when you are bored, you don’t really have an option right? Anyway, I came across this title “Why It’s Essential To Marry A Woman Who Cooks From A Man’s Perspective” and I just had to click it. Don’t judge, hahahaha. It said,

Cooking requires heart. It demands that you give a damn about someone else, the person or person(s) you are cooking for, whether they’re your own hungry kids or someone you’ve just met and are trying to impress in the hope that they might want to spend a little more time with you.

And I completely agree with that part, though I don’t really agree with the rest of the article (read it and I hope you don’t get pissed off if you can’t cook). I love cooking for the people I love, for my family and friends, and just to see the blissful smile on their face when they eat my food makes all my hard work in the kitchen worth it. Cooking is going to be a part of my life and I can’t wait for the day when I can bake cookies for my little kids and tuck them into bed with warm cookies and milk. But first I need to find the love of my life HAHAHAHAH.

541A8987

Anyway! This post is about this amazing blended cauliflower dish that I made while I was still doing my Pseudo-Atkins diet. I would recommend this to anyone, dieter or non-dieter because just eating one plate of this cauliflower cous cous can make you so full. And it tastes delicious! My father loved it so much that he asked, “No one wants anymore right? I’m eating it all up.” and before we could say anything, the whole plate got wiped clean.

541A8942 541A8946

541A8971

I love the flavours of this dish, it’s very mediterranean-like and at the same time, there’s a local twist to it, with a side of curry yogurt to add some kick to this otherwise mundane dish. The best part of this dish was how the nuts and raisins blended so well with the blended cauliflower (oooh punny). I actually loved the crunch and nutty texture to this dish even though I absolutely hate nuts. If this dish can make me love nuts, it is a damn good dish.

My mother made this for my birthday party and it got wiped out too, with everyone only having compliments for it. All in all, it only takes less than 20 minutes to make. I swear. Cooking everything just takes 5 minutes. This dish deserves to appear on Jamie’s 15 Minute Meals.

541A8982-2

Ingredients
3 cups of blended cauliflower florets
2 tbsp of raisins
2 tbsp of hazelnuts
2 tbsp of pine nuts
Bunch of chopped coriander

1/2 cup of greek yogurt
1 tsp curry powder or to taste, depending on how spicy you want it to be
1/4 tsp tumeric powder

Directions
1. Wash and dry cauliflower.
2. Blend cauliflower florets, a few pulses will do. Do not blend it till it’s mushy.
3. Brown hazelnuts and pine nuts in a pan, takes a few minutes.
4. Adding olive oil into a pan, fry the blended cauliflower until it is tender, brown but not mushy.
5. Add the nuts and raisins in for 30 seconds before switching off the fire.
6. Toss the chopped coriander in.
7. Mix the yogurt with the curry powder and turmeric powder.
8. Serve the cauliflower with a side of yogurt sauce and enjoy! 🙂

Blueberry Yogurt Multigrain Pancakes

541A8554

Whenever NTUC has discounts on blueberries, my mother would spam buy, hence it is no wonder that I had 8 boxes of blueberries sitting in my fridge last night. Since today’s a lazy Saturday (considering that CNY is coming and not considering that my exams are 2 weeks away), it calls for brunch 🙂 And brunch means pancakes, scrambled eggs, sausages and salad!!

541A8572 541A8567

I’ve tried tons of pancake recipes and I think I’m going to settle on this one because it’s healthy, the ingredients are always in my pantry and I get thick, fluffy pancakes! Even though there’s wholemeal flour in the pancake, it still tasted amazing and as fluffy and normal as any other pancake made entirely from all-purpose flour. My mom was surprised when I told her that there was wholemeal flour in there. And of course, she instantly liked the pancakes a bit more because wholemeal flour = healthy (my mom’s a health freak btw). I used my own home-made yogurt for the pancakes (the recipe is here) but it’s the same as using store-bought ones. Though if you are using greek yogurt, add 2 tablespoons of milk to thin it.

If you find making pancakes a daunting and tiring task (especially since frying them is a pain), fret not because I have compiled a list of tips for you! 🙂

#1 Always separate your egg whites from your egg yolks
Whisk your egg whites with sugar to stiff peaks and add it in only at the last step so that you will have fluffy pancakes!

#2 Do not oil/ butter your frying pan
I tried buttering my pan before and I ended up with a burnt pancake which made me curse and swear hahaha. Nothing beats the feeling of flipping the pancake and seeing that it is of a nice even brown colour. So that means no oil or butter on your pan if you want your pancake to brown evenly!

#3 Place the blueberries/ other fruits only after you place the batter on the pan
This makes sure that you don’t have blueberries running all over the pan and burnt blueberries.

541A8505

#4 Only flip the pancake when bubbles start appearing on the surface

Flipping it before the bubbles appear would result in pale, dense, undercooked pancakes; basically adjectives you don’t want to associate your pancake with. After bubbles start appearing, peek underneath to check if your pancake has browned. If it has, FLIP IT!!!

541A8513

#5 Perfect pancakes belong to Mcdonalds
I have given up on attempting to make perfectly round pancakes. Just dump the batter on the pan, let it spread out to assume whatever shape it wants, flip it over, let the batter spread out a bit more and not freak out, and eat the pancake.

541A8508

Makes 12 to 14 4-inch pancakes

Ingredients
2 large eggs, separated
1 cup plain, full-fat yogurt
3 tbsp salted butter, melted
1/2 tsp lemon zest
62g wholemeal flour
100g all-purpose flour
2 tbsp sugar
1 tbsp + 1 tsp baking powder
1 cup blueberries, rinsed and dried

Directions
1. Whisk egg yolks and yogurt together.
2. Whisk in melted butter and lemon zest.
3. In a separated bowl, mix the wholemeal flour, all-purpose flour and baking powder.
4. Mix the dry ingredients into the wet ingredients. Do not overmix! It is alright if there are lumps, you should get a thick batter.
5. Whisk the egg whites with sugar until stiff peaks.
6. Fold in the eggs whites into the batter.
7. Heat the pan and fry! Flip the pancakes when bubbles start appearing on the surface.
8. You can keep the pancakes warm in a preheated oven of 100 degrees Celsius.

Homemade Yogurt

Yogurt

Yoghurt

Homemade yogurt is a cheaper alternative to store bought yogurt, and the best part is that it is way healthier. No preservatives, no unnecessary food colouring and no overload of sugar. Once you’ve tasted this yogurt, there’s no turning back. My mother absolutely detests commercial yogurt and loves our homemade yogurt. It’s not difficult to make yogurt at all, at least not as difficult as you think it is.

To make your own yogurt, you have to understand how it works first. The base ingredient is milk and milk contains lactose. You have to add in a starter which is a cup of commercial yogurt or a cup of yogurt from your previous batch because this starter contains the probiotic bacteria that will convert the lactose into lactic acid, the thing that makes yogurt tart and thick. Warming the milk and incubating the mixture provides the ideal environment for the bacteria to work.

Yogurt with thermometer

One important tool you need is a thermometer which you can buy for $13 at Phoon Huat. Temperature is key in making yogurt, you want to make sure you don’t kill the cultures. Another important tool is an incubator. My De Dietrich oven has a yogurt function that maintains the right temperature and I didn’t discover it until I made my first batch of yogurt and started playing with the oven functions. Go look at your oven closely and perhaps you might discover this amazing function! If you don’t have this function, you could just turn your oven light on and place the bottles in the oven or you could place the mixture in a flask.

One tip is to buy many mason jars to store your yogurt, I keep 7 at home. Remember to sterilize all your tools and the jars as you don’t want harmful bacteria to proliferate as well! Once you have all your materials, you are ready to make some yogurt! 🙂

Adding starter

Pouring into mason jars

Ingredients

1 litre of milk (full cream preferred)
1 cup of store-bought yogurt or previous batch of yogurt

Directions

1. In a pot, warm the milk to 82 degrees Celsius.
2. Prepare an ice bath.
3. Once it has reached 82 degrees Celsius, place pot in ice bath. Cool milk to 45 degrees Celsius.
4. Whisk in starter.
5. Pour mixture into mason jars.
6. Place in incubator for at least 6 hours, best results are seen when it is left overnight.
7. Place in refrigerator to chill.