Crepes
Servings: 12
INGREDIENTS:
- 2 tablespoons butter, melted
- 2 eggs
- 1 cup flour
- Hazelnut spread
- Sliced banana
- ¾ cup water
- ½ cup milk
- Sliced strawberries
INSTRUCTIONS:
- In a bowl, combine the flour, water, butter and eggs, and whisk to combine.
- In a pan over medium heat, add about ½ cup of the batter.
- Working quickly, swirl the pan until the surface is covered in a thin layer of batter.
- Cook for about 2 minutes, or until cooked through.
- Add your desired toppings, such as hazelnut spread, bananas and strawberries, before folding the crêpe in half, then half again. Remove from the heat.
- Repeat with the remaining batter.
- Serve warm. ENJOY
Uttapam
Servings: 12
INGREDIENTS:
- 1 cup water
- ½ cup bell pepper, finely chopped
- 1 tomato, finely chopped
- 1 cup rava or semolina flour
- ¼ cup yogurt
- 1 teaspoon salt
- Half an onion, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon oil, plus more for cooking
- Chutney, for serving
- 2 serrano chiles, seeds removed, finely chopped
- ¼ cup coriander or cilantro, finely chopped
INSTRUCTIONS:
- In a medium bowl, combine the flour, yogurt and salt.
- Gradually add the water until the batter comes together.
- Add the bell pepper, tomato, onion, chiles, cilantro, ginger and oil. Mix until combined.
- In an oiled pan over medium heat, add about ½ cup of batter. Cook on one side until the top side darkens in color, about 3 minutes.
- Repeat this with the rest of the batter until all the uttapam are made.
- Serve warm with chutney and enjoy!
Dutch Baby
Servings: 8
INGREDIENTS:
- 3 eggs
- 4 tablespoons butter
- 1 tablespoon sugar
- 1 teaspoon nutmeg
- ¾ cup flour
- ¾ cup warm milk
INSTRUCTIONS:
- Preheat the oven to 400ºF/200ºC.
- In a medium bowl, combine the flour, milk, sugar, nutmeg and eggs and mix until smooth.
- In a cast iron skillet over medium low heat, add the butter and swirl around the pan until completely melted.
- Working quickly, pour the batter into the skillet and carefully transfer to the oven.
- Bake for about 20 minutes until the edges have risen considerably and cooked through.
- Serve warm with your favorite toppings!
Cong You Bing
Servings: 12
INGREDIENTS:
- Pinch of salt
- 2 cups flour
- 3 tablespoons oil, plus more for cooking
- 1 tablespoon salt
- 1 cup scallions, chopped
- ¾ cup hot water
- 3 tablespoons cold water
- Soy vinegar dipping sauce, for serving
INSTRUCTIONS:
- In a bowl, add flour, salt and hot water and mix until combined.
- Add the cold water gradually until a dough begins to form. As soon as the dough forms, cover with a towel for 45 minutes to an hour.
- On a floured surface, roll the dough out to ¼ inch in thickness.
- Brush the surface of the dough with oil, sprinkle with salt and add the scallions.
- Roll the dough tightly into a log and cut into 12 even segments.
- Take a segment of the rolled dough and roll out into the shape of a pancake. Repeat this with each segment.
- In a pan over medium heat, add about 2 teaspoons of oil. Add a few scallion pancakes to the pan and cook on one side until it begins to get crispy, about 3 minutes.
- Flip the scallion pancakes over and cook for an additional 1-2 minutes.
- Serve warm with soy vinegar dipping sauce.
Cachapas
Servings: 12
INGREDIENTS:
- ¼ cup cornstarch
- ¼ cup milk
- 6 ounces shredded mozzarella cheese (1 tablespoon per cachapa)
- 2 cups corn
- 1 tablespoon salt
- 2 tablespoons sugar
- Salsa, for serving
INSTRUCTIONS:
- In a blender, add the corn, salt, sugar, cornstarch and milk and blend until well mixed.
- In a pan over medium heat, add about ½ cup of the batter.
- Cook about 3 minutes on one side until browned and cooked through.
- Flip the cachapa and top with mozzarella cheese.
- Cook until the cheese is melted and fold half over, creating a folded pancake.
- Repeat with the rest of the batter.
- Serve warm with salsa. Enjoy!
Fluffy Japanese Pancakes
Servings: 4
INGREDIENTS:
- 4 egg whites
- 2 egg yolks
- ¼ cup sugar
- ½ cup milk
- ¾ cup pancake mix
- Butter, for serving
- Syrup, for serving
- Assorted berries, for serving
INSTRUCTIONS:
- Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
- In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
- Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
- Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
- Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
- Cover and cook for another 5 minutes, then serve with butter, syrup, and berries.
- Enjoy!
Buttermilk Pancakes
INGREDIENTS:
- 2 eggs
- 2 cups flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 4 tablespoons butter, melted
- 2 tablespoons sugar
- 1 teaspoon baking powder
- Butter or oil for cooking
- Maple syrup, for serving
INSTRUCTIONS:
- In a bowl, add the flour, sugar, baking soda, baking powder and salt. Mix until combined.
- In a separate bowl, add the buttermilk, butter and eggs. Whisk until evenly mixed.
- Pour the wet ingredients into the dry and mix until combined.
- In a lightly oiled or buttered pan over medium heat, ladle about ½ cup of batter.
- Cook until the edges start to set and the top begins to bubble, about 3 minutes.
- Flip the pancake and cook on the other side an additional 1-2 minutes.
- Repeat with the rest of the batter.
- Serve warm with butter and syrup!
