Breakfast Series – Potato pancakes with scrambled eggs and cheese

potato pancakes

Here’s a continuation of the breakfast series on Delicacious! This time, I’m sharing a recipe for savoury potato pancakes, topped with creamy scrambled eggs and a knob of cream cheese. Yummy! In the past, my family enjoys going out for weekend breakfast or brunch. We usually choose a location near to a park or playground so that my little one can run around too. Lately though, the rising costs of food prices and the dropping of food standards at some of our preferred haunts have resulted in us preparing weekend breakfasts at home. Not a bad thing, I must say.

These savoury potato pancakes were popular both with the hubby and my little one. They are crisp on the outside and soft on the inside. The scrambled eggs and cream cheese enhanced the flavours of the pancake. You can be creative and add smoked salmon or crisp bacon atop the scrambled eggs too!

I shared the recipe for this delicious breakfast at The Best Blog Recipes. Hop over and check it out!

Breakfast series – Japanese Hot Cakes

japanese hot cakes

What’s the difference between japanese Hot Cakes and our usual pancakes? Well, japanese hot cakes are thicker and sweeter. They are very popular, and many use the Morinaga hot cake mix. Delicious though they are, they can be a little hard on the pocket, especially if you have many mouths to feed. Some time back, I came across a recipe on a japanese sweets website. As the instructions were all in japanese (and google translate was not very accurate), I had to fiddle around with it before getting it right. I also changed the ingredients slightly. The method for preparing the hot cakes is also slightly different from preparing pancakes. If you follow the instructions though, you should be able to get thick delicious hot cakes! It’s definitely cheaper than using the Morinaga hot cake mix too!

Breakfast series - Japanese Hot Cakes
 
Ingredients
  • 1 egg
  • 40g caster sugar
  • A pinch of salt
  • 110g milk
  • 40g sour cream
  • 20g unsalted butter, softened
  • 140g cake flour, sifted
  • 1½ tsp baking powder
  • 1 tsp vanilla extract
Instructions
  1. Whisk egg with sugar and salt till pale and thick.
  2. In a separate bowl or measuring jug, combine the milk, sour cream and butter.
  3. Add the milk mixture to the egg and sugar mixture and whisk to combine.
  4. Add the flour and baking powder to the wet ingredients in three parts. Fold in gently with the whisk. The mixture will be thick.
  5. Set mixture aside for about 10 minutes.
  6. Meanwhile, set aside a damp cloth and heat a griddle pan or cast iron pan over medium heat.
  7. Add a little oil (not too much) and spread evenly over the surface of the pan.
  8. Before cooking the hot cakes, place the pan on the damp cloth to cool the pan down slightly.
  9. Scoop ¼ cup of hot cake batter and pour it onto the pan from a height of about 25 cm.
  10. When bubbles form, flip the hot cake over and cover the pan for 1 - 2 minutes. Remove hot cake and repeat with the remaining batter.
  11. Serve hot, with butter and maple syrup.

Blueberry wholewheat pancakes for #cookforfamily

wholewheat pancakes

Yes it’s the Cook For Family event again and this time it’s for ONE WHOLE WEEK! It was planned to coincide intentionally with Singapore’s Eat With Your Family Day happening next Friday, 31 May. So, Cook For Family┬áis encouraging everyone to join in the fun and cook a meal for your family this week!

I decided to kickstart this week’s cooking with these blueberry wholewheat pancakes. These are butter free (I used olive oil as a substitute) and made with whole wheat flour. The original recipe called for buttermilk but I used a buttermilk substitute instead. Simply add 1 tbsp of vinegar and top up with milk till it forms one cup. This gives 1 cup of buttermilk substitute.

little chef

I enlisted the help of my very young chef to make these pancakes. She’s running a slight temperature but she was very happy to help!

The resulting pancakes are fluffy and moist, but I want to try tweaking the recipe to reduce the amount of baking powder it called for. Somehow the amount that the recipe called for gave the pancakes a slightly metallic taste in my opinion. I happened to chat with a friend and she mentioned “aluminium-free baking powder”. It’s not easily available over here and I’ve never heard of it! Now I’ve got to go find it. Once I’ve tried it out, I will post the recipe.

If you wish to join the Cook For Family event, you still have time! You don’t have to be in Singapore, we have people participating from all over the world! Check out the facebook event link here.

 

Oatmeal Pancakes

After a year long hiatus from this food blog, I’m back!

The hiatus was largely due to the birth of my daughter, who just turned one recently. The demands of coping with a baby plus juggling a full-time job made me put off updating this blog, and alas, I realised recently that it has been a year! Time really flies. I decided that I will try to keep this blog alive with new updates of my food. Readers will probably see more “child-friendly” recipes, no prizes for guessing why. :)


So back to my post on oatmeal pancakes. My daughter dislikes oatmeal, even after I dress it up with bananas and raisins. I discovered recently though, that she gladly eats up these oatmeal pancakes! A joyous discovery indeed, as it means that I can use up my large container of oatmeal. The addition of buttermilk and oatmeal makes the pancakes fluffy and soft, definitely suitable for children. Feel free to dress the pancakes up with bananas or blueberries, whatever you fancy. I serve mine with butter and a small dab of maple syrup.

Oatmeal Pancakes
Makes 6 – 8 pancakes

Ingredients:
3/4 ground oats
1 1/2 cups buttermilk or buttermilk substitute*
3/4 cup all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1 egg, beaten
2 tbsp unsalted butter, melted
1 tbsp brown sugar

Method:

  1. Combine oats with 3/4 cup of buttermilk. Allow to stand for 5 minutes.
  2. Sift together flour, baking powder, baking soda and cinnamon in a large bowl.
  3. In a separate bowl, whisk together egg, sugar, oats in buttermilk and remaining buttermilk.
  4. Add wet ingredients to dry ingredients and stir to combine. Do not over-stir.
  5. Heat a lightly greased frying pan or griddle. Cook pancakes in batches, adding approximately 1/3 cup of batter each time.
  6. Cook each pancake till bubbles appear on the surface, approximately 1 min. Flip pancake and cook the other side for another minute or so.
  7. Serve warm with butter and maple syrup.

* I add 1 tbsp of vinegar to measuring cup and top it up to 1 cup with milk. Let it stand for 10 minutes, stir well and there you have it, buttermilk substitute! You can use lemon juice instead of vinegar if you prefer.