Wednesday, July 01, 2015

Hello Blog World!

Hello there! I've been toying with the idea of re-activating this blog for the past 1-2 months. It all started when I was searching this blog for my bread recipes. Went through the posts and found a lot of memories here. Coincidentally my sister brought up this topic and gave me some great ideas. So after much consideration I decided to start blogging again!

Trying to make blogging a stress-free hobby, I have decided that I will not only be sharing cooking-related posts, but can be food reviews, random musings or others, at my own time and leisure. The photos may not be blog-perfect but who cares! 

Now onto my first come-back post. A buckwheat pancake recipe which I attempted today. I adapted it to what I have in my own pantry. They turned out light and fluffy despite the use of all buckwheat flour(which tends to make baked goods dense). 

Makes 3 big and 1 small pancake(depends on how big you like your pancakes).

63g buckwheat flour(I used the brand Origins)

1/2 tsp baking powder 

1/4 tsp baking soda

Pinch of salt

100g buttermilk*

3/4 tbsp maple syrup 

15g butter, melted
Whisk together dry ingredients

Add in liquid ingredients

Whisk gently to mix(some small flour clumps is ok)

Cook pancakes until golden brown on both sides. 

Keep cooked pancakes warm during the cooking process. I cover them with a piece of foil. Cold pancakes are so not nice. 

* Can be store bought. Or make your own by adding 1/2 tbsp fresh lemon juice into 100g milk. Set aside for 5 mins for it to thicken. 

Serve with fresh fruits, maple syrup, bacon, eggs or whatever you desire.

With sunny side up, avocado and red pepper flakes

A video of egg porn :p