|Taro Apple Cinnamon Pancakes|
After years of making pancakes without a recipe, I finally found one last year that is so easy, reliable, and delicious! Pancakes can really be personalized depending on your mood and cravings.
Feeling indulgent? BAM! Banana slices and chocolate chips!
Summertime? SUN! fresh berries!
|Ingredients. Looks pretty simple? It is!|
My favourite things to put in my pancakes? Apple and cinnamon. There’s just something about the batter frying away, becoming golden and crispy, cinnamon wafting in the kitchen that’s like a gentle caress. I’m sure I’m not the only one who feels the comfort of anything apple & cinnamon! Right?
|Shredded taro & red delicious.|
Moving on, I noticed that we had some taro leftover from our dessert last night (sago with taro and coconut milk) so I thought maybe I’ll shred some into my pancakes too?
NOTE: Working with apples, avoid oxidation by shredding it right before you add it into the batter.
|Batter is ready to go.|
Not the greatest "DING!" moment I gotta admit. The flavour of the taro was just too mellow and being starchy, it countered the crispness of the outside of the pancake while killing the fluffiness of the inside.
|Pancakes done. The taro held the batter together, preventing them from spreading into nice circular pancakes.|
This tells me I should try something else instead: coconut & sago pancakes?!
I realized I should start putting recipes up. So here’s my first. Keep in mind that you can add whatever you feel like into the batter and it should still turn out fine.
Pancakes all day, err’day
Serves 3-4 Total time: 30 min
1 cup flour
1 tbsp baking powder
1 tbsp granulated sugar
smidgen of salt
1 tbsp oil
1 cup milk
1 tsp vanilla extract
1. In a mixing bowl, sift the flour, baking powder, sugar, and salt.
2. In another bowl, whisk together the egg, oil, milk and vanilla.
3. Several tablespoonfuls at a time, whisk in the flour mixture.
4. Turn up the speed of the mixer (or simple whisk harder & faster if by hand) and mix until bubbles form and all the ingredients are combined well.
5. (Here is where you add your variation ingredients)
6. Add a teaspoon of oil to a pan on medium heat. Pour the batter in using a small ladle to form pancakes (of any size you desire).
7. Cover for a few minutes. Flip when the batter on the top of the pancake is no longer runny, or when bottom is golden.
8. Fry on the other side for a couple more minutes until both sides are crispy and golden yellow.
9. Continue to fry in batches until there is no more batter.
1 apple (any variety)
¼ tsp cinnamon
1. Wash, cored and shred the apple using a cheese grater.
2. In step 5 above, stir in the apple and cinnamon. Follow the rest of the recipe.
(for apple cinnamon pancakes)
4.5 out of 5 NOMs