Yields 2 pancakes
I have memories of my mom making these on Saturday afternoons (she always slept in till about 11) after watching morning cartoons. I loved the crispy tortilla, the salt and the fluffy egg. They were my mom’s shortcut Chinese green onion pancakes using flour tortillas as a base and using only two other ingredients, egg and green onions. Simple but so comforting. I haven’t eaten these for years, but went back home to pick up little S from my parents’ house, where my mom made her delicious pancakes!
In an 8 inch pan, heat a good amount of oil on medium. Fry the first side of the tortilla till slightly browned. Flip over and crack on egg over the top. Break up the yolk with chopsticks and spread the egg over the top. Sprinkle green onions Once the egg has set a bit, flip the tortilla over and continue to cook until the egg is done. Sprinkle with salt. Cut into wedges, like my mom used to.
Yields 9-10 small pancakes
I couldn’t have asked for better first mother’s day. My hubby was so sweet and surprised me with the BEST pancakes! Buttery and slightly sweet with finely chopped strawberries. Plus every single one he cooked were delectably golden brown, uniform sized and perfectly round! His recipe is definitely and keeper! The best part was spending time with my new family of three. Little S was such a good girl who followed an exact schedule, was bright and cheery and slept like a baby 🙂 She even let us pose her and take he picture. AND she gave me a smile 🙂
My Hubby’s Strawberry Pancakes
Yields 8 Pancakes
INGREDIENTS
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
couple finely chopped strawberries
2 tablespoons butter, melted
cooking spray
INSTRUCTIONS
Set griddle temperature to 275
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Then add strawberries. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
B’s birthday fell on a Sunday this year, the perfect opportunity for Sunday brunch to start the day! Banana pecan pancakes, freshly squeezed orange juice, coffee and fresh berries were all enjoyed upstairs around our coffee table.
Banana Pecan Pancakes
Ingredients:
1 cup flour
1 cup buttermilk
1 T sugar
1 tsp baking powder
1/4 t baking soda
1/2 egg
1/4 t salt
1 1/2 T butter, melted
2 bananas, sliced
2 handfuls pecans, coursely chopped
Whisk dry ingredients together in a medium bowl
In a 2 cup measuring cup, beat buttermilk, egg and melted butter
Pour the milk mixture into the four mixture and whisk gently until combined. The batter should be lumpy but shouldn’t have huge pockets of dry flour mixure.
Pour about 1/4 cup of batter over a skillet set around 350 degrees and cook for about a minute.
Add sliced banana and pecans before flipping to the other side
Serve with warmed maple syrup
After a leisurely morning, we went to UTC to watch our first movie in almost a year. I had made reservations to see “Les Miserables” at the ArcLight…beautiful movie and great experience at the theater! B was even brought to tears watching it!
Then after the movie, dinner at Chin’s was enjoyed before I brought out the cake I had made for this special day:
Red Velvet Strawberry Shortcake Layer Cake:
Ingredients:
1 box red velvet cake, prepared per insructions and baked in 2 cake rounds
Vanilla cake:
5 egg whites
1 cup milk
2 1/4 tsp vanilla
3 cups cake flour, sifted
4 tsp baking powder
1 3/4 cup sugar
3/4 tsp salt
1 1/2 sticks butter at room temperature, cubed
Stir egg whites, 1/4 cup milk and vanilla. Set Aside
Combine dry ingredients in to mixer bowl on low speed with paddle attachment
Add butter and remaining milk until combined in mixer. Increase to medium speed and mix for a minute.
Add egg mixture in 3 batches, mixing for about 20 seconds after each addition
Divide batter into 2 cake rounds (prepare rounds with butter all around and parchment paper on the bottom
Bake at 350 degrees for 25-30 minutes. Do not overbake!
Strawberry Whipped Cream Frosting (to put in between cake layers
1 tub cool whip defrosted
1 stick butter, room temperature
8 oz cream cheese, softened
powdered sugar to taste (about 1/2 cup-2/3 cup)
strawberry puree (about 1/2 cup)
pinch salt
Beat cream cheese, butter, vanilla, powdered sugar and salt until well combined. Fold in strawberry puree and enough Cool Whip for desired consistency. It should be pretty fluffy but somewhat hold it’s shape.
Other ingredients:
Fresh strawberries (1 pint), chopped
1 tub Cool Whip (in addition to the one used to make the frosting)
Cake assembly:
Place first layer of cake down
Frost with strawberry frosting, then sprinkle with strawberries. Repeat with the three remaining layers, alternating between the vanilla cake and red velvet cake. Do not frost the top layer with the strawberry frosting.
Frost the top and sides with Cool Whip
THis is a very tall and impressive cake! Plan accordingly 🙂
One of the best things about summer are the wonderful fruits in season. This past week, we’ve font through pints of blueberries, strawberries and blackberries. My mom sent homegrown cherries, we harvested THREE peaches from our backyard, and B’s parents sent us home with some more exotic fruits-rambutans and cherimoyas!
This morning, I treated B to some special pancakes after our trip to the gym. They turned out light and fluffy with just enough butter flavor that there was no need to spread any extra over the finished pancakes. I prefer to add the blueberries and almond to each individual pancake to ensure more even distribution
DRY INGREDIENTS
1/2 cup flour
1/2 cup whole wheat flour
1 tsp baking soda
3/4 tsp baking powder
2 tbsp sugar
1/2 tsp salt
WET INGREDIENTS
2 eggs
2 tbsp melted butter (unsalted)
1 1/3 cup buttermilk
PANCAKE FILLING
1 cup blueberries
1/4 cup sliced almonds
DIRECTIONS
1. Whisk together dry ingredients in a medium bowl
2. Whisk wet ingredients in a separate bowl
3. Add dry ingredients to wet ingredients and stir with spatula to combine. The batter should stay lumpy and be slightly thickened
4. Using a 1-oz scoop, add the batter to a buttered griddle. I used an electric griddle set at 325 degrees. Add a few blueberries and a sprinkling of almonds to each pancake. Flip pancakes when the bottom has browned. Keep on a warmed plate and cover with foil until serving
5. Serve with blueberry maple syrup (recipe below)
Yields 16 4-inch pancakes
INGREDIENTS FOR BLUEBERRY MAPLE SYRUP
2 cups blueberries
1/3 c sugar
Juice and zest from 1 lemon
1/2 cup maple syrup
DIRECTIONS FOR SYRUP
In a small saucepan, heat blueberries, sugar, lemon zest and juice. Mash blueberries with the back of a spoon and cook till reduced to about 1/2-3/4 cup. Turn off the heat and stir in syrup. Serve warm
Nesting On A Hill 