Soft Fluffy Yogurt Pancakes

My kids love pancakes. All sorts of them

I was using my good old trusty buttermilk pancake recipe for years, most of the time substituting the buttermilk with natural yogurt. But my eldest have developed some ‘dislikes’ to my pancakes over the years. And she can’t explain why, but the other kids are still enjoying them as usual. She told me she has been forcing her self to eat , because she doesn’t want to upset me. Well.....  it’s ok. I’m glad to know the truth

Tosei or Dosa

I’m writing this post with my phone.
Malaysia is currently under  Movement Control Order for Covid19. Stuck at home, can’t dine out, we yearn for food that we love eating out. My kids have Tosei once every fortnight and they love it.

So I plucked up my courage and tried making this at home.
Many recipes online require raw rice , like idli rice. It’s not something I can get easily in Malaysia and most recipes don’t provide exact water amount. Vague instructions like ‘just enough’, ‘not too thick not too thin’ doesn’t help the noob like me who has never ever seen it made from scratch. Eyeballing takes experience, like real life experience seeing and feeling the batter.

I messaged one of my readers , Thenmathy on Facebook, and she guided me from purchasing to fermenting... I’m grateful for her help.

So here is my version of Tosei, that will remove the guessing game.

Cream Cheese Souffle Pancake *With Video

It's been a while since I wrote something on this blog.

For those of you who are with me on Facebook, I am still posting my current kitchen adventures.
I am also on Instagram and I'm also planning to make more videos since the internet speed at home has greatly improved.

Few years back, for me to upload one 5 minute video, took me more than 1 hour! It was really a torture, making sure connection didn't break or I would have to start all over again, the waiting, the upload and the processing before the video was complete on Youtube. Now all this is history. I'm done uploading a 10 minute video in 5-10 minutes.

Coconut Pancakes

My mom used to make this quite often whenever she had extra coconut milk from our weekly kaya making sessions. But since she doesn't use measurements, they always come out different. LOL.

The version I made today is inspired by a popular backpacker's cafe in Tanah Rata, Cameron Highlands, called T Cafe (now renamed to Lord's Cafe). I read online (prior to my trip) that it was one of the most popular items on the menu, and so I ordered it. It arrived as one large round thin pancake, at least 10 inches big at 2-3mm thick. When I tasted it... it was a soft thin pancake that reminded me of Mom's coconut pancake but it had a nice hint of lime. Sprinkled on top was toasted coconut. That piece of thin pancake wasn't cheap and 1 slice didn't make me feel even 1/8 full.

Kuih Ketayap

This kuih goes by many names

Kuih Ketayap
Kuih Dadar
Kuih Gulung
and my ex students from Selancar calls them kuih hijau

Malaysian school's home science textbooks calls this kuih ketayap.
Period.

Mango Mille Crepe Cake

Mango season is almost here. Almost.

I haven't been posting a nice crepe recipe here since the not so nice Durian Pancake Rolls. After that, I read up on a few other recipes and then, I found this recipe. I used this recipe and then changed it to metric, and kept it this way for more than 3 years, making breakfast crepes exactly the same way. My kids love it.

Rava Dosa - AFF Indian Subcontinent #4

I have only eaten this once at a local mamak eatery and I love the texture of the semolina in it. Locally, they pronounce it as Rawa Thosai (toh-say)

It's not the same as the usual dosa (thosai) that is slightly sourish made with rice and gram. This dosa is not fermented and hence, doesn't have that tang that one might usually equate with dosa. The batter only needs 1 hour of waiting time, so that the semolina can absorb some moisture and the flour will form some gluten.

Summer Squash Pancakes - Zucchini Courgettes #1

Zucchinis and yellow squashes are expensive here. They used to be even more expensive, but now gone to RM6/kg. But when I saw them this time, they were on offer for RM2/kg. Yeah! I got myself about 1.2kg of yellow squashes and used 1kg to make these.

Au Naturel Rainbow Pancake Cake - Pancakes #3

My pretty, kawaii niece Arianna was going to have her first birthday and I'm in charge of her cake! Haha, as always, the favourite aunt of all my nieces, LOL. I do try to use natural colours and pigments whenever I can and am always excited to experiment.

Once during a tea party at Swee San's, she made a beautiful natural rainbow cake and it made all of us WOW! It was from her creation that I was inspired to try making mine, au naturel.

Chocolate Orange Pancakes with Honey Cream - Pancakes #2

This recipe is a twist off the first recipe featured this week.

My girls love chocolate and I thought if I were to pair it with fruits, as least it won't be too heaty for them.

Kiwi Buttermilk Pancakes - Pancakes #1

I saw the use of kiwi in buttermilk pancakes in a local women’s magazine, but I didn’t note down the recipe, but I knew it used buttermilk. It was very pretty.

I have never used buttermilk before this. I mean buttermilk from the carton. The cultured buttermilk that I’ve got looked like watered down yogurt. If you add lemon juice/vinegar to milk, that is not buttermilk but soured milk. It can give you similar results, but not as good

Mini Fluffy Pancakes with Pastry Cream - Pancake Quad # 4

If you love dense pancakes, then skip this.

This is a soft and fluffy pancake, that uses CREAM!! Hahaha. If you have that carton of cream and you are scratching your brains on how to use more of it before it spoils, try this out. The pancake uses cream, so does the pastry cream.

*For more whipping cream recipes, check out my whipping cream label on the far right.

Usually pastry cream uses milk, but this recipe from one of my books uses cream, and I tell you, it’s way way better than those using milk. LOL.

*This is a true opinion from a dairy lover*

Durian Cream Pancake Rolls - Pancake Quad #3

Don’t u think it’s weird to have durians in April? (I did this in April 2011)

All my life, on this side of the country, durians have always been bountiful mid year and year end. Never has it been in APRIL!!!! With none during those usual times. I had been searching for durians last Dec (2010), with only a speckful of them around town and the quality isn’t there. This didn't happen only last year, but for 2 consecutive years, I haven't been seeing durians coming out the time that it should. Times have changed and it’s a wake up call to us about the changes in weather. The fruit trees are telling you to take note.

Strawberry n Cream Layered Sponge Pancake - Pancake Quad #2

Remember the sponge pancake?

It was a lazy afternoon and I had some Korean strawberries and lots of cream in the fridge waiting for me to use use use. Let's just say, 3 cartons of half used or quarter used whipping cream, altogether 1.6L. Blame them on bake orders. They all came 5 days apart and I never sell bakes made from an old pack of cream (more than 3 days). Always new pack. Which is why I always had to think of ways to use up the balance.  And the amount I needed was more than 200ml each time, so to purchase 2 small packs of cream is just not economical.

Pandan Lacy Crepes - Pancake Quad # 1

I made this for tea. And I gobbled it all up by myself. Leaving non for my girls. Haha! So bad of me.

Well, they were napping and I was hungry. I had some pandan leaves in the fridge and some coconut milk so why not make something simple and nice. Haha, I can still make these for them tomorrow.

Sponge Pancakes and 2 Giveaways

I said I'll do the cheese pillow wallet again.. I definately did.
And now it's my favourite sudden thing to cook for my kids, if the food for dinner wasn't suitable for them

Well, you may think, "What? Feed your kids cakes for dinner???"
It depends on how you look at it. It may be sweet, but 2 Tbsp of sugar for 2 eggs?
I don't mind that, and I always put in lots of fruits when do the sweet version, that really feels more cake like than omelette like. And it contains eggs, 2 eggs is really nutritious for kids and come on, I don't feed them this everyday. It's like once in 2 months. And they really enjoy it.

So, I've done 2 versions here,
One is chocolate banana. The other, blueberry.

For the chocolate banana, after I put the batter into the pan, I arranged sliced bananas over and cover with lid to cook. When it's cooked, I put on a few pieces of Kandos Kiddies or any chocolate you like and folded the pancake over.

For the blueberry version,
After I put in the batter, I sprinkled rinsed blueberries onto the batter and cover with lid to cook.
When It was done, flipped the whole pancake onto the plate, Dusted it with icing sugar.

My kids super heart both versions.

It's pretty easy to do,
So, now let me give you a simplified version of the batter recipe, no weighing scales involved

Sponge Pancake

2 eggs
2 tbsp sugar
2 Tbsp all purpose flour
A bit of butter for frying

1. Separate the eggs and beat egg whites until frothy and add in sugar and beat until medium stiff peaks (egg whites has a very droopy hook and doesn't slide off the bowl).
2. Put in egg yolks and mix.
3. Sift in flour (just use a coffee strainer) and fold into the eggs.
4. Heat a 9 inch pan on medium and put in 1/2 tsp butter. Swirl it around to coat and pour the excess into batter.
5. Lightly fold the batter to incorporate.
6. Turn heat to medium low (very small fire on outer ring or just use low) and pour in all the batter. Put fruit toppings as desired.
7.Cover with lid and cook until sides look golden, and center of pancake is cooked (doesn't stick to fingers)
8. Flip into half or just flip onto plate.

And now.... I want to do two giveaways.
It doesn't come free from me, as always. I need some effort from you.

This time, the gift is much nicer. A Candy thermometer that can be used to measure the temperature for deepfrying too. You can clip it onto you pot to check the temperature while deepfrying, and it comes with a stainless steel casing that protects your thermometer from direct contact with the pot. It's actually a gift from the online site I always buy things from. So I'm giving this away to the most creative person who tried to make this sponge pancake. Whatever you do to the pancake, you can cut it the most into half (no trifles or lamingtons or petit fours or cookie cutters with this). It should still look like a pancake, folded or open face. Rolled up ones should be ok too. Just don't cut it small. I don't care how much pancakes you want to stack, you can make it higher than Petronas Twin Towers if you like, but it should still look like a pancake but I won't restrict it to being only round. And it must be cooked in the pan, well you might have a square pan, I won't know. No baking and no steaming!!!
(If you want to check with me about your brilliant idea, please email me)

I need creativity!!!  I'll be judging, so no excuses to say, "I have no luck in draws." 

But for those who say... "sigh.. I'm not creative, so for sure I can't win...."
Don't worry. I'll do a lucky draw and the gift is a Wilton Cake Leveler.
One variation per entry, like my ginger milk curd giveaway. My kids will be picking the lucky winner randomly. The more variations you do, the chance of winning gets higher.


I'll give you one month grace (closing date: Dec 2, 2010), so that you can do a different version per week or more if you want, and won't be scolded by your family,

"What??? Sponge pancakes again?????"

Or you can just cook 4 variations or 10 variations in a single meal :)

Be creative and come up with lots of ways with this versatile pancake. No excuses if you don't own a oven and a weighing scale. You can do this with just a non stick pan.

Send in your entries via the entry page. Summary of the giveaway will be typed out there, if what is here is too confusing for you. Again, I'm sorry but this is only open to people with Malaysian or Singaporean mailing address. Any further is a bit too expensive for me. This is not a sponsored giveaway.

Oh ya, you can either blog ur pancake and send the link to me or email me the pictures of your variation if you don't own a blog. And you can't do the same thing that I did, no blueberries with dusted sugar, no folded chocolate banana, and no spring onions with cheddar cheese. Anything similiar and it'll be DISQUALIFIED for the thermometer but I'll still allow ur entry for the cake leveler. No variations from the batter allowed except for flavouring purposes.(you can add in cocoa powder, or banana puree to flavour) Meaning, you have to go by the basic recipe of

1 egg : 1 Tbsp sugar : 1 Tbsp flour

Cheese Scallion Pillow Wallets

I saw these at Precious Moments one night just before I slept, and straight away made this the next morning for brunch.

The recipe called for the eggs to be beaten like making a sponge, and filled with cheese. How can I resist this??? It’s like an omelette, but a fluffy one. A sponge cake on a pan. How about that? Good right?

Then I remembered Anna Olsen doing waffles with green onions or scallions, yeah.. I can add that to replace my husband’s most hated cinnamon. And I used cheddar instead of cream cheese. So, the whole thing sort of turned savoury rather than something to be eaten with jam or syrup. It’s pretty good by itself.

I changed the beating method so that I can make it quickly for breakfast or actually brunch 
And I actually used a higher temperature to cook, I forgot to turn down the heat. That explains the ugly surface. So please be patient and use the lowest heat to do this.

Cheese Scallion Pillow Wallets
Recipe adapted from : Precious Moments who adapted from Cosy Bake

Makes 2 wallets

3 egg whites
30gm sugar (If you’re lazy to use the scale just use 2 or 3 Tbsp sugar)
3 egg yolks
30 gm flour (approximately 2 heaped Tbsp)
1 sprig green onion, thinly sliced
2 heaped tsp salted butter
2 slices of cheddar cheese (Kraft or Chesdale or whatever brand)

1. Beat egg whites and sugar until soft peaks (not too runny though), add in egg yolks and beat for another 30 seconds.
2. Sift in flour and fold to combine.
3. Fold in sliced green onions.
4. Heat a non stick pan on medium heat. Put in 1 heaped tsp butter and immediately turn to low. Let the butter melt.
5. Put in 2 ladles of batter, try to spread it around like a circle.
6. Cover pan with a lid (I used a pot lid), and let it cook until the rims look golden. It may take 5 minutes.
7. Break up a cheddar slice and put in on half of the “omelette”, best is 1 inch from the rim.
8. Flip the side of the ‘omelette’ that is without cheese and cover up the cheesed side like a wallet.
9. Bring the ‘omelette’ to the center and cover with lid and cook for about 1 minute and flip to the other side for another minute.
10. Repeat step (4) to (9) with remaining batter.

If you like to know my pan size, it’s a 9 inch pan.

Mike ate 1 wallet. My kids ate 2/3 of the other wallet and I only had 1/3!!!!! Sigh… it’s ok, I’ll have the chocolate cake for brunch then.

This is a real keeper. It’s very good and I’ll definitely make this again and again.

Peach Oatmeal Griddle Cookies

I was looking at some peaches, held one close to my nose for a whiff.
Lydia wanted to smell too. I let her hold one, but her finger nails went through the soft skin.
Sigh, I had to buy that fruit at RM4.59.

I kept the peach in the fridge for a week or two before I remembered Anna Olson’s recipe that I have bookmarked quite a while ago. Then while browsing through my favourites, I saw it and ah-ha. Alas, no milk at home. Had to wait until the birthday cakes are all over before I have some space for milk.
I finally made this (after 4 weeks of purchase) and Lyanne simply loved this. Lydia was ok and was trying to pick out the fruits and leave the cookie behind. That’s her usual antic.

Peach Oatmeal Griddle Cookies
Recipe adapted from Anna Olson
150gm milk
50gm oats
15gm butter
50m honey (or use 30-40gm sugar)
1 egg
20gm all purpose flour
¾ tsp baking powder
Small pinch salt (1/8 tsp)
½ cup diced peaches

1. Put oats into a small mixing bowl (a big noodle soup bowl). Put in butter
2. Bring milk to a gentle boil and pour over oats. Let it sit for 15 minutes.
3. In another bowl, combine baking powder, salt and flour.
4. Put (3) into the oats and mix.
5. Put in egg and honey mix.
6. Put in diced peaches and mix.
7. Heat a pan and lightly grease it.
8. Put in 2 tbsp of batter onto pan. When you see bubbles and the edges are no longer sticky, flip the ‘cookie’ and cook until golden. Be careful the ‘cookie’ browns very quickly due to its honey content.

If you think this tasted like cookies... then you'd be greatly dissapointed. It's pancakes!!
Wonder why did Anna Olsen called these cookies.

Blueberry Pancakes

First of all, my apologies for posting this really really late, when blueberries are almost off season. I've forgotten abt this post! Been too engrossed with virtual restaurant in FB!

Fresh blueberries are a novelty here. The first time I saw them, they were selling for RM20 something per pack (abt 1 cup amount). And this year, I saw them in Jusco going got RM8.90 per pack.

This is cheap!!! … comparatively.

I bought 1pack, and didn’t now what to do with it. It’s so precious..
Should I eat them raw(they’re sweet), or use them in my bakes? Cheesecake? Muffin? Or… Pancakes…..
We ate some raw, used some for a cheesecake, and the balance for these pancakes.

I adapted this recipe from smittenkitchen.com. The site says do not mix the berries into the batter to prevent them from bursting, but to drop them onto the batter in pan. Ah-Ha!! A great tip!

I didn’t make it according to her recipe, as the morning I made these, a major internet server was down.. and my area was affected. I tried to make it from what I could remember reading from her site. And this is what I did.
This recipe made 17 pieces (1 Tbsp per piece, hey ! They will expand when cooked). Quite a number for 2-3 persons. Very yummy, fluffy and nothing like the first pancake I’ve tasted at Small Kucheh’s (youngest aunt) house (if u’re reading this, I know u’ll kill me. Hahahah!)
Throw away those pancake mixes… this is easy and yummy. Make it from scratch. You won’t regret it.

Dry ingredients:
120gm flour
1 tsp baking powder
1/2 tsp baking soda
50gm sugar

Wet ingredients
1 egg
140gm plain yoghurt (1 cup Dutch Lady brand)
110ml milk
30gm butter, melted

Blueberries, icing sugar (confectioner’s sugar)

1. Combine dry ingredients and stir to mix. Make a well in the center.
2. Combine wet ingredients and give it a light whisk.
3. Pour wet ingredients into the dry ingredients well. Stir until no lumps are seen.
4. Heat non stick pan over low heat (not the small fire in the center of the burner, but try to adjust the fire to be small all around)
5. Lightly brush pan with a little bit of butter (I just smear it with my butter wrapper)
6. Spoon 1 Tbsp(I used chinese soup spoon) of batter (it’ll expand) into pan. Place a few blueberries onto batter. Don’t do to many pancakes in the pan at one go, u need space to flip it.
7. When bubbles appear all over the surface, this is the time to flip it.
8. Continue to fry pancakes until batter is used up.
9. Sift icing sugar over cooled pancakes. Or u may drizzle honey upon serving.