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Archive for the ‘Pancakes, Waffles & Biscuits’ Category

Cinnamon Waffles

These waffles are slightly sweeter than plain original waffles, and they are delicious to eat as is. Even better, top it with cinnamon apple compote, whipped cream and drizzle of maple syrup… Oh la la~~~ life is good…

Cinnamon Waffles

Cinnamon Waffles (makes 5-6 round Belgian waffles)

Ingredients:

Flour Mixture:
2 cups flour
2 tbsp sugar
4 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon

Yolk Mixture:
2 egg yolks
1 3/4 cups milk
1/2 cup cooking oil
1 tsp vanilla extract

Egg White Mixture:
2 egg whites
3 tbsp sugar

Method:

  1. Sift all flour mixture ingredients into a large bowl.
  2. In a separate bowl, use a balloon whisk to whisk all yolk mixture ingredients until all incorporated. Pour yolk mixture to flour mixture. Whisk to mix really well.
  3. Whip egg whites with a hand mixer on high speed until it turns white. Add in sugar and whip until peak forms with a little curl at the end tip. With a spatula, gently fold in whipped egg whites to the batter in 2 batches, until all incorporated. Take care not to over work the batter.
  4. Cook waffles according to your waffle iron instructions.

Regina’s Note:

  • Extras can be frozen for a quick breakfast– just cook the waffles on light brown setting, so when they are toasted in toaster they won’t get burned.

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Chocolate Belgian Waffle

Chocolate Belgian Waffle~~ maple syrup, whipping cream and berries topping really bring out the rich chocolaty flavor of the waffle.

Chocolate Belgian Waffles (makes 7 round waffles)

Ingredients:

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
4 tsp baking powder
1/4 tsp salt
2 egg yolks
1 3/4 cup milk
1/2 cup cooking oil
1/2 tsp vanilla extract
2 egg whites
2 tbsp sugar

Method:

  1. Sift flour, cocoa powder, baking powder and salt into a big mixing bowl.
  2. In a small bowl, whisk egg yolks, milk, cooking oil and vanilla extract to blend well. Pour yolk mixture to flour mixture all at once. Use a hand whisk to mix until batter is smooth.
  3. Whip egg whites and sugar until the peak forms. Fold in whipped egg whites into the batter in 2 batches. Take care not to over mix the batter, otherwise the waffles will be dense. Cook on waffle iron as directed in the instructions. Extras can be frozen for quick breakfast.

Regina’s Note: 

  • Waffle batter can be prepared the night before and refrigerated. Let batter sit in room temperature for 1 hour before cooking.
  • Because unsweetened cocoa powder is used so I increase amount of sugar to 2 tbsp. If you eat the waffle plain you might taste a little bitterness from cocoa powder, but the waffles taste perfect with maple syrup, whipping cream and berries.
  • Choosing a good waffle iron is very important for making good fluffy waffles. I recently upgraded to Waring WMK600 Double Belgian Waffle Maker (at a unbeatable price!) and I LOVE it! It is FAST, and makes FLUFFY waffles!
Chocolate Belgian Waffle

Chocolate Belgian Waffle

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In my family we always have Sunday brunch which is pretty much some breads or baked goods, sausages/smoked salmon, egg dish and fruits. But we ran out of of breads and baked goods, so I decided to make these new flavor pancakes, experimenting the flavor and a change for the taste. I didn’t border to look up recipes online, just used my fluffy blueberry pancake recipe as a reference. I also ran out of unsweetened cocoa powder so my pancake batter was kinda thin this time.

Flavor? You can NEVER go wrong when raspberry meets chocolate. The chocolate flavor is there, even though the pancakes don’t look dark brown like chocolate (because I was short on cocoa powder), and I just love bites of tangy raspberry in the pancakes. The whole family loves this new creation.

What else can you add to basic chocolate pancakes? Fresh bananas, strawberries, or none (though it will need some good amount of cocoa powder/melted chocolate to make it taste this good).

Raspberry Chocolate Pancakes

Raspberry Chocolate Pancakes

Raspberry Chocolate Pancakes Recipe (makes 15-17 pancakes)

Ingredients:
1 1/4 cup flour
5 tbsp unsweetened cocoa powder
3 tbsp sugar
5 tsp baking powder
1/2 tsp salt
1 1/3 cup milk
2 eggs
3 tbsp unsalted butter– melted
1 cup fresh raspberries– washed and break apart with fingers

Method:

  1. In a large bowl, sift flour, cocoa powder, sugar, baking powder and salt. Make a well in the center.
  2. In a separate bowl, whisk milk and egg to combine. Add in melted butter, whisk to blend well.
  3. Pour the milk mixture to the flour well all at once. Mix to combine until the mixture just becomes moist. Do not over mix the batter. Lightly stir in raspberries.
  4. Heat a griddle or flat pan over medium heat. Drizzle a little cooking pol or spray with cooking spray. Pour batter onto hot griddle, and cook just like with regular pancakes.

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