breakfast

Chocolate…. and Pan, cakes.

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Last post was a dessert with Pancake and ice cream, in this case it was done with pancakes in Dutch style (flat, thin and as big as the plate.) It can also be seen as the French-style Crêpe.
This time instead of the regular Dutch variant, I tried out the American styled pancakes, which is smaller, thicker and a bit fluffier. Tbh, I have never made it this way and it is easily done with a bit of knowledge on cooking techniques.

Ingredients:

200 grams of Flour or Pancake-mix
20-30 grams of Chocolate powder
2 Egg Yolks
2 Egg Whites
400 mL of Milk
Some Butter or Oil for baking the pancakes
Some Honey or Maple Syrup or any Syrup for the pancakes. (Whatever you like)

First off separate the egg yolks from the egg whites into two bowls. Take some kitchen foil to cover the bowl with egg whites and refrigerate it for a bit. Take the bowl with the egg yolks and add the Flour and Chocolate powder with a sieve. After sieving the powders, add the milk to the bowl and use a whisker or a hand-mixer to create a pancake batter. Clean up the mixer of the residue and get the bowl of egg whites out of the fridge. Now use the clean whisker or hand-mixer to stiffen up the egg whites to stiff peak. Once the egg whites are stiff enough scoop the egg whites into the pancake batter with a spatula, carefully fold the egg whites into the mix. Once the egg whites are mixed in, it is time to bake the pancakes.

Heat up a frying pan, when heated add some butter or oil. Use a ladle to scoop one scoop of mix and gently pour it in the middle of the frying pan. Use the ladle to form the pancake into a round disk. Flip the pancake with a wooden spatula, after the lower-half part is done baking. After it is ready, plate the pancake and continue to bake a new one.

When you have a stack of pancakes, plate up a number of the pancakes and pour on some syrup on top. et Voila your pancake is done for consuming!

It is the first time I have done it this way and it went well because I have done and understand the techniques, that was used. Adding air to the batter/mix is the method to create fluffy American style pancakes.

Try it out, have fun doing it and Keep Experimenting!

Eggsactly a breakfast item of bacon and eggs!

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The deliciousness of Eggs Benedict.

A breakfast item for after a long night’s out or for a hangover. It taste great, coz of the runny egg yolk, the salty but fatty bacon, the soft & toasty English muffin, and topping it all of with some hollandaise sauce.

It is even nice just as a breakfast item.

So here is what you need for my variant.

Ingredients:
2 egg yolks
2 whole eggs
2-4 slices of bacon
1-2 slices of cheddar cheese
1/4 of a lemon
1-2 slices of bread
vinegar

Toast the bread with a toaster or on a pan. Cook the bacon on a pan until it is a bit crispy brown. When both things are done put it aside.

Hollandaise sauce; Boil a pan with water on the stove. Separate two egg yolks and put it into a bowl. Squeeze out the lemon onto the yolks and put the whole bowl on top of the pan with water. (au bain-marie style) Now stir the egg yolk and the acidic lemon juice until you get a nice sauce like consistency. It might take some tries to get it perfect. If the bowl gets too hot, you get scrambled eggs and if it is not hot enough you get raw egg yolk. Also stirring too hard/long the sauce will split and if not enough it will be runny. When it is done put the pan and the bowl aside on low heat for keeping it warm.

Poached eggs; Boil a pan with water add some vinegar to it. Take a mug and crack an egg into it. Spin the boiled water in the pan with something you can stir it with. While the water is spinning lower the mug with the egg into the pan. This will create a roundish/oval poached egg. Use a small sieve to spoon up the excessive egg whites. I takes about 2-3 minutes to have poached egg, firm on the outside and runny yolk on the inside. When ready let it dry off the excessive water on some kitchen paper.

Assemble time: (from bottom to top)
Toasted bread
Slice of cheddar cheese
Crispy bacon slices
Poached egg
A layer of Hollandaise sauce.

Don’t take too long to make it, coz it the best when it is still warm.

Like, share and keep experimenting!