Sunday, September 4, 2011
Fooling around with the focus..
Kiwis are beautiful too
I think DSLRs make a world of a difference. Even a shitty layout like the above can look decent, with all the colors popping up, the blurring of the objects not in focus, the sharpness of the images. Gosh. I really need to brush up on my photography.
It's spring time here in lovely Perth. Strawberries are cheaper again. *hurrah!*And hey, they always look better on camera right? =D
I love fluffy carbohydrates. I really do. There's something about bread, pancakes, muffins, cakes, paus, buns, pizzas and burgers that just turn me on. Crepes, not so much. But I forgive it as it can be used to stuff with other goodies. Like chocolate mousse. Chocolate brownies. Chocolate cake. Melted chocolate. Chocolate bars...
Pancake stack with cut strawberries, kiwis and oodles of maple syrup
Here's a pancake recipe that I go to every single time. It's one of those recipes where after you have it, you know you've struck gold and The Search is over. This recipe is elegant in that it doesn't require out of the ordinary pantry ingredients like buttermilk and/or ricotta cheese to make. Awesome for a poor distracted student. =D
Fluffy pancakes recipe!
The ratio is pretty standard. 1 cup of flour serves 2 hungry growing guys. =D
1 cup plain flour
1 cup milk (I used low fat.)
1 large egg, separated (minimum 60g ones please!)
1 teaspoon baking powder
2 teaspoon sugar
1 tablespoon melted butter
small pinch of salt, using the thumb, index and middle finger
1) Heat pan on medium heat. Mix the flour, salt and baking powder together in a big bowl.
2) Whisk the egg yolk, milk and sugar together in a separate bowl until the sugar has dissolved.
3) Add the melted butter into the egg yolk mixture and continue whisking until the butter has incorporated into the mixture
4) Beat the egg whites in a separate clean, dry bowl on low speed on the mixer or patiently with your strong hands until it reaches soft peaks.
5) Once the whites reach soft peaks, add the wet ingredients into the dry ingredients and whisk normally until no more dry ingredients can be seen. Do not overwork it with a mixer though, don't want to let all the precious air pockets from the baking powder be beaten out of it.
6) Once the mixture is homogenous, gently fold all of the soft-peaked egg whites INTO the mixture, stopping once no more white streaks are left.
7) Add a small teaspoon of butter into the pan and let the butter melt before scooping the batter and pouring it unto the hot pan. I used the 1/4 cup measuring cup to scoop the batter because I love the size of the pancakes from it.
8) Cook for about 1 - 2 minutes or until the bottom of the pancake is nicely browned before flipping and browning the other side. Don't cook at too high a temperature! Medium to medium-high is ample.
Drenching our pancakes with maple syrup. And no, we don't need to explain why. ;)
Pressure points and top tips! (from trial and error) =D
1) Resist nicking them before plating. You will only end up with enough for 1 plate
2) Beat the egg whites to soft peaks for easier incorporation. It's harder to fold in stiff peaks and you'll end up smashing out the precious air pockets.
3) Medium to medium-high heat for pancakes is sufficient! Too high and you'll end up with goo on the inside.
4) DRENCH your pancakes with maple syrup. Because you're worth it. ;)
A stack of 5 pancakes, cause thats how we roll~