Tag Archives: breakfast

Fluffy Banana Pancakes

Hey foodies, I’ve missed you. I know, I’ve been gone for long but great thing is I’m back and with new recipes to boot.

I have been meaning to share this recipe for a while now but I kept on postponing. I have made banana pancakes before but I used to blend the ingredients together to ensure the bananas were completely mashed. This one time, I was in a rush so I decided to just roughly mash the bananas and the result was genius. I had guests over and would you imagine they finished the pancakes even before the chocolate cake was over.

The cast of characters
The cast of characters

Ingredients:

3 very ripe bananas

2 eggs

1 tsp vanilla essence

3 tbsp sugar

2 cups all purpose flour

1 tbsp baking powder

1/4 tsp nutmeg powder – optional but you don’t want to leave it out

3/4 cup milk/ water – I used water

Vegetable oil for frying

 

Start by mashing the bananas. In a bowl, using a fork mash the bananas.

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After a few minutes of mashing;

DSCN0354One by one, beat in the eggs.

DSCN0355Then stir in the vanilla essence.

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Add the sugar.

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In another bowl mix the flour, baking powder and the nutmeg.

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Add a third of the flour mixture into the banana and egg mixture then add half of the milk/ water and stir. Repeat this step then finish with the flour mixture.

in goes the flour.
in goes the flour.

Note: In case you find the batter a bit viscous, you can add more milk/water to achieve your desired consistency. Since, I was aiming for fluffy pancakes I didn’t add more water.

The batter is done
The batter is done

Now to the cooking, if you have a non stick pan use it, in case you don’t have one like me start by pre heating your pan. This will prevent the batter from sticking. Once the pan is heated add about a tablespoon of oil and let that heat. Then add the batter, as for the size it all depends of your ability to flip the pancakes over 🙂 .

Since the batter is thick, you can spoon it over to get drop scones or you can pour it out to get a pancake. I tried both methods.

Cook lightly on both sides, when bubbles appear on the top side the pancake is ready to be flipped. Keep a keen eye since pancakes tend to burn if not turned at the right time.

DSCN0377The flip side

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And we are done!

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Finally serve them up warm and drizzle over your favourite syrup. I just top them up with honey.

Verdict:

Extremely fluffy and the banana and nutmeg flavour, spot on. I dare you to try them.

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Yoghurt Pancakes

Yep!!! One can apparently put yoghurt in pancakes or so I ‘invented’. I had some leftover plain yoghurt from a previous recipe so I decided to add it into the pancake batter. Have I mentioned that it was to expire in 2 days, yeah, hence the reason I had to  use it and I had no fruits to make a smoothie with it.

This recipe is a bit different from my previous pancake recipes mainly because I also added some corn flour but not to worry you substitute it with all purpose flour.

Ingredients:

1 1/2 cups all purpose flour

1/2 cup corn flour

1 tablespoon baking powder

2 tablespoons sugar

2 eggs

1 tablespoon vanilla essence

4 tablespoons plain yoghurt

A handful of raisins

5-6 halved grapes

Oil for frying

In a bowl, mix all the dry ingredients, except for the raisins and grapes.

flour,corn flour,sugar and baking powder

In a jug mix in the wet ingredients.

eggs, yoghurt and vanilla essence

Make a well in the bowl with dry ingredients, then pour in the wet. Mix well. In case the batter is too viscous add some few tablespoons of water to your desired consistency.

Add the chopped up raisins.

raisins

Heat your skillet to prepare for frying.

At this point I was ready to start cooking them, then hubby my well and able sous chef suggests I add some grapes. Being the risk taker that I am I complied. You can totally eliminate them.

Some few halved grapes. Colour splash of sorts
Frying them. Always saves time to fry more than two at a go.
Breakfast 🙂

Verdict:

Super fluffy, I think that was mainly cause of the yoghurt. The raisins were a nice addition. I didn’t quite taste the grapes. Hubby loved them. Very filling.

If I could do it all over again:

Eliminate the grapes. (Sorry hubby)

Tip: Don’t be fooled to think I wake up to prepare these on a work morning, the secret lies in making them at night while waiting for dinner to cook. So ladies and gents that is how you have a filling breakfast and save time 🙂

French toast

Bread being one of the simplest things to prepare for breakfast, I am always in search of new ways of serving it.

Don’t let the name fool you french toast has to be one of the easiest and fastest things to make for breakfast. No elaborate culinary skills needed. Nothing like the egg in a basket.

Ingredients:

Bread (I used a baguette)

2 eggs

1/3 cup of  milk

Salt to taste

Dried parsley leaves

Oil for frying

my bread

Slice the baguette at an angle so as to create a large surface area.

In a bowl mix the eggs, milk, salt and dried parsley leaves.

beat the mixture lightly till everything is combined

At this point, heat some oil in your skillet.

Soak the sliced bread into the egg mixture

Then place the soaked bread slices onto the pan and cook till the egg mixture is set. Flip to cook the other side.

Breakfast is served 🙂

enjoy

Verdict:

Yummy 🙂 Hubby loved it.

I’ve never really liked to style of eating bread with eggs but I have to say I liked this. Definitely on the top 5 breakfast meals.

If I could do it over again:

Well I don’t think I’d change anything.

Pineapple upside down flop :-(

This was the second time I was making this cake and since the first time was a huge success I didn’t think this time would be any different. Boy was I wrong.

Honestly, I had debated on whether I should post this seeing that it didn’t come out as expected. All in all I decided to (que sera sera), I’m no professional chef so once in a while I’m allowed to burn the food, over salt it, add the wrong spice catch the drift I’m human.

Anyway back to the cake, just as the name suggests you put pineapple slices on the baking tin then the cake batter, then when the cake is done you turn it upside down and the pineapple slices are on top… sounds simple?

Ingredients:

2 cups all purpose flour

1 cup sugar

4 tbsp sugar for sprinkling

1 cup margarine/butter

1 tbsp baking powder

1/4 teaspoon salt

4 eggs

1 tbsp vanilla extract/essence

Zest of one lemon

3 ripe bananas preferably mashed

A handful of cake mix (sultanas & raisins)

A handful of chocolate chips

1/2 pineapple sliced horizontally

Pre heat the oven at 350 degrees.

Grease your baking tin with some margarine/butter then sprinkle the sugar. Line it with the sliced pineapples.

pineapple slices

In a mixing bowl cream your sugar and margarine till light and fluffy.

Add the eggs and vanilla essence mixture. Mix after every egg addition.

Eggs and vanilla essence

Add the bananas, I forgot to mash mine before hand so I did extra mixing to ensure they were incorporated. *working the biceps 🙂 * #iLie

oops , caught red handed I used an electric mixer O-o

In a separate bowl mix the dry ingredients.

flour,baking powder,salt,lemon zest,sultanas and chocolate chips

Fold in the flour mixture into the mixing bowl.

Be careful not to over mix, you just want them to be incorporated, then add the batter to the tin lined with the pineapple slices.

just before popping it into the oven

Bake it for 30 minutes or until a toothpick inserted in the centre comes out clean.

The big flop:

I baked it longer and the pineapples sorta burned well not sorta they really burned 😦

So I just removed all the burnt pineapples threw them away and left the top of the cake to be the top of the cake no flipping over was done. And that is how you right a wrong 🙂

Verdict:

I served the cake to some guests who had come over and dare I say it was a huge hit *does the moonwalk*

If I could it all over again:

Well,we all know what I’d do differently.

Apologies, I forgot to take the photos of the end result sans the burnt pineapples. I guess I was a bit disappointed.

I’ll make one soon and post.

How it should have looked

The first attempt

Fruit Pancakes

My love for pancakes always drives me to try out new ways to make them even sweeter. Some weeks back on a weekday, I prepared these pancakes, I have to say that was pretty ambitious of me since it was a work day #superwoman (as if).

The recipe is just like for the cinnamon pancakes, except instead of the cinnamon I used apples, sultanas and some lemon zest.

So in a bowl,mix all your dry ingredients, flour,baking powder,sugar and lemon zest.

the dry ingredients

Then fold in the chopped apples and sultanas.

in goes the apples and sultanas

In a separate jug mix the wet, eggs,vanilla essence.

Make a well in the dry ingredients then pour in the wet ingredients. The amount of water to put is dependent on the consistency of batter desired. I like when my batter is a bit viscous.

On a hot skillet heat some oil and you are ready to fry the pancakes.

always saves time to fry many at a go 🙂

Serve while hot, sprinkled with some honey or your favourite syrup.

Delicious

Verdict:

Very sweet. I even carried some for lunch that day and they were pretty filling.

Hubby suggested that the next time I should try grating the apples instead.

If I could do it over again:

Grate the apples 🙂 .

close up look of the sultanas and apples in the pancakes

These pancakes can be easily prepared for a light dinner or brunch.

What do you add in your pancakes?

Quick fix: Strawberry Banana Smoothie

I saw this on Laura in the kitchen and I just had to try it out. The ingredients are pretty simple and  easily accessible well except for the strawberries which at times can be hard to find.

You can make this in literary in no time since all you need to do is cut the fruits.Perfect for a quick breakfast

So in a blender add 2 ripe bananas, chopped.

Then add the halved strawberries, remember to slice off the cap. I used about 10 small to mid sized strawberries.

Then add about half a glass of yogurt. You are free to use your flavour of choice, I used strawberry flavoured yogurt. Then add about 5 tablespoons of milk,

Then blend for about 4 minutes or till all the fruits are well blended.

Add in 2 or 3 ice cubes in the blender. they not only chill the smoothie but also make it a bit frothy. However, I forgot to add them 😦

Serve in a glass and garnish with halved strawberries.

Verdict:

Very delicious and very filling.

Sweet tooth: Having Breakfast for Supper

I love looking at different recipes and spicing them up with my own additions. My love for baking made me search for a simple muffin recipe. The first time I baked them, I had some ripe bananas and had a great idea of incorporating them into the recipe. Since then, I always bake them with bananas. My love for chocolate inspired yet another ingredient chocolate chips *yum*.

The dry ingredients: flour, baking flour,cocoa,cinnamon,coffee

Ingredients:

2 1/2 cups plain flour

1/2 cup sugar

3 tsps baking powder

1/4 tsp cinnamon

4 tbsp cocoa (for the chocolate colour & taste)

1/4 tsp instant coffee

1 cup milk

1/3 cup vegetable oil

1 tbsp vanilla essence

1 egg

Handful of chocolate chips

Handful of sultanas and raisins

2 bananas preferably mashed

Pre heat your oven at 350 degrees, grease your muffin tin and set it aside.

my ‘muffin’ tin

In a large mixing bowl add your vegetable oil and sugar and mix them well. You can use a wooden spoon for the mixing, I used a cake mixture (wedding gift) though.Then add your egg and vanilla essence and beat the mixture till smooth.

Since I hadn’t mashed my bananas, I added them in and mashed away.

The wet ingredients with the semi mashed bananas

Once the bananas are well incorporated, add the some milk and alternating with the flour. Use a spatula or wooden spoon to fold in the dry ingredients.

Once all are incorporated, add the cake mix (sultanas & raisins) and the chocolate chips. Fold them in, and you are ready to bake.

Using a tablespoon or an ice cream scoop, scoop the batter onto the greased tin.

I really filled them up O-o

Bake them for 15-20 minutes or until when a toothpick inserted in the middle of the muffin comes out clean.

Chocolate yumminess

This recipe made 18 muffins.

Ready for serving

This was yesterday’s dinner, Imagine!!! Served with tea and enjoyed them with our lovely neighbours and friends, the Murigis.

Note: The vegetable oil in the recipe in stead of the usual butter/margarine helps in making the muffins moist.

Verdict:

Pretty moist and delicious, though previous muffins have been tastier.

If I could do it over again:

Add lemon zest. Cakes taste so much better with lemon zest