It’s been a while since I made pancakes. I have been a bit swamped with both school and work so these days we mostly have muesli or brawn sandwiches for breakfast.
This is a very simple recipe and other than the buttermilk which is a bit foreign the rest of the ingredients are easy to get. Essentially one can buy buttermilk but I’m yet to discover where 🙂 . In case you don’t manage to buy the buttermilk, you can do what I did, make some yourself.
Note: I have recently learnt from Lydz that you can use fermented milk (mala) which is the same as buttermilk. Also Cici reminded me that you can substitute the lemon juice with white vinegar. Thanks Cici and Lydz
For the buttermilk
2 scant cups milk
4 tablespoons lemon juice
In a jug, pour in the milk then stir in the lemon juice. Let it stand for 5-10 minutes.
For the pancakes
2 cups buttermilk
1/3 cup orange juice – freshly squeezed (you can use water)
1 tablespoon vanilla essence
1 tablespoon baking powder
1/2 tablespoon ground cinnamon
4 tablespoons sugar
2 cups flour
2 tablespoons chocolate shavings, optional
Vegetable oil for frying
In bowl, mix in all the dry ingredients, flour, sugar, cinnamon and baking powder.
In the jug with the buttermilk mix in the wet ingredients, egg, vanilla essence and orange juice.
Make a well in the dry ingredient mixture then pour in the wet ingredients.
And we are ready to cook these babies, oh sprinkle over the chocolate shavings.
Pre heat your skillet, then add a tablespoon of oil.
Gently pour in the batter and cook.
It’s worth noting that, my batter was a bit viscous. In case you prefer crepes you can thin the batter by add more water/orange juice till you achieve your desired consistency.
Ready for breakfast. You can serve as is or drizzle over some honey or maple syrup.
If you like my page on facebook or follow me on twitter you must have seen my previous complaints about my black forest cake backfiring. It got so bad that I decided not to try again. I resulted in getting my brother to bake the cake then I do the frosting.
This past weekend we were having a bridal for a good friend of mine and I offered to bring a black forest cake. At first I had requested my brother to do the baking but on second thought I decided to ask him for his recipe. I needed to face my fears. I normally hate it when cakes back fire, though my friends think otherwise since they enjoy eating my backfired cakes, ha!
This recipe is a bit different from others that I have tried. The great thing is that it worked.
Before I go on, be warned this will be a very long post full of many photos so if you are yet to have lunch I suggest you eat first :-). Oh and another thing, making a black forest is a bit tedious, not the baking part but the layering and frosting so patience is key.
For the cake;
7 medium sized eggs
220 g all purpose flour – about 1 3/4 cups
23o g sugar – about 1 1/2 cups
160 g margarine – about 3/4 cup
5 tablespoons cocoa powder
1 teaspoon coffee
2.5 teaspoon of baking powder
2 teaspoon of vanilla essence
1 teaspoon of passion flavour essence – optional
For feeding the cake
2 tablespoons of icing sugar
4 tablespoons of water
Some juice – optional
For the frosting
Strawberries, washed, hulled and quartered
wooden skewer or toothpick
Start with baking the cake.
Pre heat the oven at 180°C. Grease the baking tins and line them with grease proof paper. I used 2 9 inch round tins since I wanted the cake to have four layers.
Baking this cake is pretty easy since you just dump in all the ingredients then using an electric mixer you combine the ingredients and the cake batter is ready.
Using the handy mixer…
Divide the batter between the two tins. Ensure they are more or less the same.
Bake for twenty minutes or until a toothpick inserted in the centre of the cake comes out clean. I said a prayer as I put the cakes in.
Excitement!!! I was jumping up and down. The cakes had not backfired. Thank you God.
Let the cakes cool for about ten minutes then remove them from the tins to cool further.
It’s advisable to let the cakes cool completely, this will come in handy when layering the cake. The crumbs won’t be as many.
I wrapped my cakes in clear cling film them I put then in the fridge.
Same day evening…
Layering and frosting.
Take one cake, I put mine on top of an overturned baking tin. This is to aid in layering the cake.
Start by leveling the cake.
Then slice the cake in half to form two almost equal layers.
Repeat the above steps for the second cake.
Now for the fun part.
To make the sugar water, combine the icing sugar, water and juice if using. I used some orange juice that I had in the fridge. For the extra kick I guess you can put a tablespoon of rum in the mixture instead of juice.
Place the bottom layer of the cake on a board, then using a wooden skewer or toothpick poke the surface of the cake.
Then drizzle about a tablespoon of the sugar water over the cake. This will feed the cake to ensure it continues to be moist and spongy.
Put a dollop of whipping cream on the surface of the bottom layer.
Spread it evenly on the surface of the cake.
Spread the strawberries. I had some leftover cherries so I threw them in.
Repeat the steps for all the layers.
After filling in all the layers, coat the entire cake with the whipping cream.
It doesn’t need to look perfect since you will pile on chocolate.
When it comes to putting the chocolate, you can be as creative as you want to be. You can choose to grate the chocolate and sprinkle it all over the cake. If you are in a hurry, like I was, you can cut the chocolate into chunks and stick around the cake. Don’t worry they won’t fall off, the whipping cream acts as the glue.
Decorate the top with smaller pieces of chocolate then make a border on the cake with whole strawberries that are slightly dipped in whipping cream.
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.
Then fold in the chopped 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.
Serve while hot, sprinkled with some honey or your favourite syrup.
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 🙂 .
These pancakes can be easily prepared for a light dinner or brunch.