Thursday, August 11, 2016

我至爱的巧克力煎饼 My Favorite Chocolate Pancake



Breakfast is one the crucial meal in our household. With several people's palette to cater for, breakfast planning has been a part of my daily routine to start the day. This is more evident with the 3 new live in housekeepers and gardener whom are bread eating fans like my husband. The food they usually have for breakfast are rice or instant noodles. When choices are available they would add on fried eggs with other grease laden dishes.

在家中,早餐是一项非常重要的一餐。特别是现在家里多出三位留舍的女庸及园丁,我每天都得提早计划好准备不同的早餐来配合他们的食物取向。我丈夫在吃方面并不挑剔,就算每天把面包当早餐都没问题。但是对于家中的三位印尼员工来说,每早吃面包倒是痛苦之事。一般上他们的早餐都是以炒饭或即时面为主,若经济应许的话他们还会添加炒蛋及其他油炸类的肉菜来配合。


Instead of forcing them to adopt our daily bread eating habits, I learnt to find different ways to adopt flour based staples to encourage them to healthier eating habits. This is one of the many breakfast which caught their interest. Gauging from their response, I assume the pancake is yummy enough for them to temporary forego the greasy food yearning.

以其强逼他们学习每天吃面包,我选择采用不同方式制做出面粉制的早餐慢慢地把他们带入较健康的饮食习惯。这是其中一道激起他们吃劲的早餐食谱,从他们给予的反应来看,我猜想这道煎饼因该是很美味,足以让他们暂忘于那些油腻腻的食品。


至爱的巧克力煎饼
My Favorite Chocolate Pancake



Ingredients 材料

85g Salted Butter 咸牛油, melted 融化
210g Plain Flour 面粉
2 Tsp Baking Powder 发酵粉
1 Tsp Baking Soda 小苏打粉
2 Tbsp Cocoa Powder 可可粉
2 Egg Yolks 蛋黄
2 Egg Whites 蛋清
5 Tbsp Sugar 糖
1 Cup Plain Yoghurt 原味酸奶
1 Cup Milk 鲜奶


Directions 做法

Heat butter in a saucepan until melted. Allow to cool.
牛油烧热至融化。搁置待凉。

Combine and sift together flour, baking powder, baking soda and cocoa powder into a mixing bowl. Set aside.
把面粉,发酵粉,小苏打粉和可可粉一起混合入碗,混匀。搁置待用。

In another dry and grease free mixing bowl, beat egg whites until soft peaks. Set aside.
蛋清加入在另一个无油脂及干净的碗里,打发至湿性发泡即可。搁置待用。

In a separate mixing bowl, beat egg yolks with sugar until incorporated. Stir in yoghurt to combine.
Add milk until mixed.
将蛋黄及糖一起放入另一个搅拌碗,搅匀。再加原味酸奶混匀。接着又加鲜奶,搅匀即可。



Transfer egg mixture into flour mixture. Whisk to combine. Add melted butter to incorporate.
再把蛋黄糊送入粉料内,捣匀。又加入融化牛油,混匀。

Fold in beaten egg whites till evenly mix.
最后把打发的蛋清拌入煎饼糊内,拌匀。

If the batter is too thin, add an extra tablespoon of flour. Add an additional tablespoon of milk if the batter is too thick. Adjust the batter until it reaches the consistency of heavy cream.
若是煎饼糊因水份过多而太稀,可以多加一汤匙面粉。相反地,若煎饼糊过浓稠的话可以多混入一汤匙的鲜奶混合。把煎饼糊调至鲜奶油般的浓度即可。

Heat a non-stick frying pan over medium heat greased with some cooking oil / butter.
把平底锅以中火加热,锅上擦上一层食油或牛油。



Pour 1/4 cup of batter onto the heated pan. Spread the batter with spoon.
倒入1/4杯的面糊入已预热的锅上。用勺底面将面糊扩散。

When the top of the pancake starts to bubble, flip it over and cook the other side until the pancake has risen in thickness.
当煎饼的表层开始出泡泡时,把煎饼翻转继续煎热至膨胀及厚度增加而熟透为止。



Repeat the process until all batter is used up.
以同样的做法将其余的面糊用完即可。

Serve with maple syrup and extra butter if preferred.
煎熟的煎饼可以配上枫糖浆及另加牛油品尝。






Do link back to Coco Sweet Tooth if you have used any information as published in this blog.   









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