Posts Tagged ‘Breakfast’

Fig, Oat and Banana Smoothie


I love breakfast. But haven’t always. In the past, it’s been more of a chore. Something that needs to be ticked off the to do list, a hurried and tasteless affair. The same routine, day in day out.

Nowadays, I think about breakfast from the night before whilst falling asleep. It’s the last thing Maryam talks about. Or rather, demands, what she wants the next morning. It’s also one of the first things we talk about at the breakfast table- what she wants for breakfast the next day.


It’s at breakfast that she tells me the those details she seems to have forgotten. Like what they did in show and tell. Who she played with at school the day before. What the star sticker she stuck on her name badge was for. Don’t breakfasts make the best conversations.


However, in my house, while the affair of breakfast may be leisurely and long, the preparation cannot be. I seem to function well only after having consumed my first meal of the day. Cue this smoothie. It really cannot get any faster then whizzing all the ingredients in a blender. Aren’t those breakfasts of the best kind!


Look out for more breakfast recipes on the blog soon.

Fig, Oat and Banana Smoothie

Ingredients:
1 banana
2 figs
250 ml whole milk
1/4 tsp cardamom powder
3 tbsp almond flakes plus extra for serving
3 tbsp oats
1 tbsp honey (optional depending on how sweet your figs and bananas are)

Directions:
Place all the ingredients in a blender and blend until smooth. Serve immediately with flaked almonds on top.

Makes 2 servings or 1 large one.


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Breakfast Pizza


This post centres around my recipe for a basic pizza dough. 

Or……it could also be about what to make when you feel down. Last September, when Hassan was only nine months old, we moved from a two bedroom flat to our current house. With an extra 2 bedrooms and an office as a bonus, it didn’t take long to get comfortable. Very comfortable. 


We quickly grew into the place. Day by day, the backyard grew greener. Our petunias sprouted and Hassan grew accustomed to his morning rounds in the park. Maryam made grand plans to paint her room……pink, of course. 


I kept telling her ‘we will, we will.’ But sadly, that won’t be happening as we will be moving again soon. Our landlord had decided he is renovating the whole compound and our contract won’t be renewed. I won’t lie- I was quite devastated. Moving has to be one of the most difficult things I’ve done (I’ve done it nine times!). Add two children to the equation and it makes it doubly hard. 


Plus I love this house, So many memories we have made in nine months. So many firsts for Hassan and already two birthdays celebrated in the house. I made this pizza whilst I was feeling down in the dumps. This breakfast pizza to be exact. Complete with eggs and sausages. Oh yes. Lemony arugula and parmesan to top it off.


And you know what? It did the trick. Yup. It certainly made me feel better, more positive. Our bellies full and hearts content. So much so, that we have already found a lovely villa to move into next month. It will be just before I go to London for a week when I’ll be attending Food Blogger Connect. 

So much happening. I’ll keep you updated on our move. Excited. 

Note: I’m looking to update my blog design as well as creating a new web portfolio. If you know of someone, please leave their details in comments? Thanks!

Breakfast Pizza 

Ingredients:
For the dough-

1 tsp dry yeast
155 ml warm water
1 tsp sugar
1 tbs olive oil plus extra for greasing

275 g all purpose flour plus extra for rolling
1/2 tsp salt

For the sauce-
1 tsp olive oil
2 cloves garlic, crushed
3 tbs tomato paste
1 tsp chili flakes (optional, can adjust amount to your liking)

1 tsp olive oil
1 sausage, casing removed

1/2 small red onion, thinly sliced
100 g mozzarella
2 eggs

To serve-
Handful arugula- tossed in olive oil and a squeeze of lemon 
Grated parmesan

Directions:
In a bowl, mix together the yeast, warm water and sugar. Set aside until frothy, about five minutes. Stir in the olive oil. Sift the flour into a large bowl and mix in the salt. Create a well in the centre and mix in the yeast mixture. Bring the mixture together with your hands to form a dough. Knead for five minutes until smooth and elastic. Put the dough into a greased bowl and cover with a damp tea towel. Allow to prove in a warm place for 45 minutes or so or until doubled.

Heat a pizza stone in the oven at 250 degrees Centigrade.

Meanwhile, make the sauce by heating the olive oil in a frying pan.  Add the garlic and fry for 30 seconds. Add the tomato paste and chilli flakes and fry for a minute. Set aside. 

Wipe the frying pan clean and heat olive oil again. Add the sausage and fry, breaking up the lumps with a wooden spoon, until well browned. 

Dust your worktop with flour and place the dough on it. Punch it to knock out any air and divide into three equal balls (you will only use two balls for this recipe but you can freeze the other in an airtight container for up to a month). Roll both the doughs to a thickness of half a centimetre. Spread the sauce evenly over the dough, leaving a half centimetre border at the edge. Top with cheese followed by the sausage and onion. 

Break an egg into a bowl. Make a small well in the centre of each pizza and pour the egg into the well. Place the pizzas directly on the stone and bake until the base is cooked and the eggs are cooked to your liking. 

Top with arugula and parmesan. Season with pepper and serve immediately. 

Makes 2 small pizzas

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Cantaloupe, Lime and Mint Slushy


‘Are we going to Abu Dhaaaaabi tomorrow?’ Maryam asked in her sing song voice. Those that know her will know what I mean when I say her sing song voice. Akber gave me that look- the one questioning me why I tell her these plans so early.



We both knew the consequences. That is all she asked the whole day, every hour! Not only did she wake when the first flitter of morning sun seeped past her blinds the next day, she was ready to leave by 7am. Yes, that is right. And so, at a more respectable 10am, both kids were packed into the car and one picnic basket of snacks that Akber remarked could feed an army in the desert.

I had been meaning to visit the Grand Mosque (or Sheikh Zayed Mosque) ever since I arrived as a tourist in Dubai more than five years ago. One failed attempt two years ago occurred when the imposing structure was within arm’s reach but the spaghetti off roads surrounding the mosque meant it still remained elusive.


Not this time though. We carefully planned our route. Akber had some work in town so it was about 4:30 or so when we reached. Perfect time for a sunset tour of the mosque and the best time to take photos. Although still very hot, the mosque was bathed in a golden aura. Through the heat, it looked as though the numerous minarets were dancing.



As my feet burrowed into the plush, plump carpets, I was taken in by the light and colors. The light that bounced off the shimmering chandeliers, the light that was reflected off of the jeweled scriptures, that amazing, dreamy light. It took my breath away.


At every step, there was a sight to inspire, rows and rows upon rows of gilded columns, enchanting calligraphy, stories behind every corner. I had many questions that our guide automatically knew the answer to without hesitation.


As I sat near one of the many reflective pools, I took in all the beauty, the peace and calming atmosphere. Around me, I saw faces of every culture, every color, every age all gathered as equals. Beautiful. I highly recommend you to visit this marvelous structure if you are in UAE.


And this drink? Well, after a long and hot day taking photographs at every opportunity, this is exactly the kind of cooling drink I needed. We all needed actually. It is a forgiving recipe- all the ingredients can be varied according to your taste.



The best part is- we have had it as a slushy, a popsicle, a sorbet, a granita. Same recipe, many ways to enjoy it. I hope you will give it a try in some form before summer slips away. Ramadhan Kareem everyone.


Cantaloupe, Lime and Mint Slushy

Ingredients:
sugar syrup:
1 cup sugar
1 cup water

1 cantaloupe- I used half honeydew and half cantaloupe
juice of 5 limes
3 tbs chopped mint
1 tbs lime zest
sugar syrup to taste
3 cups ice cubes

Directions:
To make the sugar syrup, boil water and sugar until the sugar has just dissolved. Depending on the sweetness of the melons, you will not use up all the sugar syrup which can be frozen as ice cubes to use some other time.

To make the slushy, blend all the ingredients at high speed in a blender. Pour into glasses and serve immediately.

Makes 5 glasses.

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Cardamom Crepes With Rhubarb Compote


‘What’s that Mamma?’ she asked, a curious twinkle in her eye. I glanced over to see where her finger was pointing. ‘That’s rhubarb,’ I said. An incredulous giggle escaped her. ‘That’s not Rabab!’ It was my turn to laugh. Rabab is a friend of Maryams and she certainly doesn’t look like a ruby red sword sitting comfortably on the supermarket shelf.


She grabbed the rhubarb from the shelf- ‘See Mamma, this isn’t Rabab.’ I explained to her that rhubarb was actually a fruit. One that we hadn’t eaten or experimented with ever. ‘Like strawberries?’ Hmmmmm, not quite. We put it into the trolley and I promised we would transform it into something magical.


When we got home, I had forgotten but she had not. ‘Can I eat Rabab?’ As I carefully washed the woody stalk, I wondered what I would do with it. I have never eaten or cooked with rhubarb so I knew I wanted to do something simple.


And what could be more simple than compote- sophisticated and uncomplicated. Maryam grabbed a small piece and put it into her mouth. The pained expression on her face told me she wasn’t a fan. ‘Once it’s cooked, it will taste much nicer, sweeter.’




I quickly tossed the pretty rubies in sugar whilst throwing together the rest of the ingredients in the blender for the crepes. In no time at all, we had paper thin cardamom crepes topped with the prettiest pink compote I have ever seen. Some finely chopped pistachios to garnish….just because everything tastes better with nuts.


Maryam was unsure about putting the cooked rhubarb into her mouth- once bitten, twice shy, no? With some reassurance, she did. Although there wasn’t that pained expression on her face, she didn’t ask for seconds. That’s OK though. She doesn’t have to like every fruit. At least she tried though.


The crepes, however, she loved. Topped with plain icing sugar. Gobble gobble gobble and then lick lick lick the dust of icing sugar from around her lips. ‘Yummy in my tummy,’ she squealed. I had never heard that expression from her before but it’s once I hope to hear many many times.


And so that is the story of how we both discovered rhubarb!



Cardamom Crepes with Rhubarb Compote

Ingredients:
1 ½ cup all purpose flour
Pinch of salt
1 1/4 cup milk
½ cup soda water
2 eggs
1 tsp vanilla extract
2 tbs butter, melted and cooled
½ tsp cardamom powder
Melted butter for frying
2 cups chopped rhubarb
¼ cup caster sugar

Directions:
Mix all the ingredients in a blender and mix until the batter is smooth and lump free. If lumps remain, sieve the batter. Let it rest for at least an hour or more.

In a non stick frying pan set over medium heat, ladle approximately 1/3 cup batter at a time (the amount will depend on how big your pan is) and swirl the batter around the pan. Cook for about 1-2 minutes. You can add a few drops of butter to help lift the edges off to flip the pancake over. Cook for a further minute on the other side. Serve immediately with icing sugar or rhubarb compote.
To make the compote, cook the rhubarb and sugar until the rhubarb is soft (less than 5 minutes). Serve with crepes warm.
 
Makes 10 crepes.
 
 
 
 

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Mini Apple and Cinnamon Bundt Cakes


I was recently asked what I thought was the quintessential fall fruit. My mind instantly turned to apples. Perhaps it was the abundant sea of warm reds and lime greens that welcome me every time I enter the supermarket this time of the year. 



Or perhaps it was the weather. That morning, when I woke up and looked at my clock, it was 8am. I turned to ask Akber to check his watch and I heard a muffled ‘8am.’ But how could it be? There were no rays of bright morning light sneaking past my shutters. Maryam, my dependable alarm clock, had failed me that morning as well. She was fast asleep.



I opened the shutters and the scene that greeted me was one I hadn’t experienced for a while, probably won’t see it again in the forseeable future. Dewy mist, grey skies, hazy views, crisp air, even some rain. Some….not a lot. And not for long. But we savored it whilst we could. Until it makes an appearance again. Some day……


And so to welcome the cooler climes in Dubai, I developed these three fall recipes for BBC Good Food Middle East using apples. Although I instantly think of desserts baking when I imagine apples, I enjoyed experimenting with it versatility by using it in a salad and soup as well.


From the three recipes, this one for apple cinnamon bundt cakes is my favorite, the one that excited me the most. It’s as though cinnamon was created to be used with apples. Almost like you can’t have one without the other. A lasting reunion.


I used some homemade applesauce that Maryam normally eats with her banana and porridge for breakfast. I wished I had added some whole chunks of apple in the batter. Next time. There surely will be a next time. Perhaps I’ll rock that happy marriage of apple and cinnamon by replacing it with some cardamom?

In other news, I have made some minor changes to the way I have laid out blog posts. You might see some pops of colors here and there. The recipes can also be printed out by clicking on the recipe card at the bottom. Color is such an important part of food, of photography and of nurturing creativity and that’s what I am hoping to do.


I was inspired by this post Rosie wrote on art, color and inspiration which introduced me to the beautiful concept of Design Seeds. It is as though color is for the eyes what music is for the ears. You can get lost in both these sites and happily spend hours looking at various color palettes that you may never have imagined. Do you like the new changes here on Sips and Spoonfuls? I would love to hear your opinion.


Click on the recipe card to print.

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Cinnamon Rolls



Sometimes, all it takes is a packet of woody, fragrant and curled cinnamon sticks to inspire me, brighten my day and warm our home. I bought a bag of these fresh curly spices and whilst unpacking the groceries, I knew I had to incorporate them into our day.


My parents were in town last week to visit a new addition to our family. Nope, not me……my sister. She gave birth to a beautiful baby girl called Fatema just over two weeks ago, hence the lack of blogging. Who knew a wee baby could take up so much time and attention. Maryam is besotted with the new ‘doll’ and we constantly make visits to my sister’s apartment. Good thing she lives in the same building as me.


Besides spending time with my family, I have been busy developing recipes, cooking and shooting for various magazines, both locally and online. I can’t wait to share these with you. Stay tuned in the next few blog posts.


But just because I didn’t get a chance to blog doesn’t mean we haven’t been eating fresh, homemade , wholesome food- my mum’s favorite apple crumble, cinnamon and cardamom spiced shawarmas that my dad requested, green moong bean soup, cumin scented pilaf. There’s just something else about spending time with my Mom in the kitchen- food is more flavorsome with plenty of laughter, stories and tips shared around our dinner table.


And then there were these cinnamon rolls. Pillowy swirls encased with freshly ground woody cinnamon, butter and brown sugar. Oh, and some chocolate chips for good measure. They were perfect with afternoon tea at the park.



October also marks one year since this blog has been running. I do have a special post planned with a giveaway that I’m sure you’ll love. In the mean time, I hope you enjoy these cinnamon rolls. Me and Maryam certainly did.



Cinnamon Rolls

Ingredients:
1 cup warm milk
2 eggs, lightly beaten
1/3 cup margarine
4 1/2 cups all purpose flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp yeast

1 cup brown sugar, packed
2 1/2 tbs cinnamon powder
1/3 cup butter, softened
1/2 cup chocolate chips

3 ounces package cream cheese
1/4 cup butter, softened
1 1/2 cup confectioner’s sugar
1/2 tsp vanilla extract
1/8 tsp salt

Directions:
In a small bowl, combine the milk, eggs and melted margarine. In a separate bowl, mix together the flour, salt, sugar and yeast. Make a well in the centre and add the wet ingredients. Knead the dough till it is soft and pillowy. I found the dough to be too sticky and added a further 1/4 cup flour. Cover the dough with a cloth for an hour or until it has doubled in size.

When double in size, turn the dough out onto a lightly floured surface and roll into two 16 by 21 inch rectangles. Combine together the brown sugar, butter and cinnamon. Spread this paste over the rectangles and sprinkle with chocolate chips. Roll the dough into a swiss roll and cut into 12 rolls each. Place the rolls into a lightly greased baking tray. Cover with a cloth and let it rise for 30 minutes or until double in size again. Preheat the oven to 180 degrees Centigrade in the meantime.

Bake rolls in the oven until golden, approximately 20 minutes. While the rolls are baking, make the cream cheese frosting by beating together the rest of the ingredients. Frost rolls while they are warm.

Recipe mildly adapted from Allrecipes.com. I halved the recipe and this yielded 12 medium rolls.





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A Birthday Weekend in Ras al Khaimah, a New Life and a Banana Cake With Passion Fruit Cream Cheese Frosting


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We have never been big birthday celebrators. In fact, to date I can only remember two birthdays that have stood out for me- the first was in my early teens when my Mum planned a surprise party for and as cliched as it may sound, I have never been so surprised and overwhelmed. The second was fairly recently when I received some shocking news regarding my health on my birthday. 



  
But this birthday was different. We decided to spend the weekend relaxing, eating and playing- and resting. We’ll definitely be needing the rest in just a few months time. You see, I’ve been wanting to share this news with you all for quite some time. But I waited…..and waited.




Until now I can no longer fit into my regular clothes. I eat at odd times, have unusual cravings. I’m constantly hungry, sometimes irritable, always grateful though- grateful to feel the vibrations of tiny kicks inside me, kicks that make me toss and turn at night, kicks that reassure me everything is OK.



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Me and Akber are so excited to welcome a new little lamb to our family very soon and Maryam can’t wait to become a big sister. She talks to her new sibling everyday but isn’t excited at giving up her crib or high chair just yet.




So since traveling abroad is no longer an option, we decided to load up the car with family and spent a lazy weekend in Ras al Khaimah. We started the day with a pancake cake that I had made the night before. As usual, Maryam assumed it was her birthday and insisted on blowing out the candles. I promise to share that recipe soon but I couldn’t get any good shots with all the commotion in the morning.



On arriving in Ras al Khaimah, the views from our hotel were breathtaking, magnificent. The hotel is perched on a cliff and scenes of endless blue seas beckon at its feet. We headed straight to the beach- sunk our feet into the hot clammy sand, built sandcastles and collected shells. When Maryam wasn’t busy burying herself in the sand, she was splashing in the pool, playing with the gentle break of the waves. We rested lots and played cards.



In between all that, there was lots of eating- we had fresh fish, cheesecakes, paper thin crepes filled with maple syrup, pear and almond tarts and exotic Lebanese platters. All washed down with the freshest juices. And of course ice cream to cool off.


We had a fabulous weekend, a birthday to remember. And of course, my last as a mother of one. Today I’m sharing with you one of my latest cravings- a homely banana cake. It really is the best recipe for banana cake I have ever eaten or baked. Try it- you must!



And be sure, that in the coming few months, many sweet cravings will be shared in this space. Can’t wait for another wee baker to join our family.


Banana Cake With Passion Fruit Cream Cheese Frosting

Ingredients:
3/4 cup butter, room temperature
2 cups sugar
3 eggs
2 tsp vanilla extract
3 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1/12 cups buttermilk
2 tsp lemon juice
1 1/2 cups mashed bananas

For the frosting:
225 gms cream cheese
3 tbs butter
3/4 cup icing sugar
3 tbs passion fruit pulp (optional)

Directions:
Preheat the oven to 175 degrees Centigrade. Grease and flour 2 loaf tins or one 9×13 inch pan. Mash bananas mixed with lemon juice and set aside. In another bowl, mix together the flour, baking soda and salt. Set aside.

Using the paddle attachment of your stand mixer beat the butter and sugar until light and fluffy. Add the eggs one at a time. Add the vanilla extract. With the mixer speed on low, add the flour mixture alternating with the buttermilk. Stir in the mashed bananas.

Pour batter into prepared pans and bake for 1 hour or so or until a toothpick comes out clean when inserted into the middle of the cake. Place the cake into the freezer as soon as it comes out of the oven for 45 minutes. Frost when completely cool.

To make the frosting, mix all the ingredients together and beat on high speed until light and airy.

Banana Cake Recipe minimally adapted from Allrecipes.com.

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Grapefruit and Mint Cooler and the Disappearing Crocs


A few days before we left Dubai for the summer, Akber wanted to spend some quality time with Maryam and me. This would be the first time they would be part for more than two weeks and he wanted to do something special, a memory that Maryam could take back with her to Tanzania, a day she would always remember.



And boy was it a day to remember. The sun was scorching when we woke up- nothing a bit of cold grapefruit couldn’t cure. I had it for breakfast as is but judging from the pained expression on Maryam’s face, I’m not sure she was too pleased with its tartness.




Akber had planned a boat ride on the Marina for us- perfect for the heat, perfect for an adventure, perfect for making lasting memories. Maryam loves the water and so a boating adventure was most appropriate. She thought the Marina was a LARGE swimming and wanted to dive in. ‘Splash, splash’ was what she wanted to do.


And then I heard a big splash- followed by a burst of tears. Maryam had taken off her favorite orange crocs and threw them precariously on the ledge.  Off they went with the wind and into the marina.- yes, memories were certainly made.



To this day she remembers her orange crocs. Every member of the family knows the notorious story behind the case of the disappearing crocs. Although on the day many tears were shed, many promises of new shoes had to be made and many bribes were offered, she now proudly tells every person she meets that ‘I TUPA (throw) orange shoes in the water!’


After a bribe of chocolate ice cream, we came home to cool down with a glass of grapefruit and mint cooler that I had made earlier with some leftover grapefruit.


We all needed it after the day we had just had- cooling for the mind and body.



Grapefruit and Mint Cooler

Ingredients:
1 grapefruit
1 cup water
Sugar to taste (I used just over a ¼ cup)
1 handful mint leaves
Ice and extra mint leaves for garnish

Directions:
Boil the sugar, water and mint leaves until the sugar has just dissolved. Sieve out the mint leaves if desired (which is what I did) for a more subtle mint taste. Juice the grapefruit and add the juice and the sugar mixture into a blender. Blend until just incorporated.  Cool in the freezer before serving with ice cubes and mint leaves.

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Strawberry Muffins


There are certain foods that I absolutely love- beans, potatoes, bananas. And of course strawberries. Maryam agrees with me here, she relishes all these as well. One of her first words was ‘strawbido’- her way of saying strawberry! This was not the way I planned it- it just happened, a mother communicating to her child even before she is born, the wonders of nature. Or just fluke? I’d like to think it’s the former.


 Perhaps I passed it down to her as that is all I consumed during the first six months I was pregnant. I detested all forms of meat and poultry then. I went through periods where all I ate were certain foods such as apples. Only green apples mind you. Then it was apples but peeled, And of course, I couldn’t bear to peel them myself. Akber willingly obliged. Anything for his princess he said- Princess Maryam that is, not me. I had several such love affairs with different fruits, vegetables and chocolate of course.


When we visited the market last weekend, Maryam spotted the strawberries from afar and squealed, ‘Mummy, look- strawbido.’ She perched over the table that was much higher than her, her head barely peering over the top, balancing like a seasoned ballerina. She quickly grabbed a box before I could even ask how much. The farmer knew her as we had visited his farm just the week before and laughed as she dashed off with her treasure.


 I grabbed two more boxes as the market will only be running for a few more weeks. I find the strawberries so unlike the ones you get at the supermarket. They are much more petite, definitely more ripe and their aroma permeated the car, lingering for days- dainty, just the way nature intended them to be.


We came home hungry and excited to bake. And photograph. And to eat of course. Maryam couldn’t wait for me to bake strawberry muffins so she ate hers plain. She systematically hulled them by biting off the tops and then popping the rest into her mouth in a very orderly fashion. I promised Maryam the strawberries would transform into a magical dessert later that day. I opted to make muffins for us. I had to be a real wizard in the kitchen with only a few hours before Maryam would awake from her afternoon nap.


We enjoyed this as our tea time snack- I took photos as she munched away on the high chair, the muffins keeping her busy and out of trouble. I loved the fact that they were airy and not too sweet. In fact, I’m munching on the last one as I sit here and type this post.
Can you smell the aroma of strawberries yet?

Strawberry Muffins

Ingredients:
2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
2 eggs
1 1/2 cups strawberries, hulled and halved
Directions:
Preheat the oven to 180 degrees Centigrade and line a muffin tray with paper liners. In a bowl, mix together all the dry ingredients and whisk to combine. Make a well in the centre and add the wet ingredients. Lastly, fold in the strawberries and whisk until just combined. Spoon the mixture into the muffin liners until 2/3 full. Bake in the oven for 20- 25 minutes or until a toothpick comes out clean. Remove from muffin tray and cool on a rack.

Makes 16 muffins.



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Fluffiest Pancakes Ever


I’m not much of a breakfast person and my staple is usually cornflakes drowned in milk. That is, until I found this pancake recipe. For me, pancakes conjure up images of lazy Sunday mornings, a pile of old magazines to read and a bottomless cup of coffee. Sounds blissful eh……..pop! Yeh that was the sound of my buubble breaking because that scenario doesn’t happen very often for me, probably never. Ever since Maryam was born, breakfasts are chaotic and pass in a blurr, especially since she started nursery. So this recipe is perfect for me- all I do is dump the ingredients in a blender and at the push of a button, my batter is ready. Can’t get easier than that eh!


Now I’m a late starter in that I hadn’t eaten a pancake until about a couple of years ago. I know I know, I haven’t lived have I??!! My first encounter with pancakes was when I watched Nigella Lawson bake these pretty babies on BBC. I watched in amazement as each perfect dollop spread and rose in front of me like magic. I knew I had to try these out.



Have you ever wondered what clouds would taste like? Well, look no further because these pancakes will give you a fair idea. I can only describe them as the lightest, fluffiest pancakes that you will ever eat. You WILL keep popping these into your mouth until you’re absolutely famished.  Now I love trying out new recipes until I find THE ONE. But this time I found the perfect recipe on the first try. Lighter than air, fluffier than clouds! Do you need any more convincing?


Fluffiest Pancakes Ever

Ingredients:
225 grms plain flour
1 tablespoon baking powder
1 tbs sugar
pinch of salt
2 large eggs, slightly beaten
300ml milk
30 gms butter, melted and cooled

butter for frying

Directions:
Add the first seven ingredients to a blender and mix until the all ingredients are incorporated. Transfer batter to a jug (this makes it much easier to pour). Add a small knob of butter to a frying pan and pour a small amount of batter. Fry on one side until bubbles start to form on the top side. Flip over and cook the reverse side for less than thirty seconds. Serve with maple syrup.

Note: This recipe yielded 12 pancakes. You may need to add extra milk once the batter is sitting for a while as it may become slightly thick. Just add enough to get the same consistency as you started off with.



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