If you’re ever bored of pancakes for your weekend breakfast, try making these Chocolate Dutch Pancakes! You can dress them up just like you would dress your usual pancakes up.
They are the easiest thing to make and wash up after (just one bowl for all that mixing), but you will need a heavy bottomed cast iron pan to make them. One more reason to buy a cast iron pan?
This is my first time ever eating a dutch pancake and I kinda love it! I love the egginess and chocolatey goodness of the pancake, and the fact that you can share it with the whole family! It’s a wholesome breakfast, if you’re wondering. Anything with chocolate is.
I mean, there’s loads of chocolate in there and on top of it, what’s stopping you?
Recipe adapted from Smitten Kitchen
4 large eggs
25 grams sugar
1/4 teaspoon salt
50 grams all-purpose flour
15 grams unsweetened cocoa powder, sifted
1/2 cup milk
40 grams unsalted butter
Shaved dark chocolate (to finish)
1. Heat oven to 210 degrees C.
2. Whisk eggs, sugar and salt in a medium bowl.
3. Add flour and cocoa, whisking until mostly smooth
4. Drizzle in milk while whisking.
5. Heat a 12-inch ovenproof cast iron skillet on the stove over high heat.
6. Add butter and melt, tipping the pan around so it butters the sides too.
7. Take away the p and scrape batter into pan. Transfer skillet to oven and bake for 16 to 18 minutes, until pancake is billowy.
6. Remove from oven and grate chocolate over, as much as you want. Sprinkle some fruits and cut them nicely into quarters/ or just tear them apart because you just can’t wait.
But I did not abandon my kitchen in the last 3 months. I just never found the time to take the photos and blog about the recipes or I ended up randomly cooking things that do not have recipes teehee.
Anyway, today is the first day of the Chinese New Year! which is a big thing for the chinese people;
for the old, it’s a time to gather and visit the people whom they have not seen for a year;
for the young, it’s a time to show off their new clothes and get money in the form of red packets.
Cny always bewildered me because
1. Why do people only visit other people once a year? If those people really did matter, wouldn’t you visit them more often?
2. Young people, like me, get very bored visiting other people because as I mentioned earlier, these people are people you visit only once a year which means I don’t really know them.
3. It’s the time of the year to show off who wears red clothes better and who bought the trendiest new clothes. Problem is I always struggle to buy new nice clothing for Cny and I always end up wearing ‘old’ clothes and get judged by my cousin.
Okay, I seem to dislike Chinese traditions quite a bit but there are always upsides to this Cny period.
1. Long holidays, especially when there’s no one to visit.
2. Cny goodies (which requires another post; my mother makes the best pineapple tarts)
3. Cny meals (steamboats, elaborate reunion dinners, yummmmms)
So this Cny lunch, I made a rock melon sago dessert for everybody.
Thing was that it was a bit too sweet, but i guess sweet is good during Cny because the Chinese has a phrase “甜甜蜜蜜” which literally means sweet honey but figuratively means that your relationships will be sweet and sticky in a good way.
My favourite part about this recipe is that I get to scoop melon balls! Reminds me of my primary school days where I would bring a watermelon bowl for any class party. Loved those watermelon bowls! I should do them one day again, except that watermelon is so expensive in Singapore right now ): I miss my $2 watermelons.
Anyway, here’s the recipe, adapted from a local website
but with sugar cut down by a whole lot.
Rock Melon Sago Dessert Serves 6-8
1 small rock melon
1/4 cup sago
2 cups water for cooking the sago
1/4 cup white sugar
1 cup water
200ml coconut milk with ½ teaspoon salt
1. Cook 1/4 white sugar and water together until the sugar dissolves and the mixture is clear. Set aside.
2. Boil the 2 cups of water until it is on a rolling boil, then add the sago in. Turn down to medium heat and whisk constantly for 10 minutes.
3. After 10 minutes, turn off the fire and cover the pot with a lid. Allow the sago to cook in the residual heat until you see very few white dots left (about 10 minutes).
4. While waiting, use a melon baller to scoop out balls of rock melon.
5. Scrap out the remaining rock melon bits and put them into a blender.
6. Blend the rock melon scraps with the sugar syrup and place in your serving bowl.
7. Add in the coconut milk.
8. Once the sago is done, rinse it under tap water to remove the excess starch. Then stir it into the serving bowl.
9. Add the rock melon bowls into the serving bowls too.
10. Chill for at least 3 hours before serving!
I haven’t been in the baking mood for so long but just today, I felt like I really needed some chocolate bread in my life, so here comes some Chocolate Swirl Buns which are more chocolate than buns but I’m not complaining 🙂
These chocolate buns will cheer anyone up so if you’re feeling sad like me, make them and stuff yourself silly with them. Heh. Going to be back at KTPH again, this time for Ortho, and I heard that we have to be there by 7am for ward rounds?! The only thing that will make me wake up so early would be eating these chocolate buns for my breakfast haha.
Also, D recently bought a sous vide machine from America and we made the most most tender chicken breast I’ve ever eaten in my whole life. I mean tender and chicken breast aren’t usually found together but slow cooking that piece of meat for 4 hours works wonders. Sous vide sounds like atas cooking but it’s actually the simplest thing to do, you just pack the meat in a plastic bag and just dump it in a pot of water at the temperature you want. That’s simply lazy cooking for mind blowing food. Though you’re not going to find a sous vide machine in my house any time soon because my mom has a preconceived notion that cooking food in plastic bags are going to kill you. Are they?
But you might find a new Le Creuset skillet in my house soon 🙂 I love how it’s year-end and the stores are having lots of sale so we are waiting it out for the best deal for that expensive cast iron skillet. Anyone has any recipes that will shine on the Le Creuset skillet?
Lastly but most importantly!! Christmas is coming and Christmas is definitely more than just presents and turkeys. It’s all about the birth of our Saviour who has come down to save us from the judgement that sin has condemned us to.
Leave a comment or ask any Christian around you if you want to know more about this wonderful grace we have received 🙂
Have a wonderful weekend!
Ingredients Bread Dough
1/2 cup whole milk
1/4 cup plus a pinch of granulated sugar
1 1/2 teaspoons active dry yeast
1 large egg, brought to room temperature
2 cups all-purpose flour
45 grams salted butter, at room temperature
1. Warm milk and a pinch of sugar to 43- 46 degrees Celsius.
2. Sprinkle yeast over the milk and let it stand for 15 minutes until it is frothy.
3. In a separate bowl, whisk the egg and the sugar.
4. Add the yeast mixture into the egg mixture.
5. Prepare your stand mixer with the paddle attachment.
6. In your mixing bowl, sift in the flour. Switch on the stand mixer on low and slowly incorporate the egg-yeast mixture until well-combined.
7. Add butter and mix until well-combined.
8. Change mixer to a dough hook and mix on low speed for 10 minutes.
9. After 10 minutes, place the dough in a generously buttered bowl, cover it with a tea towel and place it in warm place for it to rise and double in size. It will take about 1 hour.
10. Meanwhile, place the chocolate, sugar and cinnamon in a blender and blitz till the chocolate becomes powder consistency.
11. Add the butter into the blender and blitz. Store it in the fridge until it’s time to use.
12. After dough has risen, turn it out onto a well-floured surface. If your dough is too sticky to handle, knead it with more flour. Let it rest on your tabletop for 5 minutes.
13. After 5 minute, roll it out into a large rectangle. The width should be 12 inches while the length should be about 20 inches.
14. Sprinkle the chocolate mixture on top of the dough.
15. Start rolling from one end.
16. Butter your muffin tins.
17. Using a serrated knife, cut 1 inch segments off the log and place them in the muffin tins.
18. Preheat your oven to 170 degrees Celsius.
19. Let the rolls rest and rise again for another 30 minutes, making sure you cover them with the tea towel.
20. After 30 minutes, place them in the oven and bake for 15 minutes or until the buns are puffed up and brown. Enjoy! 🙂