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.
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! 🙂
Sorry for the really really long hiatus ): My family is without a helper right now so I’ve been busy doing house chores and cooking the meals. It’s been super tiring cooking most of the meals and running around, so much so that I can see why being a housewife is a legit job all by itself. Hats off to all stay home moms!! On the bright side, I’ve been learning chinese cooking from my mother and trying out new recipes! I now pride myself in ‘marriage worthy veggies’, knowing how to stir fry my chinese vegetables and turning purple cabbage edible. More on my veggies later 🙂
Also my 21st birthday just passed so I was a bit busy preparing my food for my party. It was a two day baking fiesta, consisting of carrot cake, lemon cake, earl grey tea cake, chocolate chip cookies and pizza. Decided to treat my friends to all my home baked stuff to show my appreciation for their wonderful presence in my life :))
Thank God for my mother and D for being kitchen assistants 🙂 Also, D came up with a super awesome drink combination of sprite, lemon and mint. Try it out if you need respite on a sweltering hot day (which means tomorrow).
Today’s post is on an amazing focaccia bread that I made for my family for lunch. I was a bit fearful and skeptical about how it would turn out because I never ever had affinity with bread making. But this bread is soft and pillowy. Topping it off with roasted garlic and onions made it perfect 🙂 Can’t wait to make this more often just that I’m not really in the mood of cleaning up ten million baking equipment right now hahah but do try this out if you love bread and have lots of time to spare, waiting for bread to rise. It’s worth the wait.
from Epicurious 40cm x 30cm focaccia bread
350ml cold water
20g instant dry yeast
625g plain flour
70ml olive oil, plus extra for greasing
1. Place all ingredients in the bowl of your stand mixer.
2. With a dough hook, knead for 5 minutes. Turn up the speed by 1 level and kneed for another 10 minutes until dough is smooth.
3. Transfer dough into a lightly greased mixing dough and cover loosely with a cling wrap. Wait for the dough to double, approximately for 1 hour.
4. Turn out dough onto lightly floured surface. Punch down and flatten onto lightly greased baking tray. Spread till approximately 40cm x 30cm, not taller than 1/2 inch.
5. Brush with olive oil and proof for another 15 minutes.
6. Place desired toppings on dough and proof for another 20 minutes.
7. Bake at 210 degrees Celsius for 15 minutes.
8. Remove from oven and brush with olive oil. Cool before serving.