Monday, March 27, 2017

Pumpkin Pancakes are moist and warm with the added spices and these are fluffy. Perfect for autumn season as you get more pumpkin during harvest, and also for Halloween party or Thanksgiving. You could make it with tinned pumpkin puree too. But i prefer preparing it fresh and use it with in a week.

These pumpkin pancakes turns more healthy if it is prepared with whole wheat flour, honey and with coconut oil. These are quick to make and easy to make healthy breakfast prepared in minutes. Could be served as a after school snack for kids too.
Pumpkin pancakes recipe

INGREDIENTS:
Whole wheat flour| All purpose flour- 2 cup
Baking powder- 2 tablespoons
Cinnamon powder- 1/2 teaspoon
Nutmeg- 1/4 teaspoon (optional)
Salt- 1/4 teaspoon
Milk- 1 and 1/2 cups
Pumpkin Puree- 3/4 cup
Egg-1
Sugar| Honey- 3-4 tablespoons
Vanilla extract- 1 teaspoon
Butter| coconut oil-2+2 tablespoons

Cream Cheese Topping:
Cream Cheese- 1/2 cup
Sugar- 1-2 teaspoons
Milk- 3 tablespoons
Pecan| Walnuts- 2-3 tablespoons, for extra crunchy topping

Pumpkin pancakes recipe

PROCEDURE:

To make Pumpkin Puree:
  • Peel the pumpkin and cut them into cubes. Add the pumpkin inside the pan and pour enough water to immerse; allow to cook till soft.
  • Drain the water and allow to cool. Once it reaches room temperature add this inside a blender jar and make it as a fine puree.
To make Pan cake:
  • Mix the dry ingredients flour, baking powder, cinnamon, nutmeg and salt together in a medium mixing bowl.
  • In a separate bowl, whisk the rest of the ingredients together milk, pumpkin puree, egg, sugar| honey, vanilla and butter until combined. 
  • Pour the wet ingredients into the dry, and stir until blended. 
  • Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
  • If necessary, lightly oil the cooking surface with additional oil or cooking spray.
  • Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you'll know it's ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
  • Repeat the process with the remaining batter, adding more oil as needed. 
  • Top it with Honey (or) cream cheese frosting and add some pecans (or) walnuts for extra crunch.
To make Cream Cheese Topping:
  • In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth.
  • Fill this in a piping bag or drop directly using a spoon.

Pumpkin pancakes image

Pumpkin pancakes picture

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Wednesday, March 15, 2017

Masala French Toast is a twist to the normal french toast. French toast is a sweet version but this is an entirely different variant and is the spicy Indian version on the bread toast. This is quite a quick fix and easy to make, tasty and a flavourful breakfast or brunch. Could be prepared within seconds for any gate crashing guest or could be prepared as an after-school snack.

Tasty filling snack or breakfast prepared without much effort. It does not require any skill to prepare this yummy toast. You could add some grated veggies or cheese to make it more healthier way.
Masala French Toast

French toast| Eggy Bread i have already shared the recipe in my blog. And another variation of that is Banana French Toast with cinnamon flavour.

Spicy French Toast Recipe


Masala bread recipe


INGREDIENTS:
Bread slices- 6-8 slices
Eggs- 4
Milk- 1/2 cup
Turmeric powder- 1/4 teaspoon
Ginger garlic paste- 1/2 teaspoon
Pepper powder- 1/4 teaspoon
Coriander leaves, finely chopped- 3 tablespoons
Green chillies, finely chopped-1-2
Salt- to taste

PROCEDURE:
  • Remove the brown edges of the bread  and cut it into triangular shapes; set aside.
  • In a deep wide bowl break the eggs and add the milk, turmeric powder, ginger garlic paste, pepper powder, coriander leaves, green chillies and salt.
  • Beat well with a whisk or a spoon.
  • Heat the flat pan or griddle and grease the pan with oil.
  • Take the bread slices and dip one by one inside the egg batter and keep on top of the hot pan.
  • Cook the toast on medium flame.
  • Now drizzle little oil if necessary and cook till the bread cook till golden colour on the bottom side.
  • Now flip it and cook the other side till golden.
  • Remove from the pan and serve hot.
  • You could add some chopped onion, capsicum also on the egg batter.
  • Once cook once side flip it and add some cheese if you wish.
  • Serve with green chutney or ketchup.
Note: 
  • You could skip eggs and use all purpose flour if you are a vegetarian.
  • You could use some red chilli powder instead of green chillies.
  • You could use cumin seeds or powder for extra flavour.
Breakfast in bed image


Breakfast in bed picture

Masala spicy french toast recipe

Sunday, March 12, 2017

Pancakes come handy for making a quickie breakfast either everyday or on Sundays when we like to keep the cooking simple and do not like to spend more time in the kitchen. That way, I'd say pan cakes are a safe bet. These are fluffy pancakes with banana, I have earlier shared egg less versions too such as Strawberry pancakes, blueberry pancakes and plain fluffy pancakes. The hot griddle cakes are perfect for kids as an after-school snack. These are simple, quick to make and obviously tasty as well.
Banana pancake recipe
Author: Eliza Lincy
Category: Breakfast
Cuisine: American
Makes: 10 nos

INGREDIENTS:
Banana- 2
All purpose flour| Whole Wheat Flour- 2 cups
Baking powder- 3 teaspoons
Eggs-2
Sugar- 2 tablespoons
Salt- pinch
Milk| Buttermilk- 1 and 1/2 cups
Vanilla extract- 2 teaspoons
Butter(melted)| Oil- 2 tablespoons+ for making pancakes

Banana pancakes recipe

PROCEDURE:

  • Mash the banana in a deep big bowl using fork.
  • Now add the wet ingredients eggs, milk, melted butter|oil.(Add sugar if you use granulated sugar)
  • Beat well with a whisk or hand blender for two minutes.
  • Now take dry ingredients in  a strainer and add all purpose flour, baking powder and salt.
  • Sift on top of the wet ingredients and mix gently with a ladle without any lumps.
  • Ensure that the batter is semi thick as it should not be runny or too thick.
  • Allow the batter to rest for 10 minutes. If you are in a hurry you can make it immediately.
  • Heat the flat pan or griddle well and brush it with oil or butter.
  • Pour 1/4 cup of batter and do not spread the batter. Pour two to three pancakes depends on the availability of space on the griddle.
  • Cook on medium high flame till bubbles starts to appear on top. Now flip the pancakes with spatula and cook the other side till golden.
  • Likewise repeat the process till the batter finishes.
  • Top the pancakes with pancake syrup, honey, maple syrup or powdered sugar.
  • Alternatively you could drizzle nutella, chocolate syrup or caramel syrup.
  • Add some fruits of your choice like any berries or fresh banana slices with some cubes of butter.
  • Note: I use butter in batter and use oil for cooking. As the flavour of butter gives more flavour for the pancakes. You could use oil in batter and use butter for cooking too.
  • Adding eggs are optional in this recipe but the fluffiness is because of the eggs. \if you want to make it healthy then avoid using eggs.
  • You could use whole wheat flour instead of all purpose flour to make it healthy.
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Pancake image

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