November 17, 2013

Pancakes

November 17, 2013
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Do you prefer a sweet or savory breakfast?

Although I’m able to devour a mountain of desserts in the afternoon – four o’clock marking the zenith of the craving – my first meal of the day must be salty: khichdi, uppma, or rice, dal and vegetables. We like hearty breakfasts in our household. A lighter version could consist of a soup or warm salad with a saline pie, chapati or paratha. Sometimes I make potato filled dosa (rice and dal crepes) with coconut chutney or idli (steamed rice and dal cakes), although, idli must always be escorted by a bowl of rasam or sambar (toor-dal broth). Dunking these little white sponges into feisty liquid is a sheer joy and, in my opinion, a proper way to start a day!
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The exception that proves the rule is that we had a sweet breakfast today: pancakes, strained yogurt, berries and honey. And, we survived! However, I was tempted to grill zucchini slices and serve the pancakes with herbed yogurt instead of berries and honey.
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The pancakes recoup a recipe (chocolate roulade) I had planned for the blog. While dumping the crumbs in the recycling pin yesterday, I realized, it would need some product development. It’s yet to be seen if an eggless cake bent into a roll without breaking. Have any of you done it successfully? Tips are welcomed!
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Thank you.


12 comments:

  1. I did not grow up loading myself with sugary treats in the morning. Thin ruti(a.k.a chapatti) with veggies or egg, occasional paratha, savory pancake were common everyday breakfast. Occasionally, there may be some kind of halva to go with ruti or paratha but usually savory food was the way to go for breakfast. Cereals, pancakes, waffles, French toasts, donuts for breakfast was new to me when I moved to the U.S. So, savory breakfast is what I prefer but do like occasional sweet breakfast especially the ones with berries and fruits. Love the vibrant berries on your pancakes look scrumptious.

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    1. I’m there with you, Lail. Donuts for breakfast sounds like a heart attack in making!

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  2. I have successfully made eggless cakes and bent into a role without breaking (published in Frie kaker. Kunsten å lage supergode kaker uten melk/mel/egg/sukker, Spartacus 2011). The trick is to use marmelade with complex carbohydrates as part of the dough. Whip up marmelade (i.e. 300 g) with oil (i.e. 30 g) in a blender, add an appropriate amount of flour (i.e. 100 g) (do some calculations on a piece of paper to estimate how much water and sugar the marmelade comes with, and add fats according to the amount you would have used in a muffin receipe with the same amount of sugar. Perhaps you also need to add some sugar, that depends on the marmelade). The blender introduces air into the dough, and chops the marmelade into microscopic pieces. Pour this mixture into a bowl, and carefully mix it with the flour (and some baking powder eventually). Do not mix more than necessary, to avoid loosing air. I have tried Orange marmelade, but it should work fine also with other marmelades made from abricots or prunes (think fiber content of the original fruit, it is preferentially on the higher end of the scale). Spread the dough on a baking paper, and Cook at 180 gC for 15 min. Fill with cheese cream, or whatever cake filling you find suitable.

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    1. Great! Thanks, Anne. Marmalade didn't come to my mind, although I often bake regular cakes with apricot jam because it adds moisture. I will try the trick next time.

      I became interested in the book. It seems to be in Norwegian. I might be able to make sense of it with my high school Swedish :-)!

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    2. Of course you will be able to read the book with Your School Swedish. The vocabulary for receipes are relatively Limited and straight forward. The book focuses on the cake-chemistry, and discusses many different strategies for how to make cakes when one or more of the four baking ingredients milk, flour, egg or sugar is lacking. The blog is an extention of the blog, where certain themes touched upon in the book is further elaborated on. In particular the use of boiled beans/chick peas as an egg/gluten alternative is elaborated on on the blog (check out for instance Marens sjokoladekake http://www.friekaker.no/?p=681). If you have not tried to use boiled chickpeas for making cakes, it is really Worth a try. Especially for me, who preferentially make glutenfri cakes, the combination of chickpeas and rice flour gives a very Nice and moist texture to cakes.

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    3. Takk, Anne! I skimmed your blog yesterday and found many interesting recipes. The use of “cake hummus” is intriguing. Chickpeas are widely used in sweet making in India and are known for their versatility.

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    4. :-). I know chickpeas is widely used in Indian sweets, but mainly as chickpea flour I think (I have an "Indian cheesecake" in the book, where I use besan ladoo as the cake base, and boiled milk (pera style) as the "cheese" part). Indians do not use chickpeas as a means to make moist, airy baked stuff, similar to what I have done. For that you actually need a modern blender. I am not the only one to use beans for baking, but I have not seen anyone else doing it in a glutenfree, vegan way. I hope you will find cake hummus to be useful. My Christmas Project is to make a fruitcake with cake hummus. I am quite sure it will work out fine, but it remains to be tested.

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  3. Awesome photos! Thanks for the new wallpapers! : )

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  4. This is my kind of pancake. We just got back from visiting relatives and had the best pancakes ever. loaded with wholewheat, oats, flax and walnuts. I had mine topped with mint, blueberry yogurt and apricot jam spread. Divine. I am planning to make them eggless. I think using flaxmeal helps it bind and applesauce makes it moist. I have successfully used flaxmeal as egg substitute in cakes. I have to give the pancakes a try.

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  5. Ohhh your breakfast looks yummy!

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  6. Absolutely stunning pancakes and I bet they taste just as delicious!

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  7. Hare Krishna! Your pancakes looks delicious! ♥

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