Caramelized Banana And Chia Pancake

I saw this interesting recipe for pancake using chia seed. I am not sure what chia seed can use for other than just put it in the drink. Good outcome of this recipe but I did not really can feel the chia seed while enjoying my pancake, perhaps not enough amount.

Ingredients:-

1 Tbsp Chia Seed

3 Tbsp Water

3/4 cup Cake Flour(you can use other flour, for healthier option, Unbleached White Flour is recommended)

1/4 cup Whole Wheat Pastry Flour

1 Tbsp Brown Sugar

1 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1 cup Milk(or buttermilk1)

2 Tbsp Melted Butter

2 Bananas, peeled, cut into slices

1 tsp Granulated Sugar

Directions:-

Step 1: Add chia seeds to water and let sit for 15 minutes. They were become gel form.

Step 2: In a mixing bowl, whisk together flours, sugar, baking powder and soda and salt. Add the milk and melted butter to the gelled chia, and then combine that into the dry ingredients. Stir until just combined.

Step 3: Heat a non-stick pan over medium heat and spray lightly with little butter. Place 1 scoop of batter onto pan.(I used the small ladle). Place banana slices (I added quite a lot, see picture) into each pancake surface and press down lightly(so that banana will not drop our of the pancake). Sprinkle pancake surfaces with a little sugar(optional).

Step 4: Flip pancake when bubbles appear on the surface. Check side with bananas frequently to make sugar isn't getting to dark and adjust heat as needed. Cook second side 2-3 more minutes. Serve pancakes with maple syrup.

Note:-

1. Buttermilk is a type of soured milk. To replace it, add 1 tbsp vinegar/lemon juice to 1 cup of milk. Let sit for about 5 minutes. For more information, you may refer to Buttermilk Substitutes.

Almond Granola and Banana Pancake

Ingredients:

* 1/2 cup whole wheat pastry flour(I used Bob's Red Mill Organic Whole Wheat Pastry Flour)

* 1 tsp brown sugar

* 1/2 tsp baking powder

* 1/4 tsp baking soda

* tiny pinch of salt

* 1 egg white

* 1/2 cup buttermilk, well-shaken

* 1/2 tsp pure almond extract(Optional)

* 2 Tbsp almond granola (I used Bob's Red Mill Honey Almond Granola)

* 1 medium-sized banana, sliced

* Butter or canola oil cooking spray (I used butter as it smells better)

* Golden maple syrup(I used Lyle Golden Syrup Maple Flavour)

Directions:

1. In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda. Sift them.
2. In a large mixing bowl, whisk together the egg white, buttermilk, and almond extract(if you added).
3. Stir dry ingredients into the wet just until moistened. Fold in granola and banana slices. Set aside to rest.
4. Heat a large nonstick pan over medium/medium-low heat. Coat with butter.
5. When hot, spoon the batter onto the pan, make it round as possible
6. When bubbles appear on the surface of the batter, (about 2-3 minutes), the pancakes are ready to be flipped.
7. Flip pancakes and let cook for another minute or so, or until golden brown.
8. Serve with maple syrup.

Blueberry Pancake with Sautéed Mushrooms

Blueberry Pancake

Ingredients:-

200g self-raising flour

1 tsp baking powder

1 egg

300ml milk

knob1 butter (~ 1-1.5 tablespoon or 20-25g)

150g pack blueberries

sunflower oil or a little butter for cooking

golden or maple syrup

Methods:-

1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.

2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. I use some tools to help to make the round pancake. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

¹  Around a teaspoon or 20-25g of butter. It's not a standardized unit of measurement, so your own judgment should be used as to what is appropriate. A knob of butter is a British term denoting some butter, and its use is sadly declining as zealous editors force more precision and science into our recipes and cookbooks. Even the loosest British cooks (and we mean that in the nice way) might get away with telling you to add a knob of butter on a television program. But if their cookbooks are published in the States, you can bet someone will have translated all those knobs into precise measurements.

Sautéed Mushrooms

Ingredients:-

1 cup sliced shiitake mushrooms

1 tablespoon butter

1 tablespoon mixed herbs

pinch of salt

Method:-

Heat a large skillet to medium heat and add the butter. Wait 1 or 2 minutes for it to come up to the smoking point. Add the mushrooms and toss until all mushrooms are golden brown and caramelized. Shiitake Mushroom has it natural juice, cooked until dry. Remove from the heat. Add mixed herb and season with salt, to taste. Serve immediately.