Pancake

helllooooow... its been ages since I add anything to this blog.. so caught up on my assignments and have no time to try new recipes...

well, I'd like to post my version of quickie pancake :) hope you guys enjoy it...

The recipe will give you around 6-8 medium-sized pancake.. you can put it the fridge if you cant finish it in a go.. and reheat whenever you feel like having some...

Ingredients:

1 Cup self raising flour

1 Cup whole milk (you can make it with half milk half water if you dont like milk)

1 large egg

Couple teaspoon of sugar (or if you have any use vanilla sugar)

a drop of vanilla extract/essence

A lil bit of vege oil (to lazy to melt butter, hahaha)

*Maple syrup to serve (dont mixed disk in the pancake batter)

How to:

Mixed all the ingredients in a jug (easier to pour) with a whisk until smooth...

pre-heat your pan, and pour the pancake batter in batches...

Flip it when bubbles starts to shows.. leave it till browned not burnt though :p

repeat the step till you finish the batter..

I have been making this recipe for about 4 times in the past 2 weeks :p

but thankfully I have none left in my fridge, so less temptation for the midnight munch..

cheers,

Lira

ps: pics are not from recent try out :)

Caramel Croissant Puddings

Approximately a week ago, I came across another Nigella's recipe. It looks very tasty and comforting.... Something for you to snack on in the middle of the night.. So here are the recipe:

Ingredients

• 2 stale croissants
• 1/2 cup sugar
• 2 tablespoons water
• 1/2 cup heavy cream
• 1 tablespoons BAILEYS - the original recipe is using Bourbon, I don't have any :P
• 1/2 cup whole milk
• 2 eggs, beaten

Steps:

Preheat your oven to 180C and tear up the croissants in pieces into a baking dish, I kinda use a ceramic loaf for this..

Next, put the sugar and water in a saucepan and swirl, heat on medium or high, and start boiling the mixture until it caramelize.. You'll know its done when its wonderfully golden brown..

*DO NOT LEAVE the saucepan caused it might easily burnt, you might have to start over if you burnt it..

Take the pan off the heat and pour over the cream, milk and Baileys, whisk to mix....

While still whisking, add the beaten egg ( I wait for about 3 minutes until the mixtures cools down before adding the egg, if the mixture is too hot you'll end up with scramble egg)... Pour this over the croissant, let it sit for 10 minutes, to allow them to absorb the liquid..

Bake in the oven for 20 minutes.. and there you go, your homemade caramel croissant pudding :)

You might notice from the recipe that it is not a diet friendly snacks but then again, I believe every now and then you should indulge yourself..