Tri-color Pancakes with Herbs

By Sunday, June 9, 2019 0 No tags Permalink 0

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Today is all about experimenting with different ingredients and food which I love – Chinese herbs with trio-colored pancakes!

I love how the herbs not only add flavour to my dish but also makes it healthier.

For instance, instead of sugary syrup, I used liquorice root extract (which has a natural sweetness) to drizzle over my pancakes.

While black sesame is quite common in my bento and bakes, I tried something new today and used fresh Chinese Yam instead for the pancakes.

Anyone who loves good healthy food can create this recipe too! Check out this recipe below:

Tri-color Kitty Cat Pancakes 

*Preparation of Herbs: 

(1) Lightly toast 5g of black sesame in frypan/or oven; and ground into fine powder

(2) Soak and wash residue off 15g of Chinese yam. Steam until soften and mash into paste.

(3) Make liquorice extract as syrup: Rinse 9g of liquorice root, and steep it into a glass of hot water, cover for 10 minutes

*Preparation of liquids: Add 1 egg and water until 120ml/or 120g, divide into 3 parts. 1 part to be used per pancake portion.

*Preparation of pancake mold: lightly oil the sides of the mold

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Ingredients (basic batter, 1 serving)

  • 35g plain flour, sifted
  • 8g sugar
  • 1g baking powder
  • 40ml egg and water mixture
  • 1g tsp vegetable oil
  • Black kitty pancake: To add black sesame powder
  • Regular kitty pancake: To add chinese yam
  • Purple kitty pancake: To add 2.5 purple sweet potato powder

For decoration: chocolate pen

 

  1. In a bowl, add in the ingredients to prepare the basic batter, and followed by the herbs for the black sesame / chinese yam pancakes.
  2. Lightly oil the edges of the pancake molds.
  3. Place pancake mold in frypan, pour in the pancake batter and cook at lowest heat for about 10 mins or until you see the edges cooked and bubbles forming. Flip over and cook for another 2-3 mins.
  4. Remove from pancake mold.
  5. Draw kitty features and serve with your favourite garnishes/toppings and fruits.

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A good tip in cooking Chinese herbs, whether in your traditional soups or sweets: always pair with fresh, organic and seasonal foods, and avoid pairing with other food that could be hard to digest including coffee and chilli.

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