Mini Cake Drops

Prep Time: 15min
Cook Time: 20min
Yield: 3-4 servings
Freezer-friendly: No

Recipe adopted and modified from Mummy Yen Li on FB page 'Healthy Food for Baby'.

Ingredients:

2 egg yolks
40g all purpose flour
1/4tsp baking powder
20ml grapeseed oil
15ml water/milk

2 egg whites
10g castor sugar
Few drops of apple cider vinegar

Steps:

1) Pre-heat oven at 160 Degree Celsius.
1) Mix egg yolk, flour, baking powder, oil and water until combined.
2) In another bowl, using an electric mixer, beat egg whites until frothy, then add sugar and vinegar and beat until the mixtures turn stiff peak.
3) Fold the egg white mixture to the egg yolk mixture gently in 3 batches.
4) Put the batter into a piping bag, cut the tip of the piping bag.
5) Pipe the batter into mini cake drops of 2cm each onto a baking tray lined with parchment paper.
6) Bake for 20 minutes, cake drops should be a little brown in colour, lift a cake drop using a fork, if the bottom does not stick on the parchment paper, its done. If not, bake for another 2 min and try again. Repeat until you get the desired results.
7) I packed this with jam for my pre-schooler's morning snack, she told me she loves it and would like to have it again! Yay!

Here's another one which I have added a tsp of cocoa powder and additional 5ml of water into the batter to make a chocolate version.

Psyllium Husk Wholemeal Pancake

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Yield : 16 pancakes (6cm diameter)

Freezer Friendly : Yes

This round, using the fluffy raw wheat germ pancake recipe, i replace portion of the all purpose flour with wholemeal flour and replace raw wheat germ with psyllium husk for a boost of fibre. 

Ingredients:

3 eggs

35g brown sugar

1 tsp honey

1/2 tsp baking powder

80g all purpose flour

40g wholemeal flour

2 tbsp psyllium husk (Optional)

50g fresh milk

10g pomace olive oil

Steps:

1) Crack egg, add sugar and honey. Beat with electrical mixer for 3 minutes.

2) Fold in sifted baking powder and flour using spatula.

3) Turn non-stick wokto low heat.

3) Add psyllium husk, milk and oil into mixture, use folding motion to mix well.

4) Use a big spoon (about 3 tbsp)drop batter onto centre of wok slowly from distance of 2 inches, let the batter spread into circle naturally.

5) When bubbles are seen ( about 40 seconds), flip the pancake to the other side. You will see the pancake rise (Do not flip/touch the pancake at this point). After 40 seconds, flip the pancake to see if it's cook, it should have the same colour as the other side.

2 Ingredients Sweet Potato Pancake

Prep Time : 2 min

Cook Time : 5 min

Yield : 6-8 mini bites

Freezer friendly : No

Ingredients:

1 small sweet potato (steamed)

1 egg

Little olive oil

Steps:

1) Mashed sweet potato, add in egg, mix till combined.

2) On low heat, heat some oil, use a table spoon, drop a spoon of batter into wok, repeat until pan is full, fry for about 1 min each side. 

Pancake Mix

Prep Time : 15min

Cook Time : -

Yield : 6cups mix

Freezer-friendly : No

Ingredients:

2cups whole wheat flour

3cups all purpose flour

1 1/4cup formula milk

1/4cup cane sugar

1/8cup baking powder

1tsp salt

Steps:

1) Mix all ingredienta together in a large bowl using a whisk.

2) Store in airtight container.

3) Label date and instruction.

To make pancake, add 1 1/2cup pancake mix, 1cup water, 2tbsp oil and 1 egg. Drop batter on medium high heat wok and flip when bubbles is seen.

Original Recipe:

http://www.superhealthykids.com/homemade-pancake-mix/

Banana Pancake (2 ingredients)

Prep Time : 1 min

Cook Time : 15 min

Yield : 5 mini pancakes

Freezer Friendly : No

This is a very healthy treat and very easy to make with just 2 main ingredients. Results? Banana makes the pancake juicy although the natural sweetness tastes too sweet for me (I do not use to too-sweet treat) but this is good for those craving for sweet treat and even for toddler. 

Ingredients:

2 small bananas

1 egg

Little olive oil

Steps:

1) Lightly grease pan with kitchen tissue dipped in olive oil.

2) On small heat, drop 1 tbsp batter into the pan.

3) Wait for 30 seconds, try lift the pancake up, you might need a spoon to help, flip over. If not, wait for few more seconds, then flip.

4) Pancake will rise. Push the edges of pancake to touch the pan so the edges are cooked.

5) Serve.

Dorayaki

Prep Time : 25 min (pancake) + 8 hours 15 min (filling)

Cook Time: 30 minutes (pancake) + 3 hours (filling)

Yield : 8 dorayaki

Freezer Friendly : Yes

Ingredients:

1cup all purpose flour

1tsp baking powder

4 eggs

1/4cup brown sugar

2tbsp honey

1-2tbsp water

2tbsp oil

red bean paste

Steps:

1) Beat egg with sugar and honey until ribbon stage.

2) Sift flour and baking powder, fold into egg, chill for 15 minutes.

3) Stir 1/2tbsp water.

4) On a non-stick wok at medium low heat, dip paper towel in oil and grease the wok lightly.

5) Using a ladle, drop the batter 15cm above the pan, when bubbles is seen on the surface, flip it over.

6) Put red bean paste in middle of 2 pancake. Wrap with cling wrap individually and freeze.

Red Bean Paste Ingredients:-
200g red bean
Water as needed
100g brown sugar (Original calls for 200g)
Pinch of salt

Red Bean Paste Steps:

1) Soak the red bean overnight or at least 8 hours.
2) Rinse and drain the red bean.
3) Put red bean and water and bring to boil in a pot. Water should be 1-2 inches above the red bean.
4) Turn off the heat after boiling, cover with lid for 5 minutes.
5) Drain the red bean.
6) Put red bean and water and bring to boil in a pot. Water should be just enough to cover the beans. (I read on the internet that the water level is important to ensure that the bean does not split)
7) Turn heat to medium low after boiling, simmer for 1 hour plus (I did it in 1 1/2 hour) until the bean can be mashed easily with your finger. Keep adding water to cover the beans as water will evaporate.
8) Turn heat to high and add sugar in 3 portions. Stir continuously until you can draw a line on the bottom of the pot using the ladle and you can see the surface of the pot for more than 2 seconds.
9) Add salt and turn off heat.
10) Put the red beans on a flat wide tray, mash with fork/potato masher and let it cool.
11) If you plan to use it soon, cover with cling wrap and fridge. You can also divide into small portion (150g-200g for this bun recipe) and freeze it for future use.

Original recipes:

http://www.justonecookbook.com/recipes/dorayaki-japanese-red-bean-pancake/

Fluffy Raw Wheat Germ Pancake

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Yield : 16 mini pancakes (6cm diameter)

Freezer Friendly : Yes

Pancake has been my favorite breakfast prepared for my girl because of the simple ingredients, shorter cooking time compared to bread-making and I can always add new ingredients to it for a healthier version. I always opt for this when I am out of time like today because I overslept.

If you want the pancake to look round, ensure the batter is smooth and not too thick that when you drop the batter onto the wok that it could not form a natural circle. Add a little water to the batter to thin it. It will take several tries before you got the right consistency. 

If other ingredients like raw wheat germ is used, it will make the batter a bit rough to deal with, so you might opt to leave it/ opt to add in powdered form ingredients such as brown rice powder for smoother consistency.

The original recipe calls for 70g castor sugar and 10g butter. I prefer less sweet version, so I reduce the sugar to 35g and use brown sugar. Oil can replace butter as I ran out of time to measure and melt the butter.

Ingredients:

3 eggs

35g brown sugar

1 tsp honey

1/2 tsp baking powder

120g all purpose flour

2 tbsp raw wheat germ (Optional)

50g fresh milk

10g grapeseed oil

Steps:

1) Crack egg, add sugar and honey. Beat with electrical mixer for 3 minutes.

2) Fold in sifted baking powder and flour using spatula.

3) Turn non-stick wokto low heat.

3) Add raw wheat germ, milk and oil into mixture, use folding motion to mix well.

4) Use a big spoon (about 3 tbsp)drop batter onto centre of wok slowly from distance of 2 inches, let the batter spread into circle naturally.

5) When bubbles are seen ( about 40 seconds), flip the pancake to the other side. You will see the pancake rise (Do not flip/touch the pancake at this point). After 40 seconds, flip the pancake to see if it's cook, it should have the same colour as the other side.

Fluffy Egg-free Pancake

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Yield : 15 mini pancakes

Freezer Friendly : Yes

Ingredients:

1 cup all purpose flour

1 cup fresh milk

1 tbsp brown sugar

1/4 tsp salt

1 tbsp grapeseed oil

1 tbsp baking powder

Butter & honey for topping (optional)

Steps: 

1) Put flour, sugar, salt and baking powder in a bowl and mix using hand whisk.

2) Gradually add milk, follow by oil into the mixture. Stir till combine using hand whisk.

3) Heat a non-stick pan, turn to medium low heat.

4) Using a small ladle (about 4 tbsp) batter pour the batter in middle of the pan about 3-4 inch from the pan, let the batter spread into even circle.

5) When bubbles are seen, flip on the other side. If batter run out of the way, use a clean spoon to perfect the edge.

6) Serve with butter and honey or freeze for on-the-go breakfast!

Original Recipe:

http://www.rakskitchen.net/2012/08/eggless-pancakes-recipe-pancake-recipe-soft-fluffy.html?m=1