Buttermilk Pancakes

Pancakes are called hotcakes back in our country. Pancakes can be eaten hot or cold, and are generally topped or filled with a sweet or savory sauce or condiment, but this buttermilk pancakes that I made was filled with butter and maple syrup.

Before, I used to buy commercial or ready to make pancakes, one that you can buy from grocery stores that is ready to cook. But when I made pancakes using the basic cooking techniques, you will really taste a big difference.

The whole family agrees that next time I will make pancakes, I’ll use my treasures of baking ingredient in my kitchen and no more to ready to make pancakes.

If you want to make a perfect pancake, visit the hints and tips portion of this site or follow this link – Making a Perfect Pancakes

Ingredients :

· 2 cups all-purpose flour
· 1/4 cup sugar
· 2-1/4 tsp. baking powder
· 1/2 tsp. baking soda
· 1/2 tsp. salt
· 2 eggs
· 2 cups buttermilk
· 1/4 cup melted unsalted butter, plus some for frying
· 1 cup blueberries, fresh or frozen (optional)


Cooking Procedures :

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside.

2. In a separate small bowl, beat the eggs with the buttermilk and melted butter.

3. Combine wet ingredients to dry ingredients by whisking slowly just until combined into a lumpy batter, being very careful not to over mix (Over mixed batter will result in flat and heavy pancakes).

4. Let the batter rest for 30 minutes to 1 hour for better results.

5. Heat up a large nonstick frying pan on medium heat. Brush a little oil or butter in the pan. Wiping out the excess by paper towel to avoid burning the pancake and then turn heat down to medium-low.

6. Spoon 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberries (if using). Cook until little bubbles arise on surface of the pancake and flip. The pancake's edges lose their shine and become matted. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side.

7. Repeat with the remaining butter and batter.

8. Serve with a dollop of whipped cream and maple syrup.

Pinakbet

Pinakbet is one of the Filipino recipes that I love to cook and a dish that my hubby likes to eat. He’s very fond of eating any kind of food recipes that contain vegetables. No matter how it was prepared and cooked. It is very easy for him when it comes with vegetables.

Growing up until college, I’m very picky when it comes with vegetables. I’m not fond of eating vegetables until I’ve met my hubby. He taught me how to eat and the benefit of eating this type of food. Slowly, I’ve learned to love and appreciate the taste of vegetables like this pinakbet. I remember then eating out on a date he preferred to choose food dishes with vegetables. He wanted me to learn to eat vegetables. It sounds funny but its true. Being with him, with the type of food he eats, I have no choice but to learn to love and appreciate the kind of foods he eats, specially this Filipino food.

Learning on things that my hubby loves especially on foods is what I enhanced the most. As the saying goes- "The way to a man’s heart is through his stomach". I’ve got the chance to learn more of vegetables recipes here in Canada. Away from home, we missed a lot of filipino comfort food. Pinakbet, an authentic Filipino dish is one of them. I also like Pork Chopsuey, Repolyo Guisado (Sautéed Cabbage), Togue Guisado (Sautéed Bean Sprouts), Sayote Guisado (Sautéed Chayote) and many other Filipino veggie dishes.

Thank God that there are Asian stores here where we can find some of our vegetables grown back home. smile

Ingredients :

· 1/2 lb. pork, sliced
· 2 tbsp. vegetable oil
· 3 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 1/2 squash, cubed
· 2 cups sliced okra
· 2 cups 1-1/2 inch long cut sitaw (yard long beans)
· 2 eggplants, sliced
· 1 ampalaya (bitter gourd and/or bitter melon), sliced
· 1 to 1-1/2 cup water
· 2 to 3 tbsp. bagoong alamang (salted shrimp paste)

(Cooking Conversion Chart)

Cooking Procedures :

1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.

2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.

3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.

4. Pour in water and add the bagoong alamang, and bring to a boil.

5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.

6. Immediately remove from heat. Transfer to a serving dish. Serve hot.