Tag: breakfast
Pumpkin Pecan Pancakes
Pumpkin Pecan Pancakes
There is a weird phenomena in the canned pumpkin world where every recipe under the sun requires 2 cups of pumpkin purée to make a pie. But canned pumpkin has 1 1/2 cups in it. So you have to buy 2 cans and are stuck with an extra cup of the pumpkin purée. What in the fuckity fuck!? This is a great recipe to use up that leftover pumpkin instead of freezing until next thanksgiving. These pancakes are light and fluffy and will make you want to by canned pumpkin on the regular.
Ingredients
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp allspice
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/2 cup pumpkin puree
- 3 tbsp butter melted
- 1 cup whole milk
- 2 large eggs beaten
- 3 tbsp maple syrup plus more for serving
- 1/2 cup pecans chopped
- vegetable oil
Instructions
- Mix together the dry ingredients.
- In another bowl, whisk together the pumpkin purée and melted butter. Then whisk in the milk and eggs.
- Whisk the dry ingredients into the wet ingredients. Stir in the maple syrup and pecans.
- Heat up a tbsp of oil as needed in a nonstick pan or griddle over medium heat. Ladle 1/4 cup of the batter per pancake onto the pan.
- Vook for 2-3 minutes on the first side, then flip and cook for 30 seconds on the other.
Ugandan Rolex
Ugandan Rolex
This is the first recipe from Uganda on stonedsoup.net! The Ugandan Rolex is a popular breakfast egg wrap found at street corner food stalls. It is an omelette with cabbage, tomato, onion, and hot peppers rolled up in chapati. The story of how this wrap got it’s name comes from vendors calling out the order “rolled eggs” when it is finished cooking. Somehow, but not surprising, foreign visitors misinterpreted “rolled eggs” for “Rolex”; and the joke stuck.
Ingredients
- 2 large eggs beaten
- 1/4 cup cabbage shredded
- 1/4 cup tomato finely chopped
- 1 tbsp red onion finely chopped
- 1 tbsp serrano pepper finely chopped
- salt to taste
- 1 tbsp vegetable oil
- 2 chapati
Instructions
- Heat up half of the cooking oil in a sauté pan over medium high heat. Cook the chapati for 3 minutes a side. Set aside.
- Mix together the rest of the ingredients.
- Heat up the rest of the cooking oil. Pour half of the egg mixture in the sauté pan.
- Let the egg mixture set for a couple of minutes. Then flip it over and cook for a few more.
- Place each of the omelettes on top of the chapati.
Pandan Waffles with Coconut Jam Syrup
Pandan Waffles with Coconut Jam Syrup
Waffles are my go to over pancakes any day. But sometimes I need something more than just a plain waffle with maple syrup. And here it is…pandan waffles. Not panda. Pandan. Pandan is a green leaf that is found in numerous East and Southeast Asian countries used in sweets. The flavor has similarities to vanilla, but is still a little different. I’ve never been able to find them fresh or frozen, but you can buy the extract at just about every Asian market. The texture of this type of waffle is a lot different then what most people are used to. The flours used in the waffles are dominated by tapioca starch, which will give it a chewy texture. The rice flour makes it crispy, while the all purpose flour adds density. Once the extract is mixed into the batter, it gives the waffles a green tinge of color.The coconut jam syrup is not used when eating these waffles in Vietnam. They are eaten plain. I wanted to add something a little extra to the waffles to make the “extravagant.” Coconut jam is the coconut equivalent to nutella. A couple tablespoons are whisked into some coconut milk and reduced down to a thick syrup. I like to drizzle this over the waffles.
Equipment
- waffle iron
Ingredients
- 2 cups tapioca starch
- 1/2 cup rice flour
- 1/2 cup all purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 2/3 cup coconut cream
- 2 tbsp vegetable oil
- 1 tbsp pandan extract
Coconut Jam Syrup
- 1/2 cup coconut milk
- 2 tbsp coconut jam
Instructions
- Milx together the flours, baking powder, and salt in one bowl. Mix the eggs, sugar, salt, oil, and coconut cream in another.
- Mix the dry into the wet ingredients.
- Stir in the pandan extract.
- Preheat your waffle iron. Pour in 1 cup of the batter.
- Close the iron and let set for 3-4 minutes. Flip the iron over and cook for another 3-4 minutes.
- Your waffles should be nice and crispy.
Coconut Jam Syrup
- Whisk together the coconut jam and milk in a small pot over medium heat.
- Reduce down to half the volume, stirring consistently. This will take about 5 minutes.
