Pancake

Pancake is one of the best breakfast we've had everyday, because pancake is easy and fast made. Everybody loves pancake.

The salty pancake made with sweet corn and bacon, mushroom or spinach can be served for your lunch or dinner.

You can also try the sweet pancake for your breakfast, served with maple syrup, jams, or fresh fruit and creme, or even ice cream.

The following are two of pancake recipes I've practised. One is the salty pancake (Mexican Corn Pancake with Avocado) and the other is the sweet pancake (French Pancake).

French Pancake

Ingredients:

1/2 cup flour
2 tsp caster sugar
1 cup milk
2 Eggs, beated
60 g butter, melted
1 tsp vanili essence
Served with fresh sliced orange

Sweet Lemon Cream

50 g butter
1/3 cup caster sugar
1/4 cup lemon juice
2-3 tbsp creme.

Directions:

1. Process flour, sugar, milk, egg, butter, and essence, using food processor or blender. Process for 15 minutes until smooth.
Remove the dough into a bowl. Cover the bowl with plastic wrap, set aside for 10 minutes.
2. Brush the pan with oil, pour 2-3 tbsp of the dough to the pan. Cook for 30 seconds with medium heat golden light.
Turn around the pancake up side down and cook the other side until golden light. Remove it to the plate, cover it with napkin to keep the pancake warm.
3. Repeat step number2, process until nothing is left.
Fold the pancake to make 1/2 round. Spray the pancake with sweet lemon cream.
4. How to make sweet lemon creme:
Mix butter, sugar, and lemon juice in a pan. Cook with small heat until boiled. Add creme, stir it until everything is mixed well.
Remove it, Serve with the pancake.

Mexican Corn Pancake with Avocado

Ingredients:

1/3 cup yellow corn flour (polenta/ maizena)
1/2 cup flour
1/4 tsp baking powder
1/4 tsp salt
1 tsp sugar
1 cup buttermilk
2 Eggs
30 g melted butter
Vegetable oil
Served with 2/3 cup sour creme.

Avocado mixture

1 Avocado
8 leeks, smoothly sliced
2 tomatos (without the seeds), sliced
1 tsp chili sauce
2 tsp lemon juice
1/4-1/2 tsp salt and pepper.

Directions:

1. Put polenta/ maizena, flour, baking powder, sugar, and salt into a bowl.
Make a hole in the centre of the flour mixture.
Beat buttermilk, egg, and butter. Pour into the flour mixture. Beat until smooth and slight. Cover the bowl with plastic wrap. Set aside for 20 minutes.
2. How to make the avocado mixture:
Peel off the avocado skin, Crushed the avocado meat with fork. Add half of the leeks,tomatos, chili sauce, lemon juice, salt, and pepper. Stir, put it in the refrigerator for 20 minutes.
3. Brush the pan with oil, heat it. Pour 2 tbsp of the pancake dough, cook with medium heat until golden light. Turn around the pancake up side down, Cook the other side until golden light
4. Put the avocado mixture on the pancake, and fold the pancake to make 1/2 round shape. Serve with sour creme.