Banana Buttermilk Pancakes

Life is full of hits and misses and sometimes, you have to take a shot in the dark.

And you never really know how those turn out. It's a lot of risk-taking and finger-crossing and internal prayer-saying - and if you're lucky, you get a hit. Hopefully in your life you have more hits than misses, but if anything, I'd hope the hits are always worth the misses.

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I had a hit today!!

Oh, happy day. I had initially planned to go for a run at 730 and then come home, make some pancakes and do some work. But how often do plans turn out the way you want them to, anyway. I woke up at 10 and went out for coffee with my mommy instead, at Dutch Colony - a favourite haunt of ours. I love our morning coffee runs, and a jolt of caffeine is one of my favourite ways to kickstart the day. Gets my mind going, brain cells working. A buzz of energy. Also, time spent with mommy is always time well-spent. Good mornings, indeed.

By the time I got back, it was time for brunch... Lunch... Whatever. I'm sitting at the dining table typing this out as my parents are eating their lunch (traditional "popiah") and eating... Pancakes. Pancakes all day, everyday, no?

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Gonna blog the recipe down, so I know where to find it in the future. I hope it hits you as well as it did me. The original recipe calls for low-fat milk, but I substituted this for buttermilk so that I would have fluffier pancakes, pancakes with a little more rise. Also, a shoutout to my friend who bought me a lovely bottle of maple syrup from Canada - thanks to him, I've got the real deal. (It's amazing, by the way!)

Banana Buttermilk Pancakes

recipe adapted from here

Ingredients:

  • 95g all-purpose flour
  • 2 tbsp white sugar
  • 1 tsp baking powder
  • 1 large egg
  • 1 small banana, mashed
  • 1/2 cup + 1 tbsp buttermilk
  • a dash of vanilla extract
  • 20g melted butter

Steps:

  1. In a large bowl, combine the flour, sugar and baking powder.
  2. Mash the banana in a small bowl. In a measuring cup, measure out your buttermilk, pour in the egg, vanilla extract and banana. Whisk it all together.
  3. Add the buttermilk mixture and the melted butter to the dry ingredients, fold in until just combined. The batter will be thick, lumpy and slightly wet. It's ok.
  4. Heat your griddle over a low-medium heat, and melt a pad of butter over it. Ladle your pancake batter onto the griddle, and cook for about 2-3 minutes on each side, until golden brown. Depending on the size of your griddle, you can cook more than one at a time. Efficiency!
  5. Top with sliced bananas, maple syrup, whatever else your heart desires. I added some granola for a bit of crunch.

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P.S. I got a Townske account, and I'm currently working on a few guides for Singapore - most of which have to do with food and cafes, do check it out sometime! You can check it out here:

http://townske.com/trufflebeth

P.P.S I just watched Taylor Swift's Bad Blood music video, and I am in LOVE.

2. Peanut Butter Nutella Loaf Cake

Processed with VSCOcam with a6 preset HAPPY WORLD NUTELLA DAY! 

Ah, one of my favourite days of the year. World Nutella Day falls on the fifth of February, and is truly a cause for celebration. Started up by Sara from Miss Adventures in Italy and Michelle from Bleeding Espresso, World Nutella Day brings Nutella lovers worldwide together. Nutella is a symbol of my childhood. I grew up with Nutella, heck, you can practically say I grew up on Nutella. I remember watching Kids Central when I was five and the Nutella commercials would play, and I would most probably ask for a slice of Nutella toast after that. Simple Nutella toasts were my breakfasts for years, and as I grew up they morphed into Nutella Banana Toasts, Peanut Butter and Nutella, Nutella cakes...

You get the idea. I love Nutella.

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Nutella is incredibly versatile. For proof, just head over to the World Nutella Day website where you can stalk the array of recipes at your disposal... And for the record, they all involve Nutella. Nutella is powerful. Who knew that a simple Chocolate Hazelnut spread could have so much influence? Nutella bonds people. If you, dear reader, are a fellow Nutella lover, I can tell that we are going to be great friends. Thank you, Pietro Ferrero and son, for your contribution to the world. Thank you for Nutella.

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So, in honour of World Nutella Day 2015, the second instalment of Loafs of Love is a cake involving a healthy dose of Nutella! You see, Peanut Butter and Nutella is one of my favourite combinations, and I love to have either of them with sliced bananas on toast. So I thought, why not make this into a loaf cake?

Unfortunately, my first bake yesterday didn't quite turn out, for (I believe) I took the cake out too early, which resulted in a mooncake-like texture and taste. It wasn't the best. Also, I suspect it was a poor combination of too many things going on at once that led to disappointment. What a pity, for it was a beautiful cake.

So I tried again this morning, albeit with a different recipe. Yesterday, I was debating between which recipe to use and I went with the one that included bananas as none of my banana recipes have gone wrong so far but hey, I guess there's a first time for everything. This cake has no bananas, not because I was afraid to use them but because I conveniently ran out of them at home, which was just as well.

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What I like about this recipe is the inclusion of a .75 cup of buttermilk. It gives the cake a tangy flavour to it, and a nice tender crumb, thanks to its reaction with the leavening agents that produce carbon dioxide, aerating the cake.  Think (good) red velvet cake - the texture and moisture of a red velvet is partially attributed to the addition of buttermilk! I've learnt to keep an extra pack of buttermilk on hand, just because it's simply so versatile and beautifully enhances the flavours of a simple cake.

Also, instead of the usual butter, I used olive oil in the cake. Yes, olive oil. The original recipe called for coconut oil, but I didn't have coconut oil on hand and I was a little doubtful about the coconut. Personally, I'm not too big a fan of the taste of coconut anyway, although the recipe assured me that the taste of coconut would be completely masked in the cake. I used extra virgin olive oil, for it has the lightest flavour and it's even healthy! This also allowed the primary flavours of the cake to come forward and shine. The use of oil over butter also contributes to the moistness of the cake, something I greatly treasure in my baked goods.

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Anyway, back to the Nutella. It being World Nutella Day, it was important not to skimp on the amount of Nutella involve, hence I just dolloped tablespoons of Nutella on the cake. There's even a layer of Nutella inside the cake! This cake is best served with a glass of milk, and with that I highly, highly recommend that you have this cake with a glass of fresh milk on the side.

In fact, I insist that you do. For this cake is just ten times better with it. The milk elevates it to a whole new level, for it somewhat offsets the heaviness of the peanut butter. This is especially important if you're using crunchy peanut butter, because I suspect it was the use of crunchy peanut butter that contributed to the density of this cake. In fact, please try to use creamy peanut butter, if you can. It would probably make life a lot simpler. But have the milk either way. Please.

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Peanut Butter Nutella Loaf Cake Adapted from here

Ingredients:

  • 1 large egg
  • 0.75 cup buttermilk
  • 35g light brown sugar
  • 25g white sugar
  • 85g peanut butter (crunchy or creamy, but i recommend creamy)
  • 1 tablespoon vanilla extract
  • 0.25 cup olive oil (or any vegetable oil, canola oil, coconut oil, etc...)
  • 188g all-purpose flour, sifted
  • 1 tsp baking soda
  • a pinch of salt (optional!)
  • lots of Nutella

Method:

  1. Preheat oven to 175 degrees Celsius and grease your loaf pan.
  2. Whisk the first seven ingredients together in a large bowl. (if you need me to spell it out for you: egg, buttermilk, brown & white sugar, peanut butter, vanilla extract and oil)
  3. Add the flour, baking soda, and salt to the large bowl and stir. Do not overmix!! The consistency will be reminiscent of your peanut butter. According to Averie, that's okay.
  4. Pour about half to two-thirds of your batter in the pan, and using a tablespoon, dollop Nutella atop that first layer. Eyeball it. When you think you've dolloped enough, spread it around so that it roughly covers the first layer of cake batter. Then, pour the remaining cake batter over the Nutella layer. With the tablespoon, dollop about three large spoonfuls of Nutella atop that. Using a chopstick (although I've heard that a toothpick would work fine as well), make swirls of Nutella.
  5. Bake in your preheated oven for about 45 minutes! Be careful when using the toothpick test here, for it came out clean for me at 30 minutes for my cake yesterday (which used roughly the same ingredients and method) even though the cake was not properly baked through yet.
  6. Cool in your pan for about 15 minutes before transferring to a wire rack to finish cooling off.
  7. Serve with a glass of milk. Please do, or you might be missing out on some of the best things in life.

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