Tag Archives: Blueberry

Oven Baked Blueberry Pancake

Standard

We have been plagued by a nonstop case of cold, runny noses and coughing this whole month. Today is another day of me feeling weak and exhausted. I have a toddler to feed so I looked around for something that is easy and contains fruits/vegetables. The internet led me to Martha Stewart’s page and showed me a very easy recipe of oven-baked blueberry pancake. The ingredients are all there so that decided it.

I do not own any cast iron pan so I used my springform cake pan which worked fine. I need not adjust the timing or anything. The pancake was simple but good. I drizzled some maple syrup over before serving. Yum! The little one devoured his serving and asked for a second and a third serving 🙂

IMG_3351.JPG
For the recipe, please click here.

Video: Eggless Blueberry Muffins

Standard

Since trying out the recipe on Eggless Blueberry Muffin, we (my husband and I) thought it would be funny to make a video of our toddler, Mika, in his baking element. For the recipe and complete instructions, please click here.

In this video, I have added a teaspoon of cream cheese mixture in the middle of every batter. To make the cream cheese mixture, just mix 3 tablespoon of cream cheese to 1 tablespoon of castor sugar. Mix it with spoon/whisk till incorporated. Set aside for use. Fill the muffin cup liner up to 1/2 way, add in a teaspoon of cream cheese mixture, and cover over with muffin batter. The muffin cupliners should be 3/4 full for baking. This is totally optional, especially if you want to keep it vegan!

We hope you enjoy our first ever video 🙂

Ambitious Kitchen’s Lemon Blueberry Quinoa Pancakes

Standard

Pancakes! Who doesn’t like pancakes? Not anyone I know of yet. They may be the first item I learned to make from scratch but the variety and methods can really mess with your head, especially when one grows up in an environment where influences in food comes from everywhere.

Couple of months back, I had procured myself a 500g pack of quinoa. It is a pseudo-cereal that is considered to be a superfood, as it is high in protein, magnesium and iron and is a good source of fiber and phosphorus. It is also a source of calcium. Fancy isn’t it, for something that cooks like cous cous and look a bit like it too. Well, with quinoa in the kitchen, I figured I should do something with it. And then, came Monique’s Ambitious Kitchen with this wonderful creation! It is flavourful and, oh so, wholesome! So here is the adapted recipe:

Blueberrypancake1

Ingredients
1 cup cooked quinoa (1/3 cup of raw quinoa will yield 1 cup of cooked quinoa)
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/3 cup plain yogurt
2 tablespoons of milk of your choice (skim, soy, almond, coconut)
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1 teaspoon pure vanilla extract
2/3 cup fresh blueberries

Directions

In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together eggs, yogurt, milk, and brown sugar until smooth. Add egg mixture to flour mixture and whisk to combine. Add vanilla and lemon juice and whisk again. Next gently fold in blueberries.

Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium heat. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter.

Makes about 8 pancakes. Top with fruit preserves, peanut butter, or maple syrup.

Note: I had used a ladle to pour the batter in the skillet. In my case, the yield holds constant at 6 pancakes per batch. And you know, I always eat my pancakes with maple syrup. For these, I will serve it up with some lemon wedges for that extra lemony taste and extra fresh blueberries.

Blueberrypancake2

Laura Vitale’s Lemon Blueberry Cupcakes

Standard

One day, while trying to find something to watch on YouTube, I came across Laura Vitale’s cooking channel. The first things that caught my eyes were the words “Summer Desserts” and Laura’s thumbs up gesture. And of course, the bright blue background. I had immediately thought to myself, “I should watch this because it is perpetual summer here!” So, I clicked into that. Laura’s directions was clear and concise and with a cooking video where you can pause and replay any moment you want, I find it extremely helpful.

Was I inspired to make those lemon blueberry cupcakes after watching it? Very much so! However, as with nearly every dessert recipe, I am very careful with the amount of sugar used. I know it is important to have sugar in the batter (Chemistry!) but we have a lower threshold for sweet goods. It doesn’t mean we don’t enjoy sweet things, it is just we prefer the sugar amounts to be less. And by we, I mean, my family and friends 🙂 So, here is Laura Vitale’s Lemon Blueberry Cupcakes recipe. It makes 12.

Ingredients

1 ½ cups all purpose flour
1 tsp baking powder
¼ tsp salt
3/4 cup granulated sugar (She used 1 cup)
½ cup unsalted butter, at room temperature
2 eggs
1/2 cup milk (She used whole milk, I only have low-fat)
2 tsp freshly grated lemon zest
1 tbsp of fresh lemon juice
½ tsp of vanilla extract
1 cup of fresh blueberries
Frosting
2 tbsp unsalted butter, at room temperature
1/3 cup cream cheese, at room temperature
1 tsp lemon zest
1 ½ tsp lemon juice
½ tsp vanilla extract
1 ½ cups confectioner’s sugar

Directions

Preheat the oven to 350 degrees F/180 degrees C, line a 12-piece cupcake tin with liners and set aside.

In a small bowl, whisk together the flour, baking powder and salt, set aside.

In another small bowl, add in the blueberries and ¼ cup of the dry ingredients, mix them around with a spoon so that the blueberries are coated in the flour mixture, set aside.

In a large bowl, using a hand held whisk, cream together the butter and sugar, add the eggs and incorporate well.

Add the vanilla, lemon zest and lemon juice and mix until it’s well incorporated.

Add half of the dry ingredients and half of the milk to the wet and mix them in to combine but make sure you don’t over mix. Add in the remaining dry ingredients and milk and mix to incorporate.

Using a spatula, fold in the blueberry and flour mixture making sure not to break them up too much.

Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.

For the frosting:
In a large bowl using a handheld whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.

Pipe or spoon onto each cupcake.

Note: I had piped them and would make double batch of the frosting as there wasn’t enough frosting to go around all the cupcakes.

BlueberryCupcake1

BlueberryCupcake2

This here is a “healthy version”, with a little bit of icing to tempt your senses but not enough to make you feel guilty!

BlueberryCupcake3

BlueberryCupcake4

Soenke and I had a blast eating them. It was really yummy and the cream cheese frosting is a saver as a go-to lemon cream cheese frosting. Make some today!