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  • in Recipes

    Chocolate Crazy Cake

    This vintage cake recipe requires no eggs, milk, or butter, and instead relies on pantry ingredients for its success. Make it when you’re fresh out of fresh ingredients!Hello friends! I hope everyone is navigating this strange season of life with hope and optimism. Since baking is my happy place, I’ve been making small batches of essentials I know we’ll eat up with no waste (these are next for breakfast!). I’ve also been cleaning my kitchen and taking pantry inventory. My husband and I have made the decision to self isolate and make the best of what we’ve got on hand for as long as possible.That’s why this recipe is so timely! It requires nothing from the refrigerator and whips up by hand – you won’t even need an electric mixer.
    The recipe has roots from The Great Depression, when ingredients like butter and milk were expensive or heavily rationed. It goes by a few names you may recognize – ‘Wacky’ Cake, Poor Man’s Cake, or Depression Cake. There’s a vanilla version floating around in my recipe folder that I plan to dig out and share soon.The glaze is my addition to the cake. It relies on pantry staples also, and really makes this cake decadent. I added pecans and flaky sea salt on top because I have plenty on hand, but you could use practically anything – peanuts, baking chips, dried fruit, seeds, pretzels – you name it!

    A single layer cake like this is plenty for our small household, and stored air-tight the very last slice is still fresh 5 days later. Making this recipe is a great way to have comfort food while conserving your more perishable ingredients.Stay well, friends!

    Chocolate Crazy Cake8 servings, yields a single 8-inch cake layerSource: Cake recipe is vintage, glaze recipe by Heather.Chocolate cake1 1/2 cups (180g, or 7 oz.) all-purpose flour1/4 cup (28g) unsweet cocoa powder (I used dark cocoa)1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon vanilla extract1 tablespoon white or cider vinegar6 tablespoons vegetable oil1 cup (200g) granulated sugar1 cup waterGlaze1 cup (115g) powdered sugar3 tablespoons unsweet cocoa powder (I used dark cocoa)2-3 tablespoons brewed coffee or water    Chopped nuts and flake sea salt, *optionalPreheat the oven to 375°F. Lightly grease an 8-inch round cake pan, or an 8-inch square pan.Combine the flour, cocoa, baking soda, and salt in a large bowl; whisk until well blended. Add the vanilla, vinegar, oil, granulated sugar and water. Whisk together until well combined. Pour into the prepared pan.Bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean. Cool the cake in the pan for 5 minutes, then turn out onto a wire rack.For the glaze, sift together the powdered sugar and cocoa in a large bowl. Whisk in coffee or water 1 tablespoon at a time until the glaze is smooth and pourable.Place the cake on a rimmed serving plate and pour on the glaze, allowing the glaze to drip over the sides. Top with chopped nuts and flaky sea salt, or use whatever delicious thing that inhabits your pantry. Dried fruit, pretzels, crumbled cookies are all good choices– anything goes!Store cake at room temperature in an airtight cake keeper or Tupperware for freshness.Update 6/25/20: I made this cake with Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour with excellent results. It baked in about 28 minutes, which is less time than it takes for the wheat flour version.
    link Chocolate Crazy Cake By Heather Baird Published: Friday, March 20, 2020Friday, March 20, 2020Chocolate Crazy Cake Recipe LEGGI TUTTO

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    English Muffins

    This English Muffins recipe is cooked on a skillet and makes fluffy English Muffins full of the signature nooks and crannies we love.My Favorite English Muffins Recipe!When you’ve got four kids, you become a pro at quick and easy meals. Back in the day, I found myself going through loads of store bought English muffins because they make for a yummy, filling, and deliciously easy breakfast. Simply toast them and slather them up with butter and jam. Or, turn them into a breakfast sandwich with a fried egg and sausage patty. At dinnertime, well, my family is all about English muffin pizzas.It wasn’t long before I realized I’d have some major savings by making my English muffins at home! But, I psyched myself out. They’ve got to be hard to make, right?Wrong! They are so easy to make. They are lightly kneaded, only rise once, AND you won’t even need to turn on your oven. What Are English Muffins?When you think of English muffins, I’d bet you picture the signature nooks and crannies. I could just drool thinking about melted butter pooling in the large nooks and crannies. I bet you can, now, too. Are you picturing it? But, aside from nooks and crannies, what makes an English muffin an English muffin? Well, they’re not made in a cupcake or muffin tin. That’s it, really.If you go to England, they’re simply called muffins. And, what we call muffins are called American muffins or sweet muffins. Weird, right?!? Recipe IngredientsDon’t let these English muffins fool you! Aside from buttermilk and yeast, I’ll bet you’ve got everything you need at home right now!buttermilkbutterbread flourInstant Yeast saltsugareggcorn mealHow to Make English MuffinsMelt: In a microwave safe bowl heat the buttermilk and butter together in 30- second increments until the buttermilk is warm, reaching a temperature of 120°F – 130°F on an instant read thermometer. The buttermilk might separate and look curdled. Don’t worry, this is okay.Mix: Add the flour, yeast, salt, sugar, and egg into the bowl of your stand mixer fitted with the paddle attachment. Pour in the buttermilk mixture and mix on low until combined. This should take about 1 minute. Remove the paddle attachment and replace it with the dough hook attachment. Turn mixer up to medium-high and mix for 5 minutes, until the dough is smooth and elastic. If you don’t have a dough hook attachment, you can knead the dough by hand on a lightly floured surface for 5-6 minutes. It will take about the same amount of time and you know your dough is ready when it’s smooth, elastic and bounces back when pressed lightly with 2 fingers.Rise: Form the dough into a ball, and cover the bowl with a towel. Place the bowl in a warm, draft free place in your kitchen and allow the dough to double in size. This will take 1-2 hours, depending on the warmth of your kitchen. If your oven has a proof setting, this can be used as well.Prep: Prepare a large baking pan by sprinkling it liberally with corn meal. Once you’ve done this, set the pan aside.Divide: Once the dough has doubled in size, remove it from the bowl and divide it into 16 pieces. Roll each piece into a ball and flatten the ball until it’s about 3- inches in diameter. Place each into the prepared pan. Sprinkle the tops of the muffins with more corn meal. Cover the pan and let the dough rest for 20 minutes.Heat: Spray a griddle or large skillet lightly with nonstick spray, or coat it lightly with oil. Heat the pan on low and place the muffins onto the pan, working in batches, carefully transferring the muffins onto the griddle. You don’t want to handle them too much. This will cause them to deflate. Cook: Cook the muffins on each side for 7-10 minutes, until the crust on each side is golden brown and the center of the muffin reaches 180°F on an instant-read thermometer. If you don’t have an instant read thermometer, don’t stress! If your muffins cook in the skillet for 7-10 minutes on each side and are golden brown, they are pretty much guaranteed to be cooked. If the muffins are browning too quickly, place them in a 325°F oven on a parchment lined pan for 10 minutes, or until cooked thoroughly. Depending on the pan you use, this can happen and is not a problem at all!Cool: Allow the muffins to cool completely on a wire rack before using a fork to split them.Why Buttermilk?I get – hands down – the best English muffins using buttermilk. I’ve tried alllll the other options: whole milk, 2% milk, combinations of milk and water. Take it from me, buttermilk gets the best results. I really like the texture and flavor that buttermilk adds to my English muffins. The acidity in the buttermilk works really well with the yeast to rise and create a nice, airy dough. This is what gives my homemade English muffins the signature nooks and crannies we all loveDon’t worry if you don’t have buttermilk. You can quickly and easily make a buttermilk substitute right at home!What Happens If Your English Muffins Brown Too Quickly In Your Skillet?If the muffins are browning too quickly, don’t panic! Depending on the pan you use, this can happen and is not a problem at all! Simply, place them in a 325°F oven on a parchment lined pan for 10 minutes, or until cooked thoroughly. This can happen for loads of different reasons, but these are the most common:A dark pan like a cast iron skillet distributes and holds heat, which can lead to it getting too hot too quickly.Stove tops can heat on low at different temperatures. You might have an electric stove top, or a gas stove top…there’s no set temperature for “low” and temperatures may vary.If you’re working in batches, your skillet will be hotter on the second or third batch than the first, creating varying cook times.Tips for the Best English MuffinsIf you’re looking for my top tips for the best English muffins, I’ve got you, girl.  Here are my suggestions:Allow the dough to rise to at least double in size. If the dough isn’t rising, just give it more time, and make sure it’s in a warm, draft-free place in your kitchen.Does your oven have a proof setting? If yes, this works great with this dough. Let that dough rest. Once you’ve allowed your dough to rest for 20- minutes after you’ve formed them into flattened balls try not to handle them too much. They will rise slightly and this is when all the air pockets form giving you the distinct interior texture of an English Muffin.Both kinds of yeast work. You can use regular yeast instead of instant yeast, you just need to give it more time to rise!If your English Muffins are browning too quickly on the stove top, just place them on a parchment lined baking sheet in a 325°F oven for 10 minutes to bake them.How To Fork Split An English MuffinPlease! Never cut an English muffin with a knife! When you do this, you lose all of the nooks and crannies. Instead, you should ALWAYS fork split your English muffins. Here’s how:Hold your English muffin in one hand and your fork in the other hand.Insert your fork into the side of the English muffin.Spin your English muffin while simultaneously moving your fork in and out until it arrives back at the place you started.The two sides should completely separate. Serving IdeasEnglish muffins make for a great breakfast. They’re super simple to toast and serve with butter or jam. You can also use them as the bread on your breakfast sandwich – egg and cheese; egg, cheese, and bacon; egg, cheese, and sausage – on an English muffin. Scrambled eggs, over easy eggs, I’ve even been known to sandwich an omelette filled with cheese between two slices of English muffin. YUM!My kids have always enjoyed them as mini pizzas, too. All you have to do is fork split them, spoon on your favorite sauce, and top with shredded mozzarella. Then pop them in the oven until toasted and the cheese is melted. You could use your English muffins as the bread for any sandwich, really. Peanut butter and jelly? Sure! BBQ pulled pork? Yep! Burger?How to Store English MuffinsNow, it’s not likely that I’ll eat 16 English muffins in one sitting. Hey, I said it’s not likely, but it’s definitely not impossible. If you do end up needing to store your English muffins, you have two options. First, you can store them in an airtight container at room temperature for 3 days. Or, you can freeze your leftover English muffins in a ziptop bag for 30 days. Don’t forget to label your freezer bag so you are sure when to use them. Allow them to thaw to room temperature before using them. PrintEnglish Muffins Description:Making English Muffins at home is so rewarding…and delicious! This easy English Muffins recipe will have you enjoying homemade muffins in no time.Ingredients:1 3/4 cups buttermilk1/4 cup butter, cubed4 1/2 cups bread flour1 (0.25- ounce) packet Instant Yeast (2 teaspoons)1 teaspoon kosher salt2 tablespoons granulated sugar1 large egg, lightly whiskedCorn Meal for sprinkling on panInstructionsIn a microwave safe bowl heat the buttermilk and butter together in 30- second increments until buttermilk is warm, reaching a temperature of 120°F – 130°F on an instant read thermometer. Buttermilk might separate and look curdled. This is ok.Add the flour, yeast, salt, sugar, and egg into the bowl of your stand mixer fitted with the paddle attachment. Pour in the buttermilk mixture and mix on low for 1 minute until combined. Remove the paddle attachment, replacing it with the dough hook attachment. Turn mixer up to medium-high and mix for 5 minutes, until the dough is smooth and elastic. Alternately, you can knead the dough by hand on a lightly floured surface for 5-6 minutes.Form the dough into a ball, and cover the bowl with a towel. Place the bowl in a warm, draft free place in your kitchen and allow the dough to double in size. This will take 1-2 hours, depending on the warmth of your kitchen. If your oven has a proof setting, this can be used as well.Prep a large baking pan by sprinkling it liberally with corn meal. Set aside.Once the dough is doubled, remove it from the bowl and divide it into 16 pieces. Roll each piece into a ball and flatten the ball until it’s 3- inches in diameter. Place each into the prepared pan. Sprinkle the tops of the muffins with more corn meal. Cover the pan and let the dough rest for 20 minutes.Spray a griddle or large skillet lightly with nonstick spray, or coat lightly with oil. Heat the pan on low and place muffins onto pan, working in batches, carefully transferring the muffins onto the griddle. You don’t want to handle them too much, causing them to deflate. Cook the muffins on each side for 7-10 minutes, until the crust on each side is golden brown and the center of the muffin reaches 180°F on an instant-read thermometer. If the muffins are browning too quickly, place them in a 325°F oven on a parchment lined pan for 10 minutes, or until cooked thoroughly. Depending on the pan you use, this can happen and is not a problem at all!Allow the muffins to cool completely on a wire rack before using a fork to split them.Notes:Store airtight at room temperature for up to 3 days. Freeze in a zip-top bag for up to 30 days. Allow English Muffins to thaw at room temperature.Here’s the link to my Buttermilk Substitute in case you’re all out! Keywords:: english muffins recipe, homemade english muffins, how to make english muffins, english muffins pizza Want To Save This Recipe?PIN for later: LEGGI TUTTO

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    Wild Strawberry and Lemon Verbena Layer Cake

    Alternating flavors of wild strawberry and lemon verbena are stacked, filled, and frosted with tangy lemon Swiss meringue buttercream in this spring-inspired cake.I think we’re all in need of some happy colors and springtime flavors just about now. This cake is absolutely bursting with beautiful, bright flavors thanks to some special, new-to-me ingredients. A couple of weeks ago I had the opportunity to try products by Amoretti, makers of artisan flavorings. I absolutely loved the results, so I had to share them here!

    This recipe begins with my favorite white cake recipe, which happens to use white cake mix as an ingredient. It’s adapted from the popular White Almond Sour Cream (WASC) cake by Rebecca Sutterby, which is famous with bakers of wedding cakes. I always use it when I need colors and flavors to ‘pop’ because it is the perfect blank canvas with which to work.

    Amoretti flavors are easy to use, and because they are so concentrated just a little goes a long way. The naturally flavored Wild Strawberry Compound gave the cake layers sweet, bold berry flavor. It is perhaps my favorite of all the ingredients I tried. Its aroma was intoxicating and it has the appearance of strawberries that have been cooked down like jam.The Lemon Verbena Swirl was pungent upon first sniff, but added to cake batter, it mellowed and gave the finished layers a wonderfully fresh herbaceous note. I can’t wait to use it in my favorite Orange Pound Cake recipe.
    I also had the opportunity to test their oil soluble Wild Strawberry Extract. Oil soluble flavoring can be added to chocolate without fear of it seizing. I added a small dose to two melted white chocolate Baker’s bars (along with some red powdered food color) for the prettiest and tastiest chocolate curls!
    The entire cake is wrapped in silky Swiss meringue buttercream flavored with Natural Lemon Artisan Extract.
    We relished every last bite of this delicious cake, and I’m eager to experiment with more of Amoretti’s flavors. If you’d like to try them for yourself, right now you can receive a 15% discount on your order using the code SPRINGBAKING at Amoretti.com.Enjoy!

    Wild Strawberry and Lemon Verbena Layer CakeYields One 6-inch four layer cakeThis recipe is adapted from the ever-popular WASC cake formula by Rebecca Sutterby. Swiss meringue buttercream recipe is from the Sprinkle Bakes book.Prep: 45 minutes, total time about 3 hoursThis cake starts with a box of white cake mix but is improved upon with additions of sugar, flour, sour cream and delicious flavorings by Amoretti (see blog post for resources).Wild Strawberry and lemon verbena cake layers1 box (16.25 oz.) white cake mix1 cup (128g) all-purpose flour1 cup(200g) granulated sugarPinch of salt1 cup (242g) sour cream1 cup (8 oz.) cold water3 large eggs3 tablespoons Amoretti Wild Strawberry Compound2 tablespoons Amoretti Lemon Verbena Swirl1-2 drops liquid red food color (optional)1 drop yellow food color (optional)Preheat oven to 350◦F. Coat four 6-inch round cake pans with flour-based baking spray.Whisk together the first 4 ingredients in a large mixing bowl. In a four-cup measure, stir together the sour cream, water, and eggs. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again until all ingredients are consistently incorporated. Divide the cake batter into two mixing bowls. To one bowl add the three tablespoons wild strawberry compound and mix well by hand (also add the optional red food color, if desired). To the other bowl, add the lemon verbena swirl and mix well by hand (also add the optional yellow food color, if desired). Divide the wild strawberry batter between two pans; divide the lemon verbena batter between the remaining two pans.Bake the cakes for 30-35 minutes, or until they spring back when pressed in their centers. Let cool in the pans 5 minutes; turn out on wire racks to cool completely. Level cakes using a cake leveler or serrated knife.Lemon Swiss Meringue Buttercream5 egg whites1 cup (200g) sugarPinch of salt1 lb. unsalted butter, cubed, softened (room temperature works too, but takes longer to come together)2 teaspoons Amoretti Natural Lemon Artisan FlavorSet a saucepan filled one-third full of water over medium-high heat and bring to a simmer.Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.Beat on medium speed for 2 minutes. Increase to medium-high until stiff peaks are formed.Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture will deflate with the butter addition, this is normal – keep going – adding butter a little at a time. When all of the butter is incorporated, increase the speed to high and beat until thick and smooth. Add the lemon flavoring and beat again until incorporated.Frost the cake: Place a lemon verbena layer on a cake plate. Top it with approximately 1/2 cup of lemon buttercream and spread evenly. Center a wild strawberry cake layer on top of the frosting and top with 1/2 cup lemon buttercream; Repeat this process with the remaining lemon verbena layer and end with the final wild strawberry layer on top. Use the remaining frosting to cover the outside of the cake. Smooth using a cake smoother or an offset spatula. Refrigerate the cake until the frosting is firm, about 25 minutes.Strawberry-white chocolate curls and other garnishes8 oz. white chocolate, chopped (tested with Baker’s chocolate)1 teaspoon Amoretti Oil Soluble Wild Strawberry Extract2-3 drops pink or red oil soluble food color (or stir in a little red petal dust)2-3 whole strawberries with stemsWhite food safe flowers or other food-safe greeneryMelt chocolate in the microwave at 30 second intervals; stir until smooth. Turn a cookie sheet upside-down and pour on the chocolate. Spread evenly with an offset spatula. Place in the refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. Place curls in a small bowl and store in refrigerator until ready for use. Chocolate melts at body temperature, so handle them as little as possible. If you have particularly hot hands, use a spoon to transfer the curls to the top of the cake.Garnish cake with chocolate curls, whole strawberries with stems and food safe flowers. Bring the cake to room temperature before serving. Keep leftovers in the refrigerator loosely covered with plastic wrap.
    link Wild Strawberry and Lemon Verbena Layer Cake By Heather Baird Published: Monday, March 16, 2020Monday, March 16, 2020Wild Strawberry and Lemon Verbena Layer Cake Recipe LEGGI TUTTO

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    Hot Cross Buns

    679 SharesHot Cross Buns are a soft, sweet bread roll made with a vanilla icing cross on the top, traditionally eaten on Good Friday in some countries, but they should definitely be enjoyed all year long!If you’re new to yeast baking make sure to try my Cinnamon Rolls Recipe! They’re amazing and easy enough for beginners!Hot Cross Buns Are A Classic Easter RecipeHot Cross Buns are a treat I grew up eating on Easter morning. I know there are lots of different traditions when it comes to Hot Cross Buns, but I always looked forward to having them once a year. Honestly, though, there is no reason why these can’t be enjoyed all year long! They are a sweet bread, usually made with dried currants or raisins (I used Craisins), and topped with a sweet icing. We always had them warm with a nice spread of butter too. SO good!Baking With Yeast Is Easy!I have been on a roll lately baking with yeast, and I am not about to stop anytime soon. My Sweet Dinner Rolls have been a weekly recipe! To imagine there was a time when the idea of baking bread from scratch made me a little nervous is crazy! It’s actually very easy and using Rapid Rise (Instant) Yeast makes it quick too!Honestly, if you think about yeast as just another ingredient it takes the worry out of it. AND once you do it once, you will see how uncomplicated the process really is. You can make bread by hand, or if you have a mixer with a hook attachment that works for the kneading portion too!My Main Bread Making TipKnowing when to be done kneading is the question I get most. So here’s my PRO TIP: After you knead the dough for the recommended period of time, press it gently with two fingers, and it springs back, you’re done kneading! It should be smooth and elastic to the touch.What Are Hot Cross Buns?I did a little research to find out the history of Hot Cross Buns and found lots of interesting facts. They say that the cross on the bun represents…well, a cross, and the bread represents the end of Lent. There are also many theories on the origin of Hot Cross Buns.One of the interesting myths behind the recipe is that buns baked and served on Good Friday will not spoil or grow moldy during the subsequent year. Another myth is if the buns are hung in the kitchen, they are supposed to protect against fires and ensure that all your bread turns out perfectly! I kind of like that idea!!Anyhow, there are countless stories and traditions around Hot Cross Buns, but what I know is that they are delicious!How Do You Make Hot Cross Buns?Working with RapidRise® Yeast makes the process easy! The dough comes together very quickly, and requires about 4-6 minutes of knead time, which you can do with your hands, or with the dough hook attachment on your stand mixer!The dough will be soft for these, so add your flour in small increments, to make sure you don’t add too much!Allow 350-45 minutes for the dough to rise. I like to cover the dough and put into an oven that was heated just to warm, and then turned off.Hot Cross Buns should be soft, and chewy, like any good bread. You have the subtle sweetness from the dried fruit, and the icing on top, paired with that distinct yeast flavor.I hope these become a tradition in your house too!Looking for More Yeast Bread Recipes? Try These:PrintHot Cross Buns Description:Easy, classic Hot Cross Buns RecipeIngredients:1/2 cup dried cranberries or currants3-1/4 to 3-3/4 cups all-purpose flour3 tablespoons granulated sugar1 (1/4- ounce) envelope Fleischmann’s® RapidRise Yeast1 teaspoon kosher salt1/4 teaspoon ground cinnamon1/2 cup milk1/4 cup water1/4 cup butter 2 eggs1 egg white, lightly beatenIcingInstructionsPlace dried cranberries in a small bowl. Cover with boiling water and let sit for 5-10 minutes, or until plumped. Drain and set aside.Combine 1 cup flour, sugar, undissolved yeast, salt, and cinnamon in the bowl of your stand mixer fitted with the paddle attachment.In a microwave-safe bowl heat the milk, water and butter for 30 – 45 seconds until very warm (120° to 130°F). Stir this into the flour mixture.Mix the eggs, cranberries, and enough remaining flour to make soft dough (I generally use 3 1/2 cups total). Replace the paddle attachment with a dough hook and knead on medium speed for 4-6 minutes. Alternately, you can knead the dough on a lightly floured surface until smooth and elastic, 4-6 minutes. Cover the dough with a clean dish towel and let it rest for 10 minutes.Line a large baking sheet parchment paper and coat lightly with nonstick spray.Divide the dough into 12 equal pieces. Form each piece into a ball and place 3- inches apart on prepared sheet. Cover and let rise in warm, draft-free place until doubled in size, about 35 to 50 minutes.Preheat oven to 375°F.With a sharp knife, cut a shallow cross in top of each bun. Brush egg white over tops and bake for 15-18 minutes until golden brown. Allow the buns to cool before icing.For the icing, mix together the powdered sugar, vanilla, and cream in a bowl until smooth. Place the icing in small zip-top bag with a corner snipped off and pipe the icing onto the buns in a cross shape.Notes:Store airtight at room temperature for up to a day. Best served same day.Keywords:: hot cross buns, bread, yeast, rapid rise yeast, quick yeastWant To Save This Recipe?PIN for later: LEGGI TUTTO

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    Fluffy Japanese Pancakes (Soufflé Pancakes!)

    749 SharesThese Fluffy Japanese Pancakes are an easy breakfast idea your entire family is going to love! These thick, soft soufflé pancakes are a fun twist on a classic. I’m showing you all my tips and tricks on how to make them!Looking for a more classic pancake recipe? Make sure to try my Buttermilk Pancakes or my delicious Brown Sugar Pancakes!What ARE Japanese Pancakes?Let’s start with the obvious question…what are Japanese Pancakes anyway? I first saw these tall, puffy pancakes on Instagram a few years back. Sometimes called Soufflé Pancakes, they are a fun breakfast idea that made its way into the social media world for being so dang photogenic.Essentially Japanese Pancakes / Soufflé Pancakes are thick, fluffy pancakes. They are almost soufflé-like in consistency thanks to folding egg whites into a batter that is cooked in a round mold. Japanese pancakes taste like a delicious buttermilk pancake, but not as dense. AND they sure do get an A++ in the looks department. Top them with butter and a healthy drizzle of syrup and you will be the hero of your breakfast.I don’t claim to be an expert in Japanese cuisine, but after doing some research and lots of trial and error I think I can say I make a pretty mean Japanese pancake! Or at least the Americanized version!Japanese Pancake IngredientsThe great thing about this recipe is that you won’t need to hit up a specialty food store or an Asian market. The ingredients are pretty much the same as any other buttermilk pancake recipe!ButtermilkEggs…you will need 3 egg white whipped to stiff peaks and 1 yolk. I know this leaves you with 2 extra yolks, but I couldn’t find a way around this and garner the same results.Baking powder/saltVegetable oilPowdered sugarVanilla ExtractBut What Special Tools Do You Need?While the ingredients are pretty standard you DO need molds. That’s what gives the Japanese Pancakes their distinct height and shape! I purchased my molds on Amazon and if you’re interested THESE are the ones I bought.Other than the molds, you just need a nonstick skillet with a lid, tongs, and a spatula! I’ve linked all my tools in the shoppable image below… Skillet With Lid Cooking Mold Tongs Spatula (similar) How To Make Japanese Soufflé PancakesNow for the fun part. I will say these took me a few tries to get right. Once I was sure I had the recipe right, I played around with the cooking technique until I figured out a way (in my opinion) that was easiest!You see, you cook the pancakes in the molds, but you’re supposed to flip the molds so the pancakes cook on both sides…which left me with kind of a mess. My molds are fairly tall, so the batter always spilled out. So let me walk you through the steps that I believe are the easiest…AND in the above image you can see the steps if you are a visual person like me!Make the batter according to the recipe instructions. Make sure you’ve whipped your egg whites to stiff peaks before folding them into the batter to ensure the right texture and height of your pancakes!Heat your skillet over low heat. Place your molds into the skillet. TIP: The first one you make, make it ALONE in the pan so you get the hang of the process. NOTE – Cooking these pancakes on LOW heat is paramount to success. If you increase the heat you will easily burn the bottoms leaving the insides raw. So be patient! The first pancake might take a little extra time if you don’t allow it to preheat fully, just just make note of that!Once the molds are placed evenly into the skillet, coat the skillet and the insides of the molds with nonstick spray.Now fill each mold with 1/3- cup of the batter. You can use a large cookie scoop or a measuring cup for this.Place the lid onto the pan and allow the pancakes to cook in the molds for 6-7 minutes on LOW heat, OR until the bottoms are golden and the sides are set. It is important that the sides are set because in my method you will remove the molds from the pancakes instead of flipping the entire mold over. Once the sides set up you can gently remove the molds, using tongs, and the pancakes will hold their shape! This way you can gently flip them over using a spatula.Once you’ve flipped the pancakes, return the lid to the pan and cook for an additional 3-4 minutes, or until they are set and the bottom side is golden as well.Let me explain why this technique WORKS…In every other recipe I researched, you would cook the pancakes equally on both sides, and use tongs to flip the entire mold over halfway through the cooking process.I tried this time and time again and the batter spilled out because it was not set on top or on the sides, and when I flipped it, it leaked everywhere. Trust me, the frustration was REAL!What I learned was allowing them to cook LONGER before flipping, like a traditional pancake, allows it to set, so flipping is much easier and there is no loose batter. You can certainly keep it in the mold if you like, but once it’s set it’s much easier to ditch the mold and flip it using a spatula.Can You Make These Different Sizes?Sure! Japanese Pancakes can be all different sizes or thickness. I have written this recipe cooking 1/3 cup of batter in 3- inch round molds. The height of the mold doesn’t make a HUGE difference, as long as it’s deep enough for 1/3 cup of the batter. FYI – My molds are 2.75- inches deep, which is more than deep enough.You will need to adjust the cook time on these if you choose to make larger, or thicker pancakes. But remember ALWAYS cook on LOW!How To Serve Japanese PancakesWell, this is totally up to you and your taste preference, but long story short, serve these exactly like you would a regular pancake! We love simply topping them with butter and syrup! But here are a few more delicious ideas:Dust them with powdered sugar.Serve with fresh berries.Nutella would be delicious spread of drizzled onto these!Honey would be amazing…or honey butter!Dolloped with whipped cream.How To Reheat These PancakesIf you are cooking for a crowd the best method would be to turn your oven to 200°F, and place the pancakes on a large baking sheet in the warm oven as they are done, so they’ll all still be warm when you’re ready to serve!If you have leftovers you can store them at room temperature for up to 2 days and just pop them into the microwave for a few seconds to warm them up.You can also freeze these for up to a month in an airtight container. Allow them to thaw at room temperature and place in a preheated 350°F oven for 3-4 minutes!Looking For More Pancake Recipes? Try These:PrintJapanese Soufflé Pancakes Description:These extra tall, fluffy pancakes are easy to make and will be the hit of your next weekend breakfast!Ingredients:3 egg whites, plus 1 egg yolk1 1/4 cups buttermilk1/4 cup vegetable oil1 teaspoon vanilla extract1 1/2 cups all purpose flour1/2 cup powdered sugar2 teaspoons baking powder1/4 teaspoon kosher saltInstructionsPlace 3 egg whites in a large glass bowl. Using a hand mixer, beat the egg whites on medium-high speed until stiff peaks form. Set aside.In a small bowl, whisk together the egg yolk, buttermilk, vegetable oil, and vanilla.In another large bowl whisk together the flour, powdered sugar, baking powder, and salt until combined.Pour the buttermilk mixture into the flour mixture and whisk until smooth.Using a rubber spatula, fold in the egg whites until combined.Heat a large skillet (with a lid) over low heat. Place two – four, 3- inch round molds into the skillet. Coat the bottom of the pan and the insides of the molds with nonstick spray. Fill each mold with 1/3 cup of pancake batter. Place the lid onto the skillet and cook for 5-6 minutes, until the bottoms are golden brown and the sides have set.Using tongs, carefully lift the molds up, removing them from the pancakes. If you notice the sides are releasing, you can run a butter knife carefully around the edges, OR cook them for 1-2 more minutes until the edges have set.Once the molds are removed, carefully flip the pancakes over using a spatula.Cover and cook for an additional 3-4 minutes.Notes:NOTE: The first batch might take longer to cook, as the pan isn’t quite as hot.When the pancakes are golden on both sides transfer the pancakes to a platter and repeat with all the batter. You will need to spray the pan and the molds with every batch.Serve warm with butter and syrup, or a dusting of powdered sugar.Keywords:: cookies and cups, pancakes, japanese pancakes, pancake recipe, souffle pancake, fluffy pancakes, how to make japanese pancakes Want To Save This Recipe?PIN for later: LEGGI TUTTO

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    Baked Raspberry Oatmeal

    104 SharesThis Baked Raspberry Oatmeal is my new favorite breakfast idea! Baked Oatmeal is warm, cozy and comforting…plus it’s super easy to whip up. Make this your new weekend breakfast staple!Baked Oatmeal Is My New Favorite Way To Eat Oatmeal!Looking for a cross between oatmeal and a cake? Baked oatmeal is the recipe you’ve been looking for. I’ve never been an oatmeal for breakfast kind of girl. I don’t know if it is a texture thing…or the fact that I grew up with my mom buying the Instant Oatmeal packets…but I just never loved it.But Baked Oatmeal has taught me that THIS is the way oatmeal for breakfast was meant to be consumed! Yes, it takes a bit longer than an Instant Oatmeal, but I you can even make this the night before and heat it up in the morning to save time, or as a great brunch item when you’re entertaining.What Ingredients Are In Baked Oatmeal?Don’t let the ingredients list fool you…it looks a little long, I get it…but let me break down the key ingredients what you need:Oats. Of course you need oats! Use old fashioned (or rolled oats) in this recipe. The bake time is written for rolled oats, not Quick Oats!Coconut Milk. You can ABSOLUTELY use regular milk. Coconut milk is just a nice option!Applesauce. This is a great flavor-maker, as well as a healthy way to add moisture.Brown Sugar. You can use honey, maple syrup, or agave syrup if you prefer. If you do choose to use a liquid sugar, measure out 1/4- cup in a liquid measuring cup!Here’s How You Make Baked Raspberry Oatmeal…I feel like baked oatmeal is even easier than cooking oatmeal on the stove top. All you do is whisk together the simple ingredients and bake! Like, literally that’s all you do. It’s really THAT simple!Do You HAVE To Use Raspberries?Nope! You can leave out the fruit element altogether, OR you can add other types. Here are a few ideas:Any other types of berries…blueberries, strawberries, blackberries…Sliced bananas would be amazing!Diced apples…yum!Chopped peaches…giving you peaches and cream oatmeal vibes!Can You Make This Baked Oatmeal Ahead?Absolutely! You can make this on the spot, or make it the night before. To reheat the oatmeal just cover it and place in a 350°F preheated oven for 10-ish minutes. Or heat up individual portions in the microwave!What Can You Top This Baked Oatmeal With?So many options!!! Here are a few that I love…A drizzle of browned butter. OMG YES.A few teaspoons of milk or heavy cream.Maple SyrupWhipped CreamA sprinkle of brown sugar.Looking For More Oatmeal Recipes? Try These:PrintBaked Raspberry Oatmeal Description:This Baked Raspberry Oatmeal is my new favorite breakfast idea! Baked Oatmeal is warm, cozy and comforting…plus it’s super easy to whip up.Ingredients:1 1/2 cups old fashioned rolled oats1/2 cup loose packed light brown sugar1 tsp baking powder1/2 tsp ground cinnamon1/4 tsp salt1/2 cup canned light coconut milk1/4 cup applesauce1 egg1 tsp vanilla1 Tbsp butter, melted2/3 cup fresh raspberriesInstructionsPreheat oven to 350°Spray a small baking dish with spray. I used a small 2 serving round oval dish.In a large bowl whisk together oats, brown sugar, baking powder, cinnamon and salt. In a separate bowl whisk together coconut milk, applesauce, egg and vanilla. Slowly add melted butter, whisking constantly. Pour this mixture into the oat mixture and stir to combine.Gently stir in the raspberries and transfer to prepared dish.Bake oatmeal for 25 minutes until top is lightly golden.Drizzle with additional coconut milk if desired.Notes:recipe from Seriously DelishJessica’s recipe also suggests drizzling 2 Tbsp of brown butter on top of the oatmeal. This would be AMAZING, I just opted not to, trying to keep the fat a little lower..but you should totally try it!Keywords:: baked oatmeal recipe, healthy baked oatmeal, how to bake oatmeal Want To Save This Recipe? LEGGI TUTTO