Fluffy Pancakes

Who doesn't love pancakes?  These were the fluffiest pancakes that I've ever made.  Believe it or not, the secret ingredient is buttermilk!  It's the buttermilk that make the pancakes fluffy and tall.

If you don't have buttermilk at home, don't worry.  You can add 2 tbsp white vinegar to 3/4 cups of full cream milk and then set them aside for 5 mins. to "sour".

Another tips is using a non-stick pan to cook the pancakes and do NOT add any oil onto the pan, otherwise the pancake will be easily burnt especially on the sides.  See the above pancakes that I made, don't they look like those hot cakes in McDonald's? :-)

Ingredients (serves 4):

- 3/4 cup Buttermilk (or substitute by 3/4 cup full cream milk & 2 tbsp white vinegar, wait for 5 mins before use)
- 1 Medium Egg
- 2 tbsp Unsalted Butter
- 1 cup White Flour
- 1 tbsp white sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda (Bicarbonate Soda)
- 1/2 tsp Salt

Directions:

1.  Combine all the dry ingredients (i.e. flour, sugar, baking powder, baking soda & salt) in a large bowl.

2.  Whisk egg & melted butter into the buttermilk.

3.  Pour the wet ingredients (i.e. buttermilk mixture) into the dry ingredients.

4.  Using a large balloon whisk, gently mix all the ingredients together until all lumps are gone.  Do NOT overmix.

5.  Heat a non-stick small / medium pan over low heat.  Pour some batter onto the pan and cook until bubbles appear on the surface.  Flip with a spatula and cook the other side until slightly brown.

6.  Serve with pure maple syrup & butter, enjoy!

Mango Mousse Cake

Are you craving for cakes but at the same time worried about your waist line?  I always do!

If you pay attention on the ingredients used in this Mango Mousse Cake, you'll find that it is relatively pretty healthy compared to other types of cake.  It's packed with Vitamin A & fiber.  Most important of all, it's low in fat & sugar!

I made this for a friend of mine whose daughter had to spend her time in hospital during Christmas.  So glad that her whole family enjoyed it very much :-)

Ingredients:

For Mango Mousse

-  300g Fresh Mango Puree
-  1/2 small lime / lemon
-  15g Gelatin Sheets
-  120g to 130g Italian Meringue (to be made by 2 medium Egg White, 80g White Sugar & 80g Water)
-  150g thicken cream (softly beaten)

For Mango Mousse Cake Topping

-  200g to 250g Fresh Mango Puree
-  5g Gelatin Sheets

Method:

Mango Puree

1.  Use an electric hand mixer or a food processor to blend 500g to 550g fresh mango until it reaches the texture of smooth puree.

2.  Pour puree out into a bowl, add the juice of 1/2 small lime / lemon and mix well.

3.  Soak 15g gelatin leaves in a bowl of cold water until they become soft.

4.  Put 300g of puree mixture into a small saucepan.  Reserve the rest for the cake topping.

4.  When the gelatin leaves are ready, squeeze out excess water and then put them into the puree.  Place the pan on the stove on very low heat.  Stir it gently until the gelatin is all melted.  Set aside to cool.

Italian Meringue

1.  Put 2 medium egg white into a large bowl, sprinkle with a little bit of salt (purpose is to make the meringue more stable).  Meanwhile, put the white sugar & water into a small pan, bring to boil.  Put a candy thermometer in to check the boiling temperature.

2.  When the temperature reaches about 110C, start beating the egg white using an electric mixer on medium speed.  Once the temperature reaches 118C, remove the pan from the stove and slowly pour the sugar syrup from the side of the bowl in a thin stream while beating the egg white.  Once it's all poured into the egg white, turn the mixer on high speed and continue beating until it reaches stiff peak.

Mango Mousse

Now the mixing part.....

1.  Put 120g to 130g of Italian Meringue into the bowl of mango puree. Use a large balloon whisk, fold the meringue in gently (repeating the "under-over" action) until it's well mixed.

2.  Gently stir in the lightly beaten cream into the meringue mixture and mix well.

3.  Pour the mousse into an 8" bottomless cake ring (lined with acetate sheet on the side and with a cake board on the bottom).

4.  Refrigerate for about 1 to 2 hours.

Mango Mousse Cake Topping

1.  Soak 5g gelatin leaves in a bowl of cold water until they become soft.

2.  When the gelatin leaves are ready, squeeze out excess water and then put them into the reserved puree in a small saucepan.  Place pan on the stove on very low heat.  Stir it gently until the gelatin is all melted.  Set aside to cool.

3.  When the puree is cooled, take the cake out from the fridge and pour it evenly on top of the cake.

4.  Refrigerate for another 2 hours.

* You can add some passion fruit into the puree to enhance the topical flavor.

Green Tea & Red Bean Mousse Cake

Full of oriental flavor, this Green Tea & Red Bean Mousse Cake is packed with antioxidant, fiber & different vitamins.  I made this for my mother-in-law's birthday last year, everybody absolutely loved it!

Green Tea & Red Bean.....umm..... what a perfect combination!

Ingredients:

For Red Bean Mousse

-  330g Red Bean Paste (to be made by 100g dried red beans boiled in 2 cups of water)
-  12g Gelatin Sheets
-  100g Italian Meringue (to be made by 2 medium Egg White, 80g White Sugar & 80g Water)
-  150g thicken cream (softly beaten)

For Green Tea Mousse

-  8g Matcha Power (dissolved in 125g hot water)
-  12g Gelatin Sheets
-  100g Italian Meringue (to be made by 2 medium Egg White, 60g White Sugar & 80g Water)
-  150g thicken cream (softly beaten)

Method:

Red Bean Paste

1.  Put 100g dried red beans in a small sauce pan with 2 cups of water and boil until the beans become very soft.  Check if there's enough water every so often during the boiling process.  Add more water if necessary.

2.  When the beans are ready, use an electric hand mixer or a food processor to blend them together.  Add some water if the paste is too thick and difficult to blend.

3.  Soak the gelatin leaves in a bowl of cold water until they become soft.

4.  When the paste is well-blended, put them in a small saucepan on the stove on very low heat.  Then, take the soften gelatin leaves out, squeeze out excess water and then mix it with the paste.  Stir it gently over the stove until the gelatin is all melted.  Set aside to cool.

Italian Meringue

1.  Put 2 medium egg white into a large bowl, sprinkle with a little bit of salt (purpose is to make the meringue more stable).  Meanwhile, put the white sugar & water into a small pan, bring to boil.  Put a candy thermometer in to check the boiling temperature.

2.  When the temperature reaches about 110C, start beating the egg white using an electric mixer on medium speed.  Once the temperature reaches 118C, remove the pan from the stove and slowly pour the sugar syrup from the side of the bowl in a thin stream while beating the egg white.  Once it's all poured into the egg while, turn the mixer on high speed and continue beating until it reaches stiff peak.

Red Bean Mousse

Now the mixing part.....

1.  Put 100g of Italian Meringue into the bowl of red bean paste. Use a large balloon whisk, fold the meringue in gently (repeating the "under-over" action) until it's completely mixed with the paste.

2.  Gently stir in the lightly beaten cream into the meringue mixture and mix well.

3.  Pour the mousse into an 8" bottomless cake ring (lined with acetate sheet on the side and with a cake board on the bottom).

4.  Refrigerate for about 1 or 2 hours.

Green Tea Mousse

1.  Soak the gelatin leaves in a bowl of cold water until they become soft.

2.  Dissolve the Matcha Powder with hot water in a large bowl.  Then put the bowl over a pan of steaming water on the stove.

3.  Take the soften gelatin leaves out, squeeze out excess water and then mix it with the dissolved Matcha mixture.  Stir it gently over the stove until the gelatin is all melted.  Set aside to cool.

4.  Make the Italian Mousse according to the instructions above.

5.  Put 100g of Italian Meringue into the bowl of Matcha mixture. Use a large balloon whisk, fold the meringue in gently (repeating the "under-over" action) until it's completely mixed.

6.  Then, gently stir in the lightly beaten cream into the meringue mixture and mix well.

7.  Take the Red Bean Mousse out from the fridge and pour the Green Tea Mousse on the top.

8.  Refrigerate for another 2 hours.

Decorate the top with strawberries and serve.  Enjoy......