Pancake Glossary

Sifting

Sifting is to put (a fine or loose substance) through a sieve so as to remove lumps or large particles.

Sifting is quite easy to do i did sifting when i was making ondeh ondeh 

Folding Folding is another way to stir 
It makes the mixture thicker 

Shallow Frying 
That time we made pancakes was the first time i ever fried anything 
its was interesting to flip the pancakes as it kept sticking together and it was a real challenge not to have it become over cooked 

Personal Experience
when i was small my grand mother made pancakes for me she would make many thin pieces of pancakes tat would be covered in maple syrup

Now that ive tried making pancakes , i understand how it is to make pancakes and it is quite challenging 

I feel that through my experience of making pancakes is that you have to get the flavour into the pancakes and that you cannot let the pancake stay on the pan for too long or it will burn and as my pancakes that I did with my partner was cooking quite fast, we had some that didn't look as nice as the ones we did subsequently and the first few pancakes that we did were also not that nice in shape until we kind of learnt how to make a nice looking one.

Pancake

Recipe:

Ingredients:

50gm plain flour

½ Eggs

125 ml milk

pinch of salt

2 tbsp. honey

Method:

1. Sift flour and salt into a large bowl.
2. Make a hole in the centre of the flour.
3. Break the egg and drop it in the centre of the flour.
4. Add also half of the milk.
5. Incorporate the flour by stirring gradually. Then stir well until very smooth.
6. Beat in the rest of the milk slowly.
7. Beat well until the surface of the batter is covered with bubbles.
8. Heat the pancake pan and grease it lightly with oil and heat it thoroughly.
9. When the pan is very hot, pour in sufficient batter to make a thin layer.
10. Tilt the pan and turn it round to ensure even thickness.
11. Lower heat and brown lightly the underside of the pancake.
12. Use a palette knife to loosen the edges and underside of the pancake.
13. Turn the pancake over and brown the other side.
14. Lift the pancake onto a plate and repeat the process again.
15. Heat the pan before frying the next pancake. It is not necessary to grease the pan again if it is still greasy.
16. Fold each pancake into quarter size. Arrange on a plate, pour honey over the pieces and serve.

When was it done :

It was done during our second FCE session .

What did I do well :

The poring of the mixture into the frying pan was done well .

What did I do badly /How was the product :

My pancakes were a bit too thin and when making the mixture was very diluted as there was too much milk .

  Flipping the pancakes were hard because they were too thin and the pancakes kept sticking together causing it to be under cooked .

How can I better next time :

I could learn how to perefect my flip and nit use so much milk as it was too diluted

Better Recipe :

Ingredients :

•     
• 1egg
• 3⁄4cup milk
• 2tablespoons butter or 2 tablespoons margarine, melted
• 1cup flour
• 1tablespoon sugar (or 1/2 teaspoon honey or molasses)
• 1teaspoon baking powder
• 1⁄2 teaspoon salt

1. Directions :
2. Beat egg until fluffy.
3. Add milk and melted margarine.
4. Add dry ingredients and mix well.
5. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
6. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
7. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
8. When bubbles appear on surface and begin to break, turn over and cook the other side.

Video :

http://www.food.com/recipe/pancakes-25690

Ondeh Ondeh

 Ingredients: Pandan Juice
1. 10 large pandan leaves 
2. 100 ml water

Method:

1. Rinse pandan leaves and cut them into 1 inch pieces.
2. Blend leaves and water in a blender.
3. Pour through a fine sieve strainer and discard solid.

 Ingredients: Ondeh-ondeh Ball

1. 100g (3.5 oz.) glutinous rice flour
2. 100 mL (3.4 oz.) pandan juice
3. 60g (2.1 oz.) palm sugar
4. 60 g (2.1 oz.) grated coconut mixed with a pinch of salt
5. 700 mL (24 oz. / 3 cups) water

Method:

1.    Place glutinous rice flour in a mixing bowl and slowly add pandan juice and mix together until it forms a knead able ball of dough. This amount varies all the time, so use your judgment.

2.    Knead lightly

3.    Form small balls. Flatten them slightly and fill each one with a piece of palm sugar. Close it up and roll it into a sphere.

4.    Bring water in a saucepan to a boil and slowly cook each ball as you form it and cook it until it floats.

     5.  Remove from saucepan, place on a plate and add in coconut shaving


How we made it :

My partner , Chee Yang ,was partner 'A' and I was partner 'B' , he prepared the pandan juice by pouring green food colouring and pandan flavoring  into water and mixing it , we didnt use pandan leaves because Mr Hamad told us that it was too dificult for us to do and that the outcome would be the same even when flavouring . While I was preparing the ingredients for the ondeh ondeh ball . when he was done mixing the pandan juice , he passed it to me so that I could slowly add the pandan juice and mix it together with the glutinous rice flour . I mixed it until it formed a bright green knead able ball of dough . I was making small balls and adding palm sugar into it . While I was doing so Chee Yang was boiling water so that we could boil the ondeh ondeh balls . After that i added grated coconut to the ondeh ondeh and put it into a container and brought it home for my mother to try . 

Areas of Improvement :

           The dough was too thick and there was not enough palm sugar .

What could you do better : 

I could make the dough less thick and put more palm sugar

Better Recipe than what was given:

           MAKES 18 DUMPLINGS

Ingredients

¹⁄₄ tsp. kosher salt

1 mature coconut, cracked open and finely grated, or 1 cup desiccated coconut, steamed

7 fresh pandan leaves, rinsed or 10 frozen, chopped

2 cups mochiko (glutinous rice flour)

¹⁄₄ tsp. pandan paste or ¹⁄₂ tsp. green food coloring, mixed with ¹⁄₄ cup water

¹⁄₃ cup grated palm sugar, divided into 18 balls

Instructions

Toss salt and coconut in a bowl; set aside. Purée pandan leaves and ¹⁄₂ cup water in a food processor into a pulp. Press over a fine-mesh sieve set over a bowl to extract juices; discard solids. Stir in flour and pandan paste; knead dough until smooth. Divide dough into 18 balls. Bring a 6-qt. saucepan of water to a boil. Working with 1 ball dough at a time, press a finger into ball to make a pocket; fill with 1 ball sugar. Pinch edges of dough around sugar; roll into a ball. Working in batches, cook dumplings until they float, 3–4 minutes. Using a slotted spoon, drain dumplings briefly; roll in coconut mixture. Serve warm or at room temperature.

Example of how a good ondeh ondeh is made :

 https://youtu.be/-OXoIGmGm2o