PUMPKIN PANCAKE /PANCAKE LABU

Looks like I'm getting obsess with pancake. This is my third entry on pancake. Recipe adapted from Simple Daily Recipe. Com. The recipe calls for 1 1/2 tsp wheat germ, but I skipped this, never heard of this before, but I did my checking and found out that wheat germ is actually a protein supplement used in baking especially bread. It is a super health product. Anyway way it is ok if you didn't add in the wheat germs, it won't affect the pancake. For sharing I did extracted information on wheat germ from A taste Like Home by Cynthia Nelson. Update yourself with this new trend in cooking - Wheat germ.

Makes 8 pancakes, 5-inches in diameter

• 1 egg/ 1 biji telur
• 3 tablespoons pumpkin puree / 2 tbsp pati labu
• 1 teaspoon vanilla extract / 1 sdt vanila
• 1 cup unbleached flour / 1 cawan tepung
• 1 1/2 tablespoons wheat germ / 1 1/2 sdb wheat germ
• 3/4 tablespoon sugar / 3/4 sdb gula
• 3 teaspoons baking powder / 3 sdt baking powder
• 1/2 teaspoon salt / 1/2 sdt garam
• 1/2 teaspoon pumpkin spice / 1/2 sdt rempah labu - I used cinnamon
• 3/4 cup natural milk / 3/4 susu segar

Start by heating a griddle over medium heat./ Panaskan kuali

In a small bowl, whisk together the egg, pumpkin puree and vanilla extract./ Dalam mangkok kecil pukul telur,puri labu dan vanila

In a medium bowl, mix the flour, wheat germ, sugar, baking powder, salt and pumpkin spice.  Whisk in the egg-pumpkin mixture to the dry ingredients.  Add in the milk gradually, constantly whisking until the batter is smooth./ Dalam mangkuk sedang satukan tepung wheat germ gula, baking powder, garam dan rempah labu.

By this time, the griddle should be hot enough to pour the batter.  If the griddle is too hot, simply remove it from the heat for a minute or two and turn down the burner just a bit.  Pour out enough batter to make 5 inch cakes.  When the tops begin to bubble, it's time to flip'em.  The second side will cook faster than the first./ Bila kuali sudah panas, masukkan sesenduk adunan seperti membuat pancake biasa. Balikkan apabila adunan mula nampak gelumbung "bubble", masak hingga kekuningan.

INFORMATION ON WHEAT GERMS EXTRACTED FROM TASTELIKEHOME.ORG. BY CYNTHIA NELSON - HAPPY READING.

Wheat Germ (Photo by Cynthia Nelson)

Wheat Germ contains many nutrients; it is very high in protein and we need protein because it forms the basic material for our body such as skin, hair, blood, muscles as well as our teeth and bones. The Vitamin E found in Wheat Germ acts as an antioxidant helping to prevent blood clots and strengthening our immune system. The bottom line: Wheat Germ is good for us.

How do we go about using it? Oh let me count the ways… okay, the ways are too many so let me tell you a few of the ways I’ve been using Wheat Germ.

Whenever I make Smoothies – blended fruit, milk, ice and sweetener, I add a tablespoon or two to the mixture.

I don’t like whole-wheat roti(s) of any kind, so whenever I make roti with all-purpose flour, I’d toss in some Wheat Germ for good measure.

Kernel of Wheat (Courtesy of the Wheat Foods Council)

When I make granola, I add about ¾ cup Wheat Germ to the mix.

I eat oat bran most of the time for breakfast making it like porridge and I add Wheat Germ to it – fibre upon fibre!

If I bake bread, buns, sweetbreads, or biscotti, I add Wheat Germ.

The other day I made some split-pea soup with spinach and beef and yep, I added some Wheat Germ.

Listen, I could go on with a list but I think you’ve got the idea. The label also gives you suggested ways to use it such as in salads, casseroles, tossed with vegetables, fruit etc. Honestly, it is one of those things that you can sprinkle and add to many things. Though it may not always be visible in your food, at least you know its there and you feel good about it being there.
Now a key thing to note – store the Wheat Germ according to the package instructions. If Wheat Germ is not stored in the right conditions it can perish quickly. I keep mine in an airtight container in the refrigerator.

I have one grouse with this product, well, it’s the packaging really. I want the photograph of the woman with her behind in my face removed and I want that “Men love it!” phrase removed as well.

Cynthia

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Nampaknya pancake sudah menjadi kegilaan baru saya, ialah selagi saya tidak puas hati dengan hasilnya selagi itulah saya akan terus mencuba. Kali ini saya menggunakan resipi dari Simpledaily recipe.com. Tidak banyak bezanya dengan resipi-resipi yang lain cuma menarik tentang resipi kali ini ialah penggunaan "wheat germ" yang pertama kali saya dengar. Apa pun sebelum saya melangkah kaki ke kedai kek untuk mencari bahan itu, saya membuat kajian saya dahulu, untuk memahami apa sebenarnya wheat germ itu. Rupa-rupanya ia adalah bahan supplement protein yang baik untuk kesihatan. Nasib baik saya tidak tanya pada kedai kek, pasti tokei kedai fikir saya sudah tak betul. Bahan ini boleh didapti di kedai-kedai organik ataupun farmasi. memang banyak khasiatnya dan ramai yang telah menggolahkan resipi menggunakan bahan ini. Untuk keterangan lanjut saya sertakan maklumat yang saya dapati dari Tastelikehome.org sebagai panduan semua.

Untuk resipi ini jangan khuatir kalau anda tidak memasukkan wheat germ. Seperti yang saya katakan ia hanya supplement protein maka tanpa wheat germ pun pancake akan menjadi cantik. Saya tidak memasukkan wheat germ dalam resipi ini, kerana sehingga ke hari ini belum lagi ketemu. Resipi ini juga memerlukan rempah labu, jangan pening kepala untuk mencari rempah labu guna aje rempah yang bersesuaian dengan sajian labu. Saya gunakan serbuk kayu manis. Serbuk buah pala juga boleh digunakan di sini. Biasanya kombinasi baik untuk labu ialah serbuk buah pala dan kayu manis. So bolehlah ikut pilihan dan selera masing-masing.

Pancake ini memang sedap, lembut tektur nya dan gebu. Seperti biasa makan bersama madu atau sirap maple.

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Next Post - Cai Haleeb and Thai Cornfritters

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