Saturday, November 26, 2011

SATURDAY BREAKFAST - SWEET POTATO PANCAKE AND COMPRESSED RICE CHICKEN RENDANG



A very good morning to all....well look's like it's gonna be a long week end this week with Awal Muharram and school holiday life gonna be much...much more interesting..vacations...wedding plan...and the list goes on... to fill up the time till year end.  As usual when it's full house...the table will definitely be fulled. Today I made quite a heavy breakfast...compressed rice with Chicken rendang, my family all time favourites and doesn't have to wait for EID to dish out this chicken rendang. It's always a great demand at home.

Not enough with that as sweet ending for breakfast I made sweet potato pancake. A mashed sweet potato left over from yesterday sweet potato donut. So let's enjoy the breakfast !!!


INGREDIENTS
2 medium sweet potatoes)
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 cup (4 tablespoons) unsalted butter, at room temperature
2 large eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups milk

Cook the sweet potatoes: Scrub the sweet potatoes and place them in a medium saucepan of boiling water. Cook them until they are tender, about 15 minutes. Drain the water and immediately immerse the sweet potatoes in cold water to loosen their skins. Drain the water again, remove the skins, then chop and mash the flesh.*

While the sweet potatoes are cooking, sift together in a large mixing bowl the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
When the potatoes have cooled slightly, add the butter, and mash until relatively smooth. Add the eggs and vanilla extract and blend. Finally, mix in the milk.
Add the sweet potato mixture to the dry ingredients and mix with a spoon until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.
Preheat a lightly greased skillet or griddle over medium heat. Using a 1/4 cup measure, pour the batter onto the preheated skillet or griddle. Turn the pancakes once with a spatula when the surface begins to bubble. Cook until golden brown.  Serve hot with your favorite pancake toppings.
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Hujung minggu yang panjang beserta dengan cuti sekolah, so banyak yang sudah buat perancangan....untuk bercuti, mengunjungi saudara mara, menghadiri majis perkahwinan....macam-macam lagi ya... apa pun cuti ke tidak cuti ke...tukang masak macam kita tetap akan ke dapur. Hem....pagi ini seperti biasa menu sarapan agak berat kerana ramai anak-anak di rumah. Nasi Impit Rendang Ayam dan pankek keledek. Pankek ini adalah dari keledek lebihan buat donut semalam jadi saya larikan sedikit buat pankek untuk breakfast. Makan bersama sirap dan krim cukup sedap.
Next Post - Chicken In Tomato Sauce

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