7/11/2009

橄欖油熱煎餅 Olive Oil Pancakes 【UPDATE】

熱煎餅是我最喜歡早餐。有時候半夜睡不著,我會爬起來去廚房做煎餅,淋上楓糖漿(我不喜歡加奶油),抹上自製果醬或是新鮮水果,心情馬上就放鬆了起來,感覺好幸福。




前幾天不知為何5點就醒來,做了這個目前為止,我覺得最簡單最快速而且很好吃的煎餅。

這個食譜的好處是:
1.份量剛剛好,6個大煎餅(6吋,直徑大概是我的手掌長 )或是12個小煎餅(3吋 ),在大食量的我家剛好是2人份。啊,其實 V 根本不喜歡吃煎餅,這6個大煎餅通通是我吃掉的。在此聲明不是一次吃完啦。( 一次吃不完煎餅要如何再次加熱呢?下次告訴你!)

2.使用橄欖油代替奶油,比較健康,對身體也比較沒負擔。原本的食譜是使用2大匙的融化奶油,但我家沒有微波爐,為了這2大匙奶油,我還得多洗一個小鍋子,嘿,我可不幹。這時眼睛剛好一喵,看到這瓶朋友送的青檸檬橄欖油 ( Stonehouse Persian lime olive oil ),ㄟ,為什麼不用來試試看??結果,結果,煎餅有著淡淡的,意外的檸檬香味,還不錯。



3.使用器具少,只要一個中型碗公,一個打蛋器(我想用一雙筷子可能也可以),當然需要加上量匙和量杯,這樣就夠了,只有這些東西要洗ㄟ,真棒!

心動了嗎?以下就是食譜和作法:

橄欖油熱煎餅
乾料:
1 杯中筋麵粉 (all-purpose flour)
1大匙細砂糖
1/4小匙海鹽
1小匙泡打粉
1/2小匙蘇打粉

濕料:
1顆全蛋 (large)
1杯酪乳 (buttermilk)
1/4杯全脂牛奶
2大匙橄欖油 (盡量選有花果香的)

作法:
1.在中型碗公或是鋼盆中加入乾料。用打蛋器輕輕攪一攪,讓所有材料均勻混合。在乾料堆的中間空出一個洞。
2.將酪乳、牛奶和橄欖油加入洞中,然後將全蛋打進去。用打蛋器或是筷子將全蛋、牛奶和酪乳先混合,然後再慢慢的和乾料混合。
3.將平底的不沾鍋用中火加熱,倒幾滴橄欖油進鍋子裡,然後用廚房紙巾將多餘的油吸乾,同時也讓油平均分布。
4.若是想要做大的煎餅,就用1/3杯的量杯來舀麵糊,若是小的,就用1/4杯的量杯再少1大匙(也就是3大匙)的麵糊來煎烤,這樣煎餅的大小才會一致。
5.等到煎餅的邊邊已經煎的快要熟了(有大泡泡出現,而且麵糊是呈現乾狀),然後小心的翻面,再煎一下,直到中間整個都熟了就可以起鍋。
6.淋上甜蜜蜜的楓糖漿,抹上果醬或是加一些新鮮水果就是會讓你有一整天好心情的早餐!


照片中的果醬是Rhubarb and grapefruit preserves 葡萄柚大黃果醬

※手邊沒有酪乳 buttermilk 怎麼辦?1杯酪乳可以用3/4杯的全脂優格加上1/4杯全脂牛奶來代替,效果還 ok。

※還有啊,如果買一瓶酪乳一次用不完,還可以用來作草莓奶酪 Strawberry panna cotta


【UPDATE】

English version of the recipe:

Ingredients:
1 cup all-purpose flour
1 TBS sugar
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda

1 large egg
1 cup buttermilk
1/4 cup whole milk
2 TBS olive oile


Method:
1. In a medium size bowl, add in flour, sugar, salt, baking powder and baking soda.  Using a whisk to mix well all the dry ingredients.

2. Make a well in the center of the flour mixture, add the buttermilk, milk, olive oil and the egg.  Using chopsticks or whisk, first mixing the egg with milk/buttermilk/oil together and then try to mix the wet into flour mixture.  A few lumps is OK, please don't over mix, or the pancake will be tough and dry.

3.  In a non-stick pan, turn the heat up to medium, and add about 1 tsp of oil into the pan, using a kitchen towel to evenly distribute the oil.

4. When the pan is hot, add about 1/3 cup of batter for large size pancake, or 3TBS ( = less than 1/4 cup) for medium size pancake, cook the pancakes until the bottom is golden brown, the edge is dry, and large bubble appear on the surface, but the middle of the pancake ( about 1 inch diameter ) is still wet, NOW is the time to flip the pancake!!  Cook about 1 minutes more until the second surface is golden brown and the center is dry/cooked.

5. Serve with butter, maple syrup or your favorite jam or fresh fruits.

ENJOY~

10 comments:

Perrin said...

Since it's blueberry season, I recommend you try my favorite blueberry pancake recipe:
http://www.recipefiles.org/view_recipe.php?id=54

Jessica said...

Hello, Perrin,

Thanks for the recipe,I definitely will make this when next time I am up for some pancakes.

Slowpoke said...

問題! "2大匙橄欖油"是加入濕料的行列和乾料一起混和還是只是用在熱鍋的?

Jessica said...

to slowpoke,

2大匙橄欖油 是加在濕料理,然後和乾料混合的。
熱鍋的油我沒有寫進去 oops.

Slowpoke said...
This comment has been removed by the author.
Slowpoke said...

嗯!!了解!我最後還是把他加入濕料裡,因為如果不加進去,橄欖油的味道會不夠吧!
拍謝,再問一個問題," 一次吃不完煎餅要如何再次加熱呢?" (雖然快被我嗑光了,呵)
還是妳有在其他篇提起,我沒有注意到?

Jessica said...

dear slowpoke,

hahaha, so sorry I did not mention how to keep/reheat the leftovers..... 羞ing.....

沒吃完的 pancakes,先用 wax paper or parchment paper (如果都沒有,我猜 plastic wrap 或是 foil 也可以)把它隔開,但是疊成一疊,也就是說 pancake, paper, pancake, paper......,然後最後用 plastic wrap 整個包緊,然後再用 foil 包一次。重點是盡量不要有空氣在裡面。放進冷凍庫保存。

reheat: 就從冷凍庫裏拿出來,要吃幾片就拿幾片,然後用 toaster 吐司機稍微烤以下,就 ok 啦。雖然 texture 會比較硬一點點,但是有時候還蠻方便的。

Anonymous said...

Please post the recipe in English. I'd like to try it!

Ann

Jessica said...

Hi, Ann, the english version is up, enjoy~

Anonymous said...

Thank you Jessica!
Ann

Link with in

Related Posts Plugin for WordPress, Blogger...