5 ways with... IN­STANT PAN­CAKE MIX

Wine & Dine Cookbook - - 5 WAYS WITH... - WORDS NATALIE JOY LEE STYLING PEARL LIM PHO­TOG­RA­PHY CALVIN TAN

We love pan­cakes. There’s noth­ing like fresh pan­cakes to start the day, whether as a quick break­fast fix or over a lazy week­end brunch. And while noth­ing beats those made from scratch, a lit­tle help won’t hurt ei­ther. To ease things along, be sure to stock in­stant pan­cake mix in the pantry. Be­yond just pan­cakes, in­stant pan­cake mix can make pretty yummy treats else­where too. Here are five fun and de­li­cious ways to dress it up.

ONION RINGS. Pre­pare pan­cake mix ac­cord­ing to packet in­struc­tions, then stir in 1 tbsp paprika and 1 tbsp gar­lic pow­der. Cut onion into rings and dip evenly into pan­cake bat­ter. Heat oil in pan and fry rings for 3 mins on each side. Drain ex­cess oil on pa­per tow­els, top with chopped spring onions or pars­ley and serve.

PEACH RING PAN­CAKES. Slice 1 peach into rings, each about 1/4-inch thick. Pre­pare pan­cake mix ac­cord­ing to packet in­struc­tions. For each pan­cake, pour 1/4 cup bat­ter into a hot pan. Once you see bub­bles, gen­tly push a slice of peach into pan­cake and flip to cook the other side. Add a dol­lop of whipped cream and serve.

BUF­FALO CHICKEN BITES. Pre­pare pan­cake mix ac­cord­ing to packet in­struc­tions, then stir in 1 tbsp paprika and 1 tbsp cumin pow­der. Cut chicken breast into slices and pound lightly. Coat the meat gen­er­ously in pan­cake bat­ter. Heat up some oil in a pan and shal­low fry the chicken un­til cooked. Re­move and set aside. Melt some but­ter in a clean pan and add hot sauce. Wait for sauce to re­duce, then toss in fried chicken to coat well. En­joy!

BROWNIE BURG­ERS. Pre­pare pan­cake mix ac­cord­ing to packet in­struc­tions. For each pan­cake, pour 1/4 cup bat­ter onto hot pan. Place a dou­ble fudge choco­late brownie in be­tween two pan­cakes. Add a dol­lop of whipped cream and serve.

AP­PLE PIE BOWLS. Grease and lightly flour a muf­fin tin. Pre­pare pan­cake mix ac­cord­ing to packet in­struc­tions and pour into muf­fin tin. Bake at 180°C for 20 mins or un­til golden brown around the edges. Pre­pare ap­ple fill­ing. Peel and chop 4 Granny Smith ap­ples. Melt 2 tbsp but­ter on pan over medium heat, stir in ap­ples, ½ tsp cin­na­mon, ½ tsp lemon juice, and 50g brown sugar un­til ap­ples are ten­der, about 10mins. Pre­pare crumb top­ping. Com­bine 65g brown sugar, 40g all-pur­pose flour, 20g oats, ½ tsp ground cin­na­mon, 40g un­salted but­ter and mix in blender un­til crumbly. Lift out a small cir­cle from baked muffins and spoon in ap­ple fill­ing. Cover with crumb top­ping and re­turn to the oven on a high rack for 3 to 5 mins till golden.

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