Food. Lifestyle. Love

Tuesday, 1 May 2012

Labour day brunch - Buttermilk pancake with mushroom and capsicum scrambled egg

Today is Labour day and both of us felt really mellow from the flu. We woke up quite late, and I felt like making brunch. I had leftover buttermilk from the red velvet cupcakes that I made for Safiyyah so I decided to make buttermilk pancake for our brunch and complete it with scrambled egg with fresh mushroom that I bought from pasar malam (night market) and capsicum, and mango for dessert.

Buttermilk pancake

1/2 cup buttermilk (to make buttermilk, combine 1 cup of fresh milk with 1 tablespoon of lemon juice and leave it to set for 5 minutes)
1 cup all-purpose flour (tepung gandum)
2 tablespoon white sugar
1 teaspoon vanilla essence
1 large egg
1 1/2 baking soda

1. Combine buttermilk, flour, salt, sugar, vanilla essence, egg, and baking soda in a bowl. Put more buttermilk if the batter is too thick.
2. Preheat the pan and put a tablespoon of butter on it. Put 1/4 cup of the pancake batter and cook until bubbly, a little dry around the edges, and lightly browned on the bottom. Turn and brown the other side.

Scrambled egg with mushroom and capsicum

2 large eggs
1/2 large green capsicum, cut into pieces
1 cup oyster mushroom, cut into large pieces
1/4 cup milk
Salt, pepper, mixed herbs

1. Whisk the egg and milk util well combined. Combine capsicum, mushroom, salt, pepper and mixed herb.
2. Preheat the pan and put a tablespoon of butter, put the egg mixture and let it sit for a while. Stir when all the vegetables are about to cook.


Post a Comment

Related Posts Plugin for WordPress, Blogger...
Powered by Blogger.

© 2011 Muniroh's Bakery, AllRightsReserved.

Designed by ScreenWritersArena