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)
Salt
Butter
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.
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