Plantain Waffles

I’ve been pushing the  #Plantain #Chocolate competition for the #ounjegiveaway. So I’ve been sharing easy ways to  incorporate plantain and chocolate. Plantain waffle is an old recipe I shared last year. This is a different take on the earlier  RECIPE 

Plantain Waffle

Plantain Waffle topped with Frozen Yogurt, Honey and Milk Chocolate shavings

Recipe 

(Serves 5)

  • 4 large ripe plantains
  • 20g Butter
  •  2 cups Yogurt 
  • 1 cup flour 
  • 1/8 tsp Baking powder
  •  1/8 tsp Baking soda
  • 1/8 cup Sugar
  • 1 cup Milk
  • 1 tbsp *Vanilla extract 
  • *Cooking spray or oil to coat your waffle iron.

Procedure

▪     In a blender,  blend the plantain and all the other ingredients to a smooth  paste.

▪    Spray the waffle iron with some cooking spray or use a brush to apply oil on the iron to prevent the batter from sticking to the plates. (Use the waffle iron according to manufacturers instructions)

▪    Cook till waffle iron indicator says it’s done. 

Plantain Waffle topped with frozen yogurt, chocolate syrup and milk chocolate shavings
Plantain Waffle topped with Frozen Yogurt, Chocolate Syrup and Milk Chocolate shavings

Waffle Omelette

I was inspired to do this yesterday after I saw a recipe shared on one of the fitness groups I belong. The author used a sandwich toaster to make what she call Egg Sandwich. I tweaked her recipe a little and used a waffle maker to make this.

For those people on a protein diet,  this is perfect for you.

You can use a sandwich toaster instead of the waffle iron.

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Recipe

This serves 5 adults.

•      10 fresh eggs

•      1 Cup Flaked fish (Tuna or Mackerel preferable)

•      1 small onion  (chopped)

•      2 tbsp chopped fresh parsley  (you can use substitute with dried parsley

•      Salt (to taste)

•      1 tsp Cayenne Pepper (dried ground pepper or Atagigun as yoruba people call it)

Procedure 

As shown below. Beat eggs, add  all the ingredients together, spray some non-stick cooking spray on the waffle maker , scoop some mix onto the iron and cover till it beeps or the signal light comes on.

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Enjoy with a cup of green tea if you are on a protein diet or add whatever accompaniment you please.

Red Velvet Pancakes

Can’t believe I almost forgot to put up a post about my favourite pancake of all time.
Red Velvet Pancakes inspired by Terry Adido for Grated Nutmeg.

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Recipe

1 Cup  All Purpose Flour
1 Cup Buttermilk (You can make this by adding 1/2 tsp of Vinegar to 1 cup of milk. Remove 1/2 tsp milk before adding the vinegar.)
1/4 Cup Milk
1 Tablespoon Cocoa Powder
2 Teaspoons Red Food Color
3 Tablespoons Granulated White Sugar
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Large Egg
3 Tablespoons Melted Butter
1 Teaspoon Pure Vanilla Extract (I used vanilla essence as I couldn’t find extract)

Mix all your ingredients dry ingredients in a separate bowl and, wet ingredients in another. Now add the dry ingredients into the wet ingredients, slowly adding the dry ingredients to avoid lumps. Whisk as you add.
Heat a non stick, use pastry brush to brush some oil on the pan. Using a scoop spoon, scoop some of the pancake batter into the heated pan and hold the handle to spread it to the inner edges of the pan.
Allow the first side to cook for about 2 minutes , you’d see the edges start to crisp and some bubbles on top of the pancake, flip to the other side and allow to cook for about 2 – 3 mins too.

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You can serve with syrup or as u did here with icecream and strawberries

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Crepes with Custard Vanilla Ice Cream drizzled with Maltina Reduction. 

One more post in honor of the national pancake day.
Honestly  this post is really about the icecream,  lol

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Recipe
2 1/2 cups cold cooked custard (this is made using by dissolving instant custard powder with a little portion of water, then boiling hot water is poured into it, stirring continously till it thickens and sets. Leave to cool completely )
1 sachet Instant Vanilla Ice cream (1 used the Domo brand)
200ml cold condensed milk
1/8 cup raisins 
6 French glazed cherries (topper)
1 tsp Vanilla essence 
1 can Maltina 

Following the instructions on the instant ice cream sachet ,using a stand or hand mixer whisk at high speed the condensed milk with the instant ice cream powder till light and fluffy, reduce the speed to medium and add the cold custard gradually, add vanilla essence, whisk till well incorporated. Turn off the mixer and add the raisins. 
If you have an Ice cream maker you can pour it into your ice cream maker to churn. If you don’t have an ice cream maker. Pour in a bowl and leave in the freezer fro at least 4 hrs before serving. If in the freezer use a ladle to stir every hour. 

Maltina Reduction.
Pour Maltina into a clean pot and place on fire at medium heat till it is very reduced. You know it is okay to turn off the heat when it starts to thicken and it is syrupy. 
Credit : Dooney ‘ s Kitchen.

To serve, drizzle the Maltina Reduction, topped with cherry.
Recipe serves 6.

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*you’d find recipes for Crepes here

Blueberry Pancakes (drizzled with date syrup) with a glass of Frozen Yoghurt and fruits. 

Still in honor of the Pancakes Day, here is another one of my pancakes

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Recipe
2 cups sifted self rising flour
3 medium sized eggs
1/8 cup powdered milk
10g unsalted butter ( room temp)
1 tsp Vanilla essence
1/2 tsp butterscotch flavour
1/8 tsp salt
Sugar
1/2 cup water
1 cup fresh blueberries
Veg oil

Mix all your ingredients in a bowl, wet ingredients excluding the oil first and slowly add the dry ingredients. Add the blueberries. 
Heat a non stick, use pastry brush to brush some oil on the pan. Using a scoop spoon, scoop some of the pancake batter into the heated pan and hold the handle to spread it to the inner edges of the pan.
Allow the first side to dry and flip to the other side. 

*It might burn slighty, this is because the blueberry starts to cook and it breaks releasing it’s juice which colours your pancakes. 

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In keeping with my diet I made mine with whole wheat skipped the butter and milk, added honey instead of sugar.

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Whole Wheat blueberry Pancakes

This recipe serves 3.

Crepes and Homemade Strawberry Jam

Apparently on some food calendar it’s Pancakes day, not making pancakes today but I’d share some I made in the past in the next few posts.

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The thin crisp edges make me so hungry right now

‪#‎breakfast‬
‪#‎foodtherapy‬ 

Crepes are thin pancakes the Americans like their pancake thick the Europeans prefer it thin. Crepes are popular in Nigeria but we just call them Pancakes. 

Recipe
1 1/2 All purpose flour
3 eggs
2 tbsp evaporated Milk
10g unsalted butter
1/8 tsp salt
Sugar (as much or as little as you like)
1 1/2 cup water 
2 tsp Vanilla flavour
1 tsp butterscotch flavour
1 tsp strawberry flavour

2 tbsp veg oil to fry.

Mix all ingredients together except oil to a very smooth paste.
Place a non stick on low heat, using a pastry brush, brush some oil on the pan or push about a drop of oil on the pan and let it spread across the pan.
Scoop the paste into the pan and allow it spread to the edge of the pan.
Allow the lower side to dry slighty then flip the sides and allow the other side to dry and the edges to crisp slightly.

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