Pancakes are one of those foods that I’m very neutral about. It’s not my favorite, but I don’t hate them. But when you add bananas and chocolate chips to pancakes, then that’s a different story.
These mini pancakes are so easy to make and requires only a few ingredients. I like to blend all the ingredients in a small food processor for a smooth batter consistency. I usually just eat them plain without maple syrup (they’re sweet enough from the ripe banana and chocolate chips), but they look more photogenic with the syrup, haha.
The bonus points of mini foods? Portion control and absolute cuteness 🙂
Mini Banana Chocolate Chip Pancakes (makes about 10 mini pancakes)
Adapted from Brothers Green Eats
1 ripe banana
4 tbsp. all-purpose flour
1/2 tsp. baking powder
2-3 tbsp. chocolate chips
Cooking oil for greasing the pan
- Combine all the ingredients except the chocolate chips, and process them in a small food processor. Once the batter is fully incorporated, add the chocolate chips to the batter.
- Pour 2 teaspoons of the batter to a lightly oiled pan over low-medium heat to make one small pancake. Flip pancakes midway to cook the other side (they cook pretty fast!). Serve the pancakes plain or with maple syrup.
Matchachoco and I have been discussing about the concept of cooking for one, recipes that are meant for only one serving. It was initially a forever alone joke (aka the most referenced meme in our conversations), but I think we might be up to something with the concept…
Here’s the first “Cooking for One” post featuring a pasta shape I’m currently crazy with, called festosi (I think it’s also called armoniche?). I really like the texture of this pasta, and what’s special about the curly ridges on the pasta is that it makes it easier for pasta sauces and small food pieces to stick to the pasta.
Although this type of pasta would be perfect for something like a pesto sauce, I wanted to try something new and came up with this light cream sauce that has a lemon flavour undertone. The pasta sauce was a little bit thin, but it’s great for dipping with bread.
I really liked the sauce because it has a little bit of creaminess to it, but it’s not overly rich that you feel sick after eating it. Coincidentally, the amount I made was exactly just enough for one serving, so here am I typing about cooking for one.
Festosi Pasta with Light Lemon Zest Cream Sauce (makes 1 serving)
3/4 to 1 cup festosi pasta or pasta of your choice
1 cup baby spinach
3 white mushrooms, chopped
3 shiitake mushrooms, chopped
1/4 of a medium sized onion, diced
1 clove of garlic, minced
1/4 cup sodium-reduced chicken broth
1 tbsp heavy cream
2 tbsp Parmigiano-Reggiano cheese (the real deal, not the cheap Parmesan cheese)
1/2 tsp lemon zest
2 tsp of olive oil
Salt and freshly ground black pepper for seasoning
- Cook pasta according to package directions.
- Over medium heat, sauté onion and garlic with olive oil just until onion becomes translucent. Add mushrooms and continue to sauté until mushrooms have softened. Season with salt and pepper.
- Add chicken broth, heavy cream, spinach, and lemon zest. Reduce to low medium heat, and let simmer until its volume has slightly reduced. Mix Parmigiano-Reggiano cheese to the sauce; this will slightly thicken the sauce. Season with salt and pepper.
- Toss pasta with the sauce. Serve in a small bowl.
Happy New Year!
While special occasions like Christmas and birthdays seem to have more obvious themed-desserts, it’s difficult to decide on an appropriate dessert to make for New Year’s. For some reason, celebrating the New Year seems to call for a bit of sparkle to cap off a year of work, gained experiences and appreciation for the people in your life.
I have been meaning to experiment with this “New” Lindt Strawberry White Chocolate bar and found this as the perfect occasion to experiment, for a sophisticated dessert for New Year’s. Though Ricelessasian has previously used this product on a few occasions, it was my first time trying it out. Normally I don’t enjoy white chocolate on its own, because it is overly sweet sometimes, but the latest product had small bits of strawberries in it which I thought would be definitely worth the try!
I decided to use the Strawberry and White Chocolate Cheesecake recipe from this amazing food blog called Dailydelicious.
The cheesecake was so creamy and luscious, with a mild, not overpowering strawberry flavour. I really enjoy using the strawberry white chocolate because it’s quite versatile – it would be perfect to use in cupcake frosting. This would be an elegant dessert to serve to family and friends on New Year’s with a glass of bubbly!
Happy 2014 everyone,