I said I would make rice flour pancakes for breakfast but instead, I came across this recipe for buttermilk pancakes on the Smitten Kitchen and changed course. It happens. I say I will make something and get inspired to do something else. I should explain that title… Not having buttermilk on hand, I substituted sour milk and this is what I got:
Makes 10 x 4 inch pancakes, enough for two
2 tablespoons (30 g) butter plus more for frying
2 tablespoons sugar
1 large egg
1/2 cup sour milk* plus 2-4 tablespoons (can use buttermilk, of course)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup flour
*1 tablespoon vinegar in a 1 cup measure topped up with milk = 1 cup sour milk
Partially melt the butter in a heat-proof bowl in the microwave. Whisk in the sugar. It shouldn’t be too hot but if it is, let it cool slightly before adding the egg as you don’t want to cook it. Whisk in the egg into the cooled butter. Add 1/2 cup plus 2 tablespoons sour milk and whisk to combine. Whisk in the salt and baking soda. Finally, whisk in the flour. The batter should be thickened.
Heat a griddle over medium heat until sizzling and add a pat of butter. Spoon batter onto the hot griddle and cook until it is browned on the underside. Flip and continue browning on the second side, about 1-2 minutes per side. Continue making pancakes until the batter is finished.
Deb Perelman says to let the pancakes finish in the oven for 5 minutes but I found that step wasn’t necessary. They were tall, fluffy and light straight off the griddle.
Being Chinese I hate to waste food. I roasted a whole chicken, and after carving it up, saved the carcass to make chicken and rice soup. They say chicken soup is good for the soul; well, it is also a good light supper with a salad on the side.
1 1/2 tablespoons rice bran oil (can use vegetable oil)
2-4 cloves garlic, minced
1/4 – 1/2 inch piece ginger, minced
1 cup sugar snap peas
1/2 cup red onion, sliced
1/2 medium yellow or red bell pepper, sliced
1/2 cup carrots, cut into 3 inch matchsticks
250 g large shrimp
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 cup chicken broth
1/4 cup hoisin sauce
150 g lo mein noodles (can substitute fettucine or linguine)
In a large pot, boil 4 liters of water. Cook the noodles according to package directions. Reserve 1 cup of cooking water. Drain noodles and set aside.
In a large skillet, heat 1/2 tablespoon oil and sauté the shrimp until pink and opaque. Set aside.
In a medium bowl, mix together the soy sauce, cornstarch, chicken broth, and hoisin sauce until smooth. Set aside.
Heat 1 tablespoon oil in the skillet. Lightly sauté the garlic and ginger until fragrant, about 30 seconds. Add the snap peas, onions, bell peppers, and carrots. Cook over medium-high heat until the vegetables are bright and just crisp tender, about 2-5 minutes. Add the soy sauce mixture and cook until the sauce bubbles. Add the cooked shrimp. Turn off the heat.
Toss the noodles in the warm cooking water then drain. Add noodles to the pot and toss with vegetables and shrimp. Serve at once.