Rye Matcha Pillow Pancakes

3338611 Processed with VSCO with f2 preset Processed with VSCO with a5 preset

The weekend was high in spirit, holding hope, a promising virtue and nighttime sin. Last night was spent with some people I love most, reunited with the family, a boy I could have only dreamed of meeting (more than a year ago now), relatives, simple, delicious homemade food.

Having the chance to show someone around my own town is most rejuvenating. There is no better way to appreciate and undertake fresh perspective on your roots. Dig deep into why you may think and behave the way you do. There is something deeper to uncover about oneself, something untouched when smothered by the happenings of everyday life, necessary communication and work.

A few travel shots from a recent trip to Bangkok and more Singapore fun before I proceed any further with my recipe for these glorious pancakes, which are like a fudgy matcha brownie in pancake form.

4256027 Processed with VSCO with a5 preset Processed with VSCO with f2 preset
Another Hound café nestled in the busyness of Siam Paragon, Bangkok. Draping lights and my favourite colour scheme.
3357763 Processed with VSCO with f2 preset
And our favourite drink there– earl grey lime iced tea. There was a frigid ball of pure tea and syrup which melted to constantly produce a refreshing, distinct flavour.
2676838 Processed with VSCO with b1 preset
We visited a plane cemetery far away from the city on a highway. It was magical and unbelievable to see dangling oxygen masks and half open overhead compartments, ravaged by the natural course of time. 

3849599 Processed with VSCO with a5 preset3397931 Processed with VSCO with a5 preset

3260062 Processed with VSCO with f2 preset Processed with VSCO with a5 preset
The apple speculoos affogato at The Affogato Bar. Soft, small chunks of cinnamony apple and a strong hit of espresso. An almost acidic strength is necessary for a good affogato, I believe. 
4277810 Processed with VSCO with f2 preset Processed with VSCO with a5 preset
Fun at The Bakery by Woodlands Sourdough (shoutout to Charlie for introducing this gem of a nook to me). I especially appreciate how they have vegan specials (usually on the weekends) and freshly baked, delicious, well-risen sourdough loaves every single day. Well-crafted sin.

Pancakes. That’s where it’s at. Usually tops a Saturday or Sunday for me, with that little bit of extra time permitting for lavish topping upon topping, pillowy layer on pillowy layer, dense and juuuuust done in the middle. Height and splendor. Maple syrup, coconut yoghurt and tahini are my favourite final touches. Maybe tear them up into shreds and douse with milk in a bowl. That’s just the sort of thing I would do, but mind you there are no obligations, because you would be the more rational human being.

Each rye pancake is hearty without being heavy, and I decided to inject mine with a little protein powder, the sort of bodybuilding stuff I would never use in a million years, but the kind folks behind Jimmyjoy’s Plennyshake offered me some and I’m not turning back because this stuff is definitely worth it. Check them out, I implore ya. Neither too sweet, nor does it feel unnecessary. It adds a nice prick of protein without any weird artificial flavour. All vegan, all good. The earthy matcha complements the moist and earthy offering of rye. Rye can tend to be a little sour if used too much, but the flavours here are balanced and refined.

3196929 Processed with VSCO with f2 preset3162297 Processed with VSCO with f2 preset3338611 Processed with VSCO with f2 preset Processed with VSCO with a5 preset

Rye Matcha Pillow Pancakes (makes 5 medium pancakes)

Ingredients

90g dark rye flour

A half tsp each of baking powder and baking soda

2 heaped tsp protein powder (optional)

2 tsp matcha powder

2 tsp coconut/ white sugar

14g melted vegan butter, plus some extra to grease the pan

half a banana, mashed

100ml plant milk of your choice (I used almond)

 

Directions

In a bowl, whisk together all the ingredients. Dollop tablespoonfuls of the batter onto a pan heated on medium heat. Flip once the underside is done and cook the second side for another minute before removing and letting rest on a paper towel. Top with whatever you wish– I topped mine with vegan chocolate ice cream, crushed rice cakes I hauled from Bangkok (YUM), more matcha and strawberries.

No-bake Chocolate Coconut Bars

2756711 Processed with VSCO with f2 preset

Treats. They right a lot of wrong in the world.

Exactly this time last week I had the privilege of eating alone during my lunch break in between working hours, and I wrote down a few realisations:

  • Eating alone is a thing to be celebrated
  • Korean is possibly favourite cuisine (this may change in a couple of weeks)
  • I need to travel more when its pretty parts and cultures still exist
  • Talks with old friends who still ride on the same wavelength, energy and compassion are incredibly underrated and never dull. These are the occasions which one should be happy to steal away time. The world needs more Real People Conversations. This world should thrive on that bravery,
  • At the lab where I’m undertaking an internship, it is invigorating to tend to the invisible. To pipette precisely, up and down, take exact volumes. This precision forces me to think about things in detail, making me aware of my surroundings and in awe of the big picture that is the Earth’s beauty and mysteries. Detail is a meditation.
  • Some people never go through an awkward tween phase
  • Some pairings like coconut and chocolate are meant to be, like the zip on my Laurice pencil case and removable cap of an ink pen.

To accompany solitude and writing is my iced black cuppa, the one thing that has stayed true to my lifelong affair with breakfast, foam from Nespresso dispensing interrupted by crushed ice.

2857620 Processed with VSCO with f2 preset

An old friend returned from studying overseas and, upon sampling one, two and three, could not believe they were vegan. The chocolate mousse layer is of the perfect consistency- a small finger press gives way to a tender indent, holding firm without being flimsy. These bars are sticky, sweet and devilishly good, but the opaque richness of the coconut cream provides a slight bitterness to offset and ripen the other flavours instantaneously on your tongue.

No-bake Chocolate Coconut Bars (Adapted from this delightful raw tiramisu recipe)

Ingredients

For the base:

8 pitted dates (medjool dates are ideal; I typically freeze a stock and microwave the necessary amount when needed)

210g cashew nuts

pinch of salt

3 tbsp water

4 tbsp liquid/melted coconut oil

1/2 tsp instant espresso powder

For the chocolate mousse layer:

420g cashews, pre-soaked and strained (simply soak them the night before in enough water to cover them in a bowl)

8 pitted dates

120ml almond/cashew milk

100ml maple syrup

7 tbsp cacao powder

7 tbsp liquid /melted coconut oil

2 tbsp white tahini

2 tbsp instant espresso powder

pinch of salt

For the coconut cream:

2 cans coconut cream, left in the fridge for at least 6 hours or overnight

Directions

In a food processor, blend together the ingredients for the base. Line a 9×9-inch pan with parchment paper and press the mix down with your knuckles until you get an even layer. Place the pan in the fridge to stiffen while you make the chocolate mousse filling.

Make sure the food processor has all the remnants scraped out, but you don’t have to clean it. Put the ingredients for the chocolate mousse layer into the processor and blend until you get a smooth and even filling. Take out your pan from the fridge and smooth the mousse layer on top. Take your cans of coconut cream and open them– there should be thick, spoonable white cream on top. Take it and spread a thin layer on top of the coconut mousse layer. Save the liquid left behind for things like curries! Put the pan in the freezer to stiffen.

Put the pan in the fridge an hour before serving to soften the layers a little and to make it easier to cut.

 

Chocolate, Pear and Banana Clafoutis

4026530 Processed with VSCO with f2 preset

There’s been hassle in the head, but the kitchen binds all tassles of stress and chucks it out to the cold. I surmise it’s the cold, sometimes, that keeps me going. It’s a wakeup call, like a cold shower first thing in the morning.

4283106 Processed with VSCO with f2 preset4363016 Processed with VSCO with f2 preset

A chocolate, pear and banana clafoutis, packed with molten chocolate and moist, plump pear. To be eaten à la mode.

Rusticity once more, with wreaths of sugar, chocolate and love. There is a lot going for this clafoutis, and my favourite bits, edges aside, are the moist, pear juice-saturated bits of clafoutis right up next to the cooked pear. Forkable business, that. A past Saturday spent with someone special saw a rapid finishing of this beauty to enhance all that fun and whimsy, reminding me of all the times and things we take for granted or misunderstand. Guess it’s always good to stop and smell the roses, stop blurring the edges of pain with the fastest remedy. And this clafoutis is a remedy, to be enjoyed slowly, during and after, a candle in the wind. It’s just up to you what to make of that occasional sweet event.

I tend to vacillate between wanting the simple and complex. Usually it’s the former, with some variation/hop/twist/flicker. Chocolate and pear is a classic combination, and the banana adds a moist, sweet dimension without being too easily detected. Not that the flavour doesn’t pair well, but the mildest hint of it enhances and doesn’t shadow the two stars. Although I used a pan instead of the more desirable cast iron skillet, the edges still turned out very crispy, and yes I can vouch that I shall attain the crispiest ever result in time when I earn enough (ha ha). The clafoutis itself retained a lovely almost pudding-like consistency in the middle, flying the flan flag high and bright.

Served with the simple integrity of vanilla ice cream, this is the perfect breakfast, dessert, or in-betweener.

3243831 Processed with VSCO with f2 preset

Chocolate, Pear and Banana Clafoutis (makes one 9-inch wide pan)

Ingredients

2 large pears, peeled, cored and quartered

240ml milk of choice (whole/plant-based preferably)

65g white sugar

2 bananas, mashed

1 egg (sub: another mashed banana)

100g chopped dark chocolate, split into two portions

50g plain flour

 

Directions

Preheat your oven to 200C (400F) and butter a large iron cast skillet or pan (as I did). Lay your quartered pear in a ring in the pan so the tops all face and touch at the middle.

In a bowl, whisk together almost everything else– the flour, sugar, bananas, one portion of dark chocolate and milk. Pour this over the pears, making sure that there’s an even amount of batter between each quarter. Sprinkle the rest of the chocolate on top.

Bake for 35 minutes, then remove and let cool for at least 10 before tucking in with something cold like ice cream or creamy like custard. What a star show.

Rice Cake Molasses Granola

The kitchen seems to have closed upon the death of last week’s get-up. But the smell lingers. It’s rich, dark, carnal. I sit here now recalling the life-giving things of everyday. After making this last Saturday, I hopped over to a new cafe which I implore all of you to check out for some downright good, authentic Danish bakes, then to Piccadilly’s Waterstones for a good 5 hours just to read my heart out, the perfect excuse for not doing work I was meant to be doing. How sad it is to find joy in the unruly, yet how perfectly OK with it I am once or twice a week. It’s true that meaning and mental enlightenment can arise from nothing when given work to do, yet there’s a wild freedom only found in self-direction, reading and exploring things one would only find outside of a lecture theatre, as exciting a lecture may be.

With granola-making on the agenda last Saturday, I shook off the morning grog and effortlessly persuaded myself to Waitrose. Right opposite, to get some oats and rice puffs for a little bit of fancy. I came across a most moreish-looking granola recipe in Honey&Co’s cookbook just earlier in the week, overcome with fiery instinct. Rice puffs are something I always took for granted. Child’s play, too light to be in anything except standard mass-produced granola or cereal bars. This, however, seemed to take granola to something of a new level, choked with Mediterranean spices and a sultry undertone of rarity. Just as I was about to leave the house, my peripheral vision caught sight of these chocolate rice cakes I brought back from Germany just the previous week, and I knew something had to be done with those babies. A mini brainwave hit– why not crush those and chuck them in the granola instead? So I chucked off my shoes and got to work. It was going to be fun.

Starts off all sticky after everything is incorporated, and even seems a bit ‘leaky’ once taken out of the oven, but success is trust. Cooling will let the clusters form, and that’s where all the fun’s at, right? Each huge, outrageously crisp cluster is a thing of dreams. A heavy hand with the molasses will do the caramelisation process, and you, too much good. And of course, like all granola recipes, this is so easily customised. Raisins, nuts, chocolate, add and subtract as you will. How to granola: douse in milk, languish, enjoy.

5255318 Processed with VSCO with f2 preset

Rice Cake Molasses Granola (makes one large batch)

Note: all bracketed substitutions are vegan

Ingredients

80g unsalted butter (sub: vegan butter)

120g blackstrap molasses (sub: a rich, dark honey)

110g light brown, soft sugar

100g chocolate-covered rice cakes, chopped into thick chunks (sub: 70g plain rice cakes and 30g chopped chocolate)

70g oats or muesli

150g nuts of choice , chopped (I used walnuts)

100g dried fruit of choice (I used torn dates and raisins, though if you abhor either like many a friend of mine, then feel free to substitute with whatever else you would like, and this recipe works well even without any dried fruit!)

1 tsp cinnamon

optional: 1 tsp ground ginger

 

Directions

Preheat your oven to 190C (375F) and line a large baking tray with parchment. Combine the butter, molasses and sugar in a saucepan and bring to a boil. Take off heat, then pour in the rest of the ingredients.

Transfer to the pan and flatten a little so everything will cook more evenly in the oven. Bake for 10-12 minutes, then take out and let cool for another 10. You will notice a bit of molasses leakage, almost like a liquidy mess at the size. Not to worry, for this is expected. Leaving the pan to cool will rest everything and harden it all up nicely. Use a spoon to break everything up a little, but not too much– leave the large clusters! Store in an airtight container for up to 2 weeks. Enjoy with liberal drizzles of milk, topped with fresh/frozen fruit for a good adjacent tang.

Coffee Meringue Pillow Pancakes

4192490 Processed with VSCO with f2 preset

In other words, a twist on the main star of CRUMBS, hoho. Time and time again, at least once every week or every other week, this is the baby that holds its name straight, waving the ‘pillow’ flag high. So high and bright. Receiving a little social media tag from someone who’s tried and loved the recipe I fiddled till perfection almost 2 years ago still tugs at my heart, pulling its strings and sending me into a fuzzy daze for a full 5 seconds. Saturday usually demands an experimental flair, but the past one was in need of a tried and true favourite, albeit with a little twist and flick.

2821139 Processed with VSCO with f2 preset

There’s something so seductive about a mile-high pillow pancake.

3794694 Processed with VSCO with f2 preset3916388 Processed with VSCO with f2 preset

Had some leftover meringue from my previous recipe (do check it out, just scroll a little) and decided none shall go to waste, and permeated my reliable pillow pancakes with that, and some espresso because I was in dire need of coffee and this was another excuse to get another jolt here.

Although the batter resides with the same format as the original, ratios and all, the addition of meringue gently folded in and the dash of coffee makes each pancake belly a little more moist and slightly chewy. I did end up with a slightly more liquid batter, though the retaining of some lumps is still quite crucial for the same extra-high result. The week has been speckled with more dire Trump news and lambasting and Crazy, so settling down to my pan and butter, batter at hand, was all it took to calm a couple rattled nerves.

Processed with VSCO with f2 preset

Coffee Meringue Pillow Pancakes (makes around 10-11 medium pancakes)

Ingredients (vegan subs included)

190g all-purpose flour

3 tbsp white sugar

generous pinch of salt

1 tsp baking powder

1 tsp baking soda

1 egg (sub: 60g vegan egg replacement, or one banana, or make a flax egg by mixing 1 tbsp flax with 2 tbsp water and letting sit for 5 minutes on the counter)

40g unsalted butter (sub: vegan butter such as Earth Balance)

1 tsp vanilla extract

240ml (1 cup) whole milk/ buttermilk; use store-bought or make your own by mixing 230ml whole milk with 1 tbsp white vinegar, and let the mixture sit for 5 minutes before using (sub: almond milk or any other plant milk of choice)

1 tbsp coffee extract or shot of espresso

50g meringue, briefly crushed with a spoon or your hands (find the recipe here near the bottom; you won’t need all of it but hey the more the merrier)

Directions

In a large bowl, whisk together the dry ingredients (flour, sugar, salt, crushed meringue and leavening agents). In a small microwave-safe bowl, melt the butter in a microwave and set it aside, letting it cool. In another medium bowl, whisk together the egg, buttermilk, vanilla (or insides of a vanilla bean), coffee extract/espresso shot and melted butter. Pour the wet mix into the dry mix and mix briefly with a wooden spoon or a normal dinner spoon. Continue to mix until everything is just combined, which means there will still be a few lumps, but no more streaks of flour.

Preheat your pan on medium heat and ready some butter. You know the pan is hot enough when you flick a little water onto its surface and there’s a clear sizzle. At that point, generously butter the pan and ladle tablespoonfuls of batter. I didn’t have to wait for bubbles to pop before flipping; the batter is thicker than usual and there’s no need to wait. Flip the pancakes when you notice the edges stiffening a little, or when you can slide your spatula whole underneath the bottom of the pancake. It will rise a little upon flipping, as if that action gives it life, and hence, breath. The surface should have a brown mosaic thanks to the hot butter. Once the second side is done (will take no more than 20 seconds), let cool on a paper towel. As mentioned above, these freeze wonderfully, so you can make a whole batch, have a small stack and stash the rest in a ziploc bag in the freezer.

Serve with butter and maple syrup, or whatever you want. I particularly like them with banana, its moist sweetness adjoining arms with the maple. What a Sunday.