Fresh Cranberry Cake

Very refreshing
Taste: 5 (out of 5)
Difficulty: 1 (out of 5)
Ingredients:
- 4/3 cups sugar
- 2 eggs
- 1/2 cup margerine
- 1 tsp vanilla extract
- zest of 1/2 orange (optional)
- 4/3 cups all purpose flour
- 225 g fresg cranberries

Directions:
1. Preheat the oven to 350F.
2. Line a 11x7 inch baking pan with parchment paper.
3. In a stand mixer, beat eggs and sugar for 7 minutes on medium speed until double in volume.
4. Add margerine, vanilla extract, and orange zest and beat for 2 more minutes.
5. Add the flour until just combined, and lastly add the cranberries, mix, and pour into the baking pan. The batter is a little thick, spread it with a spatula and flatten the top.
6. Bake for 45 minutes until an inserted toothpick comes out clean.

Comment:
This recipe does not contain baking powder, the volume is achieved by beating the eggs.

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Chocolate Swirl

Delicious soft and moist chocolate loaf.
Source: from a friend

Taste: 5 (out of 5)
Difficulty: 4 (out of 5, because I hate rolling the dough)

Ingredients:
For the dough:
- 500 g all purpose flour
- 140 ml milk, lukewarm (between 32-43 degrees C)
- 25 g active dry yeast
- 80 g sugar
- 2 eggs
- 100 g margarine or butter, softened (if using unsalted, add 1/2 tsp salt)
For the chocolate filling:
- 80 g unsweetened cocoa
- 150 g brown sugar
- 150 g unsalted butter, melted
For the syrup:
- 300 g sugar
- 150 ml water
Total: 2 loaves

Directions:
1. Leave the yeast in warm milk for 5 minutes until it dissolves and bubbles appear.
2. In a standing mixer with dough hook, kneed all the dough ingredients for 7 minutes. If the dough is too sticky, add more flour.
3. Form a ball from the dough, and let rest in a bowl covered with a wet kitchen or paper towel for about an hour, until double in size.
4. Mix all the filling ingredients.
5. Line 2 loaf pans with parchment paper.
6. Divide dough in 2. Roll out each half into a rectangle, about 3 times the size of your loaf pan. Spread half of the filling in a thin layer over the dough and roll the dough into a log. Cut the roll in half with a sharp knife, place 2 halves such that the cut middle faces up and make a braid. Place the swirl into a loaf pan and let rest until doubles in size again (about 40-50 minutes)7.
7. Preheat oven to 350F and bake for 35 minutes, until a toothpick inserted into the cake comes out dry.
8. Several minutes before the cake is ready to be taken out of the oven, prepare the syrup. In a small saucepan cook the water and the sugar on medium heat until the sugar melts. Do not mix. Once the cakes are out of the oven, pour the syrup over the cake using a pastry brush to spread it evenly. Let the cakes soak in the syrup and cool before eating.

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Hot Milk Cake

Soft moist rich custardy cake, pretty fun to make
Source: slightly modified from Taste of Home
Difficulty: 2 (out of 5)
Taste: 5 (out of 5)

Ingredients:
- 4 large eggs
- 1 1/2 cups of sugar
- 1 tsp vanilla extract
- 2 1/4 cups of all purpose flour
- 2 1/4 tsp of baking powder
- 1 1/4 cups of milk
- 140 g of butter or margarine, cubed
Total: 16 servings (9x13 inch pan)

Directions:
1. Beat the eggs on high-speed for 5-6 minutes, add the sugar and the vanilla extract and continue beating for another 2-3 minutes on high.
2. Mix the flour and baking powder, and gradually add to the eggs with the mixer on low speed, until just incorporated.
3. Heat the milk and the butter on medium heat until the butter melts. Gradually add to the eggs and flour continuing mixing on medium speed.
4. Grease a 9 by 13 inch baking pan. Preheat the oven to 350 degrees Fahrenheit, pour the mixture into the pan and bake for 35 to 50 minutes or until the top of the cake is golden brown and a toothpick inserted in the middle comes out clean.
5. Let the cake cool before serving. Nice to serve with whipped or custard cream and fruit.

Afterthoughts:
This is a very soft, moist cake. The original recipe had 2 cups of sugar, and I think that turned out a bit too sweet, so I will try 1.5 cups next time, as listed here.

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Banana Bread Muffins

Really simple recipe, moist and fluffy muffins, great way to use those old black bananas
Source: family recipe
Difficulty: 1 (out of 5)
Taste: 5 (out of 5)

Ingredients:
- 50 g margarine, melted
- 1/2 cup sugar
- 1 egg
- 1 cup all purpose flour
- 1 tsp baking soda (pour 1 tsp lemon extract or vinegar over the soda and mix until all bubbles up, to prevent soda taste)
- 1/4 tsp salt
- 2 tbsp milk
- 2 bananas, smashed with a fork
Total: 6 muffins

Directions:
1. Mix eggs, sugar, salt, margarine, milk, flour, baking powder, and bananas (in that order). You can do all the mixing with the same fork you used to smash the bananas. No need for a mixer here.
2. Pour into 6 muffin tins (I used silicon, this way there is no need to line them or oil them). Bake for 30 minutes in an over preheated to 350F (or 380 for my oven - it wants to feel special).
3. Let the muffins cool before removing from the muffin tins.

Afterthoughts:
- These are very moist, light and not overly sweet. Great for breakfast or snack or picnic.
- The prep is less than 10 minutes. The longest part is pouring the batter into the muffin tins.
- They also freeze really well.
- If you double the recipe, you can use a 9x13 inches baking pan.

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Cake Louise

Crumbly base, raspberry jam and coconut meringue
Source: Adapted from Chelsea Sugar

Taste: 5 (out of 5)
Difficulty: 2 (out of 5) - very long process

Ingredients:
For the base:
- 125g butter, softened
- 1/4 cup sugar
- 2 large egg yolks
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking powder
For the topping:
- 2 large egg whites
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 cup long thread coconut
- 1/2 cup raspberry jam
Total: 12 servings, 2760 calories, 230 cal / serving

Directions:
1. Grease a 9x13 inches baking pan, and preheat oven to 340F.
2. Cream butter and sugar until light and fluffy.
3. Beat in one egg yolk at a time.
4. Add the flour and the baking powder.
5. Mix until the batter has a texture of breadcrumbs. Pour into the baking pan, distribute evenly and press slightly. and bake for 10 minutes.
6. Remove from the over and the let the base cool at room temperature for 5 minutes.
7. Increase the over temperature to 350F.
8. While the base cools down, beat the egg whites to stiff peaks. Gradually add the sugar, add vanilla at the end. The mixture should be glossy.
9. Gently fold in the coconut.
10. Spread the raspberry jam over the base, then spread the egg whites on top.
11. Bake for 15-20 minutes until the meringue starts turning golden.
12. Cool to room temperature before cutting.

Afterthoughts:
- This is a wonderful cake, good for breakfast and dessert. I've made it lots and lots of times. As dessert can be even better if served with ice cream.
- The original recipe was way to sweet for me and had too much coconut which made the meringue too heavy and soggy.
- If you store this cake in the fridge, the base becomes soggy. If you store it outside in an air tight container the base will remain crumbly. For me storage is not the problem, restricting the consumption is.

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Fat Free Carrot Cake

A slice of delicious moist cake for only 135 calories!
Source: Mom on Timeout

Taste: 5 (out of 5)
Difficulty: 1 (out of 5), if the carrots are already shredded

Ingredients:
- 1 1/4 cup unsweetened applesauce (130 cal)
- 1 1/2 cup white sugar (1160 cal)
- 3 eggs (210 cal)
- 2 cups all-purpose flour (870 cal)
- 1 tsp baking soda mixed with 1 tbsp lemon juice or apple vinegar to activate
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups grated carrots (135 cal)
- 1 tsp vanilla (10 cal)
- 1 cup Dole pineapple in juice, crushed, not drained (160 cal)
Total: 9x13 inch cake, 20 servings, 2675 cal, 135 cal / serving

Directions:
1. Lightly grease a 9x13 inch baking sheet.
2. Combine all ingredients in a large bowl and mix (you don't really need a mixer for this batter, a whisk is enough)
3. Pour the ingredients into a lightly greased 9x13 inch baking sheet and cook in oven preheated to 350F for about 40 minutes, until the cake is golden and a toothpick tester comes out clean. (In my oven it always takes much longer, I baked on 375F for 70 minutes.)
4. Let cool on a rack, slice and serve.

Afterthoughts:
- Only when I started mixing all the ingredients I noticed that there is no butter or oil in the recipe. I was skeptical if it would turn out ok, but it was too late to look for another recipe, so I continued, and the cake turned out really delicious. I would not be able to guess that it's completely fat free (well, of course there is fat in eggs, etc.)
- I completely skipped the frosting from the original recipe. I also skipped the nuts, added more carrots instead, skipped the cinnamon (it's not the cinnamon's fault, it's me), and reduced the sugar. The cake still turned out sweet and delicious.

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Coconut Buns

Delicious fluffy and soft buns that will remind you of Hawaiian bread 
Source: Adapted from Pani Popo form Roxana's Home Baking

Taste: 5 (out of 5)
Difficulty: 2 (out of 5)

Ingredients:
- 3 cups all purpose flour
- 1 1/2 tsp active dry yeast (can use instant yeast)
- 2 tbsp lukewarm water
- 1 tsp salt
- 1 tbsp grapeseed oil (can use canola or coconut oil too)
- 1 can / 400 ml coconut milk (you might not need to use all of it)
- 1/3 cup sugar
Total: 8 buns

Directions:
1. Fill a small bowl with 2 tbsp lukewarm water and let rest for 5 minutes until bubbles appear and the yeast starts dissolving.
2. Combine the sugar with the coconut milk and stir until incorporated.
3. Sift the flour and the salt into a bowl of a stand mixer with dough hook, pour in the water with the yeast and start mixing, slowly adding coconut milk until the dough comes clean from the sides of the bowl. I used slightly less than 1/2 can, about 190 ml.
4. Transfer the dough into a greased bowl, cover with wet towel or wet paper towel and let rest at room temperature until doubles in size. In my case in a warm kitchen it took about 1 hour.
5. Divide the dough into 8 balls and place in a greased 9x13'' baking pan. Cover again with and let rest until double in volume (another 30-40 minutes).
6. In the meantime preheat the oven to 375F.
7. Pour the remaining coconut milk over the buns. You don't need to use all of it. I did and the buns turned a little too soggy at the bottom. Next time I will use 1/2 of the remaining coconut milk, about 100 ml or 1/4 can. You can also sprinkle raw sugar on top of the buns.
8. Bake for 40 minutes or until the buns are golden brown and the coconut milk is absorbed.
9. Server warm or cold.

Afterthoughts:
- These buns are super soft and fluffy. They are really great with butter and jam for breakfast.
- I followed the original recipe and poured all the remaining coconut milk over the buns, it was more than 1/2 a can, and it took very long for the milk to evaporate. Even though the buns were quite baked after 40 minutes, I had to keep them in the oven for another 30 minutes, until the milk was almost gone. I had to cover the top with parchment (so that it does not brown too much and burn) and decrease the temperature. And then eventually the buns were slightly soggy at the bottom. They tasted great, but I do not feel very comfortable eating soggy buns, so next time I will simply use less coconut milk. And I am sure I can find creative ways to use the remaining sweetened coconut milk (as a coffee creamer? or in a milkshake?)

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Fried carrot cake (Chai Tow Kway)

Delicious Singaporean street food, that does not have any carrots :-). It's a steamed savory daikon cake, cut into pieces and fried with eggs.
Source: Adapted from Mummy, I Can Cook

Taste: 5 (out of 5)
Difficulty: 4 (out of 5)

Ingredients:
For the cake
- 1 large daikon (about 100 g), finely shredded
- 50 g fine rice flour
- 150 ml room temperature water
- 1/8 tsp sea salt
For frying
- one daikon cake from above
- 2 eggs
- 3 tbsp of sauerkraut (in absence of salted preserved radish (chai poh) from the original recipe)
- 4 cloves of garlic
- 2 tbsp of fish sauce
- 2 tbsp of vegetable or coconut oil for frying
- chili sauce to taste
- 2,3 green onions, chopped
Total: 2 servings

Directions:
It's better to make the radish cakes the day before, and cutting up and frying the day after.
1. Steam or cook on low heat the shredded daikon with 75 ml of water for about 30 minutes, or until the daikon is translucent. Let cool to room temperature.
2. Add the flour, the salt and the remaining water to the blanched daikon, and mix well. Pour into a shallow 8 inch baking pan and steam on high heat for 45 minutes. At this point the "cake" should be firm. This was not the case for me, so I baked it in the oven for another 30 minutes at 325F, until it finally solidified. Let the cake cool, cover with cling wrap to prevent drying and refrigerate overnight.
3. When ready to cook, cut into little cubes when it's fully cool, don't worry about ragged edges as these are the bits that get irresistibly crispy.
4. Pour the oil into the pan and heat it to med-high heat. Fry cake cubes until crispy around the edges. You can press on it with the spatula for maximum crispy edges.
5. Add the sauerkraut and the garlic, reduce the heat to medium and and fry till fragrant. Drizzle with fish sauce and chili. Spread everything around the pan.
6. Beat eggs and pour the mixture evenly over the radish cakes. Let set until the bottom is nicely browned, before flipping over and browning on the other side. To make it easier on yourself, just cut roughly into smaller portions with the sharp edge of your spatula before flipping. It's okay for the cake to be semi-falling apart, like scrambled eggs.
7. Finish with chopped spring onions.

Afterthoughts:
- This is really delicious, with the soft and crispy texture of the cake and the fish sauce flavors. It makes a perfect meal for any time of day and night.
- I might be doing something terribly wrong with making the steamed rice cake. So far I tried this recipe twice. The first time I just steamed the cake, and it was not firm at all, even after a night in the fridge. And then when I was frying it it turned into a mushy mess. The second time I bought brand new rice flour and used a more traditional steaming pan, but the cake was still too soft. So I went to my well known method of baking cakes and it worked. I guess I have to experiment more with steaming cakes. Any suggestions on this topic would be welcome.
- I love using saurkraut in Asian dishes - it's a wonderful Oriental ingredient ;-). It's really great in Chinese fried rice too, ads a lot of crunch.

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The perfect breakfast bun

Is ready in 10 minutes, just in time for your morning coffee.
Source: Improvised

Taste: 5 (out of 5)
Difficulty: 1 (out of 5)

Ingredients:
- 1 bun
- 1 slice of cheese (I use Jarlsberg)
- 1 tsp garlic butter (or regular butter)
- 1 egg

Directions:
1. See how to poach an egg in this post.
2. While your egg is cooking, which will take about 10 minutes total, cut the bun, spread with butter, place the cheese on one half and place both halves (cut side up) in an oven. Turn the oven on and set it to 350F. No need to preheat the oven.
3. When your egg is ready, take the bun out form the oven, place the egg over the cheese and enjoy with your morning coffee.

Afterthoughts:
It's simple, accessible, only takes 10 minutes to make, and is absolutely addictive. What's not to like? I think that's the definition of perfection.

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Buttermilk Pancakes

Fluffy and rich pancakes - a perfect Sunday brunch

This recipe is featured on RecipeNewZ

Source: Mrs Happy Homemaker blog

Taste: 5 (out of 5)
Difficulty: 1 (out of 5)

Ingredients
- 1 ½ cups all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ¼ cup white sugar
- 1 ½ cups buttermilk
- 1 egg
- 4 tbsp / 60 g butter, melted and cooled
- 1 tsp vanilla extract
Total 12 small pancakes

Directions
1. Beat the egg lightly. Add the rest of the wet ingredients and mix well (I used a hand held electric mixer).
2. Add the dry ingredients and mix until incorporated.
3. Place a griddle or a large frying pan over medium heat, and when it’s warm, melt a little more butter on it.
4. Using an ice-cream scoop or a ladle pour the batter onto the griddle. Cook over low-medium heat for several minutes until bubbles appear on the pancake. Flip and cook several more minutes.
5. Keep the pancakes in an oven preheated to 200F until ready to serve.

Afterthoughts
- Delicious pancakes! I served them with maple syrup, butter, fruit salad and whipped cream - yum!
- The original recipe calls for less sugar, but I like my pancakes sweet :-). Also, Crystal, the author of Mrs Happy Homemaker blog, recommends adding chocolate chips to the pancakes, so you might want to keep that in mind if you try this recipe.
- This recipe was my March assignment for SRC (Secret Recipe Club), a group of food bloggers who once a month are randomly assigned another member’s blog and are supposed to choose a recipe from it and post it on their own blog on the Reveal date. It’s a lot of fun, and I would like to thank Amanda of Amanda’s Cookin’ for coming up with this great idea. Also, thanks to Jane of the Heritage Cook, my group’s hostess, and Crystal of the Mrs Happy Homemaker, the author of my assigned blog :-)

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Nutella Buns

Soft, rich, Nutellish and very simple to make

This recipe is featured on RecipeNewZ

Source: Improvised

Taste: 5 (out of 5)
Difficulty: 1 (out of 5) - if you have the dough ready ;-)

Ingredients:
- 1 serving of Bullar Dough
- 1 cup of Nutella, or based on your own preference ;-)
- 1 egg white, lightly beaten + 1 tbsp water (for egg wash)
- 1/4 cup chopped pistachios or hazelnuts mixed with 2 tbsp sugar (for sprinkling the tops)
Total: about 18 buns

Directions
1. Preheat the oven to 350F.
2. Divide the dough into 2 batches. Dust a work surface with flour and roll each half into a 1/4 inch thick square.
3. Spread Nutella over the dough. Roll the dough into a cylinder and cut into 9 pieces.
4. Line 3 silicone muffin pan with paper muffin cups (because Nutella will probably leak out a bit) and place the buns.
5. Brush the tops with the egg wash and sprinkle with the nut-sugar mixture.
6. Bake for 35-45 minutes, depending on your oven, until the buns are golden brown and the house smells like heaven.
7. Let cool slightly until you can wait no longer and enjoy :-).

Afterthoughts
- Wonderful buns, that's all I can say. Perfect for someone like me who is not a fan of cinnamon, and for anyone who is a fan of Nutella.
- I used the dough from the Swedish Bullar Buns by Delish, it has some cardamom in it, which rings "Eastern" to me, so I added Pistachios as a second "Eastern" flavor. If you are using dough without cardamom, I think hazelnuts would be a perfect accompaniment to Nutella. In any case, the crunch of the nuts compliments the softness of the buns extremely well.

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Buttermilk Biscuits

As quick and tasty as it gets…
Source
Forgiving Martha

Taste 5 (out of 5)

Difficulty 1 (out of 5)

Ingredients
- 2 cups all-purpose flour (910 cal)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp sugar (90 cal)
- 1/2 tsp coarse salt
- 1/2 cup unsalted butter, cold and cut into cubes (815 cal)
- 3/4 cup buttermilk, chilled, plus additional for brushing (105 cal)
Total 1920 cal, 12 biscuit, 160 cal / biscuit

Instructions
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silicon mat.
2. In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add the buttermilk and stir until the dough comes together in a ball.
3. Gather the dough into a bowl and knead gently 6 times. Divide the dough in half, pat each half into a 1/2 inch thick circle and cut into 6 slices. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.
4. Bake until golden brown, about 12 to 15 minutes. Transfer to a wire rack to cool.

Afterthoughts
- They are super easy to make – you can serve warm yummy biscuits in 30 minutes, out of which 15 minutes is the baking time. And they are really perfect for a weekend brunch, especially if it’s a sea-side picnic :-)
- All the stars in heavens and all the ingredients in my fridge conspired to make me bake those ;-). Usually when I see a nice recipe, I am missing some ingredients or have other plans for that day, and so the recipe goes into my long-long wish list. This time I wanted something baked and nice for a brunch, and I had all the ingredients ready, and it did not rain, so we could actually go out and have a picnic. It must have been fate :-).
- Thanks to Jess from Forgiving Martha for this delish recipe. You have to check out her site – there are soooo many great posts there. I will be making more of them soon…

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Dried Fruit Buns

Source 

Inspired by Artisan Bread in 5 Minutes a Day

Taste 4 (out of 5)

Difficulty 1 (out of 5)

Ingredients

- 1 cup water from soaking the dried fruit

- 1/2 tbsp granulated yeast

- 1/2 tbsp salt

- 3 egg whites (45 cal)

- 2 tbsp honey (130 cal)

- 2 tbsp canola oil (120 cal)

- 2 1/3 cup / 11.5 oz / 325 g all purpose flour (1045 cal)

- 10 prunes (200 cal)

- 5 dried apricots (125) 

- egg white wash (1 egg white and one tbsp of milk beaten together) (15 cal)

Total 1680 cal, 16 buns, 105 cal / buns

Instructions

1. Soak the dried fruit in about 2 cups of hot water for an hour. Drain, keeping 1 cup of the soaking water for the dough, and finely chop the dried fruit.

2. Mix all the liquid ingredients with yeast. Add flour and salt, followed by the chopped dried fruit, mix and let rise for 2 hours. Then refrigerate for use over the next 5 days.

3. On baking day, dust the surface of the refrigerated dough, create a ball and cut it in half. Roll each half into a 6 inch round and cut into 8 wedges. You can also roll the wedges into small balls, if desired, or you can leave them triangular. Allow to rest for about 40 minutes on a baking sheet lined with a silicon pad or a parchment paper. Just before baking brush the tops of the buns with the egg white wash. 

4. Bake the buns for about 20-25 minutes at 350F until golden brown. 

5. Allow to cool on a rack slightly before eating. 

Afterthoughts

Overall it tastes nice. It is basically a Challah - like dough, but I was probably too greedy with the fruit - I can barely feel the dough between all these dried apricots and prunes. Maybe next time I should half the amount of dried fruit, and / or use lighter fruit, such as frozen or fresh berries (in that case, I should be adding more sugar or honey). 

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Fruit and Nut Loaf

Source

“Low-Fat Vegetarian Cooking” by Jenny Stacey with small modifications

Taste 4 (out of 5)

Difficulty 3 (out of 5)

Ingredients

- 225 g/ 8 oz white bread flour

- 2.5 g/ 1/2 tsp salt

- 15 g/ 1 tbsp polyunsaturated margarine

- 15 g/ 1 tbsp caster sugar

- 75 g/ 3 oz raisins

- 25 g/ 1 oz walnuts, chopped

- 10 g/ 2 tsp active dry yeast

- 150 ml low fat milk

- 15 ml/ 1 tbsp honey

Total 12 servings, 139 cal/ serving

Instructions

1. Sieve the flour and salt into a bowl. Rub the margarine, then stir in the sugar, raisins, walnuts and yeast.

2. Place the milk in a pan and heat gently until lukewarm, but do not boil. Add the lukewarm milk to dry ingredients and bring the mixture together to form a dough.

3. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Shape the dough into a round, cover and let proof in a warm place for about an hour or until doubled in size.

4. Preheat the oven with the baking stone on the middle rack (if available) to 425F/ 220C.

5. Cut 3 parallel slashes on top of the bread, rotate the bread 90 degrees and make 3 more slashes to form a grid. Bake the bread for 35 minutes, until nice a brown.

6. Place on a wire rack and brush with honey. Cool and serve.

Afterthoughts

- Good sweet bread with semi soft crust. Not quite a cake, but could be one if you add more sugar. Seems like a perfect breakfast loaf with jam and butter.

- There seem to be too many raisins, they kept falling out of the dough as I was kneading it. Maybe the raisins I had were too hard. I might try soaking them in water for about an hour before adding them to the dough - maybe they will be more elastic and stickier. Also the raisins on top of the dough turned out too dry. Hopefully soaking will resolve that too. Or I should just be using a very wet and soft type of raisins.

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Brioche French Toast

Source

Improvised

Taste 4 (out of 5)

Difficulty 1 (out of 5)

Ingredients

- 4 slices of Brioche bread

- 2 egg whites (or 1 egg)

- 1/2 cup milk

- 1 tbsp brown sugar

- icing sugar and/or cinnamon for dusting (optional)

Instructions

1. In a wide dish (like a pyrex 13’‘x8’’ pan) beat lightly the egg whites with the milk and the sugar.

2. Place the bread slices in the dish to soak for about 1/2 a minute on each side.

3. Fry on a preheated lightly greased frying pan on low/medium heat for about 4-5 minutes per side, until nicely browned.

4. Serve warm. Dust with icing sugar/and or cinnamon if desired. Can be served with fruit, whipped cream and/or maple or any other syrup.

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Syrniki - The Russian Ricotta Pancakes

Source

Improvised

Taste 3 (out of 5)

Difficulty 1 (out of 5)

Ingredients

- 70 g ricotta or farmers’ cheese
- 2 tbsp all purpose flour
- 1 egg white

- 2 tsp agave nectar (or other sweetener)

- 1 tsp oil to grease the frying pan

Makes 2 pancakes

Instructions

1. Mix all ingredients with a fork and your hands. Form elongated flat pancakes with slightly wet hands to prevent sticking.

2. Preheat 1 tsp oil in a small frying pan and fry the pancakes on low-medium heat for about 7-10 minutes on each side.

3. Serve warm. In Russia often served with sour cream.

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