Comments
The following modifications are made to the recipe:
1. To reduce calories, sugar is replaced with twin sugar and butter is used very sparingly.
2. Extra dark chocolate and crushed mixed nuts are used instead of processed ingredients.
3. Substitute half of the all purpose flour with whole wheat flour.
Ingredients (serve 6)
A:
65 g all purpose flour
60 g whole wheat flour
2 tbsp twin sugar
1/4 tsp baking powder
1/4 tsp salt
175 ml water
1/2 sdt instant yeast
B :
2 whole eggs
1/8 tsp baking soda
2 tbsp twin sugar
Topping:
- 20 g extra dark chocolate
- 2 tbsp sweetened condensed milk
- 1 tbsp of crushed mixed nuts
- 1 tbsp of sesame seed
- 1.5 tsp butter
Nutritional information (per serving)
| PRO | FAT | CARB | ||
| whole wheat flour, 20g | 3g | 0g | 14g | |
| whole egg, 1/3 | 2g | 2g | 0g | |
| extra dark chocolate, 3g | 0g | 2g | 1g | |
| condensed milk, 1/3 tbsp | 0g | 0g | 4g | |
| sesame seed, 1/6 tbsp | 0g | 1g | 0g | |
| butter, 1/4 tsp | 0g | 1g | 0g | |
| TOTAL (150 cals) | 5g | 6g | 19g |
Cooking instruction
1. Mix A, except yeast. Once everything is mixed well, mix yeast and leave for 1 to 2 hours.
2. Mix B, and then put into A. Mix well.
3. Stir fry sesame seed and crushed mixed nuts for a minute or so, put aside.
4. Put 1/2 tsp of butter on frying pan, and turn on the low heat. Pour mix into frying pan. When bubbles start to appear on the top of the pancake, put a lid on top of frying pan.
5. Once the pancake is done, spread 1/2 tsp of butter on top of the pancake, and pour sesame seed, mixed nuts, chocolate and condensed milk.
6. Fold the pancake, and spread 1/2 tsp of butter on top of the pancake. Enjoy!
Results
1st attempt:
The color doesn't look that great, the topping is a little bit too bitter and the pancake texture is not chewy enough. Next time, I am going to decrease the chocolate a little bit, and increase the condensed milk. Instead of using peanut butter, I'll use mixed nuts. I'm not sure yet what I can do about the texture.
2nd attempt:
Yay, this time the texture is perfect and the topping taste very good too. There are 3 modifications that I make:
1. I use half whole wheat flour and half white flour. Apparently, there are many kinds of flour, low gluten (soft flour), medium gluten (all purpose flour) and high gluten (whole wheat flour). Original recipe calls for all purpose flour, but if you want to make it healthier, you could use half whole wheat and half all purpose flour.
2. Once the pancake is bubbly, I put a lid on top of the frying pan for 5 minutes. If you don't do this, the moisture will escape which is the reason why it was so dry last time.
3. I reduce the amount of dark chocolate and replace it with 1 tbsp of sesame seed.
Things to improve next time:
The pancake looks like it got chicken pox. =) My google search tells me that I have to wipe off the pan before cooking. The chicken pox like spot come from uneven heat on the pan because the butter is not spread evenly.
2 comments:
this one looks interesting. gotta try it myself some time. texture might have to do with the amount of flour you use. Although I cannot vouch for that since I never make anything that use yeast. There might be a better way to melt the chocolate tho, not faster. Boil water, put a plate on top of it with the chocolate inside and just wait. once it melts, just mix in the other ingredients. not sure if it would be any different other than not making a mess in the microwave.
Some ideas I have for improving the texture:
- Use milk instead of water
- Cover the pancake mix once I see bubble appearing. I was told that covering can help retain the moisture, which improve the texture.
Re: chocolate, that was one of the other options to melt chocolate. I was just too lazy to boil water. =P If you keep the microwave at 50% power and only 30 s at a time, chocolate won't fly everywhere. =)
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