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Fluffy Homemade Pancakes

Prep Time: 10minutes mins

Cook Time: 10minutes mins

Total Time: 20minutes mins

Serves 4

Say goodbye to store-bought pancake mix—these homemade pancakes are easy to make from scratch! They're thick, fluffy, and delicious. My family loves them with butter, maple syrup, and fresh fruit.

Ingredients

• 1½ cups all-purpose flour, spooned and leveled
• 2 tablespoons cane sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 1¼ cups milk, plus more as needed
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly, or neutral oil, plus more for the pan
• Maple syrup, for serving

Instructions

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the milk, egg, and melted butter.
• Add the wet ingredients to the dry ingredients and mix until just combined. A few lumps are ok. If the batter is very thick, add milk, 1 tablespoon at a time, to loosen it slightly.
• Heat a nonstick skillet over medium-low heat and brush lightly with butter or oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook for 1 to 2 minutes per side, or until the pancakes are puffed, golden brown, and cooked through in the middle. Turn the heat to low as needed so that the middles cook through without burning the outsides.
• Serve with maple syrup.

Find it online at https://www.loveandlemons.com/pancakes-recipe/

fish en papillote

 425 12-15 min

pan fried chicken thighs

 Pan-fried Chicken Thighs (煎雞扒) 

https://www.madewithlau.com/recipes/pan-fried-chicken-thighs

Master this easy chicken recipe for a quick, satisfying meal any time of day!

• Prep Time: 25 min
• Total Time: 40 min
• Yield: 4 servings

Ingredients

Main Ingredients

• 17 oz chicken thigh
• 0.50 red onion or any vegetable
• 0.50 white onion
• 3 clove garlic
• 3 tbsp cornstarch
• 2 tbsp oil

Marinade

• 1 tbsp Kikkoman® Oyster Sauce (

  Amazon​

  )
• 1 tbsp Kikkoman® Soy Sauce (

  Amazon

  )
• 1 tbsp cooking wine (

  Shaoxing or any other kind of cooking wine

  )
• 1 tsp salt
• 1 tsp sugar
• 0.50 tsp white pepper
• 2 tbsp cornstarch
• 0.50 oz ginger

Miscellaneous

• 1 tbsp cooking wine
• 0.50 tsp garlic salt

Step 1 - Prepare marinade

Combine oyster sauce (1 tbsp), light soy sauce (1 tbsp), cooking wine (1 tbsp), salt (1 tsp), sugar (1 tsp), white pepper (0.50 tsp), and cornstarch (2 tbsp) in a small bowl.

Mince the ginger (0.50 oz) and add it to the bowl. Stir to combine.

Step 2 - Cut aromatics

Cut the white onion (0.50 ) and the red onion (0.50 ) into slices.

Mince the garlic (3 clove).

Step 3 - Debone & trim chicken

Optionally, debone the chicken (17 oz), and trim the skin and excess fat. To remove the bone, angle your knife towards it and slice down both sides. When the bone is more exposed, pull it up vertically and slice around it to release it from the flesh.

Slice through the thicker parts of the flesh for even cooking.

Step 4 - Marinate chicken

Dry each piece of chicken with a paper towel, then place them into the bowl of marinade. Coat each piece thoroughly, then set aside for about 10 minutes.

When they’ve finished marinating, spread an even layer of cornstarch (3 tbsp) on a plate, and thoroughly coat the thighs with a thin layer of cornstarch. Gently shake off excess cornstarch.

Step 5 - Pan-fry chicken

Heat a skillet or flat-bottomed wok on high heat. Once it’s hot, add oil (2 tbsp).

When the oil’s shimmering, turn the heat to medium-low, and place each piece of the chicken skin-side down. Cook until golden brown, or about 2-3 minutes.

Flip the chicken over and cook the other side until it’s also golden brown, or about 5-6 minutes.

When both sides are beautifully golden brown, flip all the pieces back to the skin side and cook for another 1-2 minutes to make it crispy.

Step 6 - Add aromatics & final seasoning

Make some room by pushing the chicken to the sides of the pan. Add the minced garlic to the now-vacated middle of the pan, and cook until fragrant, or 10 seconds.

Add the sliced onion and spread it out in the pan as you cook until that’s also fragrant, or 20 seconds.

Pour cooking wine (1 tbsp) into the pan and immediately cover with the lid.

Turn the heat to high to reduce the sauce down. Cook covered like this for 30-40 seconds.

Uncover the pan and sprinkle garlic salt (0.50 tsp) over the chicken for a final touch of seasoning. Give everything a quick mix to distribute. Plate and enjoy!

peruvian chicken

 4 lb chicken

3 T evoo

1/4 c lime juice (2 limes)

4 large garlic cloves, crushed

1 T kosher salt

2 t paprika

1 t black pepper

1 T cumin

1 t oregano

2 t sugar

1. Combine all ingredients and spoon 2/3 marinate under the skin and rest on top. Marinate at least 6 hours

2. line roasting pan with aluminum foil, foil snake s on bottom if no roasting rack

oven rack to lower middle, 425 deg

roast 20 min, reduce oven to 375 for 1:10

tent and rest

best cupcakes alltime

 

Confetti Sprinkle Cupcakes

★★★★★4.9 from 38 reviews

• Author: Sally
 
• Prep Time: 25 minutes
 
• Cook Time: 20 minutes
 
• Total Time: 3 hours
 
• Yield: 14 cupcakes

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These soft and fluffy confetti cupcakes are above standard; taking everything you love about professional bakery cupcakes and converting them into a homemade recipe. For successful results, follow this recipe closely including using cake flour, only egg whites (no yolks), and sour cream. If desired, use chocolate frosting instead.

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Ingredients

SCALE

• 1 and 3/4 cups (207g) cake flour (spoon & leveled)*
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream at room temperature*
• 1/2 cup (120ml) whole milk at room temperature*
• 1/2 cup (80g) rainbow sprinkles* (plus extra for garnish)
• vanilla buttercream or your choice of frosting

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Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
4. Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
5. Frost cooled cupcakes with vanilla buttercream. I tinted it with 1 drop Dusty Rose Gel Food Coloring and used Ateco 849 piping tip. You can watch me decorate the cupcakes in the video above.
6. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

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Notes

1. Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Freeze frosted or unfrosted cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.
2. Cake Flour: If you can’t get your hands on cake flour, you can make a cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
3. Egg Whites: Using all egg whites is KEY to their soft and fluffy texture. Here is the egg separator I use and love! Here are some recipe ideas for leftover egg yolks.
4. Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower fat milk.
5. Sprinkles: Do not use nonpareils (the little balls) as they quickly bleed their color.
6. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
7. Confetti Cake: I suggest following my white cake recipe as the base, which is almost double this cupcake recipe. I also have a taller vanilla cake recipe as well. Fold 3/4 cup (120g) of rainbow sprinkles into either batter.
8. Special Tools: KitchenAid Stand Mixer, Egg Separator, Cupcake Pan, Cupcake Liners, Pink Gel Food Coloring, Piping Tip, Piping Bags

Find it online: https://sallysbakingaddiction.com/confetti-cupcakes/

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AN ELITE CAFEMEDIA FOOD PUBLISHER

karaage chicken

1 lb boneless thigh, trim fat and cut 1" pieces

2 cloves garlic, minced or grated

2 T soy sauce

2 t ginger grated

marinate 30 min to overnight

dredge in mix

1/2 c corn starch

1/4 c flour

fry 350deg peanut oil

foaming dough

In a bowl or other container, measure out two cups of baking soda and add 2 Tablespoons of salt.  Mix throughly (little hands are very good at this).  Add 1 tsp soap and mix it into the dough well.  The dough should look crumbly.  Next add 8 Tablespoons of water.  If your dough will form a ball, you're all set.  If it's still too dry and crumbly add water 1 Tablespoon at a time until you have a dough that molds into a ball.  It will not feel like playdough - it's more smooshy and crumbly than that.  But it should form into and hold a ball.

use vinegar to foam

soap foam for playing

2 Tbsp of dish soap (we used Dawn Dish Soap) (I believe this is Washing Up Liquid in the UK?  Whatever soap you would use to wash your dishes)

1/4 cup water (please note if your tap water is especially hard or soft, you will need to substitute bottled water so that the soap will bubble well)

a mixer

food coloring or Colorations Liquid Watercolors (What are Liquid Watercolors?)**

In a bowl, add 2 Tbsp of dish soap and 1/4 cup of water.  Add food coloring or Colorations Liquid Watercolors (we used Liquid Watercolors here) to the mix if desired.  Mix on the highest possible setting for 1-2 minutes.  Your foam should be able to form stiff peaks that hold their shape.  Scoop it out into your container and repeat as necessary until you have the desired amount of foam!