COCOlicious World

Best Homemade Pancakes

Rise and shine to the fluffiest and crispiest pancakes you’ve ever tasted with this yummiest homemade pancake recipe.

Servings: 16 medium pancakes

INGREDIENTS:

2 cups all-purpose flour, spooned into measuring cup and leveled off
1 tablespoon baking powder
¼ cup sugar
1 teaspoon salt
2 large eggs
1½ cups milk, plus more if necessary
4 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking
Vegetable oil, for cooking

INSTRUCTIONS:

In a large bowl, whisk together the flour, baking powder, sugar and salt.

In a medium bowl, whisk the eggs and milk until evenly combined.

Pour the milk/egg mixture and the melted butter into the dry ingredients and whisk until just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk.

Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle or drop the batter onto the griddle, using approximately ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle clean with a paper towel between batches. Serve immediately with maple syrup or any berries of your liking. Just be creative.

Freezer-Friendly Instructions:

The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.



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SPECIAL P**O RECIPE

INGREDIENTS:

4 cups cake flour
4 teaspoon baking powder
1 ¼ cup white sugar
1 tsp vanilla flavor
2 tbsp cooking oil
2 cups water (I used the cup of the dry ingredients)

Meringue:

3 egg whites (room temperature)
¼ cup white sugar
¼ tsp cream of tartar

Grated or Sliced Cheese for toppings.

INSTRUCTIONS:

1. For the Batter: In a mixing bowl, simply combine the first set of ingredients, cake flour, baking powder, sugar, vanilla, oil, and water. Mix until smooth but do not overmix. Set aside first

2. Make the Meringue: In a mixing bowl using a be**er. Beat the egg whites until slightly foamy and add the cream of tartar. Continue to beat with an electric be**er and add sugar little by little. Continue to beat at high speed until the volume doubles and a stiff peak form. (around 5-8 minutes). Avoid over beating because it will become watery when over beaten..it will ruin the meringue.

3. Combine the first batter, and the meringue. Use a spatula and slowly fold the meringue evenly. Avoid deflating the meringue. Just fold gently and do not stir.

4. You can now transfer the fluffy batter in each p**o cups. Put a little grated cheese on top.

5. Steamed for 15 minutes. Serve and enjoy.

Notes:

1. You can also add salted eggs slices on top.

2. You can use steamer and you can also steamed it in the oven and covered it with aluminium foil.

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COCOlicious World
Ivannah Brisbane
Everyone

PORK HUMBA

Delicious braised pork with savory-sweet soy-vinegar sauce with a distinguishing taste of tausi cooked until tender. Pork Humba is another Filipino dish to try!

INGREDIENTS

2 tablespoons oil
700 grams pork belly - cut into 1x2-inch size
4 cloves garlic -minced
1 medium red onion - chopped
¼ cup soy sauce
¼ cup vinegar
2 cups water - add more if needed
1 tablespoon peppercorn
2 pieces bay leaves
¼ cup dried banana blossoms (optional)
¼ cup fermented black beans (tausi)
½ cup pineapple tidbits - liquids included (optional)
3 tablespoon brown sugar

INSTRUCTIONS

Heat oil in a large pot over medium heat. Sear pork belly until lightly browned and fats are rendered. Set fried pork aside. Remove excess oil from the pot and leave just about 2 tablespoons.

In the same pot, saute garlic until golden and aromatic. Add back the pork belly and stir.
Add the rest of the ingredients and stir. Cover the pot and let it simmer for 40-50 minutes or until pork is tender. Add more water if needed until meat is fork-tender.

Remove the cover and continue to simmer until liquid is reduced to a thick sauce.

Transfer to a serving dish and serve with plain rice.

NOTE 1 : If pork belly has a lot of fat, separate the fatty part from the leaner part. Sear the fatty part first to render the fats. Sear the leaner meat for shorter time so it will not dry up and become chewy.

NOTE 2: If using dried fermented black beans, soak it a bit and rinse before adding as it may be too salty. If using the canned ones with liquid, drain the liquid.



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BEST BANANA MUFFINS RECIPE

These Banana Muffins are delicious, easy to make, packed with flavor, and ready in about 30 minutes. The perfect way to use up overripe bananas!

INGREDIENTS:

1 and ½ cups (190 grams) all-purpose flour spooned & leveled
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons (85 grams) unsalted butter, melted and slightly cooled
⅔ cup (135 grams) light brown sugar, packed
1 large egg room temperature
1 and ½ teaspoons pure vanilla extract
1 and ½ cups (375 grams) mashed ripe bananas

INSTRUCTIONS:

Preheat oven to 375°F (190°C). Line a 12-count muffin pan with muffin liners and set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined. Set aside.

In a separate mixing bowl, whisk together the melted butter, brown sugar, egg, vanilla extract, and mashed banana until fully combined.
Add the dry ingredients to the wet ingredients and mix together until just combined, making sure not to over mix the batter.

Evenly distribute the batter between all 12 liners in the muffin pan.

Bake at 375°F (190°C) for 16-20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from the oven and cool for 5 minutes in the pan, then carefully remove the muffins from the pan, and place them on a wire rack to cool completely.

NOTES

Store muffins in an airtight container or in the refrigerator for up to 4 days.

Freezing Instructions: Once the muffins have cooled, place them in a freezer bag or container and freeze for up to 3 months. Thaw to room temperature before serving or microwave individual muffins for 20-30 seconds.

UNSALTED BUTTER: I recommend using unsalted butter so you can control the amount of salt in the recipe. If using salted butter, just use a tiny pinch of salt instead of 1/4 teaspoon.

EGG: A room temperature egg is best for this recipe. To get your egg to room temperature quickly, place it in a bowl of warm water for 5-10 minutes.

BANANAS: The riper the bananas, the better! You will need about 3 medium bananas to yield 1 and 1/2 cups of mashed banana.

RECIPE VARIATIONS:

BANANA NUT MUFFINS: Add 1/2 cup of chopped walnuts to the batter. I use Peanuts in mine.

BANANA BLUEBERRY MUFFINS: Add 1 cup of fresh or frozen blueberries. If using frozen blueberries, do not thaw and stir them into the batter gently. If using blueberries, you'll likely need to make a few extra muffins.

BANANA CHOCOLATE MUFFINS: Add 1/2 - 3/4 cup of semi-sweet or dark chocolate chips to the batter.



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