- 1 cup (250 ml) whole milk
- ½ tablespoon sugar
- 1/8 teaspoon sea salt
- 1.5 tablespoons (40 gr) butter, salted or unsalted, melted
- ¼ cup (35 gr) buckwheat flour
- 3/8 cup (53 gr) all-purpose flour
- 1.5 large eggs
In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.
To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)
To make cardamom milk:
Heat up ¾ cup milk with 20 crushed cardamom pods. Cool, then put mixture in fridge to steep overnight.
For the pancakes:
- 1 cup unbleached all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon table salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 large egg, separated
- 2 tablespoons unsalted butter, melted
- ¾ cup cardamom milk
- Bring milk to room temperature. Add 1 tbsp lemon juice. Let it sit for 5 minutes to become “clabbered” milk.
- Mix dry ingredients in medium bowl. Pour cardamom milk into 2-cup Pyrex measuring cup. Mix yolk with melted butter, then stir into milk mixture. Whisk egg white in large bowl to stiff peaks. Dump wet ingredients into dry ingredients all at once; whisk until just mixed. Quickly fold egg white into batter.
- Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, spoon batter, about ¼ cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
- Serve with syrup to enhance cardamom flavor.
- 1 ½ cups (7 ½ ounces) unbleached all-purpose flour
- ½ cup (2 ounces) cake flour (½ cup flour – 1 tbsp, replaced with 1 tbsp cornstarch)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (5 ¼ ounces) sugar
- 3 very ripe, darkly speckled large bananas (about 1 ¼ pounds), mashed well (about 1 ½ cups)
- ¼ cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- ¼ cup toasted walnuts, chopped
- 1 cup blueberries
- ½ cup toasted coconut flakes + 1 cup toasted, chopped macadamia nuts
- ½ cup grated bittersweet chocolate
- 1 tsp cinnamon + ¼ tsp nutmeg + 2 tbsp grated orange zest; optional ¼ cup toasted walnuts chopped; all mixed into the flour mixture
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray the bottom and sides of a 9 by 5-inch loaf pan with the nonstick baking spray. Sift and mix the all-purpose flour, cake flour, baking powder, baking soda, salt, and sugar together in a medium bowl; set aside. In food processor, puree the mashed bananas, yogurt, and vanilla together. Then mix in eggs, one at a time, and melted, cooled butter. Transfer 1/3 of liquid mix to large mixing bowl.
- Stir in half of the flour mixture until just incorporated, scraping down the bowl as needed. Add half of the remaining flour, followed by another one-third of the liquid mixture. Repeat this process once more, being careful not to overmix the batter, which should look thick and chunky.
- Optional: add optional add-ins, fold into batter.
- Scrape the batter into the prepared loaf pan and sprinkle the top evenly with the walnuts (if using). Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking. Cool the bread in the pan for 10 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
WW 3pts slice / 13 slices per loaf