Pancakes and Sponge Cakes: Which Do You Prefer? (Both are Delicious!)
Pancakes can be enjoyed as breakfast or afternoon tea, and they come in many variations, such as red bean or fruit jam flavors. Once pancakes are made, you can also make delicious and sweet sponge cakes – they're nutritious and tasty!
The ingredients you’ll need are: 1 egg, 100g milk, 50g yogurt, 10-15g butter, low-gluten flour + baking powder (5g) = 200g, and honey or maple syrup to taste.
You’ll also need cardboard to cut 6 rectangular strips, 3cm wide and 20cm long. (This is for the pancake’s outer ring and to give it shape).
Step 1: Join two paper strips at the interface and fix them with a stapler. Staple the other end as well to create a 10cm diameter circular mold. (If you have a mold, you don't need to do this).
Step 2: Prepare the pancake batter: Mix the egg, milk, and yogurt until well combined. Then, sift in the low-gluten flour and baking powder, mixing until you have a thick batter.
Step 3: Grease a non-stick pan with butter and preheat it. Place the paper mold in the pan, and line it with a piece of parchment paper for added protection. Pour the pancake batter into the mold to about 1/3 full. Cover with low heat for 5 minutes, allowing the pancakes to rise to their highest point.
Step 4: Flip the pancakes over and cook for another 3 minutes, until they are fully cooked.
Drizzle with sweet maple syrup or honey, and a small piece of butter if you like.
These soft pancakes are like a cake, but even more delicious, and the recipe is simple! They’re nutritious, fluffy, and perfect little cakes. If you like them, give them a try!
Rice flour cake doesn’t require kneading or fermentation; it just needs to be sifted repeatedly, creating a fine powder. It’s cooked in a steamer, resulting in a soft, fluffy, and slightly sweet texture. You can also add fruit and vegetable powders to make them more beautiful colors.
Prepare small ingredients: 100g rice flour, 50g tapioca starch, 70g water, 30g granulated sugar, 2g dried lavender flowers, and a spoonful of lavender sugar.
Step 1: Mix rice flour, tapioca starch, and granulated sugar and sift them. Rice flour is also known as rice flour; you can buy it online, or make it by grinding rice. Don’t replace it with other powders.
Step 2: Add the sifted rice flour to the water and mix it evenly. Use your hands to continuously rub and knead the rice flour. Make sure all the rice flour is well-kneaded and forms a cohesive mass.
Step 3: Don't add too much water at once; take a handful of the kneaded rice flour, and it should form a ball. Gently poke it, and it should easily crumble back apart.
Step 4: Sift the rice flour once more. This sifting will be slow, but be patient and ensure all the rice flour is sifted through. You’ll see that the sifted rice flour is particularly fine and delicate. Add the dried lavender flowers and mix gently. You can also use rose petals instead.
Step 5: Line the mold with a piece of cheesecloth, pour in the rice flour, and don’t press down. Fill it gently with a scraper. I’m using a 4-inch chiffon mold; these quantities are enough for two.
Step 6: Bring water to a boil in a pot. Pour the water into the mold, and then cover with a lid. Steam for 30 minutes. Remove the mold after steaming. The steamed rice flour cake can be drizzled with lavender sugar – it’s very fragrant.
The fragrant and delicious lavender rice flour cake is ready! It’s great for breakfast or afternoon tea, and it’s just as delicious as cakes and bread.
