On The Menu | February 13, 2018

7 Unique Pancake Recipes for Shrove Tuesday

In the eternal debate between waffles all the way or being a pancake purist, we often find ourselves vacillating between the two. This Shrove Tuesday, aka Pancake Day, join us as we reaffirm our love for fluffy pancakes with these 7 dee-licious recipes that’ll have your kitchens smelling divine. !

From decadent over-the-top pancakes coated in butter and sugar to Nutella-stuffed pancakes (YES!), these hotcakes are worth the extra time in the kitchen.

Cr: Chopstick Chronicles

1. Soufflé Pancakes

Soufflé. Sou-fflé. Just the word itself brings to mind images of light, fluffy clouds. Unlike the usual pancakes, these are made using whipped egg whites, giving them their characteristic airy texture. The secret ingredient here is the mayonnaise, however feel free to skip it if you can’t get it!

Ingredients (serves 2)
2 large eggs
15 g sugar
½ tablespoon mayonnaise
½ tablespoon milk
20 g plain flour
¼ tsp cream of tartar

For full recipe directions from Chopstick Chronicles, click here.

Cr: The Spruce

2. Red Velvet Pancakes

We’ve heard of red velvet cakes and red velvet cupcakes. Why not up your ante by whipping up a fluffy stack of red velvet pancakes, drizzled with a luscious cream cheese frosting? Plus, these are made easy with a red velvet cake mix, so if you’re short on time, this recipe is perfect for you.

Psst, Valentine’s Day is tomorrow, so if your S/O is a pancake fanatic, you know what to do! 😉

Ingredients (serves 6)
For Red Velvet Pancakes:
1 package of Red Velvet Cake Mix (any brand)
3/4 cup plain flour
1 3/4 cup milk
2 eggs
4 tablespoons butter
Non-stick cooking spray/butter (for greasing)

Cream Cheese Icing:
4 ounces (113g) cream cheese
1/4 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

View full recipe directions from The Spruce here.

Cr: killing thyme

3. Matcha Pancakes

Matcha fans, this one’s for you. These pancakes are a beautiful shade of green, with a smooth and earthy taste. Top with fruits and greek yogurt as suggested, or to up the decadence, give it a drizzle of white chocolate.

Ingredients (serves 8)
2 eggs
2/3 cup milk
1/4 cup vegetable oil/melted butter
1/4 cup sugar
1 tsp vanilla extract
1 cup plain flour
2 tablespoons matcha powder
1 tablespoon baking powder
1/8 tsp salt

For full recipe directions, head to killing thyme here.

Cr: Creme de la Crumb

4. Banana Bread Pancakes

If you love anything that’s made with banana, then you’ll love this twist on the classic banana cake. These are made with very ripe, mashed bananas, making these fluffy pancakes superbly moist. If you prefer an extra crunch, throw some chopped walnuts into the batter and griddle ‘em up!

Ingredients (serves 4)
1 cup plain flour
1 tablespoon sugar
1 tablespoon brown sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
1 cup milk
2 tablespoons butter, melted
½ teaspoon vanilla
2 medium bananas (very ripe)
⅓ cup walnuts

For full recipe directions from Creme de la Crumb, click here.

Cr: RecipeTin Eats

5. Nutella Stuffed Pancakes

Nothing says surprise more than stuffed pancakes. Slice through these fluffy golden discs to reveal a glorious molten Nutella centre. Perfect for lovers of all things chocolate or Nutella.

Ingredients (serves 6 – 7)
10 – 14 tablespoons Nutella
1 1/2 cups plain flour
3 teaspoons baking powder
4 tablespoons sugar
Pinch of salt
1 egg
1 cup + 2 tbsp milk
1 tsp vanilla essence (optional)
1 tsp butter

Find full recipe directions from RecipeTin Eats here.

Cr: Cooking On The Front Burner

6. Churro Pancakes

If you’ve never heard of churros before, they are fried dough pastries covered in melted butter and tossed in cinnamon sugar. Now, you can have it in pancake version with this recipe featuring soft, fluffy cinnamon pancakes coated with butter and cinnamon sugar. To add a kick, finish your stack with a drizzle of spicy chocolate sauce that’s made with cayenne pepper.

Ingredients (serves 8)
3/4 cup white flour
3/4 cup whole wheat flour
1/8 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoons baking soda
1/2 teaspoon salt
1 large egg
1 egg white
1 1/2 cup skimmed milk
2 tablespoons butter
1/2 cup sugar
2 teaspoons cinnamon
6 oz. (170g) chocolate chips
1/2 cup heavy cream
2 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper (optional)
1 1/2 teaspoon baking powder

For full recipe directions from Cooking On The Front Burner, click here.

Cr: A Pretty Life In The Suburbs

7. Dutch Baby Pancake

If you’re wondering why this pancake looks different from the rest in this article, then here’s why. Dutch babies, also known as German pancakes, are similar to the popovers served during Thanksgiving. These pancakes are baked in a cast iron pan, and puff up beautifully in the oven. Incredibly simple to make and versatile, this is one recipe you’ve got to add to your breakfast repertoire!

Ingredients (serves 6)
1 cup milk
1 cup flour
1/2 cup sugar
4 large eggs
8 tablespoons butter

For full recipe directions, head over to A Pretty Life In The Suburbs here.

Origin Grill & Bar Review: Top marks for steaks, seafood, and mid-century modern vibe

Hotel restaurants have been upping their game lately, but the new Origin Grill & Bar at Shangri-La Hotel hits the ball right out of the park.

Occupying the site of the former Japanese restaurant Nadaman, Origin has been transformed into a 1930s train station with a mid-century modern vibe: arches frame the dining space, diners lounge on leather Tripolina chairs and curved benches, and bartenders hand drinks over a counter that looks like a ticketing office.

The restaurant’s design stirs up the idea of embarking on a journey, but it is the food that completes the gastronomic adventure.

Despite opening only in late December, Origin is quickly gaining a reputation as a top-notch steakhouse.

There are wagyu options exclusive to the restaurant, such as the 500-day Japanese diet-fed Shiro Wagyu (with a marbling score of 9), and the snow-aged full blood wagyu (Grade A4). The latter is preserved and aged in a snow-covered room, which helps the meat retain moisture and deliver that fresh, buttery taste as it melts in your mouth. It is worth trying on a special occasion.

There are other beef options too, whether grass- or grain-fed, pure- or crossbred (or full blood!), Angus or wagyu, or from Australia, Japan, and Ireland. The selection, the menu boasts, offers some of the best beef in the world.

But Origin is not just for those of us who crave that ecstasy that accompanies every bite into a slab of juicy meat. Chef Flanagan is equally adept at seafood, all sourced from sustainable lines, and gives a number of them her own twist.

The pan-seared Hokkaido scallops, for example, almost transports you to Thailand with its mix of fragrant chili jam, holy basil and crushed peanuts, but still remains the focal point of the dish. It was served as an appetiser, but I would have happily eaten it as a main.

Another favourite was the miso butter glazed black cod: the miso butter is a subtle way to pack flavour into this mild fish, which flaked off perfectly.

For dessert, we highly recommend the yuzu lemon tart, which is accompanied by an adorable strawberry iced lolly. Sour and sweet rolled into one, it is a refreshing way to end off the night.

Service is excellent at Origin too, with the servers well-acquainted with the menu and forthcoming with their excellent wine pairing suggestions — though one would not expect any less at the Shang.

Whether you’re in need of an aperitif or a night cap, the bar is a must-visit for cocktail lovers, where manager Adam Bursik, from the now-defunct speakeasy Library on Keong Saik Road, has crafted some 20 drinks inspired by five key districts in Singapore.

The signature drink, Origin, is a spicy gin-based cocktail made with sugar cane honey, nutmeg, pepper, charred pineapple and lime husk wine. It tastes exactly how like you’d expect 18th-century, trade hub Singapore to be.

The Pearl, from his futuristic Marina Bay section, is a smooth and floral concoction of Black Forest gin with tofu, elderflower, sea grapes and mugi shochu. It’s an alcoholic tau huay (soy bean curd), served up in a Pinterest-worthy ceramic oyster glass — the perfect ambassador for Bursik and his boundary-breaking recipes.

Origin is sure to please the aspiring architects, foodies and alcoholics. And if you happen to be like us — all three rolled into one body — a meal there might be one of your more memorable ones this year.

Find it at 22 Orange Grove Road Lobby Level Singapore 258350
Book a table at Origin Grill & Bar and earn 2X Chope-Dollars with code TASTYBLOG.