The Goodness of Pancakes
A yummy, back-to-basics breakfast
“Pancakes are easy to prepare – anyone can make them. Plus, pancakes are very healthy and are always a hit with kids.” – Lee Keong Gan, chef de cuisine at The Village Café
Lee Keong Gan’s Pancakes
2 cups flour
1 tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup melted butter
2 cups milk
100ml maple syrup
In a small bowl, beat the eggs and set aside. In a big bowl, blend the dry ingredients thoroughly. Add the butter, milk and eggs to the dry ingredients and stir until the pancake batter is just blended. Spray a griddle or non-stick frying pan with pan spray or lightly oil. Pour a spoonful of the pancake batter onto the hot pan. When bubbles rise in the pancake, it is time to flip it. Cook until golden brown. Serve with maple syrup and raspberries.
Grown-Up Elegance with Kid Appeal
A cinch on any weeknight, but fancy enough for guests
“This dish is great source of protein, minerals and vitamins. Also, in my experience, salmon is a very “friendly” fish for kids to eat and the mashed sweet potato is a winner. Spinach is, of course, very nutritious and adds both color and flavor to the dish.” – Daniel Urdaneta, chef at Mosto
Daniel Urdaneta’s Salmon Fillet with Sweet Potato Mash and Sautéed Spinach
400g sweet potatoes
50ml olive oil
4 salmon fillets
1 garlic clove, diced
Wrap sweet potatoes in foil and bake in the oven at 200C for 40 minutes or until potatoes can be easily pierced by a knife. Meanwhile, separate the spinach leaves from the stem, then and wash twice with cold water to make sure the spinach is free of dirt. Put the spinach aside and let it dry. When the sweet potatoes are done, carefully remove the foil and mash sweet potatoes with a fork, adding butter as you go. Sprinkle some salt over the mash and let it rest.
Heat a pan to medium high; add 20ml of olive oil and sear the salmon fillets on both sides. If you have an oven, place the fillets on a tray and bake for six minutes at 180 degrees Celsius. Otherwise, cover the pan with a lid and cook the salmon on low heat for ten minutes. In another pan, heat the remaining 30ml of olive oil and add garlic. Cook for two minutes without letting the garlic burn; add the spinach leaves and cook together for three minutes.
Place the mashed sweet potato in the center of the plate, arrrange the salmon fillet on top and the spinach on the side. Serve with limes cut into quarters.