Honey, Wheat and Linseed Pancakes

  
I made these this morning because I needed to use up the rest of the buttermilk I had from making cupcakes. I was quite happy with how they turned out. They were a bit thinner than I thought they would be but they tasted good anyway.

For the original recipe go to:

http://picky-palate.com/2013/03/29/honey-wheat-and-flaxseed-pancakes/
Here is my ever so slightly different version:

Ingredients:

1 cup White Wheat Flour

3 tablespoons ground linseed

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

1 teaspoon pure vanilla extract

3 tablespoons honey

Method:

1. Place all ingredients into a large mixing bowl, stirring to combine.

2. Heat a medium non-stick frying pan to medium heat.

3. Spoon a few tablespoons of batter into the center of your frying pan. With a spoon, form your batter into a nice round pancake. 

4. Let cook for about 2 minutes or until bottom is golden brown. Flip and cook for an additional minute or so until browned and cooked through. Transfer each pancake to a plate until all batter is used up.

3. Serve these healthy pancakes with pure maple syrup and sliced/chopped fruit. 

Americans call linseeds flaxseeds, so again I just changed it to Australian terms. Same goes with the frying pan.

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Mango Thick Shakes

   
 
I make smoothies/thick shakes a lot to a recipe I made up. I made this one this morning.

Here is my recipe:

Ingredients:

2-3 heaped spoonfuls of Greek yogurt (the more yogurt the thicker it is)

2 or more handfuls of frozen mangos (any frozen fruit will work. If unfrozen use ice as well)

2 tsp honey (I don’t usually use honey but it goes nicely with the mangos)

Milk (as much as needed to cover all the ingredients. The more milk the more like a smoothie it becomes)

Method:

1. Put all the ingredients in a blender and blend until the smoothie/thick shake is smooth. 

2. Serve.

Red Velvet Cupcakes

Before Baking

After Baking

After Decorating
This was my first ever attempt at red velvet cupcakes and I’m very happy with the results. A colleague of my dads makes red velvet cupcakes quite often for my dads team at work, but as she is leaving a sort of competition came about. Dads team wants someone to make cupcakes for them when she leaves, so I made these to see if they are good enough to replace the other ladies cupcakes. Hopefully they will be even better than the other ladies cupcakes (yes I am very competitive).

For the original recipe go to:

http://girlsinaprons.blogspot.com.au/2013/03/red-velvet-cupcakes.html
I didn’t change much but here is the recipe anyway:

Ingredients:

Cupcakes

2 1/2 cups all purpose flour

1 1/2 cups sugar

1 tsp baking soda

1 tsp salt

3 tsp cocoa powder

1 cup vegetable oil

1 1/2 cups buttermilk, room temperature

2 large eggs, room temperature

3 T red food coloring

1 tsp distilled white vinegar

2 tsp vanilla extract

Icing

1/2 a cup unsalted butter, softened

230g cream cheese, softened

3 3/4 to 4 1/2 cups powdered sugar

1 tsp vanilla (I accidentally used 2 but it didn’t seem to matter)

Method:

Cupcakes

Preheat oven to 180 degrees celcius. Line two 12-cup muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld mixer. Add the sifted dry ingredients to the went and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake papers, about 2/3 full. Bake in oven 15-20 minutes. Test the cupcakes with a skewer. Remove from oven when skewer comes out clean and let the cupcakes cool completely before icing.

Icing

Beat the butter and cream cheese together. Add powdered sugar a cup at a time and vanilla.

I just changed all the measurements to ones that aren’t American and edited the method a bit to make it easier to read. My cupcakes took less time to cook so I changed that aswell.