Hey lovely people!
New week, new mercies.
Thankful for the gift of life, family, friends, love and salvation.
Eager to see everything that God has instore for this Easter week.
So so much instore! Woop woop!
As for now-here is a sweet post to start off your week.
I had previously posted another pancake recipe here on the blog. Here is a quick reminder of sorts of how to make your pancakes extra thick and fluffy. And to top it off I made pickled strawberries and did away with the maple syrup.
Now I know you're wondering where will I get nice and juicy strawberries?? I really didn't like the small packs that had tiny strawberries that we usually find in most supermarkets but to my surprise I found some very big and juicy ones at Nakumatt Ukay for only 200 bob. And get this they're not even imported!
How awesome! Just look at how beautiful they were!
Do make sure you try this one out...
Ingredients:- Makes 10-12
2 cups Self Raising flour
1 cup melted butter
3 eggs
250 ml milk/ 1 whole cup milk
2 tablespoons vanilla essence
1 teaspoon salt
Half a cup sugar
Fresh strawberries
Vinegar [white wine or apple cider]
Whipping cream in a can
Vegetable oil
Start off by washing and cutting all the strawberries. Place in a bowl. Sprinkle generous amount of sugar on top and some vinegar. Be careful not to add too much vinegar because if the vinegar you have chosen is too strong, the strawberry syrup will be too acidic. Cover and refrigerate until serving time.
Start off by beating eggs with the sugar. If you do this for a good 2 minutes straight, air is captured inside and the pancakes become fluffy and cook easily. Follow by adding milk and the vanilla essence and beat once again.
Add flour in bits while beating. At this point the batter is nice and smooth [not too thick and not too light]
Finish off by mixing in the melted butter.
In a pan, heat vegetable oil and add a big spoon of the batter as indicated in the pic below. Do not move pan to spread the batter. Leave it to cook on one side as the top side bubbles. Once the bubbles have lessened after about 1 minute turn and cook the other side for about 30 seconds until it is browned perfectly.
Do not worry about having thick undercooked pancakes. The beauty of this recipe is that when the batter is made right, and the heat is moderated, the pancake cooks well on both sides.
Once you have made your batch of pancakes, remove strawberries from fridge.
At this point, they have sucked up all the sugar with the help of the vinegar and are very sweet in taste. The vinegar and sugar also creates a very nice and tangy syrup.
Serve on a plate with whipping cream, melted butter and some the tangy strawberry syrup.
Enjoy.
Here is a snippet of my weekend. Celebrated a dear friend of mine who is getting married pretty soon. We held her bridal shower at a beautiful venue in Muthaiga called
Kingdom garden. If you're looking for a quiet, serene and beautiful place to hold your event, this is definitely the place to have it.
Their service was great. The staff was friendly and fast. We had it in a lounge directly next to their gardens. The wooden floors, the well painted yellow walls and decor that matched with our "yellow and white" heavenly theme.
The wonderful cake, cupcakes and cake pops were done by
Heavenly delights which is a company that I highly recommend to anyone looking to fill their sweet tooth.
All in all, we love you Sheila and Kevin.
Here's to love.
Sincerely
Jaz.
