Multi-grain Blueberry Pancakes

Yan July 21, 2016

中文菜谱：蓝莓杂粮PANCAKE

Summer is my favorite season in Michigan because of the blueberries!

It is our tradition to go blueberry picking in a nearby local blueberry farm.

The blueberry season is just starting. You can see there are many more berries to come.

The blueberry season is just starting. You can see there are many more berries to come.

We each pick a full bucket.

Now let’s cook some multi-grain blueberry pancakes!

Ingredients：

3/4 cup all purpose flour
1/4 cup multi-grain flour
3/4 cup buttermilk
1 large egg
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch of salt
1 to 2 teaspoons sugar
1/2 tablespoon vegetable oil/ melted butter
1/2 teaspoon vanilla extract
2/3 to 1cup fresh blueberries
honey/ maple syrup
powdered sugar

* I grind my own multi-grain flour. It is posted before.

Directions：

Add egg, buttermilk, oil and vanilla extract to a big measuring cup or bowl.

Whisk together

Shit together all purpose flour, multi-grain flour, baking powder, baking soda, salt and sugar.

Add shifted flour to the egg milk mixture. Whisk just until the dry flour is gone. Don’t over mix because the more you whisk, the more gluten will form, and the chewier your pancakes will get.

Add fresh blueberrie

Heat the griddle to 350.

Add batter. We are using a non-stick griddle so I skip oil spray. If you use a cast iron griddle or stainless steel pan, oil spray will be a life saver! O(∩_∩)O~

Let them cook on one side until you see a lot of bubbles, flip the pancakes. It takes about more or less than one minute.

Top the pancakes with powder sugar, more fresh blueberries and honey or maple syrup O(∩_∩)O~

Multi Grain Pancakes with Strawberries and Honey

Yan May 6, 2016

中文菜谱：杂粮小煎饼

I have been a really huge fan of multi grains lately. Last weekend I turned our regular pancakes into a healthier version of multi grain pancakes. They are so good that we might have a new weekend morning regular! O(∩_∩)O~

Ingredients:

1/2 cup of all purpose flour
1/2 cup of multi grain flour
3/4 to 1 cup buttermilk (different grains might need different amount of liquid; adjust accordingly)
1 large egg
1 teaspoon baking powder
1/4 teaspoon baking soda
a pinch of salt
1 to 2 teaspoons sugar
1/2 tablespoon cooking oil
fresh strawberries
honey / maple syrup

Directions:

I love buying different grains, rice and beans from Wholefoods and finely grind them into multi grain flour with my beloved vitamix and its dry cup.

Store any extra flour in air-tight glass jar.

Shift together flour, baking powder, baking soda, salt and sugar.

In a medium bowl or cup, add eggs, buttermilk and oil. Whisk together.

Add shifted flour to the egg milk mixture. Whisk just until the dry flour is gone. Don’t over mix because the more you whisk, the more gluten will form, and the chewier your pancakes will get.

Heat the griddle to 350.

Add batter. We are using a non-stick griddle so I skip oil spray. If you use a cast iron griddle or stainless steel pan, oil spray will be a life saver! O(∩_∩)O~

Let them cook on one side until you see a lot of bubbles, flip the pancakes. It takes about more or less than one minute.

Both sides are golden brown. That how you know they are ready.

Top with fresh strawberries

And honey or maple syrup; doesn’t that look great? O(∩_∩)O~

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Multi-grain Blueberry Pancakes

Multi Grain Pancakes with Strawberries and Honey

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Cranberry Bagels

Chocolate Ganache Glazed Donuts

Cranberry Bagels

Yan March 17, 2016

中文：蔓越莓贝果

What I love about bagels is that they are soft and chewy at the same time. Cranberry bagel is one of my favorite flavors. I wrote this recipe a few years ago and it has been getting good reviews. It is getting improved over the years. I also retake step by step photos when I am making them.

Ingredients：

3 1/2 cups bread flour (500g)
1 1/4 to 1 1/3 cups water
2 teaspoons yeast
5 tablespoons sugar (use more if you have sweet tooth)
1 tablespoon melted butter
1 teaspoon salt
1 cup of dried cranberry (or raisins, dried blueberries, mango or any dried fruits of your choice)

For boiling the bagels：

1/2 gallon water
2 tablespoons honey
1 tablespoon baking soda
1 teaspoon salt

Direction:

Microwave the water on high for 30 to 50 seconds. Add the water, along with 2 tablespoons of sugar and 1 tablespoon flour to the bread machine . Stir them together. Sprinkle yeast on top. Let it sit for 5 to 8 minutes.

Add the remaining ingredients and start dough process.

In five minutes, everything starts to come together.

The bread machine kneads for another 20 minutes. The dough is very smooth and elastic now.

Wait until the dough doubles in size.

Transfer the dough to a well dusted wooden board. Knead gently to get rid of big air bubbles. Cover with plastic wrap and let it rest for 10 minutes.

Divide the dough into 16 pieces. If you prefer bigger bagels, divide it into 8 to 10 pieces.

With a small rolling pin, roll each one flat.

Roll up from one end.

Tightly seal the seam.

Put two ends together and roll into a circle.

Lay the bagel dough pieces on the cookie pan lined with silicone baking mat.

Cover with greased plastic again. Proof in the refrigerator overnight; longer proofing time at low temperature gives them finer texture. If you don’t want to wait, just proof them at the room temperature for another 30 to 40 minutes.

Preheat the oven to425F/220 C

In a large pan, add water, honey, salt and baking powder. Heat over high heat until the water boils. Reduce the heat to simmer. Add bagels. Boil each side for 30 to 60 seconds depending on their sizes.

Drain well and put them back to the baking pan with silicone mat.

Bake in the oven for 16 to 20 minutes or until the bagels are golden brown

Now you have a batch of cranberry bagels freshly out of the oven!

I prefer to eat them just like this.

They are both soft and chewy at the same time. And the light sweetness and tartness from cranberries is a really nice touch.

Or you can also slice them open. Toast in a toaster for a couple minutes. Spread with your favorite cream cheese or jam.

中文：巧克力甜甜圈

I suddenly crave for fresh donuts, but the only donut place in town went out of business two years ago. So I decide to make my own chocolate ganache glazed donuts. O(∩_∩)O~

I make a batch of donuts. The inner circle dough balls cut from donuts don’t go to waste either. I fry them along with donuts, top with icing sugar and sprinkle with ground cinnamon and sugar, yum!

Ingredients：

2 cups of all purpose flour
1/2 cup luke warm whole milk
1 1/2 teaspoon yeast
1 large egg
3 to 4 tablespoons sugar
2 to 3 tablespoons melted butter
1/8 teaspoon salt
oil for frying

Donuts toppings：

Chocolate ganache
sugar
ground cinnamon
icing sugar

Directions：

Add flour, sugar and salt to the bread machine. Mix together. Make a well on the top of flour mixture. Add milk, sprinkle with yeast and let it sit for 5 minutes.

Add egg and melted butter.

Start dough process.

The bread machine finishes kneading.

It also automatically proofs the dough.

Transfer the dough to a well-floured wooden board. Gently knead it with hands to get rid of any big air bubbles. Cover with plastic wrap and let it rest for 10 minutes.

With a rolling pin, roll the dough to about half inch thin. Use round biscuit cutters to cut it into donut shapes. When done, cover them with plastic wrap again and let them rest for about another 20 minutes.

Add oil to a wok or pot. Heat it over high heat. When the oil gets hot, fry the donuts until both sides are golden brown. Each side takes about 1 minute, more or less.