It’s already been a month since I finished the patisserie course. I know I passed the last practical exam, but still haven’t heard about my final marks taking into account the written assignments. I guess it’s just a matter of waiting, like everything else in the UK.
In the meantime, I’ve kept busy with my ABA home programs, which make up my full-time job. The fact that it’s so enjoyable to work with the kids makes it that much harder to dip into patisserie when the time comes to actually try it out. Change is so scary, I totally see how it can be a cause of problem behaviour.
After months of bringing back loads of sugary treats and buttery goods, my baking time is now devoted to more practical things, like muffins or pancakes. I’ve worked out how to do a single serving of a German pancake (the first couple of times I’d just eat the whole thing…), I’m still working on my muffins, trying to find the balance between treat and healthy (my last batch was bad; protein powder made them very dry and expired baking powder didn’t help matters).
However, I’ve struck gold with pancakes. A couple of weeks ago it suddenly struck me how nice it’d be to mix yogurt into pancake mix. A Google search confirmed this with lots of different recipes for yogurt pancakes. Using the first link as a base, I now have a second foolproof pancake recipe under my belt.
Today, for instance, I had a hankering for chocolate banana pancakes. Yogurt pancakes are so much fluffier than the original recipe I follow, so it’s a good candidate if you’re putting toppings in the pancakes. I’ve always halved the recipe on Taste of Home, which yields 6 pancakes, which I then separate into portions and freeze.
This is what I’ve used:
- 1 cup plain flour (-2 tbsp), about 96g
- 30g chocolate protein powder (I just used the scoop that comes with it)
- 1 tbsp cocoa powder
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg, lightly beaten
- 1 cup (8 ounces) plain yogurt (I used a mix of skyr and Alpro vanilla soy yogurt, 4oz of each one)
- 1/4 cup water (this I kept the same because I assumed the mix would become quite stiff, I even had to add a little bit extra)
Making pancakes is pretty straightforward: mix dry ingredients and wet ingredients in separate bowls, then add wet to dry, mix and cook. Easy peasy.
I was going to top them with bananas, as I’ve had success with raspberries and blueberries. Alas, bananas have a mind of their own. Maybe if I had mixed them directly into the mix they would have cooperated. Since I just placed them on the top of each pancake, they stuck to the pan after I flipped the first pancake. The second one’s bananas came straight off the pancake, so the rest of the batch was banana-less. Oh well, I guess I’ll just have keep the banana as a garnish and let the pancakes do the talking.