Cinnamon Pancakes with Glazed Pears

Since we arrived in China, I have been craving pancakes. Pancakes are hard to come by in China, so if you’re craving them, you have to make them at home. In my opinion, pancakes should be everywhere in the world, because they are sweet and scrumptious. I don’t eat or make them often, but when I do, I like to try new flavors.

Due to my limited knowledge of spices that are available in China, and ones that would go well with pancakes, I chose to use my favorite spice, cinnamon. Cinnamon is a very versatile spice, and it reminds me of Fall. In my opinion, cinnamon just adds positive notes to a dish.

So, why glazed pears for this dish instead of apples? Well, yesterday I went to the grocery store, and I was set on buying some “apples”. I don’t really eat apples here, because they are a little pricey. While at the grocery store, I saw some “apples” on sale for less than a dollar per kilo. Little did I know that they actually weren’t apples. They were Hosui pears. The pears were light in color, so I thought they were Golden Delicious apples. Anyway, I had to change my original recipe from ” Glazed Apples” to ” Glazed pears”. Needless to say, I was not disappointed. The pears added a flavor the was crisp and sweet.


Cinnamon Pancakes with Glazed Pears
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Cinnamon Pancakes with Glazed Pears
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Ingredients
Dry ingredients for pancakes
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3 teaspoons cinnamon
  • 1 teaspoon salt
Wet ingredients for pancakes
  • 1 egg
  • 1 cup vanilla yogurt
  • 1 1/2 cups milk
Glazed Pears
  • 1 hosui pear sliced
  • 1 tablespoon unsalted butter
  • 1/4 cup brown sugar
  • 1 1/2 teaspoon sesame oil
  • 1/2 mandarin orange
Servings:
Instructions
Pancakes
  1. Combine the dry ingredients in a large mixing bowl.
  2. Then, add the yogurt, milk and egg to the dry mixture. Thoroughly mix these ingredients.
  3. To fry the pancakes, heat a frying pan on low heat. Add oil or butter, and 1/4 cup of pancake batter. Allow the pancakes to cook and repeat this process until all of the batter is used.
  4. Set the pancakes in a microwave or oven, without heat. This will allow the pancakes to stay warm.
Pears
  1. To prepare the pears, peel the skins and cut around the core of the pear. Thinly slice the pear and place them in a bowl.
  2. Coat the pears with half of the orange and the sesame oil.
  3. Heat a frying pan on medium heat, and add the butter. Add the pears and the brown sugar. Allow the pears to simmer for two-three minutes.
  4. Serve the pancakes and the glazed pears.
Recipe Notes

*** Make the pancakes before the pears. You want the pears to be hot when served***

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Healthy Whole Wheat Protein Pancakes

A few months ago, I watched a video on YouTube that featured a woman who makes protein pancakes everyday for breakfast. I thought that was a great idea for breakfast. Who wouldn’t want to eat pancakes every day? I did a little research and found some recipes online. Most of them called for protein powder or had a ridiculous amount of ingredients that I didn’t have or couldn’t afford.

After a some failed attempts and convenience store breakfasts, I decided to try to create my own protein pancake recipe. I found whole wheat flour and flax meal at Kaldi, a supermarket chain in Japan, for under 500 yen. I knew that ground flax meal could be used instead of whole eggs and that it was a great plant-based protein option. Also, whole wheat flour is better for you then bleached white flour.

My first attempt was pretty successful. I enjoyed the nuttiness of the flax meal. Plus, using soy milk instead of dairy milk made the pancake more appetizing and less like a treat. However, they were a little dense. I knew I needed to fix this before I could post it on the blog. I found out that if you use too much flax meal, then it will thicken whatever you are making. For example, your pancake batter will be too thick and you’ll have to add more milk to the batter. I applied this tip to my second the second round. The second attempt was the best. The ratio of soy milk to flax meal was good and resulted in a pancake that wasn’t dense.

I’m really happy to have created a protein pancake recipe that isn’t terribly expensive and can be eaten every day. If you attempt this recipe, don’t be afraid to add to the original. I think they would be really good with bananas, chia seeds or peanut butter. The pancakes last for up to five days in the fridge.

Have you tried making protein pancakes?
If so, what are your tips for making them healthy and delicious?

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Healthy Whole Wheat Protein Pancakes
Print Recipe
Prep Time
10 minutes
Cook Time
15 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Healthy Whole Wheat Protein Pancakes
Print Recipe
Prep Time
10 minutes
Cook Time
15 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 2 tablespoons ground flax meal
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoon brown sugar
  • 1/2 cup walnuts finely chopped
  • 2 cups soy milk
Servings:
Instructions
  1. In a large mixing bowl, add the flour, baking powder, flax meal, salt, ground cinnamon and brown sugar. Stir the dry ingredients until they are well incorporated.
  2. Next, add the soy milk to the dry ingredients. Whisk the flour mixture and milk together until it forms a batter. The batter shouldn't be lumpy.
  3. Then, fold the walnuts into the batter.
  4. Next, heat a medium sized frying pan on medium-high heat. Once the pan is hot, add oil or butter. I used grape seed oil because it heats quickly.
  5. In your pan, pour about 1/4-1/2 cup of batter in the pan. When the pancake begins to form bubbles in the middle, flip the pancake and allow it to cook for about fifteen to thirty seconds.
  6. Repeat this process until your have used all of the batter.
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Eggy French Toast Casserole

Growing up, I used to love french toast. I looked forward to eating it at school and at home. However, when I would help make it at home, I despised how long it took to make. Waiting for the thick slices of french bread to soak up the sweet, eggy milk took hours. Actually, it didn’t take hours; it only took half an hour, but I was a kid and had no clear sense of time.

Even as a grownup, I still love french toast. I get excited to place two thick slices on my plate, top it with syrup and unsalted butter. I cut it up into small squares to make it “last longer”, but it never does. However, I don’t like making it. I think it’s a little time consuming. I have to stand over the stove and wait for a slice of bread to thoroughly cook.If you take it off too early, then you’re going to have a stomachache. If you leave it on for too long, then you’ve ruined your breakfast.To me, it’s a waste of time.

When I moved into my second apartment in China, I got an oven and began making casseroles. This was something that I never really did in the states. I saw it as being lazy and wasn’t something that “good cooks did”. My perspective changed the more I worked and read about cooking. This leads us to me discovering the french toast casserole. It has to be one of the best breakfast dishes to make. It’s easy, sweet and, because it is moist, keeps well for about three days.


French Toast Casserole
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Servings Prep Time
6 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
45 minutes
French Toast Casserole
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
45 minutes
Ingredients
  • 1/2 loaf white bread a whole baguette is okay too. make sure to slice it into small pieces.
  • 6 whole eggs
  • 1 cup milk dairy milk, soy milk and nut milk are all okay to use
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cut into small cubes
  • 1 banana(sliced) optional
Servings: people
Instructions
  1. Preheat the oven to 200 degrees Celsius, 400 degrees Fahrenheit.
  2. Cut the bread into small square squares. They should be about an inch, or two and a half centimeters, long.
  3. In a mixing bowl, whip the eggs and milk together. Next, add the cinnamon, nutmeg, sugar and salt
  4. Then, take the bread and fold it into the milk and egg mixture. Allow the bread to soak for five minutes.
  5. Next, pour the bread into a well-greased casserole dish and disperse the cubes of butter on top. Optional: Add the sliced banana after adding the butter.
  6. Bake the french toast casserole for forty-five minutes. Start checking on the casserole at the thirty minute mark. To ensure that it's thoroughly cooked, place a toothpick through the middle and pull it out. If it comes out without any residue. then the casserole is finished. If there is residue, then allow it to cook for another fifteen minutes.
  7. Serve hot with syrup or jam.
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Cranberry Orange Muffins

I love muffins but they are difficult to find in China. I’ve only found them at western establishments and westernized bakeries. When I used to bake muffins at home, they would always turn out dry or the flavor would be weird. I tried making healthy muffins but they were always so dense. What’s the point in eating a muffin if it’s not going to taste going to taste good?

The  fall weather always inspires me to bake more and to try new things. I decided to make cranberry and orange muffins. I found a simple recipe for muffins on The Kitchn’s website. If you don’t know, I love their website. They feature so many tutorials on the most basic foods. It’s really great if you want to try something new but don’t know where to start. I think it’s very easy to get wrapped up in the world of food blogs and pretty food pictures but have no idea where to begin.

 

I took The Kitchn’s recipe and added dried cranberries,fresh orange juice and cinnamon. I’ve been enjoying learning about spices and flavor combinations lately. I thought that a semi-spiced muffin mixed with something acidic, sweet and tart would taste good. These muffins have a pungent orange flavor, so if you would like them a little less orange, I suggest you remove the orange zest. For a more spiced muffin, try adding an extra teaspoon of cinnamon.

 

You can find steps at The Kitchen’s website. The measurements for the cranberries and orange are in the recipe box below.Lastly, I used a few different ingredients to get a different flavor and texture of muffin, but you if you don’t have the same ingredients, use what you have.


Cranberry Orange Muffins
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Cranberry Orange Muffins
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Ingredients
  • 2 1/2 cups cake flour
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup sunflower oil you can also use vegetable oil
  • 1 1/4 cups full fat milk
  • 1 orange juiced
  • 1/2 orange zested
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups dried cranberries
Servings:
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