baking |

The VERY talented Kamran Siddiqui of Hand Made Baking fame took some time out of baking to answer our little Five Questions Monday Quiz!

1.How do you like your eggs in the morning?
It varies quite a lot… Often times, however, it’s soft boiled eggs and dippy bread soldiers. There’s just something so classically beautiful and comforting about soft boiled eggs.

2.What’s your favourite joke?
I’ll admit, I do love a good dirty joke… A boy fell in mud.

3. What film character are you most like?
With the exception of being a guy, I’m most like Elizabeth Bennet from Pride & Prejudice

4. What is the first book you ever read?
Dr. Seuss’s Green Eggs & Ham.

5. Would you rather bake a one giant cake or 50 miniature ones?
Though it’d require a wee bit more effort, I’d rather bake 50 miniature ones. It’d be neater; and to not have to futz over doling out slices of cake is important to me, especially when I want to focus on the company around me. Cupcakes are easy— they come in their own plate (the wrapper), they’re delicious, and indulging in a cupcake brings out everyone’s inner-child. I adore sharing food, and if I can positively alter at least one person’s mood with a cake— be it a slice or a cupcake— I know something is being done right.

Thank you Kamran Siddiqui! We are eagerly anticipating those 50 cupcakes, we are big chocolate eaters here…

For those wanting to try something more than lemon & sugar today (classic as it is!) Try our The Ultimate “Puffy” Pancakes from Yvette Van Boven’s Home Made Summer!

The Ultimate “Puffy” Pancakes

FOR A BIG PILE OF 20 PANCAKES

2 cups (250 g) all-purpose flour
pinch of salt
1 tbsp plus 1 tsp (20 g) baking powder
1 tbsp sugar
2 tsp (1 envelope) vanilla sugar, or 1 tsp vanilla extract
7 tbsp (100 g) butter, cut into chunks, plus more for the pan
1½ cups (350 ml) milk
2 large eggs, beaten

FOR SERVING

½ pint (200 g) raspberries
¾ cup (200 g) crème fraîche
superfine sugar for garnish

In a big bowl, combine the flour, salt, baking powder, and the plain and vanilla sugar (if using extract, add it later). Combine the butter and milk in a saucepan and heat over medium heat until the butter melts. Add the vanilla extract, if using.

Pour the warm milk-butter mixture into the flour mixture in the bowl while stirring, then whisk until all the lumps are dissolved.

Beat in the eggs.

Heat 1 teaspoon butter in a skillet over medium heat and pour three ladlefuls of batter into the pan, slightly apart so you have three small pancakes.

Cook for about 3 minutes, or until small holes break out on the surface, then flip and cook them for 2 minutes on the other side. Repeat with more butter and the remaining batter. Keep the cooked pancakes warm on a plate covered with foil in a low oven while you cook the rest.

Serve with raspberries, crème fraîche, and a sprinkle of superfine sugar.