Sweet Sweet Maple

I have a sweet tooth. Always have, always will.

I love pancakes. Always have, always will.

My first memory of pancake involves Hotcakes from McDonald. They are the best. Soft and fluffy with butter and LOTS of maple syrup. So, on a sunny then rainy then sunny again Melbourne spring day, I made some pancakes to calm my nerves for tomorrow’s interview.

That’s right. I have an internship interview with Zoos Victoria tomorrow. It’s a PR internship, which if I do get it, basically means I am slowly making my way into the industry. I am nervous, anxious and excited; I am not confident that I will get the position because I am inexperienced andI have no idea what to expect for the interview even though Rachel (the lady who called me) said that it will be just a short 30 minutes discussion on the role.

Somehow it sounds sinister because 30 minutes is not short for a job interview. I once got a job within 10 minutes of meeting my boss.

If only everything is as easy as making pancakes…

These pancakes are made from ready-made mix. They have clear instructions on the back of the box so I don’t feel the need to post the recipe. However, I have some personal tips to share:

Tips:
1. Grease the skillet with salted butter/margarin instead of cooking oil. It adds more texture, flavour and scent.
2. Cook pancakes over low heat. Pancake will be a little crispy on the outside and fluffy inside.
3. A more consistent batter will give a “heavier” texture whereas a less consistent batter makes flufflier pancakes.
4. Adding eggs to the batter will make pancake fluffy.
5. Replace water (as stated on the recipe behind pancake mix box) with milk.

Enjoy!

Breakfast in Melbourne

They say: “In order to capture a man’s heart, you have to capture his stomach”. On a late morning, Steven dropped by at mine after class. Being the nice girlfriend that I am , I offered to make him breakfast, which consists of: Sausages, French toasts, milk and coffee.

He’d very much prefer his French toast slightly burnt and crispy, as opposed to the “soggy” ones I made. However, he was still grateful for breakfast.

Click for French Toast recipe. Enjoy!

My French Affair

French toast reminds me of my daddy. In fact, daddy was the one who taught me how to make french toast.

I will always remember those Sunday mornings where I woke up from sleep, excited by the smell of butter wafting through the house. I would run to the dining table to find slices of golden brown toast on my plate, some still sizzling. Then, mummy would make awesome hot Milo and we would all sit around the dining table and enjoy our breakfast.

Years have passed since, but french toast remains my all-time favourite, along with pancakes. Occasionally, I will make some for breakfast or brunch, just to reminisce the good old days.

French Toast Recipe (Serve: 1)

2 eggs, beaten
2 or 3 slices of bread
Butter
Maple syrup

1. Break eggs into a wide, shallow bowl. Beat lightly with fork or spoon.
2. Grease skillet with butter (or margarine for all your health-conscious people) over medium-low heat.
3. Place bread slices into the plate, one at a time. Let slices soak up some egg mixture. Then turn to coat the other side.
4. Place bread slices on skillet.
5. Turn and heat the other side when bottom turns brown.
6. Serve with syrup or other spread of your choice.

Tips:
1. If you don’t have a wide, shallow bowl, slice the bread slices diagonally so they fit in a bowl.
2. If you like your toasts crispy, let bread slices dry overnight. I prefer them soggy.
3. Butter is more fragrant compared to margarine.
4. Best hangover cure.

Enjoy! 🙂

Our Sunday morning breakfast ritual still lives, we just replaced french toasts with yum cha and Bah Kut Teh.

French toast has nothing to do with the French :O