5 Sweet Breakfast Recipes to Start Your V-Day Celebrations
You are going to want to relish them with your S.O.
By Ekta Kashyap
13 February, 2020
No matter how clichédit sounds, the day of love is almost here. Whether you have planned something for the day or not, you could start your day with some delish breakfast that you can enjoy with your Valentine (or maybe just with yourself if you are single).
Buttermilk Pancakes with Activated Charcoal
By- Chef Tarun Sibal, Director, One Fine Meal
Ingredients for Pancakes:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tbsp granulated sugar
2 cups buttermilk
2 large eggs lightly beaten
1 tsp vanilla extract optional
2 capsules of activated charcoal
1 table spoon melted butter
Strawberry to garnish
Ingredients for Jaggery Syrup:
1 cup grated or crushed Jaggery
3/4 cup water
Method for Jaggery Syrup:
Add 1 cup grated or crushed jaggery to a sauce pan with 3/4 cup water.
Heat on a low heat until the jaggery completely melts. Stir well.
Filter the jaggery syrup with a strainer to remove impurities.
Boil it on a low to medium heat until the jaggery syrup turns thick and sticky. Keep stirring to ensure the syrup does not catch the bottom.
To check if it's done, you can check if the syrup lightly coats the back of the spoon. Turn off the flame once this stage is attained.
Cool and store the jaggery syrup in a clean, dry glass jar until use.
Method for Pancakes:
Whisk together the dry ingredients in a large bowl
Whisk in the buttermilk, eggs and vanilla extract just until combined.
Let pancake batter rest for 10 minutes.
Heat a large skillet over medium-high heat and brush with butter or oil.
Ladle 1/3 - 1/2 cup batter onto the skillet for each pancake.
Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
Serve with butter and jaggery syrup, garnish with Strawberry.
Beet & Egg Valentine’s Bake
By-Chef Vineet Bahuguna, Hilton Garden Inn, New Delhi/ Saket
Ingredients:
Breakfast sugar -10 Gms
Salt-5 Gms
Refined Flour-120 Gms
Baking Powder- 3 Gm
Eggs- 5 no
Melted Salted Butter – 40 Gms
Milk-40 Ml
Slice Cheese Cheddar- 4 No
Beet Root- 50 Gm
Method:
Blend the beet root into puree (adding little water) using a blender and keep aside.
Sift the flour, baking powder, salt and sugar into a bowl (Bowl A).
In another bowl mix 1 egg, butter, milk and beet root puree (Bowl B).
Using a whisk mix ingredients of Bowl A & B to make a smooth batter.
Brush with melted butter the Muffin tray (Heart shaped) and pour the batter till ½ of the muffin insert.
Bake for 10 minutes at 180 ̊C.
Remove from Oven Put slice Cheddar cheese on top and break one egg each.
Bake for another 8 minutes.
Remove and cool the tray and carefully remove the bread.
Strawberry Cream Cheese Donut
By-Chef Vinay Trilokiya, Farzi Cafe, Aerocity, New Delhi
Ingredients:
For Doughnut
500 gms Refined Flour
50 gms Breakfast sugar
10 gms Salt
5gms Gluten
20 gms Yeast
75 gms Butter
2 No. Egg
180 ml Water
For Strawberry Cream
350 gms Whipped cream
50 gms Strawberry crush
For Cheese Cream
300 gms Whipped cream
100 gms Cream Cheese
Method:
To Prepare the doughnut-
Take refined flour then add breakfast sugar, gluten, salt.
Mix it properly
Add eggs to the mixture
Add slightly warm melted butter, mix it evenly, then add water to the mixture and make dough.
Rest the dough for 5 mins.
Roll down the down to sheet of 5mm thickness.
Cut the dough sheet in shape of a ring using 2 round shape cutters (size 2cm from centre, 7 cm from outer ring.)
Proof the rings in oven at 35⁰ C for 45 minutes.
Fry the doughnuts till golden colour at 170⁰ C.
Final Plating
Cut slices of donuts.
Fill the layers of the donuts with strawberry cream.
Fill the centre of the layered donuts with Cream cheese.
Topped it, with chocolate sauce and strawberry crush.
In a medium bowl, stir together the flour, sugar, baking powder and salt, pour in to the milk,egg and vanilla essence,
Mix until well blended, stir in the strawberries
Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray, pour batter in to desired size of pancake, flip with a spatula when bubbles appear in the center