Sweet corn pancake

My daughter has been a little poorly for a few days so I made what I call 'power charge pancakes' in order to get my daughter's appetite back. And..., it worked! In fact, she demanded for the second one!

The pancake batter has no butter, no oil, no sugar, and I mix soy flour to get a protein boost. Sweet corns and maple syrup give the pancake a nice subtle sweetness too.

For both kids and adults, these pancakes are perfect for an easy and healthy breakfast and snack. ;)

Recipe for Sweet Corn Pancake.

Sweet potapo & Soy bread

Look at this beautiful colour! It's from roasted sweet potato and soy flour. :) I replaced some of the flour to soy flour, which is a good source of protein, and added left over roasted sweet potato.

When I cut into the round loaf, I was very pleased to see the nice yellow colour, and not only that, the bread tasted really good. Roasted sweet potato was a hero! It gave the bread a soft silky texture as well as natural sweetness.

They were so popular in the house that the whole loaf was gone before noon... ;D

Ingredients:

Strong flour 200g

Soy flour 50g

Yeast 3g

Salt 3g

Milk 180g

Roasted sweet potato (skinned and mashed) 200g

Olive oil 1 tsp

1. Put all the ingredients except oil in the standing mixer, and knead for a few minutes.

2. Add oil. Keep kneading for 10 minutes.

3. Place the dough in a clean bowl, cover with cling film and rest it until it has doubled in size.

4. Punch the dough to let the air out. Make it into a ball and rest for 10 minutes.

5. Gently reshape the dough and place on a baking tin. Rest it until it has doubled in size.

6. Preheat the oven to 180ºc. Bake for 40 minutes.