1 cup (250 mL) all-purpose flour
⅓ cup (75 mL) unsweetened cocoa powder
½ tsp (2 mL) baking soda
Pinch of course salt
½ cup (125 mL) unsalted butter, at room temperature
¾ cup (175 ml) peanut butter, at room temperature
¾ cup (175 mL) sugar, plus ¼ cup (50 mL) for coating
½ cup (125 mL) packed brown sugar
1 egg, at room temperature
1 tsp (5 mL) pure vanilla extract
¼ cup (50 mL) of your favourite jam
Preheat oven to 375ºF (190ºC) Line baking sheet with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
In a stand mixer, fitted with the paddle, beat the butter, peanut butter, ¾ cup of sugar, and brown sugar together, until smooth. (scraping down the sides of the bowl if needed) Add the egg and vanilla extract and mix until fully blended. With the mixer running on low speed, gradually add the flour & cocoa mixture until fully blended.
Form the dough into ¼ cup-size balls and roll in the remaining sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using the handle end of a wooden spoon, make a hole in the centre of each ball, about ½" to ¾" deep. Fill each hole with jam. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool slightly and then transfer to a wire rack to cool completely.
Makes 6-8 depending on scoop size.
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People often ask me for my pancake recipe. Pancakes are also known as flapjacks, hotcakes, and griddle cakes. You can buy packaged mixes but they're expensive and unnecessary. Let me show you how easy and economical it is to make pancakes from scratch.
All you need is:
1 ¼ cups, or 180 grams of sifted all-purpose flour.
1 tablespoon or 10 grams of baking powder
1 tablespoon, or 10 grams of sugar
½ teaspoon, or a good pinch of salt
1 beaten egg
1 cup, or 250 mL of milk
2 tablespoons or 30 mL of olive or sunflower oil
and an ungreased crepe pan.
Sift the flour, baking powder, salt, and sugar into one bowl.
Then mix the milk, oil, and beaten egg into another bowl. Pour the mixture over the flour.
Stir using a wooden spoon until the dry flour disappears.
The batter must be lumpy, so don’t over-mix it. This is the secret for fluffy and light pancakes.
Pre-heat the crepe pan.
Using a small ladle, or a large spoon, put some batter onto the pan. Start with a circle of about 10 centimeters or so until you get the hang of it. After that you can make smaller or larger pancakes as you wish.
Let the pancake cook for about 40 to 45 seconds. You’ll see bubbles forming on top, and if you look carefully you’ll notice the edges will begin to stiffen.
Lift the edge of the pancake with the spatula and check if the color underneath is golden brown. If it is, flip it over and cook it for another 30 to 40 seconds.
The pancakes should be eaten immediately while they’re piping hot.
Traditionally, pancakes are eaten with salted butter and real maple syrup, but the possibilities are endless.
You can serve them with Nutella, honey, or jam for example.
Strawberries and whipped cream is also very nice.
Use your imagination!
Making pancakes from scratch is an easy and economical alternative to packaged pancake mixes.
It also makes for a good activity that you can share with friends and family.
See you next time!