藍莓班戟 One-cup pancakes with blueberries

one-cup pancake with blueberries

Ingredients:

  • 1 large free-range egg
  • 1 cup of self-raising flour
  • 1 cup of milk
  • sea salt

Optional:

  • 200 g blueberries
  • olive oil
  • 4 tablespoons natural yoghurt

材料:

  • 1隻大雞蛋
  • 1杯自發麵粉
  • 1杯牛奶
  • 海鹽

可選:

  • 200克藍莓
  • 橄欖油
  • 4湯匙天然乳酪

Method 做法

  1. To make the batter, crack the egg into a large mixing bowl.將一隻雞蛋打入大碗內製作麵糊。
  2. Add the flour, milk and a tiny pinch of sea salt.加入麵粉、牛奶和少許海鹽。
  3. Whisk everything together until you have a lovely, smooth batter.將所在材料打勻至質感幼滑。
  4. Fold through the blueberries, if using.隨你喜好加入藍苺。
  5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.把平底煎鍋中火加熱一分鐘,再加入半湯匙油
  6. Carefully tilt the pan to spread the oil out evenly.小心地傾斜煎鍋,使油均勻覆蓋鍋面。
  7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.在煎鍋上加入幾勺麵糊,並在麵糊間預留空位讓麵糊散開— 每勺麵糊會做出一塊班戟,故你需要分開幾次煎。
  8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.把班戟加熱一至二分鐘至小氣泡出現在班戟面以及底部變黃,然後把班戟反轉。
  9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.當班戟兩面都煎好,把它們放在碟上。
  10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed. 重複步驟5-9,並在製作每塊班戟之間適量加入半湯匙油。
  11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.將班戟上碟,上面撒上乳酪及藍莓。

Source: foodrevolutionday.com

Special Thanks to Laura Chung for the Chinese Translation

香港學童也要為食起革命! Kids in Hong Kong love a Food Revolution!

JOblog_201404c

 

Kids in Hong Kong love a Food Revolution!
April 25, 2014

Beatrice Chan is a Food Revolution Day ambassador in Hong Kong.

This is my third year leading the Food Revolution campaign in Hong Kong. I am very grateful that from our very primitive two-man band model, we have been gradually receiving more support from volunteers this year. About 5 volunteers are actively translating recipes from English to Chinese and our recipe collection has gathered up to 200, all of which are free to download. We have another 10 volunteers to assist with events and we look forward to meeting them in May.

We have also lined up some local restaurants with visual displays for promoting FRD, with some of them launching a FRD special menu to provide healthy and sustainable choices for their customers. Our partners also include cooking schools and Universities and we will be organising cooking classes and demos with them, with a local celebrity chef participating too.

This year, we will also launch more workshops to enhance people’s food knowledge. Chocolate and coffee tasting is the latest hit in HK and we will have a workshop about the manufacturing process, origin varieties, cocoa content and quality of chocolate and coffee. The most important thing I believe is to educate people why we have to support fair trade.

Our highlight in May

In May, many events will be organized in town. Our very special whole day promotion will be at a farmer markets on May 4th, where our specialist partners will deliver demo and workshops to pass on skills and inspire more people about cooking. Of course, there will be our very own food education workshop for kids and family.

The other highlight will definitely be our Cooking Marathon. 500 students and parents will be gathered in one school to make the Rainbow Salad Wrap from 10am till 5pm on Food Revolution Day. The students will be doing all the planning, sourcing and preparation on their own with our guidance, which will be the best training for them!

Media is always our good friend. We will be answering media interviews and getting free advertising space to further promote the FRD. We are truly thankful for all their support!

Year Round Food Education Program

Since our food education program, “Think.Cook.Save.” was introduced last September, around 30 lessons and workshops have been delivered to primary, secondary and University students. We have seen that students are more aware of their food choices after participating in our program. This is always the most encouraging part for me!

In order to encourage more students to cook, we organized a few cooking competitions to promote the “Think.Cook.Save.” concept. Students learnt how to decide what to choose, how to cook their own dishes and save the resource while cooking. The participants are all performing to a very high standard and we are all very impressed.

Personally, I am writing a newspaper column about the secret of food. The readership is steadily growing and I have been receiving more invitations to deliver speeches and workshops. I hope my very tiny effort can help make some changes here. My new book on food education will be published in June and the loyalty fee will be donated to support the food education program. I do hope more parents and teachers can use the book to help design their own food education activities for their kids and students.

 

About the Author: Beatrice Chan (@bechanka) is the daughter of chef Chan Tung, who was ranked as one of the top 10 chefs in China and the top 4 in Hong Kong before he passed away. She writes about food and travel and joined the ambassador program in 2012. She launched a food education program aimed to push forward food education, urban farming and anti-food waste campaign in Hong Kong. She is also the mastermind behind an Asia-based community project: www.go.asia.

For Food Revolution activities in Hong Kong visit www.facebook.com/frd.asia or https://frd.asia/

Source: foodrevolutionday.com