Baked Apple Pancake

This recipe is a gift from Michelle to the South Arm Older Adults Cooking Club. It is her mom’s recipe and it’s her family tradition to make this Baked Apple Pancake on Christmas morning while the kids are busy opening their gifts.


You can reduce the butter to 1/4 cup but it does change the consistency of the pancake slightly.


  • 6 eggs
  • 1 1/2 cups milk
  • 1 cup flour
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt (only if using unsalted butter)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter
  • 4 apples, peeled and thinly sliced
  • 2 to 3 tablespoons brown sugar



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Multigrain Apple Cinnamon Buttermilk Pancakes

Kids love pancakes and this Multigrain Apple Cinnamon Buttermilk Pancakes make a healthy breakfast.



  • 1 1/2 cups (375 ml) all-purpose flour
  • 1/2 cup (125 ml) multigrain flour
  • 2 tablespoons (30ml) granulated sugar
  • 1 1/2 teaspoons (7 ml) baking powder
  • 3/4 teaspoon (4 ml) cinnamon
  • 1/2 teaspoon (2 ml) baking soda
  • 1/4 teaspoon (1 ml) salt
  • 2 eggs
  • 3 to 3 1/2 cups (500 ml) buttermilk
  • 1/4 cup (50 ml) butter, melted
  • 1 apple, peeled and cored, grated and squeezed out excess liquid
  • 1 tablespoon (15 ml) vegetable oil


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Pork Pancake

While Lucy still have time a couple of weeks before her pharmacy course starts in the middle of March, we are fortunate to have her to show us how to make Pork Pancake. She brought some of these Pork Pancake to the Gilmore Park Church Community Kitchen for us to try and we enjoyed it very much. So, we pleaded her to show us how to make these pancakes in the South Arm Community Kitchen while she still can attend the community kitchen.


These Pork Pancakes are popular in the northern park of China. These pancakes are great for school lunch as it’s portable and filing. You can filled these pancakes with your choice of meat like ground chicken, ground turkey, ground beef or ground lamb. You can even make a sweet version of these pancakes with ground peanut and sugar. I will have to try the sweet version one day.


This is a great demonstration as you can see that all the participants have hands on in making their own pancakes.


For the dough:

  • 4 cups (1000ml) flour
  • 2 cups (500ml) water
  • 2 teaspoons instant yeast

For the filing:

  • 2 lbs ground pork
  • 1 teaspoon five-spice powder
  • 2 teaspoons salt
  • 4 tablespoons light soy sauce
  • 3 to 4 green onions, finely chopped
  • 2 fresh shiitake mushroom, finely chopped (optional)
  • a little cooking wine, optional
  • 1 egg for egg wash, optional
  • sesame seeds for topping, optional


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Red Pepper Hot Cakes

The next brunch item which the seniors made in the South Arm Cooking Club for seniors was Red Pepper Hot Cakes. Lorna and Christina worked on this recipe, one did the chopping and another work on the batter. They first tried to cook the hot cakes using the grill but the grill took a long to heat up. They then use a frying pan to cook up a batch while waiting for the grill to heat up. We find that the gas ovens in community kitchens (whether it’s South Arm or Gilmore Park Church) have similar problems. The oven takes a long time to heat up and they are usually not as hot as the temperature indicated on the gauge. We usually have to turn up the temperature more than the recipe requires. Well, it’s always handy to have an oven thermometer to make sure you have the right temperature.


This Red Pepper Hot Cakes recipe is adapted from Good Cooking by Jill Dupleix and this recipe serves 4. It’s a great recipe for kids who do not like vegetables but most kids will love pancake. This hot cakes will be excellent with some sweet chili sauce for Asian flavours or served with a dollop of sour cream.


  • 1 large red bell pepper
  • 1 thick slice ham, diced
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped parsley
  • pepper to taste
  • 1 tablespoon vegetable oil


  • 1 cup flour
  • 1 teaspoon baking powder
  • pinch of cayenne pepper
  • 2 eggs, separated
  • 2/3 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon sugar


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Sweet Peanut Butter Pancake

With the remainder of the dough, Ming made some Sweet Peanut Butter Pancake. This will be a hit with kids who like peanut butter.


The Sweet Peanut Butter Pancake is nutty and sweet, my kind of dessert.


  • All purpose flour
  • Water
  • Peanut butter
  • Brown sugar
  • Oil for pan frying


Click on the link below for the instructions.

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Green Onion Pancake version 2

I had blogged about Green Onion Pancake before. But unfortunately for that time, the photos were a disaster. I’m glad that Ming is making Green Onion Pancake in the South Arm Community Kitchen. This time I made sure I had right camera with me. Even though Ming’s method is slightly different, the end result is still the same.


The Green Onion Pancake is crispy and fragrant. Nanzaro simply loves this. He just gobbled down the piece I took home from the community kitchen.


  • All purpose flour
  • Warm water
  • Green onion, finely chopped
  • Vegetable oil
  • Salt


Click on the link below for the instructions.

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Pork Floss Pancake

Julie second’s pancake recipe is Pork Floss Pancake which is a savory pancake. I think my boys would love this. Check out my other pork floss recipe here. Pork floss is great with porridge and for making sandwiches. My good friend, Polly makes nutella and pork floss sandwiches for her kids’ breakfast or even pack them for school lunches.


The Pork Floss Pancake is more fragrant as it uses more eggs and has chopped green onions in it.


The crispy pork floss complemented the soft pancake well.


  • 1/2 cup all-purpose flour
  • 2 eggs
  • finely chopped green onions
  • salt and pepper to taste


Click on the link below for the instructions.

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Sweet Potato Pancake

Julie demonstrated two pancake recipes in the South Arm Community Kitchen. It’s been a while since she last demonstrated in the South Arm Community Kitchen and we missed her cookings. We are glad she is back.


The first recipe, Sweet Potato Pancake is simply my cup of tea. I love sweet dessert and this is a sure winner.


  • 1 cup flour
  • 1/2 tablespoon cornstarch
  • 1 egg
  • 1/2 teaspoon salt
  • sweet potatoes
  • water


Click on the link below for the instructions.
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Cornmeal Pancake

In the South Arm Community Kitchen, Ming shared a very simple Cornmeal Pancake recipe with us. She also make use of okara, the insoluble material left over from making soya milk from soya beans.


The Cornmeal Pancake is crusty and filing. It is good for teething toddlers. Ming also made some cornmeal porridge with the leftover cornmeal she brought. The porridge can be easily prepared by bringing a pot of water to a boil and add in the cornmeal (amount depend on how thick you want the porridge) and cook for a few minutes until the porridge thicken.


  • 1 cup cornmeal
  • 1 cup okara (can be substituted with more cornmeal, a little milk or melted butter to moisten the batter)
  • 1/2 teaspoon baking powder dissolved in a little water
  • 2 to 3 tablespoons of sugar (depending on how sweet you like it)


Click on the link below for the instructions.

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Green Onion Pancake

Betty made Green Onion Pancake in the Caring Place Community Kitchen. I’m afraid this is only blog with one photo as the rest of the photos did not turn out well. I’ll try my best to illustrate the process without pictures.


Nanzaro loves this Green Onion Pancake and he ate the two pancakes that I brought home from the community kitchen. I made a batch for him at home the following week. This is really simple to make. Continue reading