melt-in-the-mouth buttermilk pancakes


I bought a small carton of buttermilk to make whoopie pies for my sister’s party. The next few posts will of course be about buttermilk as I try to use it up before the expiry date. 🙂

A really delightful way to use buttermilk is to make buttermilk pancakes. There are a lot of buttermilk pancakes recipes on the internet. This one caught my eye because of the title.

I halved the recipe and made 7 pancakes of approximately 5 inches diameter each.

Melt-in-the-mouth buttermilk pancakes (from ohsweetbasil)

  • 128 grams all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 egg, slightly whisked
  • 250 ml buttermilk
  • 1 tbsp unsalted butter, melted
  1. Sift flour, baking powder, baking soda, sugar and salt into a bowl.
  2. Mix egg, buttermilk and salt in a bowl.
  3. Pour wet ingredients into the dry ingredients. Fold to combine.
  4. Melt about 1/2 tbsp butter in a  frying pan.
  5. Pour in 1 ladle of pancake mix in the middle of the pan. Reduce heat to low.
  6. Flip over when pancake turns golden brown.
  7. Serve warm with butter and drizzled with maple syrup.


Were they melt-in-the-mouth? Hmm. They didn’t exactly melt. But they tasted very good! Fluffy with such wonderful fragrance from the buttermilk. This is a super way to use buttermilk.

chocolate whoopie pie


My sister asked me to bake whoopie pies for her chinese new year party. I am always delighted to be asked to bake something, as this shows the trust placed in me that I would produce something good enough for an important party. 🙂

The recipe I used below was spotted on Kitchen Guardian and I loved that it used melted chocolate in the batter. The part I don’t like is the red food colouring. Since my sister requested chocolate whoopie pies, I happily omitted it.

whoopie pies (adapted from Candid Appetite)

  • 56 grams semi sweet chocolate, melted
  • 170 grams unsalted butter, melted
  • 125 ml buttermilk
  • 2 eggs
  • 1 1/2 tsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • 225 grams cake flour
  • 180 grams sugar
  • 30 grams cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  1. Preheat oven to 180 C. Line 2 trays with grease-proof paper.
  2. Whisk the melted chocolate, butter, buttermilk, eggs, vinegar and vanilla extract together until smooth.
  3. Sift flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl.
  4. Add all the wet ingredients into the dry ingredients in 3 batches and fold until combined.
  5. Scoop out batter using a ice cream scoop, leaving 2 inches space in between each whoopie pie.
  6. Bake for 10-12 minutes, until cake springs up when lightly pressed.
  7. Let cool completely before filling.

Filling 1 – cream cheese custard (adapted from honeybeesweets)

  • 250 grams cream cheese
  • 90 grams sugar
  • 1 egg
  • 35 grams cake flour
  • 150 ml full fat milk
  • 1 1/2 tsp lemon juice
  • 20 grams unsalted butter
  • Large pinch of salt
  1. Mix cream cheese and sugar until creamy.
  2. Add in egg and mix well.
  3. Add in cake flour, milk, lemon juice and salt and mix well.
  4. Over a bain marie, cook mixture until thickens.
  5. Take off from heat and add in butter. Stir until butter melts. Mix well.
  6. Place a piece of cling film over the custard and let it cool completely.
  7. Chill in the fridge for at least 1 hour before using.

Filling 2 – salted caramel swiss meringue buttercream

To assemble, pipe the filling onto a whoopie pie using a piping bag. Gently squish another whoopie pie on top.


I received very good reviews. I didn’t try out a whole whoopie pie, since they were limited and meant for my sister’s party. I did try some bits of cake and found it super. It was moist and full of chocolate flavor.

The cream cheese custard was a great option for those who did not like buttercream. It was smooth with a tang that pairs so wonderfully with chocolate.


pineapple tarts ~ 2017

With the lunar new year coming in less than a week, the only cookies I’ve made are pineapple tarts. I’ve stopped making many types of cookies, because with the abundance of new year cookies everywhere, everyone is overloaded on such treats and it’s difficult to eat up everything you make.


These pineapple jam balls are made using grating method. I find this easier, for me, and it definitely takes less time.

Pineapple jam (modified from Huang Kitchen)

  • 4 medium pineapples, skinned and ‘eyes’ removed (I used 2 half-ripe, 2 ripe)
  • 1 cinnamon stick
  • 1 star anise
  • 1 clove
  • a large pinch of powdered cinnamon
  • 8-10 blades of pandan leaves, washed and tied into a knot
  • 250-300 grams caster sugar (use less if using fully ripe pineapples)
  • 1/4 tsp salt
  • juice from 1 lemon, optional (use less if do not want the jam to be too sour)
  1. Slice pineapple into quarters.
  2. Grate pineapple using the large hole grater on the box grater. Do not grate the core.
  3. Strain the juice from the grated pineapple. Save the juice for later.
  4. In a large non-stick wok,  fry the grated pineapple and the spices over medium high heat.
  5. When mixture boils, slowly add in the saved juice, little by little as you continue to fry. Do this until all the juice is used.
  6. Add in lemon juice, if using.
  7. Add in caster sugar and salt.
  8. Fry until desired consistency.
  9. Let it cool before rolling into little balls, using a 1/4 tsp measuring spoon.


  • Sugar is not added in from the start because if you do so, the sugar will caramelise as the jam cooks and the jam will become quite dark.
  • Jam that is not dry enough will cause pineapple tarts to become mouldy quite fast, as I found out last  year. It was quite a painful lesson. On the other hand, jam that is too dry will be too stiff. So watch the fire closely, particularly after adding sugar. A good indication that the jam is ready will be when it gets stickier and turns a golden brown hue, as this indicates the liquid is fully evaporated and the sugar has started to caramelise.

For the dough, I used the same recipe as last year. No more testing. This will be it if I make pineapple tarts. It is sturdy enough that it will not crumble in the bottle, yet tender enough to melt in the mouth.


Pineapple tarts (from Gan55/Josh)

  • 250 grams salted butter
  • 50 grams cream cheese
  • 75 grams caster sugar
  • 3 egg yolks
  • 170 grams whipping cream
  • 400 grams cake flour
  • 30 grams corn flour
  • 1 egg yolk mixed well with 1 tsp caster sugar, for glazing
  1. Cream butter, cream cheese and sugar until well mixed.
  2. Add in egg yolks, one at a time.
  3. Add in whipping cream and mix for 2 minutes. It will turn grainy and lumpy.
  4. Add in flour and corn flour in 2 additions. Mix until just combined.
  5. Dough will look more like cake batter. Chill it for 20 minutes before rolling.
  6. Glaze finished tarts with egg yolk and bake at 170 C for 20 minutes or until golden brown on top.


  • It is easier and faster to portion out all the dough using a 1/2 tbsp measuring spoon. Chill each tray of rolled out dough before wrapping.
  • I got 158 pieces of pineapple tarts, just enough to fill 4 small bottles. I love the grated jam but found it slightly on the sour side, since I foolishly poured in all the lemon juice without tasting. And that was with the sugar on the high side too! Ah well, we live and learn, daily.

With Netflix going on my ipad, I found I had finished the entire lot of rolling and baking in no time. 🙂

Happy lunar new year to everyone!