Easy Fluffy Pancakes | 22 Years Old Secret Recipe!

Wow, looking outside at all the snow, and the snowfall. It's already feels like an early white Christmas now. It's snowing in the UK, right now.

The early morning is quite cold, I'm really hungry, so I've decided to whip up some thick pancake to fuel me up, and then I'll brew nice cortado, with freshly ground coffee beans.

I usually make this for my afternoon snacks, but today I feel like having it right after waking up, maybe being hungry is what got me up early.

I really enjoy eating pancakes, especially when I make them fresh at home. While I'm cooking, I'll sprinkle about a tablespoon of sugar on the thick batter pancake top and make more holes appear.

I like to spread some butter on top. There are three types of salted butter brand that I love in the UK. For a quick filling, I used KP original salted peanuts, which I pour into a grinder to turn into ground powder or peanut butter, depending on how smooth or chunky you want it. I also love to add roasted black sesame seeds, which I grind into fine black sesame powder and mix with granulated sugar to taste.

I'll share the full recipe, including the pancake filling, because this is one of my go-to afternoon snacks or anytime when I'm feeling hungry at home. It's incredibly delicious and nutritious to prepare it yourself at home. Look at the texture, so beautifully done!

Here is my backyard garden in mid-May 2025, which is a testament to the hard work ItalyPaul's put into it. It's filled with tulips and daffodils, resembling a dream garden. The atmosphere is so peaceful and relaxing.

Ingredients:
100g of cake flour
1/2 tsp of baking powder
15g of sugar, which is about 1 tbsp
70g of whole milk
(If you want a really thin and crispy pancake, you can add 80g-90g).
1 free-range egg

Filling:
15g-20g of black sesame seeds, ground into powder
30g of toasted salted peanuts
10g of sugar to mix in, optional
--- Sprinkle some sugar on the pancake while it's cooking.

Method:
1) In a bowl add all the ingredients list on the above.
--- To whip up some light and fluffy pancakes, start by mixing the dry ingredients together. Then, add in the wet ingredients and stir softly until everything is combined, but don’t worry if there are a few lumps in the batter. If you mix too much, it can cause gluten to form, which will make your pancakes tough and chewy instead of light and fluffy!

2) Preheat the pan on medium low heat, then pour in the batter, adjusting the thickness to your preference. If you're not particularly hungry, I recommend to make a thin and crispy version for a light snack.

3) Sprinkle sugar evenly on the batter, and cook it until the bottom turns a nice golden brown, steering clear of any dark or burnt spots. Each piece should take about 5 minutes.

4) You can also add some finely ground black sesame on top for a richer flavour. I really enjoyed it, and it's good for you too! Plus, I've used homemade black sesame paste as a filling. I have a healthy recipe for making black sesame paste and peanut butter the right way, so be sure to check out the link in my video at the end.

It's one of my smart husband's ItalyPaul's favorite snacks at home, especially for afternoon munchies with hot drinks like coffee or milk tea. It brings him so much joy and puts a smile on his face. If you love food art, think about subscribing to the ItalyPaul YouTube channel if you haven't done so yet. He effortlessly crafts cute vegetable and fruit carvings, inspired by his creativity imagination.

If you have any questions, don't hesitate to ask! I'm here to answer all your curiosities. Thanks for watching!

Here's a close-up video showing you all how crispy and thin these pancakes are. They're called crispy peanut pancakes, kind of like crackers, and I'm sure you'll love them. You don't have to put a lid on while cooking this type of pancake; it's a crispier version. (One more tips for you guys, you can swap out peanuts for walnuts, or blend them together for a more unique flavour).

Here's an example of how I grind peanuts into a fine powder or even make peanut butter. It's a tasty method! Check out the video link at the end. I hope you find this video helpful and that you can whip up some delicious pancakes at home too.

Enjoy!
♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes

Fluffy Pancake in 5 Minutes - You Will Make This Every Day! Easy Quick APAM BALIK Recipe - Super Yummy!!!

Wow, looking outside at all the snow, and the snowfall. It's already feels like an early white Christmas now. It's snowing in the UK, right now.

The early morning is quite cold, I'm really hungry, so I've decided to whip up some thick pancake to fuel me up, and then I'll brew nice cortado, with freshly ground coffee beans.

I usually make this for my afternoon snacks, but today I feel like having it right after waking up, maybe being hungry is what got me up early.

I really enjoy eating pancakes, especially when I make them fresh at home. While I'm cooking, I'll sprinkle about a tablespoon of sugar on the thick batter pancake top and make more holes appear.

I like to spread some butter on top. There are three types of salted butter brand that I love in the UK. For a quick filling, I used KP original salted peanuts, which I pour into a grinder to turn into ground powder or peanut butter, depending on how smooth or chunky you want it. I also love to add roasted black sesame seeds, which I grind into fine black sesame powder and mix with granulated sugar to taste.

I'll share the full recipe, including the pancake filling, because this is one of my go-to afternoon snacks or anytime when I'm feeling hungry at home. It's incredibly delicious and nutritious to prepare it yourself at home. Look at the texture, so beautifully done!

Here is my backyard garden in mid-May 2025, which is a testament to the hard work ItalyPaul's put into it. It's filled with tulips and daffodils, resembling a dream garden. The atmosphere is so peaceful and relaxing.

Ingredients:
100g of cake flour
1/2 tsp of baking powder
15g of sugar, which is about 1 tbsp
70g of whole milk
(If you want a really thin and crispy pancake, you can add 80g-90g).
1 free-range egg

Filling:
15g-20g of black sesame seeds, ground into powder
30g of toasted salted peanuts
10g of sugar to mix in, optional
--- Sprinkle some sugar on the pancake while it's cooking.

Method:
1) In a bowl add all the ingredients list on the above.
--- To whip up some light and fluffy pancakes, start by mixing the dry ingredients together. Then, add in the wet ingredients and stir softly until everything is combined, but don’t worry if there are a few lumps in the batter. If you mix too much, it can cause gluten to form, which will make your pancakes tough and chewy instead of light and fluffy!

2) Preheat the pan on medium low heat, then pour in the batter, adjusting the thickness to your preference. If you're not particularly hungry, I recommend to make a thin and crispy version for a light snack.

3) Sprinkle sugar evenly on the batter, and cook it until the bottom turns a nice golden brown, steering clear of any dark or burnt spots. Each piece should take about 5 minutes.

4) You can also add some finely ground black sesame on top for a richer flavour. I really enjoyed it, and it's good for you too! Plus, I've used homemade black sesame paste as a filling. I have a healthy recipe for making black sesame paste and peanut butter the right way, so be sure to check out the link in my video at the end.

It's one of my smart husband's ItalyPaul's favorite snacks at home, especially for afternoon munchies with hot drinks like coffee or milk tea. It brings him so much joy and puts a smile on his face. If you love food art, think about subscribing to the ItalyPaul YouTube channel if you haven't done so yet. He effortlessly crafts cute vegetable and fruit carvings, inspired by his creativity imagination.

If you have any questions, don't hesitate to ask! I'm here to answer all your curiosities. Thanks for watching!

Here's a close-up video showing you all how crispy and thin these pancakes are. They're called crispy peanut pancakes, kind of like crackers, and I'm sure you'll love them. You don't have to put a lid on while cooking this type of pancake; it's a crispier version. (One more tips for you guys, you can swap out peanuts for walnuts, or blend them together for a more unique flavour).

Here's an example of how I grind peanuts into a fine powder or even make peanut butter. It's a tasty method! Check out the video link at the end. I hope you find this video helpful and that you can whip up some delicious pancakes at home too.

Enjoy!
♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes

I Tried the Most LOCAL STEAK FRITES in Paris 🥩🍟 Compare to Le Relais de l’Entrecôte - Which is the best?

We chose to stay at Novotel Paris Centre Tour Eiffel due to its convenience location. Just next door 2-minute walk to Beaugrenelle shopping centre and 5-minute to MONOPRIX groceries store.

So, we decided to have dinner nearby and made a reservation online after seeing the positive reviews for ''Café Beaugrenelle''.

Upon our arrival, we are captivated by the ambiance: an elegant decor, a welcoming atmosphere, and an outstanding reception. The staff greets us with smiles, showing attentiveness, and it is evident that the joy of hosting is a top priority here.

Dishes

1) Grilled chitterling sausage, mustard sauce, sausage made from pork chitterlings.

Not for everyone!

Sausage
Andouillette is a coarse sausage made primarily from pork chitterlings (intestines) and stomachs.

2) Angus Steak and Fries - Sauce au poivre, frites maison
Everyone will loved it!

Sauce
It is commonly served with a pan sauce made from white wine, Dijon mustard, and butter. It is typically grilled or pan-fried and served with a creamy mustard sauce. Accompaniments: It is often served with mashed potatoes, lentils, or a simple salad.

Prosecco x 2
Sparkling Italian white wine

Parisian brasserie with prices that are fair; our dinner cost us EURO 55, which is quite reasonable considering the expensive Parisian vibe.

Parisian brasserie with prices that are fair; which is quite reasonable considering the expensive Parisian vibe. This is the type of establishment where you feel at ease, a place you want to return to frequently – whether for a drink with friends or a dinner in Paris.

We've met some French peoples who subscribed to our YouTube channel. They're super friendly! Cheers to them for having the best festival ever, and happy new year EVERYONE :)

📍 Café Beaugrenelle
89 rue Saint Charles, 75015 Paris France

Any questions, feel free to ask. If you enjoyed my straightforward review of this video, show your support by clicking like and leaving a comment.

Copyright © Josephine's Recipes & Lifestyle. All rights reserved. No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

How To Cook Fig-Leaf Gourd 🍈 Shark Fin Melon🍈🍈🍈

Every year, my backyard garden grows and harvest shark fin melon, which is also known as Fig-leaf gourd. It's difficult to buy shark fin melon in the UK, especially I'm 100% sure, we can't get it locally. It's one of our favourite vegetables, so we grow it ourselves; Homegrown vegetables always bring us joy, wouldn't you agree?

This is my home signature's for go-to comfort dish, whether stir fry or making soup noodles, or simply for creating shark fin melon soup in a quick way, this is so comfort and so good!

To make a shark fin melon stir-fry with dried prawns and scallops, start by washing the melon and cutting it into your preferred size. Dried scallops and dried prawns are superb ingredients to incorporate with shark fin melon in a classic Chinese-style soup. The melon, whether young or mature, small or large, when cooked, becomes chewy or shreds into a texture akin to shark fin, soaking up the deep, umami flavours of the dried seafood and broth. Shark fin melon: (Small sized, peeled, and cut into thin strips).

Ingredients
6 dried prawns, homemade
6 dried scallops. homemade
1 garlic, cloves, minced

Rice noodles, optional

- To boil rice vermicelli, bring water to a boil and add the noodles for a short time, typically 2-8 minutes, then drain and rinse with cold water. Be careful not to overcook, as they can become mushy. 

Olive oil for cooking
Water 1 cup
or more water to make savoury soup

Seasonings:
1 tbsp oyster sauce (optional) or skip it
1 tsp sugar or to taste

Garnish:
Chopped spring onions
Fresh red chillies

Method:
1) Peel the shark fin melon and slice it into thin strips or batons. Rinse the dried prawns and scallops; since it's my homemade version, there's no need to soak them.

2) In a frying pan, heat the cooking oil over medium-high heat. Incorporate the minced garlic, dried prawns, and scallops. Stir-fry until they become golden and aromatic.

3) Add the shark fin melon strips into the wok, ensuring everything is well combined. You can add a tablespoon of oyster sauce, or omit it as I occasionally do, to preserve the natural umami flavour. Allow it to simmer with a cup of water until tender.

4) Incorporate the cooked rice noodles, lower the heat to a simmer, cover the wok, and cook until everything is ready to serve.

5) Garnish and serve: Once the heat is turned off, garnish with chopped spring onions or coriander and fresh chilies, and serve hot alongside white rice.

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Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes