Jul 3

Fluffy Buttermilk Pancakes

  • 1 egg
  • 2 tbsp vegetable oil (e.g. rapeseed oil)
  • 1½ tbsp maple syrup
  • ½ cup buttermilk
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • salt
  • butter for frying
  • confectioner's sugar to serve
  • homemade jam to serve

For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes.

Whisk egg in a mixing bowl until foamy.

Add oil, maple syrup, and buttermilk and continue whisking.

Mix flour, baking powder, and a pinch of salt in a separate bowl and then gently fold into the liquid buttermilk mixture. Let stand for approx. 15 – 20 min.

Drop batter into skillet and cook on medium heat until golden-brown (approx. 2 – 3 min. per side, with a diameter of approx. 3"). Serve with homemade jam or powdered sugar.

Air Fryer Pork Chops

Author: Katie Le | Katie’s Test Kitchen

Servings: 6 - 8


  • 8-10 pork chops (prefer thin sliced, with a tiny layer of fat on the edges)
  • 1 gallon sized Ziploc bag (optional, but it makes cleanup a breeze!)


  • 1/4 cup of Maggie Seasoning
  • 1/4 cup of granulated sugar
  • 1/2 cup of Hoisin Sauce
  • 1/4 cup of olive oil (or regular cooking oil)
  • 1 tbsp of garlic powder
  • 1 tsp of Five Spices Powder

Garnish Mỡ Hành (Scallion Oil):

  • 2 tbsp of olive oil
  • 1-2 green onion (chopped)
  • a pinch of salt


Combine all ingredients for the marinade.  Add pork chops to the Ziploc bag and pour marinade mixture over the top, gently squeeze to release any air and close the bag.  Turn a few times to be sure the marinade is well distributed.  Allow the pork chops to marinate for about an hour in the refrigerator, best if overnight.

When ready to “grill”, lay pork chops in a single layer in the Air Fryer (no stacking please!).  Set temperature to 400 F, 10-14 minutes setting depending on the thickness.  Half way through, gently flip the pork chops.

For the Mỡ Hành, in a small bowl combine onion, oil and salt. Cover and microwave for about 1 minute.

Remove pork chops from Air Fryer, garnish with Mỡ Hành.  Serve with rice/broken rice and Vietnamese Meatloaf.

Pandan Waffles

  • 2 Tbsp butter
  • 1 1/2 cups rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup sugar
  • 1 1/2 cups coconut milk
  • 3/4 tsp Pandan paste


Melt the butter in the microwave on Low power, approximately 30-45 seconds. Stir to combine and allow to cool.

In a large measuring cup or mixing bowl, sift together the rice flour, tapioca starch, all-purpose flour, baking powder and salt.

In a large mixing bowl, add the eggs and sugar. Whisk together until mostly combined. Add the coconut milk, melted butter and Pandan paste. Whisk together combining well.

Add half of the dry ingredients to the wet ingredients and combine until mostly incorporated. Add the remaining dry ingredients and continue whisking. Mix gently breaking up the bigger lumps. The batter does not need to be completely smooth and small lumps are okay. Let the batter rest for 15 minutes.

Set the waffle maker to the “Max” or highest setting and heat until hot. Pour about 2/3 cup batter into the waffle maker. Using a spatula or spoon, spread out the batter evenly covering the peaks of the waffle maker. Close the lid and cook for 4 1/2 minutes. (The time may vary depending on your waffle maker.)

Once the waffles are golden brown, use a bamboo skewer to lift a section of the waffle and then use tongs to remove and transfer to a wire cooling rack.

Enjoy while hot!

Refrigerate any remaining waffles for up to 1 week. Freeze for up to 3 months.

Yields: 5 waffles

Mar 24


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