Tuesday, February 13, 2018

Brazilian Tapioca Pancakes for #BreadBakers

Inspired by Brazilian Tapioca Pancakes; this TWO ingredient pancake from scratch is the breakfast recipe you have been looking for!

It is Valentines Day tomorrow and today we are showcasing our Pancake skills for #BreadBakers! Our lovely hostess Wendy from A Day in the Life on the Farm came up with the theme and I LOVED it. I was thinking of making something RED, given it is time to celebrate LOVE! A couple of years ago I posted Red Velvet Aebleskiver Pancakes for Valentines Day and I did not want to repeat something similar. So I opted for something that is different yet PERFECT for V-day; Brazilian Tapioca Pancakes. 

These pancakes are traditionally made from tapioca flour and water. However, I had a BIG packet of mini tapioca in my pantry and tried these pancakes using them. The result was so pretty that I started making these with mini tapioca all the time. 

Coincidentally this year Valentines Day falls on an Indian festival day; Mahashivratri. Celebrated in honor of Lord Shiva, a lot of people fast on this day and only consume ingredients like tapioca, little millet, potatoes and yams. Fruits and nuts are also consumed on this day. So this recipe works really well for those who are fasting and yet want to celebrate Valentines Day! It can be a great breakfast recipe for any kinds of Indian fasts. 

This pancake recipe needs only two ingredients; unsalted butter and tapioca pearls/tapioca starch. The pancakes can be topped with any kinds of fruits, nuts and maple syrup for a sweet version or bacon, cheese, spinach and sautéed mushrooms for a savory version. 

These pancakes do not have any sugar or salt so that the same pancakes make perfect carriers of both sweet and savory toppings. The day I made these to shoot, I decided to serve them with fresh fruits and maple syrup. The colorful fruits complement the white pancakes really well. 

This is the EASIEST pancakes I have ever made. Though made from scratch, they only need a couple of ingredients and no preparation needs to be done. It is as simple as mix, cook and enjoy! Another version of these pancakes involves mixing tapioca flour with water and making a batter. Then the batter can be used to make pancakes. However, after making this version with pearl tapioca, I  do not think I am using tapioca flour now! I am too addicted to this version. 

I have been thinking of trying out breakfast recipes for the weekend since a while. I was pretty bored of the regular recipes I make. This recipe was just the right one. With no overly complex ingredients or recipe, I can easily make this for a lazy Sunday morning. Better still, serve this with a sunny side up and some mushrooms and you have a great brunch recipe. 

Coming to the recipe, this one needs tapioca pearls or tapioca starch and water. I made these with a wee bit of unsalted butter. I have tried this recipe even without the butter. If you are using a non stick pan, the tapioca pancake comes right off in spite of no butter! 

The concept in this recipe is that the moist tapioca pearls become starchy when wet and they become soft. While cooking, they tend to stick together without a binding agent. Adding some unsalted butter makes the pancake a little greasy and delicious! Along with maple syrup and fruits like strawberry, blueberries, mango and peach, these pancakes are my latest breakfast addiction! So wait no more, and read the recipe right away. Hope you all have a great Valentines Day with your someone special! 


Small Tapioca Pearls 1 cup
Water 2 cups
Unsalted Butter 1 tsp
Mixed Fruits to top
Maple Syrup to top

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Add the water to a plate or flat bowl. Divide the tapioca pearls into four parts.

Heat a sauce-pan on medium flame. Add 1/4 tsp unsalted butter on it and spread it out. 

In a sieve add 1/4 cup tapioca pearls and dip it a couple of times in the water. Remove and drain the pearls.

Place the tapioca pearls in a thin layer on the saucepan. The pearls will stick together. Cook for a couple of minutes and turn over. Cook again for 2-3 minutes and remove from pan.

Top these with fresh fruits and maple syrup.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.


Check out the Pancake themed breads that our fellow #BreadBakers have prepared this month:

Thursday, February 8, 2018

Loaded Baked Potato and Cauliflower Soup

I am partnering with OXO to share this recipe from the new Healthyish Cookbook by Lindsay Maitland Hunt. #OXObetter #healthyishcookbook

Make this yummy and wholesome soup for weeknight dinners. A delicious Cauliflower and Potato soup that is super creamy in spite of ZERO added cream!

Spring almost refuses to arrive and the days are still a little chilly. The nights do tend to get super chilly and it is the perfect time to enjoy some yummy soups. I LOVE all kinds of soups; loaded, skinny and the ones made with a couple of canned ingredients. 

This winter I made a TON of soups on almost all rainy days. I can never get enough of them and keep making some new ones every week. Most of the soups I make are pretty simple and need only a few ingredients. This soup is also like that; yummy, easy to make and super quick. It is THE soup I would want on any cold evening! 

For those who know me as a student, I made really creative notes of important points for all the classes. I had a dozen colored pens and took a lot of interest in making it all look pretty. Then somewhere after school I left the paper books and started enjoying e-books. Highlighting was a click of a button and so was bookmarking. 

Lately, I have fallen in love with the paper books again; only that Engineering and Finance have been replaced by Cookbooks. I love to read recipes from these books, bookmark them with cute stickies and keep gazing at the colorful pictures over bad over again! One of my latest favorite book is Healthyish; a cookbook by Lindsay Maitland Hunt. Her book is super amazing and the cover photo has had me gazing for quite a long time. I love colorful pictures, easy to follow recipes and interesting combinations; and book has IT ALL! 

Today I am teaming up with OXO to make a yummy soup from the book. This one has only a few ingredients; all of which are easy to find in any pantry and is really adaptable to your taste preferences. The original recipe does have bacon in it, but I made a vegetarian version of the same. It turned out just like I would want my soup to be. Perfectly spiced, rich and creamy yet easy to make! 

To make this soup I used the following equipments from OXO:

Pro 8" Chef's Knife - Ideal for chopping, mincing, dicing and scooping.
12" Tongs - Sturdy and comfortable for effortless grabbing and flipping.
Wooden Corner Spoon - Made of solid, one-piece beach woods, its distinctive straight-sided shape allows better reach along walls and in corners of cookware.
Coarse Grater - Etched blades give the Grater a sharp surface to tackle soft cheeses, apples, potatoes, onions and more.
Swivel Peeler - The Swivel Peeler's sharp, hardened stainless steel blade removes inedible outer layers with ease and leaves all the good stuff underneath intact. The cushioned handle won't slip, even when your hands are wet. 
Kitchen and Herb Scissors - Handy for cutting meat, veggies, twine and more, the soft handles feature cushioned pads to absorb pressure.

Once you have all the ingredients and the tools ready for the recipe; it takes only a few minutes to make this. The result is a creamy soup, in spite of not having a ton of cream dumped in. The potato makes the soup so delicious and creamy. The soup was amazing, and my potato hating husband licked his bowl clean too! 


As I mentioned above, the original recipe has bacon in it. The first step involves cooking the Bacon slices till crisp and using the fats to make the soup. As I skipped the bacon, I made the soup in a tbsp of Olive Oil. 

The toppings for this soup can be customized as per your preferences. Sour Cream, Chives, Grated Cheddar, Black Pepper powder and Everything Bagel spice work really well for this soup. Serve it with crackers, bread or even your favorite pasta. 

Don't miss out on making this soup before the season becomes too warm for soups. The book has a TON of other recipes I would like to try. The next recipe would probably be the Crispy broccoli, pepper and burrata sheet pan dinner! Sound interesting, right? Get a copy of your Healthyish cookbook today! Before that, head straight to the recipe below.  


Onions 2 large, chopped (about 2 cups)
Russet potatoes 2 large, peeled and cut into 1/2-inch pieces (about 5 cups)
Cauliflower 1 medium head, cut into small florets (about 6 cups)
Olive Oil 1 tbsp
Vegetable stock 8 cups 
Kosher salt 
Ground black pepper, freshly ground
Sour cream, chopped fresh chives, and grated Cheddar cheese; for serving


Heat a large soup pot over medium-low heat. Add a tbsp of Olive Oil.

Add the onions, 2 tsp salt, and 1 tsp pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes.

Stir in the potatoes, cauliflower, and vegetable stock, cover, and bring to a boil over high heat. 

Reduce to a strong simmer and cook, stirring here and there, until the potatoes are very soft, 15 to 20 minutes.

Purée the soup, using a blender in batches or a handheld immersion blender. 

Taste and season with additional salt and pepper, if you like.
Serve the soup topped with sour cream, chives, and cheese. I also added some Everything Bagel seasoning and served the soup with some Everything bagel Flatbreads. 

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