• 1½ Cups of All Purpose Flour
• 2 tsp Baking Powder
• 1 Tablespoon Sugar (Optional)
• 1 Egg
• 1¼ Cup Milk
• ¼ Cup Melted Butter
• ½ Teaspoon Vanilla Essence
• A pinch of salt 

1. In a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side.
2. In a smaller bowl crack in the egg and pour in the milk.
3. Add the melted butter and vanilla essence to the egg and milk and use a fork to mix together until everything is well combined.
4. Make a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps.
5. To cook the pancakes heat a heavy based pan like cast iron over medium-low heat. When the pan is hot add a small amount of butter and ⅓ cup of the pancakes batter.
6. Cook the pancake for 2-3 minutes each side. Repeat with remaining batter

Ingredients: 

1. In a skillet, cook the garlic in the olive oil over medium heat for about 1 minute, add the spinach and cover the skillet with a lid for 1 minute or until the spinach is wilted.
2. In a small bowl, whisk together the eggs, milk, parmesan, half of the shredded mozzarella and salt and pepper, set aside.
3. Remove the lid from skillet and give the spinach a toss, pour in the egg mixture and using a wooden spoon pull in the set eggs from the sides of the skillet. Let it cook for about 5 to 7 minutes or until the frittata is almost set.
   
   
   
   
4. Preheat your broiler.
5. Sprinkle the top of the frittata with the remaining mozzarella and some more parmesan.
   
   
   
6. Pop it under the broiler for a couple minutes or until the top is golden brown and the frittata is set. Cut and serve hot.

INGREDIENTS

1. Meringue:
   • 4 large egg whites
   • 1 cup/ 215 g superfine sugar
   • 1 teaspoon vanilla extract
   • 1 teaspoon white wine vinegar
   • 1 teaspoon cornstarch
2. Cream:
   • 3 1/2 ounces/100 g mascarpone
   • 1 tablespoon confectioners' sugar
   • 1 1/2 tablespoons rose water
   • 1 3/4 cups/400 ml heavy cream
   • 1 1/4 cups/150 g fresh raspberries

• 2 tablespoons dried rose petals
• 1 teaspoon slivered pistachios (or regular, if unavailable, crushed)
• Confectioner's sugar, for dusting
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2. instructions

3. To make the meringue:

1. Preheat the oven to 325°F/160°C.
2. Line the base and sides of a 13 by 9-inch/33 by 23-cm jelly roll pan with parchment paper. Allow the paper to rise about 3/8 inch/1 cm above the sides of the pan.
3. In a large bowl, beat the egg whites with an electric mixer until they begin to firm up. Add the superfine sugar to the whites in spoonfuls or tip into the bowl in a slow stream. Continue beating until a firm, glossy meringue form. 
4. Using a large metal spoon, gently fold in the vanilla, vinegar, and cornstarch. Spread the mixture inside the prepared pan and level with an offset spatula.
5. Bake for 30 minutes, until a crust forms and the meringue is cooked through (it will still feel soft to the touch). Remove from the oven and allow to cool in the pan. Unmold the cooled meringue onto a fresh piece of parchment paper. Carefully peel off the lining paper.

TO MAKE THE CREAM:

Recipe Courtesy: Adapted from Epicurious.

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   Do comment below and share the happiness. If you try out this recipe, please do tag me at #taystedit, so that I can find all your lovely creations. Lots more great recipes coming up. Stay tuned!
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