My first cake was a disaster

There are certain things that you learn only through practice. That’s how my baking journey began.

It has been 7 years since I moved to Bengaluru from Punjab. I have neither a culinary background nor do I know anyone from the field.

I was working for an event production company and my work kept me busy. But I used to bake for leisure and I slowly started selling some of the goodies that I was making.

I remember the first time I made a chocolate cake. Long story short, it was a disaster. That was not just the first time. I took me about six to seven times to perfect making a good chocolate cake.

What was I doing wrong? My mixing technique was wrong. I followed the instructions to the T but it took me a while to realise that a simple method of mixing was the crucial part of making a good cake.

Similarly, I started experimenting with other dessert items and soon found my love. I started my business venture called ‘Melt It Down’; I now make customised cakes, brownies, cupcakes and help develop recipes for brands.

As I said earlier, I don’t have any formal training in baking but attend workshops and masterclasses whenever something very interesting comes to town.

I have been trying to bake healthier versions of desserts if the clients prefer them that way. Otherwise, I largely work with fondant as it helps me with the customisation of cakes.

Today’s recipe, Vegan Quinoa Pancakes, was developed during one of my experimentation. I thought it would be a fun trail as quinoa is trending. It’s great for vegans as the ingredient provides an ample amount of protein and carb.

It’s been about a year since I started working out and dishes like this help me stay fit and enjoy my meal. I’m sure you will enjoy having and making it too.

Ingredients

Quinoa flour, 1 cup

Overripe bananas, 2

Almond/Soya Milk, 1⁄2 cup

Lemon juice, 2 tbsp

Baking powder, ½ tsp

Baking soda, ½ tsp

Vanilla essence, 1 tsp

Salt, ¼ tsp

Method

Mash the bananas.

Add rest of the ingredients and whisk to make a flowing consistency batter.

Pour a scoop of it on a medium heated non-stick pan.

Flip over after cooked on one side (the batter will leave the sides)

Cook for a minute further. Serve hot.

Garnish options – drizzle maple syrup/date syrup and toasted nuts/seeds.

Priya Vijan