So today is the last day of the month of February. Can you believe that? For me, February didn't even feel like a month. Anyway, today also happens to be the day for Pancake Tuesday or also know as Shrove Tuesday. With all my "healthy-eating" goals, I was going to make the protein pancake, but I'm not up for that today. However, we can classify this as healthy (wink-wink) because this is ovo-vegetarian and there's no artificial colour required to make it pink. How chic is this? You can certainly make this in every other occasion or just simply for breakfast because it's quick & easy to do.

Heads up, if you don't like beetroots, this pancake is not for you!

Prep time: 10 minutes
Cooking time: 35 minutes

Anyway, here are the ingredients that you'll need:


FOR THE PANCAKE:

• 135g plain flour (I used gluten free flour)
• 2 tablespoon caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 130ml almond milk (or any milk you prefer)
• 2 tablespoon butter (melted)
• 2 large eggs lightly beaten (I think it will be fluffy if you only use 1 egg)
• 1 teaspoon vanilla extract
• 2 medium sized cooked beetroots 
• Coconut oil for cooking

FOR THE DRIZZLE: 

• Frozen mixed berries (cranberries, blackberries, blackcurrants, and raspberries)
• 1/2 cup caster sugar
• 175ml water

METHODS

FOR THE PANCAKE:

1. Mix all the dry ingredients.
2. Mix the liquid ingredients with the dry ingredients.
3. Stir them well together.
4. Because I have a small blender here in Uni I minced the beetroots first and blended it in the blender using the batter of the pancakes until everything was smooth.
5. Transfer into a mixing bowl and stir them again. (For this, I think it's better to cook in in a coconut oil as butter can change the colour into a yellow-ish one.)
6. In a heated non sticky-pan, add a small very amount of coconut oil and cook it on medium heat. Flip the pancake and then viola! You're done!

FOR THE DRIZZLE:

• While you're cooking the pancake, add all the ingredients together in a different pot and allow for it to boil until you get the texture that you desire. Stir. 

 I hope you'll give this a try and enjoy eating it as much as I did.

My Outfit Dress - H&M Shoes - Newlook Watch - Tommy Hilfiger Bag - from DV8

View from our seat.

The interior.

Hello everyone,
This is a late post again. Being a university student is such a struggle as my time is pretty much occupied with doing research, reports, essays, presentations & exams. It is exhausting! You feel me?
Anyway, last 2nd February 2016, my cousin and I went to London to process some paperworks (my cousin was adulting really hard). After doing so, we had our lunch in Gaucho Restaurant, which is an Argentinean restaurant that is located near the famous tower bridge. The day was gloomy and windy but we had a lovely day anyway. Have a lovely day.

The Private Dining room

Christmas Tree!

Real South African butterflies. These are replaced every 6 months. I kind of feel sorry for these butterflies.

Wreath. I wonder if those peacock feathers are real, too.

2 Cosmos, Jacques Charlet Pinot Noir (France) red wine,  & Singapore Sling.

Raspberry & Garlic Bread.

Main: Tournedos Rossini, 2 Turkey, & Monkfish Tail.

Turkey: Smoked bacon, chest nut & bread sauce. There was also a coin-size cranberry sauce, parsnip and carrots!

Tournedos Rossini: fillet of beef, cure foie grass & winter truffle.

Monkfish tail: chestnuts, pied bleu & celeriac

Desserts: Baked Alaska & Valrhona Chocolate Delice