Simple stay-home recipes: Rosemary Cream Cheese Garlic Bread & Mini Butterscotch Pancakes

It’ll be a while before we get to host huge dinner parties in our homes, but in the meantime, who said you can’t whip up something for yourself? Here are two simple stay home recipes—Mini Butterscotch Pancakes, for those mornings where you’re feeling particularly ravenous, or Rosemary Cream Cheese Garlic Bread, perfect for a simple dinner.

My rendition of cream cheese garlic bread substitutes the use of regular salted butter with SCS Rosemary & Herb Spreadable Butter—the herbs give it a light peppery and woodsy aftertaste that pairs perfectly with the garlic and elevates its flavour. If I’m being 100% honest, I might just prefer my own recipe better than my mama’s. Oops.

The breakfast affair is simple, really—instead of regular butter, give SCS Butterscotch Spreadable Butter a whirl for that extra touch of sweetness. I didn’t expect to love this recipe as much as I did, and I’d go as far as to say that I would be willing to become a morning person if I could have a heaping plate of mini butterscotch pancakes every day.

Rosemary Cream Cheese Garlic Bread

Ingredients

• 2  freshly made round buns

 Cream Cheese filling

• 130g cream cheese, softened
• 40g sugar

 Rosemary & Herbs with Garlic Butter Mix

• 80g SCS Rosemary & Herb Spreadable Butter
• 100ml fresh milk
• Half head of garlic, chopped
• Spring onion, chopped
• 1 large egg

Tools

• Bowls
• Airfryer
• Chopping board and knife
• Whisk
• Piping bag

Recipe preparation

Preparation time: 20 minutes; Cooking time: 12 minutes
Feeds 2

1. Whisk softened cream cheese with sugar until both are incorporated and the mixture is smooth.
2. Transfer the mixture to a piping bag.
3. Prepare the Rosemary & Herbs with Garlic Butter Mix by whisking all the ingredients together gently.
4. Make sure that everything is fully mixed
5. Cut your bread into eight equal wedges, though it should not be sliced completely.
6. Pipe the cream cheese filling in between the wedges without breaking the bread apart.
7. After this step, dip the bun into the Rosemary & Herbs with Garlic Butter Mix and make sure that it is coated evenly.
8. Pipe a bit more cream cheese filling in the centre of the bread.
9. Bake the bread in the air fryer at 200°C for 12 minutes.
10. Sprinkle with more chopped spring onion, top with more SCS Rosemary & Herb Spreadable Butter, and serve while warm.

Recipe in pictures

Step 1: Whisk softened cream cheese with sugar until both are incorporated and the mixture is smooth.

Step 2: Transfer the mixture to a piping bag.

Step 3: Prepare the Rosemary & Herbs with Garlic Butter Mix by whisking all the ingredients together gently.

Step 4: Make sure that everything is fully mixed.

Step 5: Cut your bread into eight equal wedges, though it should not be sliced completely.

Step 6: Pipe the cream cheese filling in between the wedges without breaking the bread apart.

Step 7: After this step, dip the bun into the Rosemary & Herbs with Garlic Butter Mix and make sure that it is coated evenly.

Step 8: Pipe a bit more cream cheese filling in the centre of the bread.

Step 9: Bake the bread in the air fryer at 200°C for 12 minutes.

Step 10: Sprinkle with more chopped spring onion, top with more SCS Rosemary & Herb Spreadable Butter, and serve while warm.

Come on, doesn’t this look absolutely heavenly? The bread is crispy on the outside, and soft on the inside. You get hints of sweet cream cheese to juxtapose the savoury garlic butter mix, and a subtle touch of rosemary to seal the deal. It’s oozy, decadent, and oh-so-worth the calories.

I don’t know about you, but I’m definitely going to make this myself tonight.

Expected damage: S$7 – S$10 per serving

Mini Butterscotch Pancakes

 Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder 
• 1/2 tsp salt 
• 3/4 cup milk
• 2 tbsp SCS Butterscotch Butter, melted
• 1 tsp pure vanilla extract 
• 1 large egg

Tools

•  Bowls
• Frying pan
• Whisk
• Piping bag

Recipe preparation

Preparation time: 15 minutes; Cooking time: 20 minutes
Feeds 2

1. Combine together the flour, sugar, baking powder and salt in a large-sized bowl. 
2. Mix the dry ingredients together.
3. Melt the butterscotch butter and set aside to cool.
4. Make a well in the centre, and add the milk, butterscotch butter, vanilla essence, and egg.
5. Using a wire whisk, mix the wet ingredients together first before folding them into the dry ingredients slowly.
6. Mix until it becomes smooth and free of lumps, though take care not to over-mix.
7. Let your pancake batter sit for about five minutes while heating your frying pan over medium heat.
8. Grease the pan with oil.
9. Fill your pancake batter into a piping bag. You can also use a squeezable condiment bottle for this step.
10. Squeeze small dots of batter about 1-inch in diameter onto the hot, greased frying pan.
11. Cook until you see bubbles form on the top,
12. Flip the pancakes with a spatula until they are golden brown for one to two more minutes.
13. Repeat with the remaining batter, and lightly grease your pan in between every batch.
14. Et voila! You’re ready to dig in. Top your mini pancakes with honey, whipped cream, fresh fruit, ice cream, jam, or even enjoy them plain.

Recipe in pictures

Step 1: Combine together the flour, sugar, baking powder and salt in a large-sized bowl. 

Step 2: Mix the dry ingredients together.

Step 3: Melt the butterscotch butter and set aside to cool.

Step 4: Make a well in the centre, and add the milk, butterscotch butter, vanilla essence, and egg.

Step 5: Using a wire whisk, mix the wet ingredients together first before folding them into the dry ingredients slowly.

Step 6: Mix until it becomes smooth and free of lumps, though take care not to over-mix.

Step 7: Let your pancake batter sit for about five minutes while heating your frying pan over medium heat.

Step 8: Grease the pan with oil.

Step 9: Fill your pancake batter into a piping bag. You can also use a squeezable condiment bottle for this step.

Step 10: Squeeze small dots of batter about 1-inch in diameter onto the hot, greased frying pan.

Step 11: Cook until you see bubbles form on the top.

Step 12: Flip the pancakes with a spatula until they are golden brown for one to two more minutes.

Step 13: Repeat with the remaining batter, and lightly grease your pan in between every batch.

Step 14: Et voila! You’re ready to dig in. Top your mini pancakes with honey, whipped cream, fresh fruit, ice cream, jam, or even enjoy them plain.

I opted to have mine topped with more butterscotch butter and a generous drizzle of honey. These mini pancakes are pretty tedious to make, but I’m officially hooked and I can promise it’s worth the time spent to make it—even if you have to sneakily pop one or two into your mouth every batch.  

Expected damage: S$5 – S$7 per pax

Who said cooking was hard? You get full reign over your dishes to express your creativity, and if you want to switch up an ingredient or two as I did, it’ll definitely give your food an unexpected extra burst of flavour. SCS Butter also offers Spreadable Cream Cheese in their range, which will make your grocery shopping decisions a lot easier too. These easy recipes are perfect for cooking novices and veterans alike, and best of all? Your stomach’s full and happy and at the end of the day.

*This post is brought to you in partnership with SCS Butter.

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