Fluffy dutch pancakes or large Yorkshirepudding, the difference is size and the first mentioned has some added flavorings.
I got to know this type of pancake when I was in college way back when 😀 I was watching a TV show where someone made dutch pancakes, I remember seeing it puff up and I remember thinking that I had to make these pancakes.
For two servings
2 large eggs
1 dl milk
1 dl flour
1 tbsp sugae
1/2 tsp salt
2 tbsp butter
1/2 teaspoon vanilla extract
1/2 tsp ground cardamom
Powdered sugar, for serving
Lemon wedges, for serving
Heat the oven to 180C
Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.
Pulse eggand milk in a blender until frothy, then add flour and the rest of the ingredients and blend the batter until smooth and frothy, 20-30 seconds.
Carefully remove the hot skillet from the oven and pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The panake will puff up in the center and the edges will be dark and crispy.
Serve warm with blueberry jam a sprinkling of powdered sugar and lemon wedges for squeezing.
Share it or enjoy the pancakes by yourself.
Savory delicious Japanese pancakes, these pancakes can be made with anything your hearts desires.
The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “cooked”or “grilled”. So basically cook what you want. Okonomiyaki is mainly associated with the areas of Kansai or Hiroshima in Japan, but is widely available throughout the country.
Make individual Okonomiyaki or a big one for sharing.
3,75 dl vegetable broth or dashi
5 dl all-purpose flour or whole-wheat pastry flour
5 dl finly chopped/thinly sliced cabbage
1 onion finely sliced
4 dl prawns, sliced in two
Quick Chuno sauce
1/2 cup Ketchup
1/4 cup Worchestershire Sauce
In a large bowl whisk together flour, stock and eggs. Add chopped cabbage and mix so that the cabbage is gently crushed into the batter, fold in prawns and season with salt.
Heat 1/2 tablespoon vegetable oil in a large non-stick skillet over medium high heat until shimmering. Add 1/4 of the batter, gently pushing the batter down with a spatula until flattened. Cook for about 4 minutes on both sides. Serve immediately with mayonnaise, Chuno sauce and a sprinkle of finely shopped nori on top.
Or pour all the batter in the pan and make a big one.
Share and enjoy with others.
I have been wanting to try this crepe at a Vietnamese restaurant in Oslo, but each time I have been there I have been too late, either they have been out or that they have stopped making them for the day.
I saw the pan cake on instagram @kokofoodie, now I really had to try them. They looked so good and crunchy, I love crunchy. Earlier I had only heard about the crepes, from my friend Frk. Fabelaktig, she is my source for Vietnamese food and when we have a lunch date we usually got to a restaurant in Oslo called Lille Saigon 1, this restaurant even got a raving review in the New York Times a little while ago. Since I have not tried the real deal yet, I can’t compare my crepe with a Vietnamese made one. I really have to get my glutinous maximus to this restaurant ASAP. Anyhow after googling I decided to try out this recipe with my twist on it of course:D
- 500 g rice flour
- 2-3 cups water
- 2 cans coconut milk
- 1 tbsp ground turmeric
- 1 tsp salt
- 1 bunch spring onions (scallions), chopped
- vegetable oil
- 500 g cooked pork belly thinly sliced ( I had leftover pork roast)
- 500 g bean sprouts
- 1 onion, sliced (I used scallions and garlic, I was out of onion)
- 500 g small fresh raw shrimps,I removed the heads
- Lettuce, Vietnamese basil, mint and coriander leaves, to serve
Prepare the filling and prepare the batter by mixing the rice flour with water, coconut mik, turmeric, salt and chopped shallots.
In a frying pan, heat just enough oil to cover the pan (tip-off excess) and fry a spoonful of the scallion and garlic(onion), shrimps and for a couple of minutes.
Pour batter mixture into the pan. Tilt the pan so that the mixture spreads thinly. When the batter begins to crisp around the edge, add some pork, bean sprouts and chopped scallions.beansprouts. Make sure the edges do not stick to the pan by brushing a little more oil around the edge of the pancake.
Fold one half of the pancake over the ingredients and slip onto serving plate. Serve with fresh herbs.
Social media is a great source for inspiration and this recipe with a few modifications that I did, I got from Instagram @caitlynskitchen.
Look at the beets lovely red color, when possible why not use this vegetable rather than a lot of synthetic food coloring, for these yummy pancakes it was perfect.
For 1-2 persons
1/2 cup gluten-free whole oat flour
1 tennis ball sizes beetroot peeled and grated
1/2 cup almond milk
2 tablespoon cocoa
1 tablespoon agave nectar or a sweetener of your choice.
1 teaspoons baking powder
Combine all the ingredients in a food processor and blend to a smooth mixture.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake or the desired amount you want
To serve with these pancakes I made a topping of
1 part cream cheese
1 part agave nectar
a few drops of fresh lemon juice
Mix everything until smooth and pour on pancakes.
Serve with fruit and berries and enjoy yourselves, I did 🙂
What about serving caviar as an appetizers for New Years eve.
Someone told me that he rather have $150 of meat or fish than a few mouthfuls of fish eggs.
I agree, but sometimes it feels good to indulge oneself. It might not be good for your wallet, but good for one’s soul. That said, one can discuss how often indulging yourself is proper.
I saw this caviar from Rossini on instagram. I have not had any caviar in a while and they looked so tempting. I googled and found out that I could get some at Kastrup airport in Copenhagen.
From what I understand these eggs are from farmed sturgeons and not endangering the wild sturgeon population which is about to get extinct because of overfishing and just because of their roe.
When the opportunity came and I was in Copenhagen I of course picked up a small tin of caviar. The tin was beckoning me from the fridge so I had to make some blinis. It has been years since I made these buckwheat pancakes.
“Round is the blini, yellow gold and hot like the sun, the symbol of sublime days, rich harvests, harmonious marriages and healthy children.”
– Alexander Kuprin.
For 4 servings you will need
1 cup luke warm milk
10 g fresh yeast
1/2 cup buckwheat flour
1/4 cup plain flour
or use something gluten-free.
2 egg yolks
2 tbsp melted butter
2 beaten egg whites, soft peaks
Chopped red onions
Pour the milk into a bowl and crumble in the yeast.
Add the flour and stir carefully until there are no more lumps, while stirring add the egg yolks, salt and butter, set the batter aside for an hour.
Fold the egg whites into the batter mixture.
Add a spoonful of the batter and fry for 45-60 seconds, until golden underneath, then turn over and cook for 30 seconds on the other side. Remove the blini and place onto kitchen paper. Repeat this process with the remaining batter. Keep the blinis warm.
To serve, arrange sour cream, chopped red onions, blinis and the caviar on a tray and serve yourself and enjoy the little feast with some vodka or Champagne.
When I came home from a short but fun trip in Northern Norway I found this brochure from Prior to the mailbox.
A little while ago some other bloggers and I were asked to contributed with a recipe where we use eggs as one of the ingredients. I got a little hungry looking through all the delicious recipes. Luckily I had been in the store just before my trip and had eggs and a few other ingredients so I could make some pancakes.
It is a simple recipe and I drop the sugar and salt since I eat them with something sweet, and I fry them in butter.
For 3-4 persons
2.5 dl buttermilk
2.5 dl flour
1 teaspoon baking powder
1/2 teaspoon baking soda
butter for frying
Beat the eggs, add buttermilk and stir and lastly add the rest of the ingredients. Mix everything together but do not over mix, you want soft pancakes.
Fry the pancakes on a griddle or a frying pan with a bit of butter over medium heat on both sides.
I ate these with blueberry jam and kiwi, but you can use whatever you want.