Tag Archives: Pancakes

Korean-Style Vegetable Pancakes

Korean-Style Vegetable Pancakes

Korean-Style Vegetable Pancakes

There is a Korean restaurant near where we live that we visit whenever we get the chance.  They make a kimchi pancake that is fantastic; even the small Things love it.  The only problem is that when we get takeout, the kimchi pancake is cold and slightly soggy by the time we get it home.  The idea of my beloved kimchi pancake cold and soggy makes me sad… so we decided to try our hand at a home version.

Ingredients

Ingredients

These vegetable pancakes make a pretty nice substitute.  They have the flavor of the different vegetables and the use of rice flour makes them nice and light.  Even better, the batter comes together very quickly so you can have these on the table in less than 20 minutes.  They make an excellent side to Korean-style ramen noodle soup or to some beef and broccoli.

Pancake batter

Pancake batter

If you wanted to make these more like traditional kimchi pancakes, you could increase the kimchi to two cups, substitute 1/4 cup of water with 1/4 cup liquid from the kimchi, and omit the carrot, scallion, and cilantro.  You could also add some cooked and shredded pork to make these more hearty.

Cooking the cake

Cooking the cake

Korean-Style Vegetable Pancakes

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

1 cup all-purpose flour

1 cup rice flour

2 eggs, lightly beaten

1 tbls neutral oil, such as peanut or canola

5 scallions, green parts only, finely diced

1 tbls fresh ginger, finely chopped

1/4 cup of cilantro

1 large carrot

1 cup kimchi

To Make:

In a medium bowl, mix the flour, eggs, 1 tbls oil and 1-1/2 cups water until a smooth batter is formed.  Let the batter rest while the veggies are prepped.

To prep the vegetables, coarsely grate the carrot and finely chop the scallions and kimchi.  Chop the cilantro.  Once the vegetables and cilantro are ready, add them to the batter and stir gently until just combined.  The batter will be thick, like pancake batter.

Heat a griddle or large, non-stick skillet over medium-high heat and add just enough oil to lightly coat the bottom.  When hot, ladle a quarter cup of batter and spread it out into a circle.  Cook until the bottom is browned (turn down the heat to medium if needed).  Flip and cook the second side until it is lightly browned, about another 5 minutes.  Repeat with the remaining batter.

As the pancakes finish, remove them and, if necessary, store on a cookie sheet in a 200 degree oven until you are ready to serve.

To Serve:

Serve warm, cut into triangles.  Dip in a sauce made with soy, rice vinegar, and a bit of sesame oil

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Filed under Appetizers, Dairy-free, Dinner, Recipes, Side Dish, Vegetables, Vegetarian

Zucchini Pancakes with Mint and Basil

Zucchini Pancakes with Mint and Basil

I am having a tough time believing that it is zucchini season already.  The summer is speeding by and even though it seems like our first CSA delivery was just a couple of weeks ago, we are already finding ourselves with lots of zucchini and summer squash. 

Lots of Zucchini

We are always looking for new ways to cook zucchini.  With the early veggies, we enjoy simple sautes and stir sliced zucchini into pasta.  However, as the season wears on, I start needing to spice things up a little bit.  These pancakes are really tasty, easy to make, and make use of lots of fresh summer ingredients.  According to my little brother, these zucchini cakes were “mad good”. 

Herbs and Feta

It is worth noting that the batter is very loose.  There is not a lot of binder relative the rather large amount of zucchini in the recipe.  This makes the cooked cakes a little fragile, but I like the way the zucchini and herb flavors come cleanly through.  If you wanted more of a typical “pancake” texture, adding an extra egg and maybe another 1/4-1/2 cup of flour would help.

Cakes on the Griddle

Zucchini Pancakes with Mint and Basil

Adapted from Joy of Cooking

Ingredients:

2.5 lbs zucchini, golden zucchini, or summer squash

1/4 of a large onion

2 large eggs

1/2 cup crumbled feta cheese

1/2 cup dry unseasoned bread crumbs

1/4 cup all-purpose flour

2 cloves of garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

3 tbls fresh mint, chopped

Salt and ground black pepper to taste

To Make:

Using the coarse side of a box grater, grate the zucchini and onion.  Rinse briefly with cold water.  Place handfuls of the grated vegetables in a tea towel and squeeze all the water out.  Repeat until all the zucchini and onion are squeezed dry.  Sprinkle lightly with salt.

In a large bowl, lightly beat the eggs.  Add the cheese, bread crumbs, flour, garlic, and herbs and stir to combine.  Stir the zucchini and onion into the batter.

Drop the batter by 1/4 cupfuls on a lightly oiled, preheated skillet or griddle.  Cook until golden brown on one side, about four minutes.  Flip, flatten gently with the back of the spatula, and cook until the second side is golden.  Serve immediately or keep warm in a 200 degree oven until they are ready to be served.

To Serve:

Serve warm or room temperature.  Makes about 20, 4 inch cakes.

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Filed under CSA Talk, Dinner, Recipes, Side Dish, Vegetables, Vegetarian

Chocolate Chocolate-Chip Pancakes

Chocolate Chocolate-Chip Pancakes

In our house, weekday breakfasts are typically composed of utilitarian fare like cold cereal, yogurt, or the occasional oatmeal.  However, on weekends, we like to pull out all the stops and make things a little more interesting.  We often find ourselves trying out various pancake recipes; buttermilk, cornmeal, buckwheat, etc.  Then one day, we stumbled on this recipe for chocolate chocolate-chip pancakes and we were hooked.

Mixing in the chocolate chips

These pancakes are thin and light (which is how I like them best) and just barely crispy around the edges.  They are full of rich chocolately flavor courtesy of cocoa powder and chocolate chips but they aren’t too sweet.  They are delicious topped with fresh fruit, especially strawberries or blueberries, maple syrup, dusted with powdered sugar, or eaten warm off the griddle.

Fluffy egg whites

If you are looking for something to make a weekend breakfast a little more special, definitely whip up these pancakes.  With all of the chocolate, you really don’t need maple syrup, but if you want to pour it on we certainly won’t judge.

On the griddle

Chocolate Chip Pancakes

Adapted from The Joy of Cooking

Ingredients:

1 cup all-purpose flour

1/2 cup sugar

1/3 cup unsweetened cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/4 cups milk

4 tbls (1/2 stick) butter, melted

2 eggs, separated

1 1/2 tsp vanilla

3/4 cup mini chocolate chips

To Make:

Using an electric mixer on high speed, beat the egg whites in a clean metal or glass bowl until they hold soft peaks.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.  In a medium bowl, whisk together the milk, melted butter, egg yolks, and vanilla.

Add the wet ingredients to the dry ingredients and stir until just combined.  The batter will still be slightly lumpy and that is okay.  You don’t want to over mix.  Fold in the chocolate chips.  Gently fold in the whipped egg whites.

Drop batter by 1/4 cup fulls onto pre-heated and lightly buttered griddle.

To Serve:

Serve warm.  Makes about 18 4-inch pancakes

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Filed under Breakfast, Pancakes, Recipes