It’s been a while since I made anything noteworthy. Hence my relative silence. While trying to photograph this, I discovered it is hard to make one pancake look good. Especially, when you don’t want to top it with much.
Before I give you the recipe, I have an update on the chocolate cooking class. Since there was a big snow storm in this area this last weekend, I postponed the class to February 23rd. If you would like more information, check out my post here.
Bacon and negi pancakes
2 cups flour
3 teaspoons baking powder
a dash of garlic powder
a dash of salt
a dash of shichimi
1 1/2 cups milk (rice milk and soy milk also work fine)
2 tablespoons cooking oil
15cm negi, cut as small as possible
1 bacon slice, cut into tiny squares
Quickly whisk all of the dry ingredients together in a medium sized bowl. If you have a large measuring cup you can do this without a bowl. In a bowl or measuring cup mix the wet ingredients together. Quickly saute the bacon and negi in a frying pan until cooked but not crispy. Add the wet ingredients to the dry ingredients and whisk until just smooth. Stir in the bacon and negi mixture. Cook the pancakes on medium heat until they start to bubble on top. You can cook them in the frying pan you used with the negi and bacon – you don’t even need to wash it. Flip them over and cook until golden brown on the bottom. Serve with ketchup or any other sauce you think would taste good.
What are your favorite savory pancake fillers? Please leave a comment below.
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A few days ago I saw a homemade poptart pin on Pinterest and I had to make some. That particular recipe called for one cup of butter. My image of poptarts is junk food that you eat once in a while for fun. I probably haven’t had one since I moved to Japan and I hadn’t given them a thought until I saw that pin. If I’m going to use a cup of butter I’m going to make something like shortbread, not poptarts. I searched a bit on google and came across the recipe on Peas and Thank You. A quarter cup of butter is more reasonable for me. I made a non-vegan version of them but if you are vegan use the recipe as is.
Changes I made to the original recipe:
- 1 cup of all purpose flour, 1/2 cup barley flour (麦こがしmugikogashi)
- butter instead of margarine/coconut oil
- honey instead of maple syrup/agave
- skipped the icing
These were really good. They didn’t taste like actual poptarts, they were better. I really liked the taste of the barley flour. I found the barley flour in the section of the supermarket that has the ingredients for making traditional Japanese sweets.
I bought my first waffle iron about a month ago and I have made a copious amout of waffles since then. I first tried these oatmeal waffles but they just tasted like oatmeal – same texture and all. I then tried using my pancake recipe and found success. Yesterday I decided to give my usual cornmeal pancake recipe a try in the waffle iron. It was a good idea. I loved how crunch the outside was. I had them with cassis jam but I think just a bit of butter would be best.
You can find the recipe here on Taste of Home.
This is the first time in a while I made something that required me going out to buy every ingredient (except spices). I added thyme to the omlette for the first time, fabulous.
In the omlette: mushroom, green pepper, tomato, cheese, basil, oregano and thyme.
It’s an exciting time of year. It has cooled off enough to eat all things kabocha. I can’t eat much of it in the heat for some reason. Here are some of my previous kabocha recipes. Just click on the picture to take you to the post. I’ll be trying and posting new ones soon.