Chinese Scallion Pancakes

Chinese Scallion Pancakes

250g (2 cups) flour
240ml (1 cup) boiling water
1/2 tsp salt
Up to 60ml (1/4 cup) sesame oil (I used sunflower)
A bunch of chopped scallions

1) In a large bowl, stir together flour and salt. Stir in the boiling water and mix with a wooden spoon until the dough forms comes together. Transfer to a floured surface and knead for 5 minutes. Wrap in a plastic wrap and let rest at room temperature for 30 minutes (or overnight in the fridge).

2) Divide the dough into 4 pieces. Roll each piece into a disk (20 cm / 8 inch in diameter) and brush the tops with oil. Sprinkle some scallions and roll the disk up. Twist the disk into a spiral and re-roll it into a disk (same size). Repeat the process with oil and scallions, roll it up, twist into a spiral again and re-roll into a slightly smaller disk (It depends how thick you want your pancakes). Repeat this process with the remaining 3 pieces of dough.

3) Heat some oil in a frying pan. Cook pancakes for around 2 minutes on each side or until golden brown. Cut into 6 wedges and serve immediately with soy sauce for dipping.

Recipe adapted from here (you can find step by step pictures here as well). 

Pumpkin Pie Pancakes

Yes, I know! It's not the best time to post pumpkin recipes as the pumpkin season has ended quite a long time ago. But I can't keep this recipe unpublished any longer. We all know how good pumpkin recipes are. And I'm sure we all love thick and fluffy pumpkin pancakes. I am also sure that we all love pumpkin pie. What about a combination of these two? A pumpkin pie in a pancake form! These really have a texture of a pie and at the same time they're thick, soft and a little bit chewy pancakes. And who cares it's not a pumpkin season anymore? You can always find pumpkin at a supermarket. Or you can save this recipe in your to-bake list for the upcoming fall. But will you be able to wait so long??

Pumpkin Pie Pancakes

125g flour

30g sugar

2 tsp baking powder

1/2 tsp cinnamon

1/8 tsp ginger

1 egg

240g puree

1/2c milk
Butter, for frying & topping
Honey, for drizzling (optional)

1) In a large bowl, combine together flour, sugar, baking powder, cinnamon and ginger.

2) In a small bowl, lightly beat the egg. Add pumpkin puree and milk and stir to combine.

3) Fold the wet ingredients into the dry ones and mix just until combined.

4) Heat butter on a skillet. Fry pancakes on low heat for a few minutes on both sides until lightly browned. Serve immediately with additional butter and a drizzle of honey.

Recipe by collecting memories

Yeast Raisin Pancakes

Puffy, soft, fluffy and sweet pancakes. Just like the ones your grandma used to make. I craved them so much that I ate all of them. Yes. I know, I ate sixteen pancakes.
And yes, there's a Christmas tree in the background of the photos. I really don't know why I am keeping it. 

Yeast Pancakes

200g flour

4g dry yeast (1/2 packet)

2 tbsp sugar (20g)

Pinch salt

100g raisins

250ml milk

1 egg, lightly beaten

Butter, for frying

Sour cream or greek yogurt, for serving (optional)

1) In a large bowl, combine together the flour, yeast, sugar and salt.

2) In a small saucepan, heat milk to lukewarm. Mix in the egg.

3) Mix the wet ingredients into the dry ones and stir just until combined. Mix in the raisins. Place in a warm place and let rise for an hour.

4) Heat some butter in a large saucepan. Drop 1-2 tablespoons of batter and fry on both sides until lightly browned. Serve with some sour cream or greek yogurt.

Serves 16 medium size pancakes.

Recipe by collecting memories

Pumpkin Fritters

Pumpkin Fritters 

400g pumpkin, grated

2-3 cloves garlic, minced

½ tsp dried oregano

½ tsp dried basil

½ tsp salt

1/8 tsp chili powder

1 egg, lightly beaten
100g flour

olive oil, to fry

sour cream, to serve

1)  In a large mixing bowl, mix together pumpkin, garlic, oregano, basil, salt and chili powder. Mix in the egg. Stir in the flour and mix just until combined.

2) In a skillet, heat olive oil. Cook fritters on both sides until nicely golden brown. Serve with some sour cream.

Makes 2 servings

Recipe by collecting memories

Carrot Fritters

I've been baking less sweets recently. I don't remember when I made a cake or cupcakes with a tall frosting for the last time. If I bake something sweet, it would probably contain honey instead of sugar and applesauce/bananas instead of butter. But to be honest, I can't describe how much I miss a fat, creamy and large cake. I guess it's time to check out the recipes and make one for myself. Ahh.. that's so dangerous. You see, I can't eat just one slice of cake. I can't eat just two. Sometimes even more. So it happens very often that my all day meals include cake, cupcakes and cookies. Sounds tempting, but not very healthy. And just because I can't survive without something sweet a day, I try to make things healthier. 

And now about these carrot fritters. This is a super simple recipe. You need no more than 5 or 10 minutes to mix it up and enjoy a healthy and delicious breakfast, supper or any time you wish. I have been making veggie pancakes very often recently and have written down lots of recipes. So make a batch of these and wait for the next!

Carrot Fritters

2small carrots, grated
2 garlic cloves, grated
1/2 onion, grated
2 eggs, lightly beaten
1 heaping tbsp whole wheat flour
1 heaping tbsp all purpose flour
pinch chilli powder
3/4 tsp salt, or to taste
olive oil for frying
sour cream, to serve

1)  In a medium bowl, mix together the carrots, onion and garlic. Mix in the eggs.

2) Add in the flour, chilli powder and salt. Mix to combine.

3) Heat the oil in a skillet. Fry the pancakes until golden brown on both sides. Serve with sour cream.

Makes 4 pancakes.

Recipe by collecting memories

Potato and Dill Fritters with Cheese

Potato and Dill Fritters with Cheese

25g whole wheat flour
25g all purpose flour
1/2 tsp baking powder
3/4 tsp salt
1 tsp oregano
1/2 tsp cumin
pinch chilli powder
1/2 tbsp dill, chopped
1 potato, grated
1 egg, ligtly beaten
2 garlic cloves, minced
1 onion, chopped
25g cheese, grated
sour cream, to serve

1) In a medium bowl, mix together the first 8 ingredients.

2) In another bowl, mix together the egg, potato, garlic and onion.

3) Add flour mixture into wed ingredients and mix until combined.

4) Preheat olive oil in a pan over medium heat. Sprinkle half of the cheese into a pan and place the batter on top. Sprinkle with remaining cheese. Cover and let cook.

5) Flip the pancakes over and let cook for some more minutes. Serve with sour cream.

Serves 1.

Pancakes for One

Yesterday I made a batch of fluffy pancakes only for myself. It's a basic recipe which I use every time. What can be better than a serving of pancakes with sweet strawberries and syrup just for you and yourself?





Buttermilk Pancakes

Ingredients
¾ cup all-purpose flour
1 tsp baking powder
1 tbsp brown sugar
 pinch salt
1 large egg
1 cup buttermilk 
1 tbsp butter, melted
1/2 tsp vanilla extract
butter or coconut oil (for griddle)

In medium bowl, mix together the flour, baking powder, brown sugar and salt.
In another bowl, beat together eggs, buttermilk, melted butter and vanilla.
Add dry ingredients to liquid mixture, combining only enough to moisten the flour.
Heat skillet to medium-low heat. Brush the bottom with some butter or oil.
Ladle batter onto the skillet.
Cook pancakes for 2-4 minutes or until the underside is golden brown and bubbles break on topside.
Flip and bake another minute or so longer until second side is golden brown.

I served my pancakes with strawberries. 

Enjoy!

Banana Pancakes With Black Currant Sauce

Recently I've been obsessed with pancakes. I eat them almost every day and there's so much fun to experiment with the ingredients. Today I made myself a batch of banana pancakes. Actually I've never tried to mix mashed banana into the batter. I wasn't sure how much sugar to add and what consistency the batter should have to turn out soft and thick. And can you believe it? I was surprised with the results. The flavors were perfectly balanced. And luckily yesterday I found some frozen currants in my freezer (I had no Idea they were still there). If you like sweet and sour combo, follow the steps below.

1 large ripe banana, mashed

2 small eggs

1/2 cup milk

1/4 cup buckwheat flour

3/4 cup all purpose flour

pinch salt

2 tablespoons sugar

Approx. 1 cup of frozen black currants, thawed

2 tablespoons sugar

Sour cream, to serve 

Put the currants into a bowl. Sprinkle the sugar on top and let sit until sugar melts. 

Mix together the dry ingredients and set aside. In another bowl, beat the eggs and pour in the milk. Mix in the banana. Start adding wet ingredients into the dry ones. Mix until combined. Bake in a preheated frying pan until lightly browned on each side.

Serve with a dollop of sour cream and currants.