Kimchi, Caramelized Onion & Potato Pancakes with Okonomiyaki Sauce

For me, kimchi makes everything better. Of course, you have to like kimchi. If you don’t, you can skip it. A potato and caramelized onion pancake is still delicious, but I am going for Asian vibes here. For the sauce, I just paired it with a very simple Okonomiyaki Sauce (you probably already have all of the ingredients in your pantry). For a cheap and easy meal, give this a try!

This recipe makes about 6 small pancakes

Ingredients:

For the pancakes:

1 kilo of potatoes (like russet), peeled and shredded

½ cup of kimchi, minced with a knife

2 ½ tablespoons of tapioca flour

1 egg

1 egg white

Pinch of salt

Pinch of black pepper

Pinch of garlic powder

1 red onion, finely sliced

1 tablespoon of vegetable oil

For the Okonomiyaki Sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar

Extras:

Vegetable oil for frying the pancakes

Chopped chives for serving

 

Start by shredding the peeled potatoes. To save time and the possibility of hurting my fingers, I used my food processor for this. Once the potatoes are shredded, place them in a fine mesh sieve. And press them to get rid of all the liquid that you can.

In a medium pan, add the sliced onion over low heat. Let it cook for about 6-8 minutes, stirring from time to time until it caramelizes.

Add the potato, onion, kimchi, tapioca flour, egg, egg white, salt, pepper and garlic powder to a medium bowl. Mix well using a fork.

To make the sauce, just mix all of the ingredients in a small bowl. Reserve for serving.

Add about 3 tablespoons of vegetable oil to a large pan over medium heat. I used a mold to try to get the pancakes more even in shape, but you don’t have to. I placed a circular mold in the hot pan. Then I added a few tablespoons of the potato mixture and pressed to shape it. Then I removed the mold. I cooked 3 at a time. Let the pancakes cook until golden on both sides. Time will depend on the size/thickness of course. Mine took about 4-5 min per side.

Serve warm with the okonomiyaki sauce and chopped chives. I added some edible flowers for a pop of color.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

Tiramisu Pancakes

IMG_6189

I’ve been craving Tiramisu for a while now and while I was planning this weekend’s breakfasts, tiramisu popped back into my head. So tiramisu pancakes it was. I added some coffee and cacao powder to the pancake batter and made a mascarpone cream to go along with it. Such a delicious way to start the weekend!

This recipe makes 12 medium pancakes.

Ingredients:            

For the pancake batter:

1 cup of all-purpose flour

2 tablespoons of sugar

2 eggs

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

Pinch of salt

1 cup of buttermilk

2 tablespoons of butter, melted and cooled

1 ½ tablespoons of cocoa powder

1 ½ teaspoon of instant coffee

1 teaspoon of vanilla extract

For the mascarpone cream:

250grs of mascarpone at room temperature

2/3 cup of whipping cream

4 teaspoons of Port or Marsala wine

2 teaspoons of vanilla extract

8 tablespoons of powdered sugar or more to taste

Extras:

Extra butter for cooking the pancakes

Cocoa powder

Strawberries

 

Separate the egg whites from the yolks. Whisk the egg whites with half of the sugar until stiff peaks form.

In a separate bowl, whisk the egg yolks with the remaining sugar and vanilla. Then add the flour, baking soda, baking powder, salt, cocoa powder, instant coffee, butter and buttermilk. Whisk until combined.

Add 1/3 of the egg whites to the bowl with the rest of the ingredients and mix well. Then add half of the remaining egg white and fold it in. Finally fold in the remaining egg white.

Add some butter to a large pan over medium heat. Once the butter has melted and the pan is hot, pour about 1/3 of a cup onto the pan to make each pancake. Let it cook until the top part starts bubbling and the edges start to dry. Then flip it and cook until lightly brown. Repeat for the remaining batter.

To make the mascarpone cream, whisk the mascarpone with the whipping cream until smooth. Then add the port, vanilla and sugar. Mix until everything is combined.

If you want to serve the mascarpone cream in between each pancake in a stack, I suggest that you let the pancakes cool down a bit otherwise they will melt the cream too fast. If you want the pancakes really warm, just serve some of the cream on the side. Sprinkle some cacao powder and add some strawberries. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Okonomiyaki (Japanese Pancake)

IMG_9603

Japanese pancakes have been on my to-do list for a long time now. I finally made them today for dinner. This is my version of the savory cabbage pancake. I decided to make it vegetarian but you can also add meat if you want. I kept it simple with just cabbage, carrot and spring onion. Instead of using kewpie mayo as one of the toppings, I just mixed Greek yogurt with wasabi paste.

This recipe makes 3 large pancakes.

Ingredients:

For the pancake:

6 cups of thinly sliced cabbage

1 ½ cups of shredded carrot

3 spring onion, finely chopped

2 cups of rice flour

½ cup of all-purpose flour

½ cup of panko

5 eggs

5gr of dashi powder

1 cup of water

2 tablespoons of soy sauce

Vegetable oil for frying

For the Okonomiyaki sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar

Toppings:

5 tablespoons of Greek yogurt

1 tablespoon of wasabi paste

Sesame seeds

Pickled ginger

Spring onion, thinly sliced

 

Whisk together all of the ingredients for the Okonomiyaki sauce in a medium bowl. Set aside.

Whisk the Greek yogurt with the wasabi paste and set it aside.

In a large bowl, whisk the water with the dashi powder. Then add the rice flour, all-purpose flour, panko, eggs and soy sauce. Whisk until everything is combined. Finally add the cabbage, carrot and spring onions. Mix well.

I used a small 20cm pan, and cooked it like a frittata. Add 2 tablespoons of vegetable oil to a pan, over medium heat. Once the oil is hot, add 1/3 of the pancake batter. Make sure to spread it evenly and press firmly with the spatula.  Cook until golden on both sides, this will take about 4 minutes per side.  I find it easier to flip the pancake using a plate to prevent it from breaking.

Repeat for the remaining batter.

To plate it, I drizzled some of the Okonomiyaki sauce and the Greek yogurt with wasabi. Then sprinkled some sesame seeds and sliced spring onions. Finally garnish it with some pickled ginger.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Dutch Baby Pancake with Baked Pineapple, Topped with Peaches, Blueberries & Currants

dutch baby sweet

A few weeks ago, I posted a recipe for a savory Dutch baby pancake with Gouda, crispy bacon and a fried egg. You can check the recipe by clicking here. Yesterday I made this sweet version of it with a slice of pineapple baked in the middle and topped with more fruit. Perfect weekend breakfast.

This recipe is for 1 pancake.

Ingredients:

For the batter:

2 eggs

½ cup of milk

¾ cup of all-purpose flour

2 tablespoons of butter

Pinch of salt

1 teaspoon of vanilla essence

1 tablespoon of sugar

1 very thin slice of fresh pineapple

Toppings:

1 peach, thinly sliced

A few red currants

A few blueberries

Mint leaves

Powdered sugar

 

Preheat the oven to 230C/446F with a cast iron skillet inside.

Place the eggs, milk, flour, vanilla, sugar and salt in the blender and blend until smooth. Leave the batter in the blender.

Take the hot skillet out of the oven and add the butter. Place it back in the oven until the butter melts, this will only take about 1 minute. Take the skillet out of the oven again. Swirl the butter so it coats all the edges of the skillet. Once the skillet is completely coated in butter, pour the remaining melted butter into the blender with the rest of the pancake batter. Blend until everything is combined.

Add the pancake batter into the hot skillet and place the pineapple slice in the middle.

Bake for 15 to 18 minutes until the pancake turns golden and the edges have puffed up.

Serve with the peach slices, blueberries, currants, mint leaves and sprinkle some powdered sugar on top. Eat right away.

Dutch Baby Pancake with Gouda, Crispy Bacon & a Fried Egg

IMG_7986

Dutch baby pancakes are usually sweet, served with powdered sugar and fruit. I wanted to make a savory version of it.  I sprinkled shredded Gouda to the batter before it went into the oven and then topped it with some bacon and a fried egg. You can play around with the toppings as you like. It is super easy to make. The edges of the pancake are crispy and in the center it is still soft. This savory version is not only nice for breakfast but it also works great for lunch.

This recipe is for 1 pancake.

Ingredients:

For the batter:

2 eggs

½ cup of milk

¾ cup of all-purpose flour

2 tablespoons of butter

Pinch of salt

Toppings:

5 tablespoons of shredded Gouda cheese

2 or 3 slices of crispy bacon, chopped

1 fried egg or more if you like

Chives, chopped

 

Preheat the oven to 230C/446F with a cast iron skillet inside.

Place the eggs, milk, flour and salt in the blender and blend until smooth. Leave the batter in the blender.

Take the hot skillet out of the oven and add the butter. Place it back in the oven until the butter melts, this will only take about 1 minute. Take the skillet out of the oven again. Swirl the butter so it coats all the edges of the skillet. Once the skillet is completely coated in butter, pour the remaining melted butter into the blender with the rest of the pancake batter. Blend until everything is combined.

Add the pancake batter into the hot skillet and sprinkle the shredded Gouda over it.

Bake for 15 to 18 minutes until the pancake turns golden and the edges have puffed up.

Serve with a fried egg, crispy bacon and chives.

 

Beet Crepes with Whipped Goat Cheese & Balsamic Reduction (Gluten-Free)

FullSizeRender (4)

Growing up I didn’t like beets. Then all of the sudden I started to crave them for some reason. This was a few years ago, nowadays I cook with them so often. Maybe I am making up for the time I didn’t eat them. I am even growing some on my balcony now.

I used buckwheat flour for these crepes so they are gluten free. This is just a basic savory crepe recipe, you can play around with the filling. Maybe top it with a green salad or use them as tacos.

To keep the pink vibe going, I made a raspberry slushy. This was my very bright lunch today. If you like beets, maybe you want to check out my beet tartare with roasted strawberry-balsamic vinaigrette by clicking here.

This recipe makes about 9 crepes.

Ingredients:

For the batter:

1 cup of buckwheat flour

1 1/3 cup of milk

1 egg

1 cooked beet, shredded or blended (I used a food processor)

1 pinch of salt

1 tablespoon of olive oil

For frying:

Olive oil or coconut oil

For the whipped goat cheese:

300gr of goat cheese

6 teaspoons of Greek yogurt

1 tablespoon of agave or honey

Toppings:

Balsamic reduction

Fresh cherries

Fresh Strawberries

 

If you have never made balsamic reduction before, it is super easy to make. Pour 250ml of balsamic vinegar into a pan. Reduce over medium-low heat until it has reduced to about 1/3 of a cup.  Don’t let it get too thick though, as it will thicken as it cools down. If it gets too thick, you can always warm it up in the microwave for a few seconds to loosen it up. You can make this in advance and keep it in your pantry.

To make the whipped goat cheese, just place it in the food processor with the Greek yogurt and honey. Then pulse until smooth. Transfer it to a bowl, cover with plastic film and keep it in the fridge until ready to use.

To make the batter, just blend all of the ingredients together. Let the batter rest in the fridge for 20 minutes.

Heat a non-stick pan over medium-high heat. Add a bit olive oil or coconut oil. Once the pan is hot, add about 1/9 of the crepe batter and swirl it around the pan. Once bubbles start to form on the top, loosen the edges with a spatula. Then gently flip it using the same spatula. Let it cook for about 30 seconds on the other side, then transfer it to a plate and repeat for the rest of the batter.

To plate up, fold each crepe in half, and then fold it in half again. Serve with some of the whipped goat cheese and fruit. Finish it by drizzling some of the balsamic reduction.