Tag: pancake

A Tale of Two Pancakes and Sushi

A Tale of Two Pancakes and Sushi

Nothing beats coming home.  Though we had a blast on our trip to Korea and Japan, it always feels good to open the front door, drop the bags and sleep in my OWN bed!  Aaaaahhhh, bliss.

What else is nice, hmmmmmm

HOME COOKING

Yep, time to get back in my kitchen and make a mess.  I envisioned our first day back, a big pot of rice soup (congee), kick up our feet, and flip on the telly to catch up with the Warriors and Sharks.

But before going home we spent our last day in Japan running around Osaka looking for early morning sushi, soufflé pancakes and Michelin starred Instant Ramen.  We went 2 for 3, couldn’t find the Instant Ramen which was just as well since I couldn’t fit much more in my suitcase anyway.

Breakfast of Champions

At 6:30 am we found ourselves sitting in a small sushi place at the Osaka Fish Market, Endo Sushi.  Surprisingly, we were not alone nor the first ones there.  To make it easy, there is a set menu of sushi flights.  Each flight focus was different, shellfish, fish, tuna.  Fresh and delicious we ordered a set each, then another, then another to share.  Not a bad way to start the day.

My Happy Place

From there we headed back to town.  It was only 8:30.  Yes, enough time to find soufflé pancakes, the current rage.  So we head to Happy Pancake which doesn’t open until 10AM.  First in line baby, uh-huh.  The perks of getting up early.

Happy Pancakes with butter and syrup.  Number two on the bucket list, checked off.

Light, fluffy, souffle-like, and EGGY.  Now, this might be your cup of tea…but for me, they were just way too eggy tasting, reminded me of a French omelet.  Y’all, if I wanted eggs, I would have ordered eggs. I hear there is a joint in Stonestown in San Francisco, and after a three-hour wait, you can try them…Me?  Nah.  I want real pancakes.

When we finally made it home, top on my breakfast bucket list (or due to my screwed up time-clock, dinner bucket list), PANCAKES of course.  I pulled out my current favorite cookbook, A Common Table by Cynthia Chen McTernan of the blog Two Red Bowls and flipped to her recipe for Buttermilk Mochi Pancakes.

Her little tweak is genius.  Using half all-purpose flour and half sweet rice flour, you end up with a light fluffy pancake with a nice, subtle, chew or elasticity and a tiny hint of that rice/mochi flavor.  It’s not eggy.  It’s pancakey!  I love it.  It’s delicious.  If you are a fan of the latest rage..mochi donuts and muffins, you’ll love these griddlecakes.

It’s an easy batter to whip up.  I did stray from the recipe a bit.  I decided to whip the egg white and gently fold it into batter.  The recipe calls for just adding in the unbeaten egg white, but whipping the whites hopefully, adds air and lightness to the batter so I took the extra step.

Mix wet ingredients with dry ingredients just to incorporate.
Whip egg white  until soft peaks and gently fold into batter
CHEAT tip: Use an ice cream scoop to dole out the batter.
If you use a non-stick pan, you won’t need oil or butter on your pan.

These babies are so badass.  You need to try them.  If you don’t have sweet rice flour, use 100% AP flour, you’ll get perfectly respectable traditional pancakes but really, get yourself some sweet rice flour.  You’ll thank me, plus you now have rice flour to make her delicious Peanut Butter Mochi.

Buttermilk Mochi Pancakes

Course Breakfast
Cuisine American
Keyword Butttermilk Mochi Pancakes
Prep Time 15 minutes
Cook Time 10 minutes
20 minutes
Servings 3

Ingredients

  • 1/2 cup 63gm all-purpose flour
  • 1/2 cup 70gm sweet rice flour like Mochiko Blue Star
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg separated
  • 1/2 cup Greek yogurt whole yogurt
  • 1/2 cup milk of your choice I used 2%, I also warmed the milk before combining milk, butter and egg
  • 2 tablespoons unsalted butter melted and cooled, plus more for the pan and for serving
  • maple syrup or syrup of your choice for serving

Instructions

  • In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
  • Separate egg, reserve egg yolk in small bowl. Place egg white in a medium small bowl and whisk until soft peaks are formed.
  • Add the egg yolk, yogurt, milk, and melted butter, and stir until just incorporated.
  • Gently fold egg white into batter.
  • Heat a 10-inch or 12-inch cast-iron or nonstick skillet over medium flame until a drop of water sizzles when it hits the pan. Lightly grease the skillet with butter (or flavorless vegetable oil), or if using a non-stick pan, forego greasing.
  • Use a measuring cup or a large ice cream scoop to drop 1/4 cup batter onto the pan.
  • When the edges of the pancake look dry and bubbles begin to form in the center, approximately 2 minutes, flip and cook on the second side until lightly golden, 1 to 2 more minutes.
  • Remove to a plate and repeat with the remaining batter. If desired, use an ovenproof plate (or a metal rack on a baking sheeand place the finished pancakes in the oven on its lowest heat setting to keep them warm while you cook the rest.
  • Serve immediately, with butter and maple syrup.

Notes

Add rice flour to your pancakes for a delightful twist! The rice flour adds a bit of elasticity and flavor while the pancake is still tender and fluffy. The best of both worlds for these mochi pancakes!
The Perfect Pancake

The Perfect Pancake

I got home from rowing the other morning and spied our stainless steel mixing bowl sitting on the counter.  Hmm….looks like Wes made pancakes for breakfast.  There was just enough batter left in the bowl for one good size pancake.   The griddle was still on the stove so I turned the flame on, higher than I should have as a grumbling stomach will do that to you, and ladled the batter onto the pan.  I watched as the pancake began to rise, bubbles formed and just as the edge of the pancake began to look dry I flipped it over.  Immediately the pancake puffed up and I thought THIS IS THE PERFECT PANCAKE.  I need to take a pic (ok, multiple pics) and wax poetically about this puppy.

DSC04204

 

As I was taking the photos a horrifying thought popped into my head.  WHAT IF Wes actually used Bisquick this morning?!  I couldn’t possibly immortalize a pancake made with a box mix.  This was the perfect pancake, no chance this was a from a box but I had to be sure….I called him and this was the conversation that ensued.

 

 

 

 

DSC04206

 

Me: So, you made pancakes this morning?

Him:  Yep.  I left you some batter.

Me:  Yep.  Saw that.

Him:  Yep.  It’s pretty good.

Me: Ok (exasperated tone), is it Bisquick or from scratch.

Him:  What do you think?

Me:  Noooooooooooooo

 

The smug look that crosses his face whenever I guess wrong…makes me shudder even thinking of it.  It’s the look that says “HA,  Ms. Foodie you are wrong, epic tastebud fail”.

Me:  Scratch (with conviction)

Him:  Yeah, scratch (with a tinge of resignation)

Me: HA, I KNEW IT!  No way was that from a box.  Happy Dance, uh huh, uh huh…..

DSC04209

In all fairness, Bisquick pancakes are pretty darn good and Wes does tweak them by adding melted butter.  In a pinch or when feeling lazy we pull out that bright yellow box with the bold blue letters….and in a blink of an eye, pancakes anyone?

Our favorite pancake recipe comes from…don’t laugh, The Friends Cookbook.  Yes, those friends..Ross, Rachel, Monica, Joey, Chandler and Phoebe.  Trust me…the pancakes are delicious.  Fluffy, tender, buttery, perfect with maple syrup or adorned with fresh berries or bananas.

Darn, why didn’t he leave me more batter!

Aurora’s Pancakes

Classic pancake from the Friend's cookbook
Course Breakfast
Cuisine American
Keyword pancake
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 1/2 cups flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 1/4 cup milk 2% or whole milk works
  • 2 large eggs
  • 4 tbsp 1/2 stick, butter, melted, plus extra for the pan

Instructions

  • Combine the flour, salt, sugar, and baking powder in a large bowl, using a whisk to remove any large clumps.
  • Pour the milk into a large measuring cup. Add the eggs and melted butter and beat with a fork until smooth.
  • Slowly stir the wet ingredients into the dry ingredients using a rubber spatula. Do not overmix the batter.
  • Heat a griddle or large skillet. Grease the pan with a little butter. Drop several tbsp of batter on to the pan for each pancake.
  • Cook until the tops are covered with bubbles. Flip and continue cooking until the bottoms are golden brown. Repeat the process with the remaining batter.

Notes

Makes about 15 4-in pancakes.