Dutch pancakes, puffy and light breakfast treat.

Dutch pancakes

Fluffy dutch pancakes or large Yorkshirepudding, the difference is size and the first mentioned has some added flavorings.

I got to know this type of pancake when I was in college way back when ūüėÄ I was watching a TV show where¬†someone made dutch pancakes, I remember seeing it puff up and I remember thinking that I had to make these pancakes.

For two servings


2 large eggs
1 dl milk
1 dl flour
1 tbsp sugae
1/2 tsp salt
2 tbsp butter
1/2 teaspoon vanilla extract
1/2 tsp ground cardamom

Blurberry jam
Powdered sugar, for serving
Lemon wedges, for serving

Heat the oven to 180C

Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.

Pulse eggand milk in a blender until frothy, then add flour and the rest of the ingredients and blend the batter until smooth and frothy, 20-30  seconds.


Dutch pancake recipe

Carefully remove the hot skillet from the oven and pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The panake will puff up in the center and the edges will be dark and crispy.


Serve warm with blueberry jam a sprinkling of powdered sugar and lemon wedges for squeezing.

Share it or enjoy the pancakes by yourself.

Okonomiyaki, Japanese pancakes

Japanese pancakes

Savory delicious Japanese pancakes, these pancakes can be made with anything your hearts desires.

The name is derived from the word okonomi,¬†meaning “what you like” or “what you want”, and yaki meaning “cooked”or “grilled”. So basically cook what you want.¬†Okonomiyaki is mainly associated with the areas of Kansai or Hiroshima¬†in¬†Japan, but is widely available throughout the country.

Make individual Okonomiyaki or a big one for sharing.



3 eggs
3,75  dl vegetable broth or dashi
5 dl all-purpose flour or whole-wheat pastry flour
5 dl finly chopped/thinly sliced cabbage
1 onion finely sliced
4 dl prawns, sliced in two
Chopped nori
Chuno Sauce

Quick Chuno sauce
1/2 cup Ketchup
1/4 cup Worchestershire Sauce

In a large bowl whisk together flour, stock and eggs. Add chopped cabbage and mix so that the cabbage is gently crushed into the batter, fold in prawns and season with salt.

Heat 1/2 tablespoon vegetable oil in a large non-stick skillet over medium high heat until shimmering. Add 1/4 of the batter, gently pushing the batter down with a spatula until flattened. Cook for about 4 minutes on both sides. Serve immediately with mayonnaise, Chuno sauce and a sprinkle of finely shopped nori on top.

Or pour all the batter in the pan and make a big one.


Share and enjoy with others.


Banh xeo, Vietnamese sizzling crepes

I have been wanting to try this crepe at a Vietnamese restaurant in Oslo, but each time I have been there I have been too late, either they have been out or that they have stopped making them for the day.

I saw the pan cake on instagram @kokofoodie, now I really had to try them. They looked so good and crunchy, I love crunchy. Earlier I had only heard about the crepes, from my friend¬†Frk. Fabelaktig, she is my source for Vietnamese food and when we have a lunch date we usually got to a¬†restaurant in Oslo called Lille Saigon 1, this restaurant even got a raving review in the New York Times a little while ago. Since I have not tried the real deal yet, I can’t compare my crepe with a Vietnamese made one. I really have to get my glutinous maximus to this restaurant ASAP. Anyhow after googling I decided to try out this recipe¬†with my twist on it of course:D

  • 500 g¬†rice flour
  • 2-3¬†cups¬†water
  • 2 cans¬†coconut¬†milk
  • 1 tbsp¬†ground turmeric
  • 1 tsp¬†salt
  • 1 bunch¬†spring onions (scallions), chopped
  • vegetable oil


  • 500 g cooked pork belly thinly sliced ( I had leftover pork roast)
  • 500 g¬†bean sprouts
  • 1¬†onion, sliced (I used scallions and garlic, I was out of onion)
  • 500 g small fresh raw shrimps,I removed the heads
  • Lettuce, Vietnamese basil, mint and coriander leaves, to serve


Prepare the filling and prepare the batter by mixing the rice flour with water, coconut mik, turmeric, salt and chopped shallots.

In a frying pan, heat just enough oil to cover the pan (tip-off excess) and fry a spoonful of the scallion and garlic(onion), shrimps and for a couple of minutes.

Pour batter mixture into the pan. Tilt the pan so that the mixture spreads thinly.  When the batter begins to crisp around the edge, add some pork, bean sprouts and chopped scallions.beansprouts. Make sure the edges do not stick to the pan by brushing a little more oil around the edge of the pancake.

Fold one half of the pancake over the ingredients and slip onto serving plate. Serve with fresh herbs.



Crepes with chicken salad

Soft crepes with savory filling is a nice lunch or a nice light dinner. I have been eating torillas or potato cake(norwegian tortilla made with potatoes) with savory filling often these past years, but crepes with savory filling has been somewhat forgotten. I thought I would do something about that.
I made these with oat flour and regular flour because I was out of regular flour, and the result was quite nice.

Servings for 4

3 eggs
1/2 tsp salt
2 dl milk
0.5 dl Farris
1 cup flour
1 cup oatmeal
1/4 tsp salt

Mix the flour and salt¬†in a bowl and add about half the milk. Stir well until a thick and lump-free batter. Add the remaining milk. Whisk in eggs. Let the batter swell for about ¬Ĺ hour.

Melt a little butter in a hot frying pan. Pour batter in the pan and turn the pan so that the batter fills the whole pan, you want thin pancakes. Flip the pancake when it has solidified on the surface and become golden brown underneath.

Cover and put the finished pancakes a side and make the filling.

Chicken Salad
500 g grilled and shredded chicken meat

2 shredded lettuce
1/2 finely chopped red onion
2-3 tablespoons fresh thyme
3 tbsp creme fraishe
3 tbsp mayonnaise
3 tbsp mustard
1 tsbp finely chopped pickled cucumber
1/2 tsp sugar
salt and pepper
Mix creme fraishe, mayonnaise, mustard, pickles and sugar in a bowl and season with salt and pepper.
Combine chicken, lettuce leaves, red onion and thyme with the dressing and mix.Spread the chicken salad on the pancakes and fold and roll.
Garnish with a little onion and thyme and serve.

Red velvet pancakes with beets

Social media is a great source for inspiration and this recipe with a few modifications that I did, I got from Instagram @caitlynskitchen.
Look at the beets lovely red color, when possible why not use this vegetable rather than a lot of synthetic food coloring, for these yummy pancakes it was perfect.
For 1-2 persons
1/2 cup gluten-free whole oat flour
1 tennis ball sizes beetroot peeled and grated
1/2 banana
1 egg
1/2 cup almond milk
2 tablespoon cocoa
1 tablespoon agave nectar or a sweetener of your choice.
1 teaspoons baking powder
Combine all the ingredients in a food processor and blend to a smooth mixture.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake or the desired amount you want

To serve with these pancakes I made a topping of

1 part cream cheese
1 part agave nectar
a few drops of fresh lemon juice
Mix everything until smooth and pour on pancakes.
Serve¬†with fruit and berries and¬†enjoy yourselves, I did ūüôā

Caviar and blinis

What about serving caviar as an appetizers for New Years eve.
Someone told me that he rather have $150 of meat or fish than a few mouthfuls of fish eggs.
I agree, but sometimes it feels good to indulge oneself. It might not be good for your wallet, but good for one’s soul. That said, one can discuss how often indulging yourself is proper.
I saw this caviar from Rossini on instagram. I have not had any caviar in a while and they looked so tempting. I googled and found out that I could get some at Kastrup airport in Copenhagen.
From what I understand these eggs are from farmed sturgeons and not endangering the wild sturgeon population which is about to get extinct because of overfishing and just because of their roe.

When the opportunity came and I was in Copenhagen I of course picked up a small tin of caviar. The tin was beckoning me from the fridge so I had to make some blinis. It has been years since I made these buckwheat pancakes.

‚ÄúRound is the blini, yellow gold and hot like the sun, the symbol of sublime days, rich harvests, harmonious marriages and healthy children.‚ÄĚ
‚Äď Alexander Kuprin.

For 4 servings you will need

1 cup luke warm milk
10 g fresh yeast
1/2 cup buckwheat flour
1/4 cup plain flour
or use something gluten-free.
2 egg yolks
2 tbsp melted butter
2 beaten egg whites, soft peaks
Sour cream
Chopped red onions

Pour the milk into a bowl and crumble in the yeast.
Add the flour and stir carefully until there are no more lumps, while stirring add the egg yolks, salt and butter, set the batter aside for an hour.
Fold the egg whites into the batter mixture.
Add a spoonful of the batter and fry for 45-60 seconds, until golden underneath, then turn over and cook for 30 seconds on the other side. Remove the blini and place onto kitchen paper. Repeat this process with the remaining batter. Keep the blinis warm.
To serve, arrange sour cream, chopped red onions, blinis and the caviar on a tray and serve yourself and enjoy the little feast with some vodka or Champagne.

Gaufre de Liege/Waffles from Liege(belgian waffles)

I fell in love with these waffles on a trip to Brussel in the mid 90, but living in Norway these waffles was not easy to get hold of and the only place I knew where to get them was in Brussels. On a road trip to France many years ago I made my husband take a detour to Brussel just to buy waffles and we ended up having to spend the night, you might say it was the most expencive waffels I have eaten.

 I remeber trying to find recipes on the internet and that was not easy, at that time there was not that many sites with recepies and blogs back then. I did find some recipes, but I have forgotten them by now after all my tryings and failings. After all my attempts I have manage to come up with a decent recipe

500 g flour

1,5  dl luke warm milk

25 g yeast

4 eggs

1/4 tsp salt

5 ss vanilla extract/sugar

150 g room temperatured butter

400 g sanding sugar

mix all the engredients exept for the butter and saning sugar

cover the dough and let it rest for about 30 minutes.

Then knead in the butter and the sanding sugar.

Divide the dough into about 100 g buns

Let the dough rest for another 15 minutes and bake in a preheated waffle iron for about 3 minutes.

If you like this type of waffles I recomend you try this recipe.


When I came home from a short but fun trip in Northern Norway I found this brochure from Prior to the mailbox.
A little while ago some other bloggers and I were asked to contributed with a recipe where we use eggs as one of the ingredients. I got a little hungry looking through all the delicious recipes. Luckily I had been in the store just before my trip and had eggs and a few other ingredients so I could make some pancakes.
It is a simple recipe and I drop the sugar and salt since I eat them with something sweet, and I fry them in butter.
For 3-4 persons
4 eggs
2.5 dl buttermilk
2.5 dl flour
1 teaspoon baking powder
1/2 teaspoon baking soda

butter for frying

Beat the eggs, add buttermilk and stir and lastly add the rest of the ingredients. Mix everything together but do not over mix, you want soft pancakes.
Fry the pancakes on a griddle or a frying pan with a bit of butter over medium heat on both sides.
I ate these with blueberry jam and kiwi, but you can use whatever you want.

Hotteok, filled Korean pancakes

Hotteok is typical korean street food snack served during the cold winter months, it made from a chewy dough often filled with sugar, ground peanuts and toasted sesame seeds
I got to know these when we used to live in South Korea. We were out on a sunday walk and we passed a food truck, the air was filled with the aroma of sweet cinnamon. As a foodie I had to stop an see what this was.
It is said¬†that hotteok originated from Chinese merchants who immigrated to Korea during¬†the late 19th century. Unlike the¬†Chinese pancakes, which usually are filled with¬†savory meat fillings, hotteok are stuffed with sweet fillings, to suit Koreans’ tastes.

Makes: 10  4″ pancakes

1,5 cup all purpose flour

1/2 cup sweet rice flour

3/4 tsp salt

1 tsp instant dry yeast

3/4 cup luke warm water (40-45  C)+  optionally 2~3 tbsp more

1 tsp sugar

vegetable oil for frying

Filling:1/2 cup unbleached sugar (brown sugar is also good)

1/2 tsp cinnamon powder

1/4 cup chopped peanuts

Combine all the ingredients in a bowl and mix and knead well. the dough is a little sticky, cover the bowl and let it rise for about 1-2 hours or double in size.

Divide the dough in 10 equal parts, flatten the dough and fill it with 1-2 tsp of the filling.

Roll the filled dhough in a little oil and fry them on a girdle or a in a pan.
Flatten the dough while you are frying them to about 0,5 cm.
When the pancakes star to bubble and rise, turn and fry the other side.
The pancakes are best eaten warm, but be carefull the filling is very hot.