Raggmunkar, swedish potato pancakes

Feeling a little peckish I looked through the fridge and seeing what I had on hand I felt like making potato pancakes, swedish potato pancakes like the ones I had on Gotland last year. I could raggmunkar and also make something for a challenge Mia from Green Bonanza started in September. This is a challenge for Norwgian foodblogers, each month one foodbloger will be in charge by choosing the theme of the month and follow up on the other bloggers. This months theme is potatoes and the challenger is Ina behind the blog Mat på bordet. You will find pictures from the challenge on Instagram under #oppskriftsutfordringen, you can also find links to this challenge at Matbloggsentralen Facebook page.

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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 okonomimeaning “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.


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 ½ 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 🙂

Pancake challenge

Note to self- I do not have to accept every challenge just because a cheerfull and bubbly voice asks me to. But it was nice to be asked.

This challenge is for a norwegian dairy company that has launched its own online recipe site TINEs “MatSans”.  TINE has got the world famous Nathan Shields to make pancake art by famous Norwegians, among them Erna Solberg, Jonas Gahr Støre and Marit Bjørgen.

HERE is a link where he makes one of his pancakes


Here is a list of the other norwegian bloggers who also did this challenge(FYI-posts are in norwegian):

My brain started grinding out ideas while I was waiting for the squeeze bottles the bubbly voice was going to send me. So the other day I went grocery shopping and went to bed happy and was looking forward to draw and experiment with pancakes. Early next day I received a message “Hi, I saw on instagram that you were going to post your pancakes in a few day, but we are going to pick the winner to day” Oops. I had to admit that I had mixed up the dates. But I got till noon to make a blog post. I had three hours to do this thing that I have never done before.

Here is my contribution a little simpler than first planned. Savory filled pancakes with a pancake napkinring with a place tag and a tealight holder.

How was I supposed to solve this little problem of mine, since I had so little time and I have never made pancake art before. Should I make thick, thin, flat or 3D. While making the batter I got from TINE my mind was storming and in a way I went on autopilot that needed some tune up. This plane should not have been aloud to take off.

 I was planning to decorate a table with pancakes, lanterns, flowers, fruit a little cornucopia of the Falls bounty. But what you see above is the result of three hours work, where two of them spent on disaster and failures.
I planned to change the logo on my blog with pancake writing and a portrait of my self.
Underneath you see the result of attempt two and three, at least on the third try my face stuck to the girdle. This post was originally made for my norwegian blog Lizas matverden

The mess you see underneath was supposed to be a lantern that I had drawn fall fruits.

So what did I learn from this challenge, make sure you have enough time and practice a head. This is actually something I try to teach my pride and joys, mummy should listen to her own advice.



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.