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.
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.
3,75 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
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.
Servings for 4
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.
500 g grilled and shredded chicken meat
1/2 finely chopped red onion
2-3 tablespoons fresh thyme
3 tbsp creme fraishe
3 tbsp mayonnaise
3 tbsp mustard
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.
1 tennis ball sizes beetroot peeled and grated
1/2 cup almond milk
2 tablespoon cocoa
1 tablespoon agave nectar or a sweetener of your choice.
1 teaspoons baking powder
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 agave nectar
a few drops of fresh lemon juice
Serve with fruit and berries and enjoy yourselves, I did 🙂
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 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.
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.
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.
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