Baked Sharing Pancake

What better way to enjoy food than sharing? This dish is a joy-inducing crowd-pleaser and ideal for a lazy weekend brunch with family and friends.

I think that it works best in a cast iron skillet or small oven-proof pan (about 23cm), but a baking tin will suffice if you don’t have one.

This is my twist on Jamie’s One-cup pancakes with blueberries recipe as part of the Food Revolution campaign 2017. Simple, simple recipes that anyone can master, and everyone will love.

gorgeous baked sharing pancakes

Ingredients: (serves 4)

  • 3 eggs
  • 1 tsp vanilla extract
  • 250ml milk
  • 150g self-raising flour
  • 20g butter
  • 175g blueberries or raspberries
  • 2 tbsp maple syrup
  • Crème fraîche to serve
  • Icing sugar to dust

Method:

  1. Pre-heat your oven to 180°C (160°C fan).
  2. Whisk the eggs, milk and vanilla together in a large bowl.
  3. Sift in the flour and mix to make a batter.
  4. Heat the butter in a 23cm baking tin or pan in the oven. Once melted, carefully swirl it around, pour in the batter and sprinkle over a handful of blueberries or raspberries (about 50g).
  5. Bake for 20-25 minutes until golden and cooked through.
  6. Whilst the pancake is baking, pop the remaining soft fruit in a small pan with the maple syrup and cook over a low heat, stirring frequently until it turns into a sauce.
  7. Dust the pancake with icing sugar and serve with a dollop of crème fraîche and the sauce. Do be careful with the pan – it’ll be hot hot hot.

This is a great way to use up frozen berries (i’m forever popping the last few from the fridge into a freezer bag before they turn).

 

Japanese Pancake

Okonomiyaki; the classic Japanese savoury pancake. As per my earlier writings on this gorgeous far eastern treat, Okonomiyaki literally means ‘grilled how you like it’. As such, there’s no strict recipe, but then again, is there ever? It’s simply a pancake batter which you pack full of all the goodness that works for you.

This feature is my twist on Jamie Oliver’s Mexican-style omelette wrap. Easy, easy breakfast fayre with a touch of zingy flair to tantalise your taste buds.

As unusual a breakfast as this may seem for some cultures, do give it a whirl. This is how I do it:

Ingredients (serves 1)

  • 1 large egg
  • 50ml cool stock
  • 4 tbsp plain flour
  • pinch of salt
  • 1 little gem lettuce, shredded
  • 2 spring onions, finely sliced
  • 2 tsp toasted sesame seeds or Furikake*
  • 1 tsp rapeseed oil
  • Sriracha chilli sauce
  • Mayonnaise
  • Oyster or Hoisin sauce

Method

Traditionally, this dish is made with cabbage, but I often have little gem lettuce to hand. You can add cooked chicken, pork, whatever floats your boat.

  1. Mix together the egg, salt, flour and stock in a large bowl to make the pancake batter.
  2. Add the lettuce and onion to the mix with any other ingredients you choose.
  3. Heat the oil in a small pan and cook over a low heat for about 5 minutes on each side until golden and slightly crispy.
  4. Dress your pancake with zigzags of mayonnaise and your choice of sauces.
  5. Sprinkle with toasted sesame seeds or Japanese Furikake (*a seasoning made from mixed sesame seeds, Shiso leaves and nori seaweed.

Simple, delicious and nutritious.

Japanese Savoury Pancake

 

Okonomiyaki

Today is a good day. I’m rarely happier than when I’m off on a foodie expedition, ice-axe in hand. There’s things I’ve eaten, read about, seen on TV and the like, but the mountain is never really conquered until you’ve truly ‘been there’. Tick.

Okonomiyaki [o-konomi-yaki] is a Japanese savoury pancake. I’ve eaten plenty, but discovering how easy and satisfying it is to make them in your own kitchen is positively joyous.

Here’s the low-down:

Make a pancake batter, fill it with delicious savoury ingredients, cook it slowly and top it with equally delicious and visually attractive garnishes. 

The name derives from ‘okonomi’ which means ‘whatever you like’ and ‘yaki’ meaning ‘grill’. As you may be aware, I’m a big fan of using up leftovers and reducing food waste so this is right up there in the list of go-to/back-pocket dishes.

Although it has regional variations across Japan, generally speaking it’s filled with shredded cabbage, but I’ve used gem lettuce in my version as it’s what I had to hand. It’s your dish – mix it up to your liking, but you’ll have to trust me with the mayonnaise zigzag.. I think it really is essential and brings an additional dimension.

Felix eating Okonomiyaki

Ingredients: (serves 1)

  • 1 large egg
  • 50ml stock, cooled
  • 4 tbsp plain flour
  • 1 handful lettuce (or cabbage), shredded
  • 1 spring onion, finely sliced
  • 2 tsp black sesame seeds or Furikake*
  • 1 tsp rapeseed of vegetable oil
  • mayonnaise (from a squeezy bottle)
  • oyster sauce
  • Sriracha chilli sauce

Method:

  1. Beat the egg, stock and flour together with a pinch of salt.
  2. Mix in the lettuce and some of the spring onion (or ‘whatever you like’).
  3. Fry in the oil over a low heat for about 5 minutes on each side until until golden and a little crispy.
  4. Top with the obligatory crisscross of sauces and top with the remaining spring onion and your choice of condiments.

*Furikake is a Japanese seasoning made from mixed sesame seeds, Shiso leaves and nori seaweed.

japanese savoury pancake dish

Baked Blueberry Pancake

We often freeze fresh berries when we have a few left over that would otherwise spoil. This is great way to use them up in a ‘store-cupboard’ pancake; a serious breakfast crowd-pleaser.

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Ingredients:

  • 3 Eggs
  • 250ml Milk
  • 125g Self-raising flour
  • 50g Caster sugar
  • 1 tsp Vanilla extract
  • 25g Butter
  • 175g Blueberries (or other berries)
  • 1 tbsp Maple syrup
  • Icing sugar to dust
  • Crème fraîche to serve

Method:

Pre-heat the oven to 220°C (200°C fan). In a small pan, slowly cook down 100g of berries with the maple syrup to make a sauce.

For the pancake, whisk the eggs, vanilla and milk together. Sift in the flour and add the sugar. Mix to make a batter.

Pop a 23cm cake tin or pan into the oven with the butter. Once the butter has melted, pour in the pancake mix and scatter over the remaining berries.

Bake for 15 minutes until beautifully golden,

Dust with icing sugar and serve, topped with the blueberry sauce and crème fraîche.

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It can be a challenge to remove the baked pancake from the tin – I’ve found that a springform tin works well as long as you can get a good seal. Otherwise, you can always serve it straight from the tin.

You can make smaller individual ones too – just reduce the cooking time a little.

 

 

 

As always, recipes are merely guides – feel free to experiment, mix it up and swap out ingredients depending on what you have and how you’re feeling. 

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