Make pancakes/pikelets for lunches!

pancake

 

 

 

 

 

 

Aside from baking and freezing muffins for school lunches – see my Banana, Choc Chip, Oat Muffins post – I also love making pancakes on the weekend and freezing leftovers for school lunches. They freeze really well and I can’t taste the difference. Take them out of the freezer the night before school and move into the fridge. In the morning, pop in lunchboxex and they’re perfect by lunch time.

I call them pancakes on the weekend when we eat them fresh, then pikelets when I pop them in school lunches. Just a bit of fun.

This is my staple pancake recipe. When I feel like I need a bit of a change, I mix it up by using some buckwheat flour in with the self-raising flour. I also throw in different types of fruits, whatever I have on hand that’s ripe in the fruit bowl, especially bananas and berries: blueberries are our favourite. I love this recipe because it uses ingredients that I have in my household and don’t need to especially buy, so I can make pancakes whenever I feel like it. It also doesn’t use a lot of sugar. If you love almond meal, you could throw a little of this in too.

Ingredients

  • 2 cups of self-raising flour
  • 2 tbsps caster sugar
  • 1 egg, beaten with fork
  • 11/2 cups milk
  • 1 tsp vanilla extract

My Method

All you need to do is mix the dry ingredients together in a bowl – the flour and sugar. In another bowl, mix the wet ingredients – the milk, vanilla and egg. Then combine wet and dry together and whip with a whisk until a smooth batter. Add in your fruits if you wish. Pan fry in some butter. Add whipped cream if you wish. Enjoy!

Note: None of my cooking has artificial preservatives, so these need to be eaten within 24 hours from the fridge.

 

 

 

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Okonomiyaki (Japanese Pancakes): Vego

Okonomiyaki

‘Vego?’ I hear you ask? Yep, Aussie for vegetarian. We like to abbreviate everything! So, ‘university’ becomes ‘uni’, ‘BBQ’ is a ‘barbie’, ‘youi’ is a u-turn on the road – but I digress! Back to the Japanese okonomiyaki.

Don’t you think okonomiyaki is fun to say? I got hooked on these when I was teaching English in Japan many years ago. I remember going to a restaurant where we sat around a hot plate and mixed our own ingredients together to make okonomiyaki.

So, the thing about this dish is that you really must have the authentic sauces on hand. You need the Kewpie Japanese mayonnaise and true okonomiyaki sauce – see Note below too. In Melbourne, I buy these from Suzuran, which is a Japanese grocer in Burke Rd, Camberwell. The place is amazing. If you go there, be sure to try daifuku (sweet rice balls filled with beans) and nutto (fermented soybeans) that you can use for California rolls (maki, in Japanese).

Anyway, let me imagine that you have the mayo (yep, another Aussie colloquialism meaning mayonnaise) and okonomiyaki sauce. Now you’re ready to make these babies!

My friend Lisa, this recipe is for you!  cabbage

Ingredients – may be doubled to make bigger batch

  • 1 1/2 cups flour
  • 1 cup water
  • 1/2 white onion
  • 1 small carrot
  • 1/4 big cabbage finely sliced(I use purple and white to make it pretty)
  • generous pinch of salt (1/4 tsp)
  • Bit of chopped kale
  • 3 generous tablespoons of olive oil

Method

You basically just mix it all together, adding cabbage last, then fry in frypan. Add enough water so that the batter is quite runny before you add the veggies. Top with sauces and enjoy!

Note: these are the sauces you need. I see Aussies aren’t the only ones to abbrev. If my Japanese is correct, it says Okonomi Sauce on the bottle! If you aren’t in Melbourne, and don’t live near an authentic Japanese grocer, you can actually buy these sauces on Amazon. I know, can you believe it? I just looked and I’m freaking out with excitement over this. Might even save me a trip to  Camberwell!  Buy here if you want:

saucesOkonomiyaki sauce

 

Kewpie Japanese mayo

 

 

 

 

 

 

 

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