Like the man said…it’s Pancake Day! And I for one will be enjoying a day of mostly eating batter based foods! I bally love this day….it wouldn’t occur to me to make a meal of pancakes any other day of the year (with the exception of a breakfast of American style pancakes now and again!) and I love the excuse to gorge. I even made a Pinterest board this year with ideas….I like to have both sweet and savoury options, you know, to make it a balanced meal of course.
For breakfast we had Belgian waffles with banana and maple syrup. Then for lunch I had another go at making Okonomiyake, which is a sort of Japanese pancake. This dish is a favourite of Adam’s and although I’ve never had it ‘properly’ in Japan, I’ve been trying to learn to make it. Last week’s attempt was rather poor, but I think today’s was pretty good!
I based mine loosely on the recipes in my Pinterest board, with (as usual) a couple of changes for my own taste (and to use up things we had in the cupboard!). Here’s how I made it…..
- I mixed one cup of flour with one cup of chicken stock, then added one beaten free range egg to form a batter.
- Then I stirred in a large handful of savoy cabbage and one small leek (both finely sliced and from our yummy organic veg box) and seasoned.
- Next I heated up a large non-stick skillet and sprayed a little olive oil onto the surface before pouring the mixture in.
- Having spread the mixture out as much as possible, I pressed it all down into as thin a ‘pancake’ as I could, and let it cook for about eight minutes until the underside was golden.
- Then I slid the pancake onto a plate, added a little more oil to the pan as well as some strips of free range streaky bacon.
- Next I flipped the pancake onto another plate before sliding it back into the pan with the cooked side on top.
- It was then just a case of waiting for the bacon to cook well, and the pancake browning nicely before serving it all up!
To top our Okonomiyake I mixed up a dessert spoon each of ketchup and barbecue sauce with two dessert spoons of Henderson’s relish and a teaspoon of golden caster sugar. We spooned this sort of Tonkatsu sauce onto our pancakes along with some mayonnaise, which I believe is the traditional topping. Yummy!
For supper this evening we’re planning some more traditional crepe-like pancakes with lemon juice and sugar….although I think I’ll also make some of these delicious sounding apple, banana and cinnamon pancakes to try, and maybe even some of these fabulous looking cinnamon roll pancakes too!
How do you like your pancakes?!