Wednesday, February 26, 2014

Savory pancakes

I had a moment of panic when I realized my blog post was coming up and I had no idea what I was going to write about. And, when I don't know what else to talk about, I talk about food. If you've read Reservations for Two, you know this :-)

I've been on a pancake kick lately, cooking up a big batch of pancakes for dinner and eating them for lunch throughout the week. Only, I don't like traditional breakfast pancakes. They're okay, but I'm not a big sweet-fan, so a pan-fried quick bread with a heavy coating of syrup doesn't appeal to me. I've been making a bunch of savory pancakes.

The kick started with a recipe for Vegetarian Okonomiyako (Japanese pancakes) with Spicy Mayo from Big Girls, Small Kitchen. With cabbage, zucchini, green onions, lots of eggs and a spicy topping, it was a given I would try this recipe. And I've made it a couple times, adding steamed green beans or cucumber sticks to my lunch for a more balanced meal. These are delicious and eggy and fluffy--more like a souffle than a traditional pancake.

It was a quick trip from the okonomiyako to kimchi pancakes. I love kimchi and I don't know why I hadn't thought of making these pancakes before; they're one of my favorite things to order at a Korean restaurant. If you don't know what kimchi is, it's fermented cabbage (think sauerkraut) with lots of garlic and hot chili. There is kimchi made with other types of vegetables, but the most common one is cabbage. These pancakes were good, but not filling enough for me to keep around for lunch, so I'm going to try the kimchi pancake recipe in Mark Bittman's How to Cook Everything Vegetarian. That recipe has more stuff in it and I think will be more filling.

Then, I saw a recipe for Savory Parmesan French Toast. I've not tried this yet, but if I'm going to make savory breakfast for dinner (there was a T.V. show that called it "brinner," though the name of the show escapes me), why not savory french toast? The pictures look so good and with a salad, it would be a complete meal. I even have tomato jam I can put on top (as the recipe suggests).

I wonder what else I'll try before this food kick ends. If you like to cook or bake, what was the last food kick you went one? What did you eat and make? If you don't like to cook or bake, what do you wish someone would go on a food kick on so that you could eat the results?

8 comments:

Mary Preston said...

I had a craving for my Mother's Pumpkin Scones the other day. Mine just don't turn out as well.

Tammy Yenalavitch said...

I am on an eat cheap quest now. I am finding some good recipes on Amazon for the free cook books. I got one for Stuffed French toast which was yummy.

kris said...

Jennifer, I confess I never considered savory pancakes, but those do sound intriguing!

The last food kick I went on? Probably our run of homemade ice creams last summer. An ice cream maker is a very dangerous appliance to own. But oh, I doubt I have ever had anything as amazing as the roasted rhubarb & strawberry ice cream with dark chocolate flecks that we churned up ...

Jennifer Lohmann said...

@Mary:
Pumpkin Scones sound delicious. And there are just some things that Mama makes better!

@Tammy:
I understand the cheap quest! I eat a mostly vegetarian diet and I'm always on the look out for new ways to cook cheap veggies like cabbage, which is one of the reasons I liked the Japanese pancakes so much. And eggs, I have chickens so I have lots of eggs to use up!

@Kris:
I am always a source of more unusual foodstuffs, especially was far as Western eating is concerned! The Japanese pancakes were delicious.

I had an ice cream maker, but--being a savory person--didn't use it as much as I should. Or, I would make the ice cream and not eat it. The roasted rhubarb and Strawberry ice cream sounds awesome. If you make that again, invite me over!

One of my favorite food sites posted a savory porridge recipe--a theme that goes well with savory pancakes: http://www.101cookbooks.com/archives/green-curry-porridge-recipe.html
I'm having it for dinner tonight and it is delicious!

Jo's Daughter said...

The Kimchi pancakes sound good! Might be tempted to give them a try :)

Mom and me, have been cooking/experimenting with lentils this week. First we tried to make a Lentil Spread to go on a sandwich... Didn't work. We had it as a vegetable dish and that was ok.

With lots of Lentils still needed to be used, we made our Lentil Pate & that's a great hit at our place :D I have a picture of it on my blog, if you care to see it.

atpalerosecottage.blogspot.nl/2014/02/comforts-of-home.html

Jane said...

I love Korean pancakes. My cousin attempted to make it one time, but it didn't turn out great. I also love scallion pancakes.

Jennifer Lohmann said...

@Jo's Daughter:

I go through lentil phases! They are so versatile. The Washington Post had a pasta and lentil dish that sounded so, so good!
http://www.washingtonpost.com/pb/recipes/pasta-and-lentils-sicilian-style/11126/

@Jane

I'm also a scallion pancake fan. There's a recipe in Madhur Jaffrey's World Vegetarian for some that are essentially a scallion fry bread. So good!

penney said...

This winter I been making a lot of casseroles our favorite one is beef with dumplings and purl Baily with lots of veggies.
Penney

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