Jack is Cooking Pancakes #4 (Sesame Flat Breads)

Well Hello Internet!

This past week i made a different kind of pancake.  It might even be a bit of a stretch to call it a pancake, more like a panbread…  The basics are the same, its flour based and is cooked in a skillet!  Image

But these are very delicious and are quite easy to make.  They could technically be eaten for breakfast with some eggs and bacon, you could even make a kind of breakfast pita sandwich with them if you wanted.  We ate these with some delicious soup, dipping them in the soup and soaking up the broth.  Later in the week i had some leftover with some vegetable curry.  However you eat them they are wonderfully light and fluffy, can be eaten hot or cold, and definitely work with sweet or salty foods.

Making these is very similar to making a standard loaf of bread, except after the rising, instead of making a nice loaf, you roll them out and then fry them.  

Here’s what you will need:

  • Approximately 3 cups of flour (the amount of flour needed will actually change depending on the weather outside!)
  • 1.5 teaspoons salt
  • 1 teaspoon baking powder
  • 1/4 cup sesame seeds
  • 2 teaspoons dry yeast
  • 1 cup warm milk
  • 1 tablespoon honey
  • 1/4 cup yogurt
  • 1 egg
  • 1/4 cup oil

Here’s what to do:

First mix the warm milk and honey together.  Add the dry yeast and let sit together for 10-15 minutes or until it gets nice and bubbly.

In a separate container mix the yogurt and the egg together.

In a mixer, combine the flour, salt, and baking powder together.  Pour in the yeast mixture, followed by the yogurt mixture, and the oil.

Mix on low until everything comes together.  If needed add more flour until the dough forms a nice ball that does not stick to your hands.   Let the dough rest for 5 minutes, and then turn the dough out of the mixing bowl and onto a floured surface.  Knead the dough for about 5 minutes.  While kneading sprinkle the sesame seeds on the dough, so that they get mixed in.  Continue dusting with flour if you need to.

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Set the dough in an oiled bowl and let rise for around 4 hours, or until doubled in size. 

At that time, turn the dough out onto a floured board, and punch down.  Divide the dough into 5 or 6 equal sized balls.  Let these balls sit for 30 minutes so they rise a little again:

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After they have risen, roll the balls out until you have nice little flat pancakes.  Poke all over them with a fork.  This will make sure that they stay flat while they are cooking and don’t puff up.

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When you are ready, heat a pan with a little oil in it and pan fry the breads on both sidesuntil they are nice and golden.  I actually put a cover over the skillet so that it created a little oven situation.

When they are finished keep them in a kitchen towel all together to keep them warm until serving.

Yum!

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Jack is Cooking: Pancakes #3 (Millet Pancakes)

Well Hello Internet!

Pancake post number 3 is here, this week i switched it up a little and i made some pancakes out of some leftover millet that i had cooked previously in the week.  I had seen some recipes for Millet pancakes out there that are gluten free and use millet flour.  This is not one of those recipes, but is a very useful way to use up some leftover millet.  I wonder if the same method can be used for leftover barley or rice.

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To get the millet ready to be used in a pancake batter, first i let the cooked millet soak in some milk and yogurt for a few hours.  You could even do this overnight, so that it soaks up lots of the milk.  Then i mixed in the other ingredients which would bind it all together.  Still however i was not satisfied that this would actually form pancakes, so i took a drastic step.  And this drastic step made all the difference.

I used my immersion blender to liquify everything.  It blended all the eggs and milk and yogurt and millet and made it into a beautiful, light, bubbly, smooth batter.  Things were certainly looking up.

It was still a bit more liquidy than the Master Pancake Recipe, but the pancakes are almost as good if not better.

The pancakes get very bubbly when they are ready to flip!

Millet Pancakes Ready for flipping

Millet Pancakes Ready for flipping

They are quite delicate even after they are cooked.  Which is quite nice, because you can eat a lot of them without feeling too full.  And eating more pancakes is always to be desired! 🙂

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Here’s what you’ll need:

  • 1.5 cups cooked millet
  • 1 cup milk
  • 1 cup yogurt
  • 2 eggs
  • 1/2 cup flour
  • 1 tablespoon honey
  • 1/4 cup oil
  • 3 teaspoons baking powder

First soak the millet in the yogurt and milk for at least 2 hours.

After a couple of hours mix the eggs, honey, and oil into the milk and millet mixture

Combine the dry ingredients in a separate bowl.  Make a well in the center of the flour, and pour the liquid mixture into the flour while mixing.  Once everything is mixed together take an immersion blender (or put it all in a vitamix!) and blend until everything is silky smooth.

Heat a pan and cook as you would regular pancakes, the pancakes are quite delicate so you want to cook them until they begin to dry out on top, otherwise they will fall apart when you flip.  Keep a constant eye on the temperature of your pan too!  you want a very even medium heat.

I served mine with some wild blueberry preserves, butter, and some maple syrup!

 

Jack is Cooking: Purple Soup

Well Hello Internet!

 

Here’s a quick and easy soup to make that not only is extremely delicious, it’s also purple!  I made this soup last night in less than 30 minutes, out of just about everything i had left in my fridge.

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Earlier in the week i have made some fresh chicken stock – i’ll probably make a post at some point detailing that, but chicken stock is a must for this soup!  Whether you make it yourself, or buy chicken stock that’s the stock to use, as opposed to vegetable stock.  I suppose if you really want to you could use veggie stock, but as there is no meat in this soup its nice to have all the goodness and flavor of a good stock.

 

Everything else in the soup is kind of optional.  Except the purple cabbage!  That is absolutely essential, otherwise your soup won’t be purple, and this is a recipe for purple soup!

 

Here’s what i used:

  • 1 Quart Chicken Stock
  • 1 Potato (small cubes)
  • 1 Carrot (sliced)
  • 1 Small Turnip (small cubes)
  • 1 onion (diced)
  • 1 clove garlic (diced)
  • 1 inch ginger (diced)
  • 1 handful of chopped Purple Cabbage (you don’t want a whole lot here, just enough to fill your hands when cupped together {if that makes any sense….})
  • 1 pinch of tarragon
  • salt and pepper
  • 1 tablespoon butter

Heat a good soup pot – i like to use my medium creuset pot – and melt the butter.  Add the onion, garlic, and ginger and sauté until the onion is slightly transparent.  Add the rest of the veggies and the tarragon, and cook for a minute.  Add the stock so that everything is covered.  if you have too much veggies add a little more stock or some water.  Bring to a boil, and then simmer for about 15 minutes or until the potato is soft.  

At this point your soup will be very purple!  If you let it sit for a little while it will get even more purple!  I actually made this soup very quickly, then turned the stove off and went snowboarding for 3 or 4 hours.  when i came back i heated it back up and it was extra delicious and even more purple!

 

Seriously!  check out the color of this broth!Image

Jack is Cooking: Pancakes #2 (Banana Pancakes)

Well Hello Internet!

In the 2nd official post of my continuing pancake series i present Banana Pancakes!
not a huge departure from the first recipe, but its what i had on hand this weekend!

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StackaBananaPancake

The Recipe is essentially exactly the same as last weeks. We’ll call that the Master Pancake Recipe – but this time banana’s are added for extra deliciousness!

I did do one thing differently, and that was to extend the resting period for the batter. Instead of letting it just rest for 30 minutes, i actually made the batter the night before and let it rest overnight in the fridge. This lets the gluten in the flour relax, and lets all the ingredients to really meld together well. In the morning it just has to be whisked up a bit again! The result was a much silkier pancake, that was very moist.

The Bananas are added to the pancakes while they are cooking. After pouring the batter into the pan, add a few slices of banana. Let the pancake cook until it gets a bit bubbly, and then flip!

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This one’s ready for flipping

It all results in a stack of delicious pancakes. I went classic with this and went with butter and maple syrup.

somewhere though in the back of my mind i wanted some nutella for this… but we’ll save that for another day!

Click Here for the Master Pancake Recipe

Jack is Cooking: Pancakes!

Well Hello Internet!

 I’ve been wanting to start a special series for a while now, and seeing as it’s the beginning of a new year I thought now would be the perfect time to start.

 Usually on Sundays I have a craving for pancakes, a craving which I try to satisfy to the best of my abilities, either by making my own or finding my way to an establishment which serves excellent pancakes.

 When I make them myself, I always try new recipes and methods to come up with the perfect pancake. There are pancakes from all over the world and all of them are very different, some are fluffy and thick, while others are thin and silky. Some are more eggy and some are more cakey.

 So! My idea for this series is to make a different kind of pancake every week, and to post every recipe and different method as I go. Which means eventually I should have around 52 different kinds of pancakes!!! That’s a whole lot of pancakes!!

 Here’s pancake recipe no 1:

 This is my classic go to pancake recipe

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  • Ingredients:
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  •  1.5 cups milk
  • 1 cup yogurt
  • 3 eggs
  • 1/2 cup oil
  • 1 tablespoon honey

 

Method:

 

Combine all the dry ingredients in a bowl.

In a separate bowl mix all the wet ingredients. Stir together very well until all the liquids are combined.

 Make a well in the dry ingredients and slowly pour the liquid mixture in while stirring. Mix until you have a nice smooth batter

 For best results i like to let the batter sit for about 30 minutes. This lets the flour break down a little and absorb some of the milk – which leads to a silkier pancake.

 Heat a pan on the stove, you want it at a steady medium heat. Add some butter, and let it melt.

 Pour batter into the pan to your desired pancake size and Cook until the top is bubbly. Flip, and cook for a couple of minutes on the other side.

 If you need to adjust the heat, turn it up or down until your pancakes are perfectly golden brown!

 Serve with butter, maple syrup, jam, and or honey.

 Enjoy!