Jack is Cooking: Pancakes #5 (Jian Bing)

Well Hello Internet!

Since the Chinese new year celebration has been happening for the last week, and i absolutely love Chinese food, i decided to make a kind of Chinese pancake for my 5th pancake post.  There are many different kinds of “pancakes” in Chinese cuisine, each made out of very different ingredients and cooked in different ways.  I went for what might be the closest approximation to a traditional european pancake – a kind of Chinese crepe if you will.

Jian Bing are a traditional Chinese street food, they can be made very quickly, and can be filled with all sorts of different ingredients, and then folded up so they can be eaten on the go.  Most of the time they have some kind of egg mixture in them.  For my Jian Bing i put eggs, cilantro, chili sauce, sesame oil, and some sesame seeds.  The result was not only fantastic, but these might actually be the easiest and quickest pancakes i’ve ever made.

Here’s what you’ll need:

For the Pancakes:

  • 3/4 cup of flour
  • 3 tbspn rice flour
  • 2 eggs
  • 1 cup water
  • a pinch of salt

For the Filling:

  • 2 Eggs (scrambled in a bowl)
  • a bunch of cilantro
  • chili garlic sauce
  • sesame oil
  • sesame seeds

Here’s what to do:

First mix all the ingredients for the batter together in a bowl.  Let sit for a few minutes.

Pour a thin layer of the mix into a hot pan, and spread around to make a very thin layer.  While the crepe is cooking, pour a little of the egg on top, and sprinkle a little of all the filling ingredients, continue cooking just until the egg is set.Image

When the egg has set, flip the pancake over, just for a few seconds to cook the egg the rest of the way.

Flip the crepe back over, and fold in half, and then in half again:


Sprinkle with some more cilantro, and serve with a little soy sauce!


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.


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! 🙂


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: 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!



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!


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


  • 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




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.