Breaking
FoodNerdy Recipes Management System
Tag

Pancake

Browsing
Food

Pajeon: Recipe for the Savory Korean Pancakes

Korean pajeon are savory pancakes with spring onions and are popular as a side dish in Korea. Here you will find a vegan and gluten-free recipe for the crispy vegetable pancakes.

The Korean name Pajeon is composed of Pa, which means “spring onion” in Korean, and Jeon, which means pancake. The crispy pancakes are both vegan and gluten-free and are usually served as an accompaniment to vegetables and tofu. But Pajeon are also very suitable as a hearty snack between meals.

When buying the ingredients for the Pajeon, make sure that they are organic if possible. In this way you support ecologically more sustainable agriculture that treats the earth’s natural resources with care. Products with the organic seals from Demeter, Bioland and Naturland are particularly recommended. These seals specify stricter criteria than, for example, the EU organic seal.

Pajeon: Savory pancakes with spring onions

Ingredients:

1 bunch spring onions
3 cloves garlic
80 grice flour
40 gbuckwheat flour
25 g cornstarch
0.5 tsp salt
1 pinch(s) of Kala Namak
160 ml water
1 tablespoon rapeseed oil
1 tbsp soy sauce
2 tablespoons coconut oil

Directions:

Cut the spring onions into fine rings. Chop the garlic.
Combine the rice flour, buckwheat flour, cornstarch, salt, and kala namak in a medium bowl.
Then add the water, canola oil, and soy sauce. Mix everything with a whisk to form a smooth batter. Fold in the spring onions and garlic.
Heat the coconut oil in a pan and fry the pajeon on both sides until golden brown. Complete!

Korean Pajeon: Possible Variations

You can easily modify the Pajeon. They are also good for using up leftover vegetables, for example, and thus avoiding food waste. Simply cut carrots, zucchini and/or peppers into fine pieces and mix them with the pancake batter before frying.

You can also add dried chili flakes to the Pajeon batter for even more flavor.

Keep Reading
By
Austria

Kaiserschmarrn: A fluffy shredded pancake served with powdered sugar, fruit compote, and sometimes whipped cream.

Introduction: Kaiserschmarrn – A Popular Austrian Dessert

Kaiserschmarrn is a traditional dessert that originated in Austria and has become popular across Europe. It is a fluffy, shredded pancake that is typically served for dessert or as a main course for breakfast or lunch. The dish is made by mixing flour, eggs, milk, and sugar to create a batter that is then cooked in a pan and shredded into pieces. Kaiserschmarrn is a delicious, light, and fluffy dessert that can be served with a variety of toppings.

Ingredients and Preparation of Kaiserschmarrn

The ingredients for Kaiserschmarrn are simple and easy to find. The batter is made with flour, eggs, milk, and sugar. The batter is then cooked in a pan with butter until it is cooked through. Once the Kaiserschmarrn is cooked, it is shredded into pieces and served with powdered sugar, fruit compote, and sometimes whipped cream.

To prepare Kaiserschmarrn, start by mixing flour, eggs, milk, and sugar in a large bowl until the batter is smooth. Heat a pan over medium heat and add butter. Once the butter is melted, pour the batter into the pan and cook until the bottom is golden brown. Flip the pancake and cook until the other side is golden brown. Use a spatula to shred the Kaiserschmarrn into small pieces and serve with powdered sugar, fruit compote, and whipped cream.

Serving Suggestions: Powdered Sugar, Fruit Compote, and Whipped Cream

Kaiserschmarrn is typically served with powdered sugar, fruit compote, and sometimes whipped cream. The powdered sugar adds a sweet touch to the dish, while the fruit compote provides a tangy and fruity flavor. The whipped cream adds a creamy and indulgent touch to the dish.

To serve Kaiserschmarrn, sprinkle powdered sugar over the top of the shredded pancake. Serve with a side of fruit compote, such as cherry or apple compote. Add a dollop of whipped cream on top for an extra indulgent touch. Kaiserschmarrn can also be served with other toppings, such as caramel or chocolate sauce. Enjoy this delicious and traditional Austrian dessert!

Keep Reading
By
Food

Swabian and Baden Pancake Soup

The Flädlesuppe is a traditional soup recipe from Swabian and Baden cuisine. The soup is also known as pancake soup or pancake soup. It is quick and easy to prepare and convinces with its warming and strengthening effect. The Flädle or Frittaten made from pancake batter is the special highlight of this meat broth. The Flädlesuppe is quick to prepare and simply delicious.

As a basis, you take a clear beef broth, which you serve with strips of pancakes as a nutritious side dish. The soup warms, it tastes good and it is simply delicious.

Ingredients for 4 servings

The information relates to. Because when the pancake soup is simmering, the whole family looks forward to the culinary pleasure.

  • 100 grams of flour
  • 200 ml milk, 3.5% fat
  • 2 eggs, medium
  • a good pinch of salt
  • 1 carrot, about 120 g
  • 1 piece of fresh celeriac, approx. 150 g
  • 1 leek, approx. 80 g
  • 1.2 l beef stock or chicken stock
  • 4 tsp seed oil
  • a little pinch of pepper
  • a pinch of nutmeg
  • 1 bunch of chives to spice things up

Preparation of the pancake soup

  1. We start with the threads. Mix the flour with milk, eggs, and a pinch of salt to form a smooth dough. So that the dough can stretch nicely, it is best to leave it in a warm place for about 30 minutes.
  2. While the dough is resting, you can wash, clean, and peel the vegetables. Finely grate the carrots and celeriac with a coarse grater. Halve the leek in the middle, wash thoroughly, and then cut into fine, thin strips.
  3. Now it’s time to bring the vegetable stock or beef broth to a boil together with the finely chopped vegetables. This is best done in a large pot, over a low flame, and with the lid closed.
  4. Now the special comes to the thread: the chives. To do this, wash half of the bunch, dry, and chop into fine rolls. Knead this amount into the dough. Now the dough can be rolled out thinly
  5. Heat the seed oil in a pan and pour in about 1/4 of the batter, thinly covering the bottom of the pan. Cook on medium heat for 2 to 3 minutes on both sides until crispy brown. Then remove from the pan and prepare the next pancake.
  6. When the pancake has cooled a little, it can be cut into thin strips. Now the 20 minutes of the vegetable broth should be over.
  7. Pour the entire stock over a fine sieve and collect and squeeze out the vegetables. Bring the broth to a boil again and season with salt and pepper to taste. Add some fresh nutmeg and the remaining chives and a delicious soup are ready.
  8. To serve, quickly pass the threads, add little chives for decoration on top and a traditional delicacy can be enjoyed. Simply delicious.
Keep Reading
By
Cooking Tips

Easy Basic Pancake Recipe

We will tell you a basic pancake recipe that is easy to make. In addition, we give you tips and ideas for pancake variations that provide variety in the pan. For example, you will also find sweet crepes based on an original French recipe, as well as a simple basic recipe with variations for allergy sufferers or vegans.

Whether it’s classic pancakes, hearty pancakes with chicken ragout, or even an egg-free pancake, milk-free pancakes, or pancakes without flour: all the recipes that we have put together for you are easy to prepare and taste good too.

The classic basic pancake recipe

For the classic pancake, put 200 milliliters of milk, a pinch of salt, and two eggs in a bowl. The eggs make the dough stick together better and make it smoother. They also make it airier. Add 60 ml of sparkling mineral water to make the dough fluffy. Should it be sweet pancakes? Then add a tablespoon of sugar. Then the ingredients are mixed. A whisk works very well for this. Now add 200 grams of flour by the spoonful and mix the dough with the whisk to a smooth dough.

Pancakes without eggs

Admittedly, the eggs in the dough are a good binding agent and ensure that the dough becomes a little looser. It is not for nothing that the popular pancakes are also called pancakes. But it also works without. If you don’t have any eggs at home or want to or have to do without them, you can still prepare your beloved pancakes. Baking powder, for example, is also a good leavening agent and loosens the dough. Therefore, add a teaspoon of it for each egg you leave out. In our basic pancake recipe, that’s two teaspoons of baking powder. In addition, the binding properties of eggs can also be easily replaced. For this, you can use a tablespoon of yogurt or soy yogurt per egg.

Gluten-free pancake without flour

You read that right: Excellent pancakes can be made even without flour. Many people have to do without flour for health reasons. But that doesn’t mean anyone has to miss out on delicious pancakes. In this basic pancake recipe, simply omit the flour and replace it with bananas and chia seeds. The chia seeds swell up in the batter and give the pancakes a good consistency. In addition, they are very healthy with their high content of minerals, vitamins, and antioxidants. The recipe for the flourless pancakes is very simple: Mash a ripe banana with a fork and whisk it with the eggs and chia seeds. Then add a pinch of cinnamon. You might also like our basic recipe for a gluten-free bread with potatoes.

Pancakes without milk

Many love pancakes with milk. With its pleasant taste and fat content, the milk ensures that the pancakes taste particularly delicious and rich. Of course, pancakes can also be prepared without milk. You can replace the specified amount of milk one-to-one with plant drinks such as oat drinks, soy drinks, or rice drinks. These drinks have a creamy taste of their own and give the pancakes a special touch. Mineral water – sparkling or not – can also be used as a milk substitute. Keep in mind that it tastes neutral and doesn’t add any extra flavor to the pancake.

The perfect pan for pancakes

In order for your pancakes to be successful, you should always have a thin layer of oil in the pan. Special pancake pans with a good coating are also highly recommended if you like pancakes and should not be missing in a well-equipped kitchen. When baking, it is best to prepare everything beforehand:

  • the oil bottle (olive oil or sunflower oil)
  • the bowl with the dough
  • a trowel
  • a spatula
  • kitchen paper

Pancake pans are flat and coated. They allow the dough to slide easily off the surface. Buying a pancake pan is a good investment for lovers of pancakes, crepes, pancakes, and pancakes.

Keep Reading
By