Oatmeal Pancake Mix

I am in love with oatmeal pancakes.  I have another recipe on this blog that I love, but here is a new one.  This makes 10 cups of dry mix that can be stored on the counter for a couple of weeks or in the fridge for several weeks.  I found this recipe at Mel's Kitchen Cafe.  You've got to try it!

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour (can just do 2 more cups wheat flour if you want)
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I didn't have to add any extra oil.) Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work OR put one Tbsp white vinegar in a 1 cup measuring cup and then fill cup with whole milk), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around! 

*1 cup of mix will make about 6-7 4-inch pancakes.

Shanghainese Noodle Pancake

Chinese: 兩面黃 (liang mein huang)

This a Shanghai street food, in translation this is called 'two yellow faces' (or two sides brown). This noodle dish makes excellent lunch. Cook like a stuffed pancake. Outside crispy inside soft and filled with a meat and vegetable filling.

Very easy to make. Best noodles to use are those fresh thin noodles available from Chinese supermarket.

recipe enough for 1 or 2

Ingredients:

2 coiled bundle of fresh thin noodles
2 tsp of soy sauce
few drops of sesame oil

80g of lean pork, cut into fine strips
2 tsp of soy sauce
few drops of sesame oil
pinch of ground pepper

1 fat clove of garlic, chopped
1/2 carrot, cut into matchstick size
small handful of bamboo shoots, sliced fine (optional)
2 dried shitake (about 4cm wide), soaked and cut into fine strips
1 - 2 sprig spring onion, chopped
(or you can use Chinese chives)
1 large egg, beaten
cooking oil

Method:
Boil half kettle of water, loosen the noodles put in a large bowl. Pour boiling water in, stir then drain. Lift the noodles up and down till no more steam coming out. Season the noodles with soy sauce and drizzle of sesame oil. Leave aside.
Season the pork with soy sauce, sesame oil and ground pepper.
Cut and prepare the vegetables.
In a non stick fry pan, put in a small drizzle of oil and add the garlic, stir till fragrant add pork and mushrooms, add carrot and bamboo shoots (if using). Cook till carrot slightly soften. Heat off add spring onion. Take the filling out, leave aside.
Put about 2 - 3 tsp of oil, evening coating the pan, add 1/2 the noodles in spreading evening. Then spread the filling evenly on top of the noodles. Spread the rest of the noodles on top or the filling. Fried till the underside is brown and crispy. Take a large plate and turn the pancake onto the plate. Add another 2 - 3 tsp of oil on the frying pan and return the pancake onto the pan uncooked side down. Cook till brown and crispy. Then pour the beaten egg along the edge evenly and let it brown. Then ready to plate up. Can top pancake with some chinese green vegetable or just a sprinkling of spring onion.

For a vegetarian version, leave out the pork sub with chinese pickle vegetable or puffy tofu. If you don't eat egg leave it out.

German Apple Pancake

Ingredients :
• 4 eggs
• 1/2 cup unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon sugar
• 1 pinch salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground nutmeg
• 1/4 cup unsalted butter
• 1/2 cup white sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 large tart apple - peeled, cored and sliced


How To Prepare :
1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
4. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

Kimchijeon (kimchi pancake)

I am a pancake fiend. You may have seen quite a few of my other recipes.

Here is another pancake recipe with kimchi and prawn. Yummy as a snack or light lunch with some salad.

Dead easy recipe.


Ingredients:

150g plain flour
about 150ml milk or water
1 large egg
1 cup (about 180 - 200g) kimchi with some of the juice (homemade or bought)
3 - 4 stalks spring onion
about 100g peeled prawns (raw or cooked)
dash of sesame oil
pinch of salt (optional)
some cooking oil for frying


Garnish:
chopped spring onion and sesame seeds.


Method:

If using homemade kimchi better use old kimchi for better flavour. Roughly chopped.
Slice spring onion diagonally into 1 inch strips.
If prawns are large cut into smaller pieces.
Mix flour with milk/water and egg to form a batter, add in kimchi with some of the juice about 2 - 3 tbsp. Then add spring onion. Have a taste if not salty enough add a pinch of salt. Then add prawns and a dash of sesame oil. Let the mixture rest for about 15 minutes. If the mixture looks a bit thick add a bit more milk or water.
You can make mini pancakes or large one like I did. For this mixture, I made 2 dinner plate size pancakes with a 30cm frying pan. Heat the pan till hot, brush with oil then add batter, spread it out evenly, let this set and brown then flip over. For large pancake once the underside is done, slide the pancake onto a plate, brush the pan with more oil and flip the pancake back into the pan to brown the other side. When done slide onto a plate or chopping board for cutting.

Cut large pancake into wedges or squares.

Serve pancake with dipping sauce.


Dipping sauce:

A mixture of Japanese/Korean soy, some Japanese rice vinegar mix with enough sugar to taste. Dilute with a little water and sprinkle with a pinch of Korean coarse chilli powder (or any other chilli powder) and some dry roasted sesame seeds.