Teòclaid Foileagan

So I tried translating "chocolate pancakes" into Scots Gaelic... and probably failed... At least I got your attention!

But don't worry! Even if teòclaid foileagan is the correct name for it, it is a helluva lot easier to make them than to pronounce it, I just thought I'd peak your interest!

Teòclaid Foileagan
(Makes a small stack for 1, or 1 large pancake)

1/2 cup flour (I used chickpea flour)
1 egg
1 tbsp cocoa powder
1 tbsp syrup of choice (I used agave).... or two if you want!
1/3 tsp baking powder
Butter or oil for frying
PS. if you feel sneaky, you can also add 2 tbsp of Kahlua or Tia Maria to it! I saw it mentioned somewhere, sadly I didn't have any at hand...

- Simply mix all the ingredients together for the batter and add a splash of milk if it is too thick for your liking. Leave to sit for about five minutes.

- Heat oil or butter in pan on medium heat, and fry either small pancakes or a big one! If making a big one, I would suggest covering the pan with a lid so that the pancake cooks through quicker without burning or sticking - also, I might be quite impatient... Not sure if I have mentioned that before *starts whistling*

The other day, I went over to some friends' to watch the new episode of Game of Thrones, and this season, we have decided to try and make a flavour of popcorn every week representing one of the kingdoms in the series... Geeks? Us? What are you talking about?!

This is.... the Martel popcorn! Popcorn, chilli oil and ground nut oil, honey, nutmeg, cinnamon, ground coriander leaves and ginger! Exotic, sweet with an underlying kick to it!

Sorry for having been so quiet on here this week, the days have taken it out on me... Will try and recuperate and get back to normal as soon as! I hope you have a fantasmic weekend ahead x


Recipe by yours truly,

- Jules

Coconut Pancakes

Hello and good morning!

It is Sunday, and the first day of a new month, and what better to serve on such a day than....

Little thick but fluffy pancakes with notes of deliciously exotic coconut? Fresh from the pan, mmmmm - it was one of my days off and this is how I wanted to start my morning, will you?

Coconut Pancakes
(Makes 4)

1/2 cup semolina or rice flour
1 egg
1/3 cup coconut milk
2 tbsp xylitol/sukrin gold/brown sugar
2 tbsp dessicated coconut
Pinch of salt

Oil for frying: I used coconut, but sunflower or any other more neutral oil will work just fine!

Toppings such as:
Yogurt, vanilla extract, dessicated coconut, maple syrup, melted butter, chocolate sauce, sliced mango or banana etc.

- Simply mix together the batter, whisking until slightly fluffy.

- Heat oil in pan and take half a ladle-ful of the batter and frying it covered for a minute or two before flipping and frying it uncovered on the other side for 30 seconds to a minute until golden.

- Serve warm with your favourite toppings and enjoy!

I mixed together three tablespoons of alpro yogurt, a bit of vanilla extract and drizzled it over, followed by more dessicated coconut!

Also, as I was having these, I was thinking of traditional Norwegian pancakes that are almost like crêpes and how they are "better" when I eat them with my hands. Then, with American pancakes, I prefer stacking them up and eating them with knife and fork. I started out with cutlery, but ended up just eating them with my hands. What is your preference?


Original source:
Den Lille Kokebokserie - Thai, p. 260

- Jules

Sunflower Pancakes

Hello and top o' the morning to you! Had a good start to your week? I hope so! Either which way, pancakes always make you feel pretty spiffing, don't they? Have you tried adding different seeds to the batter and see what happens? They add a bit of crunch as well as flavour, which - let's be honest - isn't a bad thing!

Originally, sesame seeds were used in this recipe I found, but I only had sunflower seeds so I used them instead, and it worked a treat!

Sunflower Pancakes
(Makes 2)

For the pancake batter:
1 egg
5 heaped tbsp wholemeal or gluten-free flour
1/2 cup milk (125ml)
1 tsp oil such as sunflower or rapeseed
1 tbsp syrup (maple, agave etc) plus more to serve

Juice of 1/2 lime (or lemon)
2 bananas
2 tbsp sunflower or sesame seeds
1 tbsp oil (neutral, like sunflower oil)

- Start by mixing together the ingredients for the pancakes, and leave to set for about 5 minutes.

- In the meantime, squeeze out the citrus juice into a small bowl, slice the bananans - and dip them into the juice. Make sure it is all coated slightly, and set aside.

- Now, heat 1 tbsp oil in a pan and add 1 tbsp of the seeds in, lightly toast for about a minute, before pouring half of the pancake batter over it, using a ladle. Swish the frying pan around a few times so that the whole bottom is coated and the edges are even. Cook until you can see it is cooked through (when the batter is set in the middle), this should take 3-4 minutes. Flip over and fry until slightly golden. Repeat with the remaining half.

- When the pancakes are done, simply serve with the citrus banana, fold over and douse with 1 tbsp syrup each, and enjoy!

On another note, the other day when I was at some friends' for a clothes-swap (so much fun! Ever done it?), I got a jar of homemade chutney! (you know who you are!)

I have already demolished half of the jar-ful of the chutney, and it was delicious! Especially with a bit of cheese. But check out the beautiful colour!

Presents like these really make me warm and fuzzy inside!

Have a lovely Monday - and practice making pancakes for the National Pancake Day, less than a month to go! x


Original source:
Friske Vegetarisk Oppskrifter, p. 212

- Jules

Vegan Curry Pancakes with Mango Chutney

I am off to a music festival today - Yarr!

Since I am going to be missing in action for the next four (or three, I'll be back on Sunday) days, I'll leave you with an awesome recipe for - curry pancakes, they're a treat ^ ^

Ingtrigued by the subtly sweetened curry pancakes over at June's blog, coinciding with having made too big a batch (my second, since I last posted it on my blog) of mango chutney the other day, I decided that now was the time to rattle a stack of these bad boys up, and for dinner no less!

And you know what? It was a good call! I made these sugar-free by using xylitol, but I am sure a bit of medium brown sugar will hurt you should you happen to not have xylitol, nor know where to get it (I bought mine in a local health shop). I was going to fry some red onion for these as well to get the whole sweet-spicy and tangy thing going on, but I was too hungry and too impatient! Plus, it didn't need it - simples!

Because the batter is vegan and thus there are no eggs in it, it should be a little thicker than the normal pancake batter I am used to (then again, back in Norway we make mainly crêpe-like pancakes....). In the original recipe, half a cup of coconut milk was used, I opted for almost a whole cup, but that all depends on how you like it. The recipe makes 4-5 little pancakes, I hope you like 'em!

PS. Sour cream might be a wonderful addition to this, I'm gonna have a few dollops of that on them next time!

Vegan Curry Pancakes with Mango Chutney
(Serves 1 and one only, unless you feel generous and aren't hangry)

60g (about half a cup) wholemeal flour
1/2 tsp baking powder
A pinch of salt
1 tbsp xylitol or brown sugar
2 tsp mild curry powder
1/2 - 1/3 cup coconut or soy milk (if you're not vegan, you can use normal milk)
1/2 tsp (apple cider) vinegar
1 tbsp coconut oil

To serve:
4-5 tbsp mango chutney (or more!)
Sour cream (omit if vegan)

- Start by having all the dry ingredients in a small baking bowl, and mix well to combine. Then, make a well in the middle and add your milk (start with half a cup), vinegar and coconut oil. Stir, stir, stir and add more milk or water should you want the batter a little thinner.

- Heat a non-stick frying pan on medium heat, and once it's hot, use two tablespoons of batter per pancake and spread out just a little bit. The first one might stick a little to the pan, but the following ones wont as much thanks to the oil in the mixture. Repeat until you run out of the mixture.

- Stack up a little tower or curry-goodness packed pancakes and spread a little mango chutney on top of each as you go along. Once done - you may devour aforementioned pancake tower, bon appetit!


Original source:
http://philosophyandcake.blogspot.co.uk/2014/06/sweet-curry-pancakes-with-mango-chutney.html

- Jules

Gluten-Free Buckwheat Pancakes with Smashed Blackberries

Hello and thank Faramir it's Friday! And happy 4th July to all you 'Mericans!

Last Saturday I had a scurry about town, five hours of it no less... And when I came home I had gotten everything from a second-hand pair of jeans and four DVDs from charity shops, CDs, borrowed books at the library, and some random milk tea pearl drink (curtesy of Chinatown, Glasgow, no less!), and....buckwheat flour - because you know, these things happens.

I have seen a good few buckwheat recipes over the past few months, and I figured why not try it? As soon as I set my foot in the organic wholefoods shop, and lay my eyes on it, I though "Well, not I have no choice but to buy it".

On Sunday morning, I thought I'd try and make up some buckwheat pancakes, because I had some crème fraîche that needed used up, which is almost like soured cream, which is almost kefir, which is what they use to make "lapper" (thick pancakes) in Norway with. And you know what? It worked a treat!

Gluten-Free Buckwheat Pancakes with Smashed Blackberries
(Serves 2, makes 6-7 pancakes...Which obviously meant four for me as there were no one around)

1 egg
1 tbsp xylitol/sukrin gold/brown sugar/agave syrup
1/3 tsp bicarbonate of soda (which, in my notes, I usually shorten down to BCoS)
1 tbsp melted light butter
150ml light crème fraîche
3 heaped tbsp buckwheat flour
A good splash of water, so the batter isn't TOO thick

Smashed blackberries:
150g blackberries
2-3 tbsp agave syrup

- In a small baking bowl, whisk together the egg and sweetner until it's well incorporated, light and airy. Then add the BCoS, butter and crème fraîche. Once it's all mixed, fold in the flour and add a splash of water if needed.

- Heat about 1 tsp butter in a small frying pan on medium heat. Spoon a third/half a ladle full of batter, cover with a lid and cook. The reason for using the lid is because the texture from plain flour pancakes varies from these ones. The lid also allows the pancake to cook more quickly and evenly I found!

- Let it cook for about a minute, and remove the lid. Flip the pancake and fry it for about half a minute/a minute on that side too, before transferring to a plate.

- Continue doing this with the rest of the batter until you have a lovely pile of buckwheat goodness!

- For the smashed blackberries, simply have the berries in a cup and mash them until they are like a saucy jam, add the agave syrup, and you're done! I also topped my pancaked with some dessicated coconut... Because it looked pretty and coconut is always tasty!

I call this picture "the Red Wedding"....

Have you tried buckwheat pancakes before? Aaaand have you got any exciting plans for the weekend to come?

Recipe by yours truly,

- Jules

Yemeni Pancakes

Over the weekend, I wanted to treat myself, and I figured I should try out a recipe from Jamie's Great Britain that I had yet to look use.
I cannot believe it took me so long to get around to it! It's funny with recipe books - you get all excited about them, but then..you tend to put them in a shelf and forget about them. That's why I like to (along with a pile of recipes I've jotted down from lots of different websites) take out at least one recipe leaflet or cookbook and use for good ideas whenever I make a writing list for my main week shopping round (Saves me money, and I don't have to worry about what to have for dinner - score!).
This recipe intrigued me, as I had been wanting to try making pancakes using at least a little bit of cornflour. Originally, they should turn out looking as if they have little holes in them, instead - mine looked like turtle-shells! And so I might just start calling them turtle-shell-pancakes whenever I make them in the future. Perfect for both sweet or savoury fillings, and velvet to the touch!

Yemeni Pancakes
(Makes 6-7 pancakes, about 101-87 calories each)

1/2 7g sachet fast action dry yeast
50ml lukewarm water
1 tsp runny honey
1 large egg
200ml skimmed milk
85g (self-raising) flour
85g cornflour or semolina
(1/3 tsp each bicarbonate of soda and baking powder if using plain flour)
A pinch of seasalt
1 tsp olive oil for frying

- Start by heating up water to body temperature, and mix in the yeast and honey with it in a little bowl. Set to rest somewhere warm-ish for about 20 minutes.

- In a baking bowl, combine the flours, salt, and raising agents if using, stir, stir, stir! In another bowl, whisk together the egg and milk.

- Once the yeast mixture has been left for 20 minutes, pour it into the bowl with the egg and milk. Make a well in your flour mixture and pour the liquid into it.

- Brush a little olive oil into a small non-stick frying pan and heat it up on high. In the meantime, whisk the pancake batter until it is nice and smooth and no lumps are in sight!

- Now, pour a little over a half ladleful of the batter into the pan and fry for a few minutes on each side until golden. One side will either have a bit of a bubbly-look OR look like a turtle-shell, the other one will be slightly paler. After having made a few pancakes, turn down the heat a notch, and continue making pancakes out of the remaining batter.

Turtle-shells!

And it's ready! Originally it's served up with butter and honey, which is loooovely, but I like it more fruity, so I'd normally have it with some fresh fruit, jam or marmelade, mmmm!
Perfect as a snack, for when people come visit, or in your lunch box - enjoy!

On another note, I had completely forgotten that I haven't actually written down many recipes physically since I started blogging. This means I always have to look it up on my blog as a reference instead of having a book at hand. The reason why that is, is proooobably because the recipe book I've got is starting to fill up (no wonder!).

So the other day I bought four notepads in different colours and divided them into four categories, using this little press-label machine my grandmother gave me years and years ago!
What do you think? I can't wait to start writing it all down, though I suspect it might take quite some time, but it's worth it!


Original source:
Jamie's Great Britain p. 26

- Jules

Gingerbread Pancakes

So I came across this "gingerbread" oat porridge recipe on one of my favourite blogs that I follow, and I had one of those lightbulb moments "Ding!" I decided to take the task into my own hands and make some lovely spiced gingerbread pancakes!
OK, so gingerbread might usually belong to the jolly time of the year that is December, but you know what? I really enjoyed getting my christmas-spice fix today, in June! You can make it more Summery I suppose, but adding a little dab of cream, some fresh fruit!

First, I tried to make a little dash of nice cinnamon butter, buuuut I preferred it just with a little honey drizzled on top of it along with an extra sprinkle of cinnamon - delicious!

Don't be intimidated by the ingredients, it's all those Wintery spices that you usually don't know what to do with the rest of the year. It doesn't matter if you don't have all of them, the cinnamon, black pepper and at least one of the other spices will do, but I recommend using all of them, and perhaps an extra pinch of each too! It almost tasted like creamy yogi yogi chai tea, mmmm! I made them this morning first, and then I improved the recipe tonight, I can't think of anything else i would do differently with them. Maybe you can give it your own little twist?

Gingerbread Pancakes
(Serves 1, about 180 calories)

1 tbsp wholemeal flour
1 tbsp vanilla protein powder
1 tsp cinnamon (or a tablespoon!)
1/2 tsp ginger
1/2 tsp cardamom
1/2 tsp ground black pepper
1/3 tsp cloves
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp psyllium husk (optional)
1 egg white
1 tbsp agave syrup
3 tbsp hazelnut milk (or other milk)
1/3 tsp vanilla extract (optional)
About 100 ml water

- Start by mixing all the dry ingredients together in a bowl.

- Make a well in the middle and pour in the egg white, syrup, milk, extract and water and mix until the batter is free of lumps. Let it sit for about five minutes before you start frying them.

- Heat a small non-stick frying pan on medium low heat, and pour two tablespoons' worth of the batter in and spread out in a nice round shape. Cook for a few minutes on each side, flip once you see bubbles surfacing, and the edges are cooked. You should get about 3-5 small pancakes from this mix!

Pacman eating ALL the cloves!

- Serve with a little bit of honey or syrup and maybe some extra cinnamon or a drizzle of icing sugar for decoration!

I also tried to make a "gingerbread" bear, but I failed miserably...You can't say I didn' try though! Sorry bear

By now, I think I actually have made this four times already! Addicted? Me? Naaaaah, definitely not! *winks*


Source of inspiration:
http://vilblifrisk.blogg.no/1353707598_desember_pepperkakegr.html

- Jules

Dairy Free Protein Strawberry Pancakes

...they are gluten free too!

Originally, these were made with sliced apple, and served with a date paste, because I made them for breakfast and didn't have an apple though, I found some strawberries and drizzled over some agave syrup!
If you don't have steva, you can use a different natural sweetner, or a few teaspoons of agave syrup.

Dairy Free Protein Strawberry Pancakes
(Serves 1, about 260 calories)

20g coconut flour (about 3 tbsp)
1 tbsp vanilla protein (a little less than half a scoop)
1 heaped tbsp flaxseed
1/2 tsp baking powder
A tiny pinch of salt
3 egg whites
1 tbsp unsweetned apple sauce
1/2 tsp vanilla extract
1 tbsp unsweetned hazelnut milk, or other milk of choice
1 packet stevia
1/2 tsp cinnamon (or more if you like!)
2 strawberries, sliced (or 1/4 apple, thinly sliced)
2 tbsp date paste or a good drizzle of agave syrup

- If you're making the date paste, soak a few pitted dates in hot water for a few minutes before whizzing with some of the water using a stick blender. Add a little bit more water for a more runny consistency.

- Now for the pancakes, mix all the dry ingredients and then make a well in the middle. Tip all the "wet" ingredients apart form the fruit, in and stir well. Let the batter sit for a few minutes.

- Heat a non-stick frying pan, and have about two tablespoons' worth of batter in to make a pancake. Fry on low heat for about a minute, before topping with a few pieces of strawberries (or a slice of apple) and cook for another minute before flipping over. Careful so the fruits doesn't catch the pan! Cook on the other side for a further two minutes, until it's cooked!

This recipe will make about three lovely, thick pancakes, mmmm

Next time, I will replace the stevia with a tablespoon of agave nectar or honey and see how they turn out!

Original recipe:
http://www.nutritionistinthekitch.com/2013/06/10/gluten-free-apple-caramel-protein-pancakes/

- Jules

Lapper

...which is basically really thick pancakes made with kefir - soured cream.

This was one of my favourite breakfasts when I was little and stayed over at my grandmother's, the best mormor there could ever be! You can also use yogurt in the recipe if you can't find kefir (in the UK, they usually sell it in big supermarkets in the Polish section, I got mine from Tesco)

Serve lapper with butter and syrup, peanutbutter, honey, or jam of any kind! I always had them with strawberry jam, and so that is my favourite. Today I had to "settle" for apricot jam, and I tried one with butter and agave syrup too, mmmm :D

I halved the original recipe which you can see in my grandmother's beautiful handwriting, and I got eight lapper pluss a small "skrapekake" or "scrap cake" as we call it in Norwegian.



Six ingredients, anyone can do it, challenge accepted?

Lapper
(Makes 8, about 100 calories each with all sugar and not sweetners)



2 eggs, separated
2 tbsp sugar
25g butter (I used Flora light as always!), melted
1 small cup/200ml kefir (soured milk, or yogurt)
1/2 small cup/100g flour
1 small tsp with bicarbonate of soda

- Whisk egg yolks and sugar together. Then add the butter, kefir and flour together. Lastly, whisk the egg whites until they're starting to form peaks.

- Heat a small non-stick frying pan and fry lapper out of almost a ladleful of the batter. Cook for a few minutes on each side. Once the top side has gone all bubbly, flip!

- Keep warm by placing half a kitchen towel on a plate, place lapper on the plate and fold over the rest of the towel. They can keep out of the fridge if you intend to eat them over the course of a day (which you probably will! I only have a couple left and it's not even noon!), if you want to save some for the next day though, place them in the fridge. You can keep them there for about two days. They taste way better when they're fresh from the pan though!

- If you're feeling rebellious, fry them in a little bit of extra butter, mmmmm! It wont add a lot of badness, just a bit of extra goodness!



I hope you are having a wonderful start to your weekend!

Original source:
Mormor Evelyn <3

- Jules