I’m a big fan of pancakes – in fact here’s a section of pancake day recipes from over the Years. This Year for Pancake day I wanted to try something a little more fun and quirky by trying 3 International pancake recipes that could work as a 3 course meal! We’ve got Latke, Okonomiyaki and a Dutch Baby! All very different in their own way and just about classed as a pancake, although the dessert is pretty much a Yorkshire pudding!
First up grate the potatoes (don’t peel them, just wash and scrub a bit) and place them in a bowl with the onion. Pass it into a cheesecloth and squeeze out all the fluid, if you don’t have a cheesecloth use kitchen towel and squeeze gently.
With the fluid that is left, it should leave a white residue, tip away the non white fluid, the rest is starch and will help bond the mixture so add this into a bowl with the dried onion, potatoes, egg, salt and pepper, mix well to combine and coat evenly. All being well this should be mouldable to make into patties, if not add a little flour say a tbsp or so and mix through.
Warm a pan with the vegetable oil and when it is hot, add in a small piece to test if it is hot enough, it should sizzle and brown within a few minutes. Carefully make 3 or 4 patties out of the potato mix and place into the oil one at a time, turning and frying evenly both sides til golden brown. Rest on kitchen towel and serve still warm with the apple sauce on top.
In a bowl add the egg and tip in the flour with the bouillon powder and 120ml water, stir this together well and add in the cabbage to fully coat it. Season with salt and pepper if you wish.
Get a frying pan and add in the oil, warm to a medium heat and add in the pork belly just to warm through, one it’s hot add in the egg mixture with the cabbage and stir all over to spread evenly in the pan. Once happy let it set and brown the bottom then carefully flip over or place under the grill (broiler) to do the other half. Once browned both sides remove from the heat.
Meanwhile make the sauce by mixing the sauce ingredients together. Serve the Japanese pancake with the spring onions, breadcrumbs, seaweed, the mixed sauce and mayo all on top. Absolutely stonkin, works well with seafood too instead of pork apparently!
To make this easier first up use a food processor to blend together the vanilla, sugar, milk, eggs and flour until smooth, or you could just use a whisk and a bowl. Leave the mixture to stand whilst you get your oven on to 220c/200fan or equivalent.
Warm an oven proof frying pan in the oven and let it get nice and hot for 5 minutes once pre-heated. When ready, remove the pan from the oven, add in the butter, swirl it around to fully coat and quickly pour in the batter and place back in the hot oven. Leave to bake for around 15 minutes where the sides should puff up and the centre cook through.
Remove from the oven and serve in portions with fruit / filling of your choice and icing sugar scattered on top!