Tag: pancakes

Kimchi Pancakes – Come for the Savory Pancake, Stay for the Dancing Fish Flakes by Gordon Ramsay

I remember getting a request for kimchi pancakes many years
ago, and while I recall being intrigued, apparently not enough to actually
research the recipe, and do a video for it. That all changed after seeing it on
a local bar menu, where Michele and I enjoyed not one, but two orders of these incredibly tasty, and visually thrilling, savory pancakes.

I loved the taste and texture, but what really got my
attention were the dancing bonito flakes on top. I’d never seen anything quite
like that, and found it as mesmerizing, as I did delicious. As I mentioned in the video, those kimchi
pancakes came with a little drizzle of spicy mayonnaise, which depending on how
decadent of an experience you’re going for, isn’t a bad idea, especially if you
plan on frying these up, and cutting them in wedges to serve as a snack at a
party.

If you want a thicker, and more substantial kimchi pancake,
you want to use less liquid, or more flour, so that your batter isn’t quite as
runny as mine. Personally, I enjoy this style a little more, since you end
up with a thinner pancake that’s crispy around the edges, but still moist and
tender inside. Having said that, you should definitely experiment with different
textures to see what you like best.

These are also a perfect
catchall for leftover meat and vegetables. Just chop it up, toss it in, and see
what happens. Speaking of seeing what happens, if you want to watch fish flakes
dance, you’ll have to find some bonito, which means finding an Asian
market, or buying them online, and I highly recommend you do just that. Either
way, I really do hope you give these a try soon. Enjoy!

Ingredients for 4 Appetizer Size Kimchi Pancakes:

1 1/2 cup chopped drained kimchi (12 ounce jar)

1 large egg

3 tablespoons kimchi juice

1/4 cup water

1 teaspoon brown sugar

1/2 teaspoon salt

1/2 teaspoon sesame oil

1/2 cup thinly sliced green onions

about 3/4 cup all purpose flour, or as needed
4 tablespoons bonito flakes for the top, optional

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Quinoa Salad with Pears, Baby Spinach, Pecans + Maple Vinaigrette

Quinoa salad with pears spinach chick peas and toasted pecans is a delicious and light gluten free vegan side dish

Vegan Gluten-Free Bliss, Ya'll.

And it makes a fabulous (beautiful!) Thanksgiving offering for all your guests that shun gluten, dairy, eggs, and critters.

From the archives, in the nick of time…

If you're looking for a fresh idea to liven up your ho-hum salad plate, Sweetcakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette?

In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow. But this lovely mélange of flavors just might pique their interest. The sheer luxurious deliciousness of these autumnal flavors might coax them into flirting with bunny food goodness. Just this once. Then- who knows what could happen? They might settle in, fork poised, all dubious and dreaming of rib eye. They might take a bite. And then another. And another. And before you can say blueberry pancakes on a stick- they might actually smack their lips and grin and hold out their empty plate for more.

And you.

You could smile back, sly and slow, as you reach for the serving spoon to comply with their new found desire.

And feed their craving.

READ MORE: GET THE RECIPE »

Orange French Toast

We love to enjoy brunch at home.

It’s a no rush, relax and listen to music while
we prepare something delicious and brew
the coffee kind of morning.
I LOVE the smells of breakfast:
coffee, pancakes or French toast, and
bacon which create the best aromas.

Start by letting your skillet preheat to
medium/medium-low and turn the oven
to 350º. It doesn’t take long to get
things going.

Combine the batter ingredients in a shallow
dish. I cut this recipe in half for the two
of us, so a pie dish was a perfect size.
Cut the French bread into 1″ thick slices.
Day old bread works best, but you can
just let the cut slices sit on the counter
while you set up. Then soak the slices for
2 minutes on each side.
(tip: I buy French bread and slice in 1″
thick slices then slide it back in the bag
and pop in the freezer. That way I can
always make French toast or garlic bread
removing just how many slices I want)

Brown them in butter then remove and put
on a cookie sheet in a 325º oven and bake
for about 15-20 minutes. This crisps up
the outside. Put your plates in the oven
for the last minute to warm them.
It makes such a difference to serve
breakfast on heated plates. Serve with a
dusting of powdered sugar and
a side of warm maple syrup.

This is a nice brunch for 2 or 12.
Perfect since it’s all ready at the same time.

I cut the recipe in half for the two of us.

Double the recipe for a large group.

Orange French Toast
1 C orange juice
1 C half and half
4 eggs, beaten
2 T sugar
1 T Grand Marnier
1/2 t vanilla extract
1/2 t orange extract (if you have it)
1 lb loaf day-old French bread

Mix together the first 7 ingredients in a
big shallow dish. Cut the bread diagonally
into thick 1″ slices. Soak bread 2 minutes
on each side. Heat a large skillet over medium
heat then add butter to coat the bottom. Brown
the slices on both sides then transfer to a large
cookie sheet (in a single layer) and bake in a
325º preheated oven for 15-20 minutes.
To serve: dust with powdered sugar and
serve on heated plates with warm

maple syrup. Serves 6.

Enjoy!

*recipe adapted from Susan Branch