Welcome to Our Pancake Blog

Welcome to Our Pancake Blog!

So, what does a married couple with no children and free time do? Why think of creative ways to eat of course. So begins the Around the World in Pancake Sundays project.

One day while eating pancakes made from sprouted wheat and chocolate chips, we started talking about how fun it would be to eat a different type of pancake each Sunday. I know, you must be stuck on the whole sprouted wheat pancakes. I'm sure many are thinking eeeeewwww, sounds yucky right now. However, they are actually quite tasty. We were given our first taste of them by a friend last New Year's Eve (well, technically the morning after New Year's Eve). We were so enamored of them that we went searching for our own sprouted wheat to make some for ourselves a couple of months later.

O.K., enough digressing. While eating the above mentioned pancakes, the conversation started about eating a different type of pancake each Sunday. We began to wonder if we could find a different type of pancake for each Sunday for a whole year. So we set ourselves the challenge of finding a unique pancake recipe to try out each Sunday.

We continued to talk about this idea for the next couple of weeks. We started thinking about how most cultures actually have their own versions of pancakes. This led us to try to find a pancake from each country in the world. We finally began our project last Sunday, and decided to chronicle it here in this blog.

So welcome to our pancake blog, we hope you enjoy it as much as we are sure to enjoy making and eating them! Heck, we hope you make some and enjoy them too!

Tuesday, June 19, 2012

Journey with us into the Bs as we journey to The Bahamas

Thanks for joining us as we begin our journey to the countries that begin with the letter B.  Our journey takes us back to the Caribbean, where we take a journey to The Bahamas.  If you recall, our first journey to the Caribbean took us to Anguilla.  If you're wondering why I've used the word journey so many times in just a few short sentences, rest assured that my frequent use of the word journey thus far has been deliberate.  If you had a chance to read the post on Anguilla, you can probably guess why.  As in Anguilla, they eat journey cakes in The Bahamas too.  Rather than repost the same recipe and pictures, I'll just take you back to our Anguillan journey.  The ship journeying to Anguilla leaves now.

O.K., I think I'm done using the word journey for awhile.  Our trip to the Bahamas fell on Father's Day, so we invited my parents to journey there with us (sorry, I just couldn't resist using the word journey again).  Sam took a picture of the prepared meal as it was sitting outside on our outdoor table.

Well, I thought he took a picture of the entire meal.  I was disappointed to learn that all he took a picture of was the sausage.  He was so proud of his grilling skills!  We did offer my parents more than just sausage and journey cakes for our Father's Day meal.  It was a lovely meal that included grapes, strawberries, seasoned potatoes, cucumbers, and mini heirloom tomatoes in addition to the sausage and journey cakes.

Enjoy your Bahamian pancakes if you decide to journey back to the Caribbean.

Welcome to Azerbaijan, where we attempt to make Qutab

A couple of weeks ago we finished up our journey through the A countries by making Qutab from Azerbaijan.  As we researched, we discovered that qutab is a stuffed pancake, and from the pictures we saw of it, it looked absolutely fantastic.  You can make it either savory (with ground beef and onions) or sweet (with pumpkin, pomegranate seeds, and cinnamon).  We opted to make the savory version since pumpkin isn't currently in season where we are, and the only pumpkin we found available was canned pumpkin puree.  The canned pumpkin puree probably would have worked, but it might have made for a soggy qutab.

After seeing the pictures of qutab, we were all excited to make it until we read the directions for making it.  If you've read any of our other blogs, you can probably guess why our enthusiasm for this recipe waned upon reading the directions.  If you guessed that it's because it requires the pancake being rolled out, then you are right.  It's another roll out type of pancake.  We decided to begin our culinary exploration of qutab with a positive outlook, and totally disregarded all of the results from our previous attempts at roll out pancakes.  With our positive glasses firmly in place, here goes the recipe for qutab.  You will need:

400 grams of flour (we used our kitchen scale, but it's about 4 1/2 cups of flour)
1 egg, beaten
250 milliliters of water
2 tablespoons of vegetable oil
650 grams ground meat (we used fake meat soy crumbles, but you can use whatever you'd like)
1 onion

Measure out the flour into a large bowl, and make a well in the middle.  Pour the beaten egg and water into the well in the middle of the bowl.

After pouring in the egg and water, begin kneading the dough with your hand until it has a soft, elastic consistency.  After the dough started to come together, I took it out of the bowl and kneaded it on a cutting board for ease of kneading.

So, the red mark on the cutting board is a stain from some strawberries that I can't get off.  Anyone know how to get the strawberry stain off?  While I was kneading the dough, Sam decided to take a picture of our dog, Mac.  Mac was looking guilty about something, but we're not sure what.

Anyway, back to the pancake recipe.  If you take the dough out to knead it, put it back in the bowl and splash the two tablespoons of oil over it.  Let dough rest for 20 minutes.  While the dough is resting, begin making your filling.  Dice the onions and cook them with the meat filling.  Since we used soy crumbles (which have no fat in them) I added a little bit of olive oil to help soften the onions.  You don't need to do this if you are using meat, as the fat from the meat should be enough.

After adding your protein, sprinkle filling with a little bit of salt and paprika, and heat until cooked all the way through.

By the way, this is the paprika we used.  Sam likes to have product placement in our blogs for some reason.

I have no clue why this is showing up the wrong way in the blog, when I upload it it shows the image right side up.  Anyway, I don't have time to figure it out right now, so you'll just have to turn your head to see it the right way.  :)

Once the filling is cooked, the 20 minutes should be up and your dough should be ready for rolling.  Pinch off a piece of dough the size of a tennis ball.

Now, using a rolling pin, roll the ball into a thin, flat disc.

Now it's time to add the filling.  Spoon the filling on half of the rolled out dough, and then fold over the other half of the dough on top.

 Remember, I'm circularly challenged, so hopefully if you make this it will be more round.  If it isn't, here is  a picture of what I did to make mine into a semi circle.

After you've done this, you are now ready to heat up the qutab in a frying pan.  In Azerbaijan, they cook the qutab on what looks like an inverted wok, but I chose to heat it on my crepe pan.  Unfortunately Sam stopped taking pictures at this point for some reason, so we don't have any pictures of the finished product.  You can go here to see what the finished product should look like.  This is where I also got the recipe from to make the qutab, thanks Dilara!  For those of you with a discerning eye, I did type should look like a couple of sentences ago.  Of course, ours didn't look like this.  However, this time they were at least edible.  Yay!  Ours looked more like a thick quesadilla as opposed to the thin, delicate dough on Dilara's website.  Oh well, at least we were able to eat them this time.  That's one step in the right direction when it comes to roll out recipes.  Also, not only were they edible, but they were tasty as well.  Yippee!

Our journey through the As has now come to its end.  Join us in our next post as we begin our travels through the Bs.