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!

Wednesday, August 22, 2012

An "addictive" Pancake Post


All I have to say is darn you Blogger for helping me discover something else to waste my time on!  What has Blogger helped me find to waste my time on you ask?  I'll tell you what.  Blogger lets you track where your blog gets the most hits from, and one of the sites that keeps popping up on mine is a site called StumbleUpon.  This particular site keeps popping up on my list of sites, and then dropping off.  Anyway, it popped up again this week, so I decided to go on over to the site and check it out.

Of course, you can't fully check out the site and how it works until you sign up for an account, so I went ahead and signed up.  After signing up it asks you to list things you're interested in, and of course I did.  For anyone who is using Pinterest this set up process might sound familiar.  The difference though is in this.  Unlike Pinterest, which has a whole bunch of things popping up on your home page (which for someone like me is WAY too much visual stimulation at once and makes me just not want to look at the page anymore), on StumbleUpon you click on the stumble button, and it takes you to a random website that is related to one of your interests.  Now there are a few things that pop up on your home page before you stumble, but it's neatly organized and not nearly as much information at once as you would find on Pinterest.  However, once you stumble, all that shows up is the website you stumbled too and a small little task bar at the top that lets you continue to stumble, like or dislike the page, etc. 

Now here is how I'm keeping this post pancake related, since it is a blog about pancakes.  You can stumble to specific websites that aren't saved in your interests.  There is a box at the top right that allows you to put in a specific term.  So of course, I put in pancake because I wanted to see if I could stumble to my own blog.  Well so far I have to report that I haven't been able to StumbleUpon my own blog, but I have discovered a whole plethora of pancake related sites out there.  Many of them are variations of what one might call traditional pancakes, along with some potato and zucchini pancake related sites as well.  However, there are a few that I thought were interesting enough to share here on my blog.

This first one will make my Jewish friends excited.  It's a recipe for an everything potato pancake (you know sort of like an everything bagel).  It looks interesting, and we might have to try it in addition to traditional latkes when we get to Israel.

Next we'll continue on to a site that tells you how to make a pancake with unusual ingredients. It's a quinoa and beet pancake.  Sounds "interesting" (by interesting I mean I'm not so sure it's going to taste very good), and Debra, the blogger for this site, pinky swears that it doesn't taste like beets.  While I'm a bit leery of the ingredients, they do look absolutely delicious on her site, so I'm sure we'll probably give these a try too eventually (maybe not for a Pancake Sunday, but as a I just want unusual pancakes day). 

This next site uses potatoes in an interesting way to make pancakes.  First you boil them, then you mash them, and put them in the pancake batter.  Check them out here.

How about having cake for breakfast.  This person says you can, and shows you how to do it here.

For my science friends, here is a site I stumbled upon that has nothing to do with pancakes you eat.  Rather it is a research article from the Journal of Biological Engineering about engineering bacteria to solve something called The Burnt Pancake Problem.  Seriously, if you're into this type of information like I am (what can I say once a scientist, always a scientist) you'll definitely get sucked into this site. 

Finally we'll end in a category of pancakes sites that I'll call artistic pancakes.  The first one shows you how to make a millennium falcon pancake.  Since it has a video for how to do it, I'll embed the video for you.


O.K., now that I've embeded the video, I'm sure You Tube is going to provide another source of time wasting for me.  If you don't want to make a millennium falcon pancake, how about these cute little turtle pancakes using some of the same techniques learned in the millennium falcon pancake video.  This last pancake art site truly is pancake art.  He takes his pancakes to a high artistic form.  Check out Michael's pancakes.

Now that I'm addicted to StumbleUpon, would you like to be too?  If so, just stumble on over to StumbleUpon at www.stumbleupon.com.

Funny little ditty about pancakes

O.K., here's another one of those funny little pancake things I've run across as a result of starting this blog.  Enjoy!


Tuesday, August 21, 2012

On Vacation

So we've finally arrived back from our vacation, and for three Sundays following Belarus, we managed to find interesting pancakes while on the road.  The first Sunday on the road brings us to Moab, UT.  We wanted to get up early, have some pancakes, and then head out to Arches National Park.  Well, we accomplished 2 out of the 3 things we had planned.  We didn't get up early.  We did end up eating at a restaurant called Jailhouse Cafe, and it was named that because it was the former site of the jail in Moab.  Sam opted not to have pancakes this Sunday morning, but I had their old fashioned ginger pancakes with dutch apple butter.  These things were tasty.  Somehow we managed not to get a picture of these pancakes.  I'm blaming it on still being tired despite sleeping in, but here's a picture of the outside of the cafe.
Our next Sunday brings us to Breckenridge, CO.  We ended up eating at Daylite Donuts .  This time I opted to skip the pancakes as I was suffering from altitude sickness.  Instead I had some eggs and toast.  Here is Sam's pancake:


Our final Sunday on the road finds us in Chicago.  We decided to eat pancakes at the hotel we were staying at as Sam had discovered they had butterscotch pancakes.  Once again, I wasn't feeling in a pancake mood, but I did have a few bites of his butterscotch pancakes.  They were quite tasty.  Here is what they looked like before Sam devoured them:


All Aboard for Eastern Europe - Belarus

This next post takes us to Belarus, our first Eastern European country.  We discovered that the blini is a popular pancake in Belarus, which makes sense since Belarus used to be a part of the Soviet Union.  However, knowing that blini are a Russian form of pancake, we wanted to make sure that we were using a blini recipe that could be credited to Belarus and not Russia.  We soon discovered 3 types of blini recipe that Belorussians eat.  They were:  a potato blini,  an oatmeal blini, and an apple blini.  The potato blini reminded us of a latke, so we opted not to make this one.  We really wanted to make the apple blini, but apples were out of season when we made these; and the apples we were finding  at the store at the time didn't taste very good.  This left the oatmeal blini, which was perfect since we had all of the ingredients we needed in our cupboard already.  Yay!  No hunting down ingredients this week!

At last, we arrive back to posts with pictures as well.  No accidental deletions.  Woohoo!  Here is what you need to make the oatmeal blinis:
  • 180 grams oatmeal flakes
  • 250 milliliters milk
  • 20 grams butter
  • 3 eggs
  • 2 tablespoons of sugar
  • 1 pinch of salt
  • sour cream
First measure out the oatmeal flakes and then place in a blender.


Next blend the oatmeal flakes until they are turned into flour.


After the oat flakes have been turned into flour, add all of the rest of the ingredients (except the sour cream) to the blender and blend.  You might have to scrape down the sides a little bit.


 Once it's all blended together, you should have a slightly thin, smooth batter.

Now we're ready to cook the pancakes.  We used a crepe pan to make these since the pancakes are supposed to be thin like crepes.  You'll also need a ladle to ladle the batter into the pan.  Ladle batter into the center of the pan.


Swirl the batter around the pan until it is completely covered.


Cook on one side until the batter is almost completed dry on the top.


Flip and cook on the other side, and you should end up with this:


Continue making blini in the same manner until the batter is completely used up.  Keep already cooked blini warm in a warm oven or under a clean dish towel.

After all of the batter has been cooked, we're ready to eat the blini!  Spread sour cream on one side of the blini.


As you can see, I only spread a little bit on my blini since I'm not really overly fond of sour cream.

Finally, roll the blini and serve with your favorite breakfast protein.


This is what was left after the meal:


Now that we're done, I must say I was initially concerned about eating these pancakes as I'm not fond of oats or sour cream.  I usually try to avoid eating them.  However I'm glad we decided to try these, and that I opted for the sour cream version as these were delicious!

Off to the Lesser Antilles - Barbados

This week wasn't much of a challenge finding our recipe; however, while finding the recipe wasn't a challenge, finding the ingredients for this simple recipe was.  In our research, we found a couple of interesting facts about Barbados that we though we'd share.  First, did you know that the Lesser Antilles is sometimes referred to as the Caribbees?  Also, we eventually learned that Barbadans eat a lot of cassava (aka yuca or manioc). 

Well, the recipe we found was super simple.  It called for cassava flour.  Hmmmmm . . . where can we get cassava flour.  We tried all of our usual places for this exotic flour, Whole Foods, Trader Joe's, and Bristol Farms.  However, we had no luck finding this flour at any of them.  We even tried the new Winn Dixie, hoping they might have it in their bulk section; but I don't think cassava flour is considered a popular bulk item for them as we didn't find it there either.  Finally, Sam looked it up online and bought it through Amazon.  I love Amazon, they always seem to have what I'm looking for!

Anyway, once again Sam accidentally deleted the pictures for this week.  So we don't have pictures to show, but I will tell you these were some of the yummiest pancakes we've eaten so far.  The recipe is super easy as well.  All you need is the following: 
  • 1 cup cassava flour
  • 1 tablespoon sugar 
  • 1 egg ( beaten ) 
  • 1 cup milk
  • 1/2 teaspoon baking powder
  • oil for frying
 Mix all of the ingredients, except the oil, in a bowl.  Heat a frying pan, and spread a thin layer of oil over it.  Pour out enough batter to make the pancake whatever size you want.  We made medium pancakes that bordered on being large and made 6 of them.  Cook on one side until browned, then flip and cook on the other side until brown.  Serve with butter.

Cassava flour is pretty sweet on it's own, and adding the sugar makes these plenty sweet.  We didn't find it necessary to use any type of syrup or honey on these.  They tasted great with just the butter.  Also, if you want more pancakes, this recipe is super easy to double or triple; and the pancakes store well in the freezer too.  One last note, if you' can't find cassava flour, you can use tapioca flour.  We discovered this after we had already ordered the cassava flour, but knowing this in advance would have made it much easier to find the correct type of flour locally.