Buckwheat Pancakes

I had these first at a breakfast place called Suzette and quite liked the idea of these earthy tasting pancaked served with hummus and salad.
Now I keep trying them with various flour combinations and toppings.
The recipe is simplicity itself.
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You need
A fantastic quality non-stick pan
1/2 cup buckwheat flour ( or a mix of buckwheat, amaranth and rice flour, just amaranth, just play with flour combos!)
Salt to taste
Water to get a runny batter

On a hot pan, pour the batter with a ladle. Cover and cook. Flip after one side is done. Cook uncovered. Can brush with butter or oil if desired. If the pan is good, it won’t stick at all.
Serve with Hummus and some salad.

Buckwheat pancakes

Or serve with any sides of your choice!
Buckwheat Pancake

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Dora Cake or Dorayaki or Fulffy Golden Pancake Sandwich from Japan

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Celebrating success with a childhood memory….
My elder turned 18 this January. He secured admission to the college of his dreams in the City of Dreams this week, and on the first merit list too!!
As the birdie gets ready to fly the nest, we relive some sweet childhood memories with this ‘Dora Cake’ or Dorayaki.
Dorayaki ((どら焼き) are silky, golden, fluffy pancake sandwiches from Japan. My boys, when they were little, loved watching a Japanese cartoon series called Doraemon. The protagonist, a super cat-robot (who is petrified of mice :P), is completely in love with this sweet treat and would do absolutely anything for them!
(Image Source – http://understandinganimation.blogspot.in/)
doraemon_dorayakisThe fluffy pancakes are sandwiched with red bean paste, which is difficult to come by where I live. So I replaced it with thick homemade strawberry preserve in some and good old Nutella in the others. My younger exclaimed ‘ Aha Mom! Now I know why Doraemon is crazy about these! ‘
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The recipe is from Namiko Chen’s blog Just One Cook Book. Her site has some lovely Japanese recipes.
Recipe
This yields 12 pancakes and 6 pancake sandwiches.

You need
4 eggs
140 g (2/3 cup) powdered sugar
2 tbsp honey
160 g (1⅓ cup) all-purpose flour/Maida (How to measure- Fluff  the flour and scoop into a cup to measure. Then level it with a knife)
1 tsp baking powder
2 Tbsp water
A few drops of oil or butter
A cup of red bean paste/strawberry preserve/Nutella chocolate spread

In a large bowl whisk together the eggs, powdered sugar and honey till well mixed and fluffy.
IMG_9158Sift flour over the egg mix, add baking powder and mix well till the mixture is smooth.
IMG_9159IMG_9161Add two tbsp water and mix well.
Heat a non stick pan on medium heat.
Drop 2-3 drops of oil and spread all over with a tissue.
With another tissue, wipe completely. The dry oil free surface of the pan ensures the characteristic evenly browned surface of the Dorayaki pancakes.
IMG_9163Pour ¼ cup of batter in the pan and cook on medium till bubbles form. It takes about a minute and a half. Flip and cook for thirty seconds.
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IMG_9167Keep the heat on medium and medium low throughout. They go from brown to black real quick!
Make all the pancakes like this.
IMG_9226To serve, liberally spread the filling of your choice on one pancake, keeping the bottom side up. Top with the other pancake and serve.
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This is my entry to the Japanese cuisine challenge by Shaheen of Spoon Fork and Food at Chefs Across Boundaries. Thanks Shaheen, this was fun!

I am also taking these yummy Dora Cakes to Angie’s Fiesta Friday, fun treats for a fun party!