Korean Vegetable Pancakes

 Ingredients:

1 cup yellow squash, grated
1 cup zucchini, grated
2 cups potato, peeled and grated
4 green onions, finely chopped
1 red or orange red bell pepper, finely chopped
1-3/4 cup flour
1/4 cup chickpea flour
1/2 teaspoon baking powder
1 cup water
1 teaspoon salt
1/4 teaspoon white pepper
sesame oil

1-1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1 small clove garlic, minced
1 birds eye chili, seeded and minced

Toss vegetables together. Add the flours and toss until the vegetables are well coated, then add the water, salt, and pepper. Stir until uniform.

Heat a frying pan and cook the pancakes on some oil on each side until golden brown. Remove from heat and drizzle with the sesame oil.

Combine the sauce ingredients and serve with the pancakes cut into wedges.

Latvian Apple Pancakes

Ingredients

1 cup apples, peeled and very thinly sliced
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
 2 tablespoons sugar
1/2 cup applesauce
1 flax egg
2 tablespoons coconut oil
1/2 cup oat or almond milk
1 cup all-purpose flour
a pinch of salt
oil , for cooking


In a small bowl mix the apples with cinnamon, cardamom and sugar.
Mix applesauce, flax egg, and flour together until a paste forms.
Slowly whisk in the milk and oil until the batter takes on the consistency of gravy - thinner than pancakes, but thicker than crêpes. Fold in the apples.

Cook the apple pancakes in an oiled skillet on both sides until golden. Apples this size will still have a little crunch to them when the pancakes are done.

Serve with sweetened almond yogurt, agave, jam, and/or powdered sugar.

Scallion Pancakes

Ingredients:

1-1/2 cup bread flour
3/4 cup boiling water
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon oil
1 tablespoon sesame oil
1 tablespoon flour
1/2 cup green onions, chopped
2 tablespoons sesame seeds, toasted

Stir water into flour, salt, and garlic powder and knead until slightly tacky. Cover and allow to relax for about half an hour.

Combine oil, sesame oil, and flour. Set aside.

Divide dough into quarters and roll each into a flat circle. Brush with the oil mixture and sprinkle with the green onions. Roll it and swirl each log into a bun. Set aside for about 20 minutes.

On a lightly floured surface, roll each bun out. Heat a bit of oil in a frying pan and cook pancake in each side until golden brown. Cut into wedges and serve hot.

If desired, serve pancakes with dipping sauce consisting of  1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon ginger, and sriracha to taste.

Dutch Babies

2 eggs
1/2 cup almond milk
1/2 cup flour
2 teaspoons vanilla
a pinch of nutmeg
a pinch of salt
2 tablespoon butter
1 tablespoon lemon juice or orange juice
1 tablespoon powdered sugar
fruit (strawberries, raspberries, blueberries, blackberries, banana slices, peaches, currants)

Preheat oven to 350.

Whisk or blend together eggs, milk, flour, vanilla, nutmeg, and salt.

Melt butter in a glass pan and pour batter over it. Bake for 20 minutes, until golden and puffy.

Drizzle with the citrus juice, garnish with the fruit, and sprinkle with powdered sugar.

Almond Panckes

Ingredients:

1 cup almond flour
1/4 cup flour
2 eggs
1/4 cup almond milk
2 tablespoons coconut oil
1 tablespoon honey
1/8 teaspoon cinnamon
1/8 teaspoon vanilla
a pinch of salt

Combine all ingredients. Add more flour or almond milk to obtain desired thickness. Cook on griddle until golden. Serve with maple syrup.