Japanese Okonomiyaki

I was first introduced to this dish when my husband and I went on a trip to Japan. Before this trip my husband wasn’t much of a Japanese food eater this was 9 years ago, now we enjoy almost every week. We were also interested in the historic culture Japan so proudly exuded. The friendliness and politeness of the locals made our way around the predominantly non english speaking, ever so populated country much easier and enjoyable. Yet another reason we fell in love with Japan. The popularity of  western food has become evident though with fast food chains opening up in many suburbs over the past 20 years of the major cities of Tokyo and Osaka. Full of the youngsters of the next generation eager to adapt to the western way of life, all awhile we go there for more of the authentic way of life.

During this trip we tried many firsts, raw sashimi, tea ceremony, charcoal bbq and this savoury dish Okonomiyaki. Which if you have never heard of it before is basically a savoury cabbage pancake with veggies. You can add your choice of cooked meat or seafood such as prawns, then top with kewpie (Japanese mayonnaise) Okonomiyaki bbq sauce, sesame seeds, green onions, shredded nori (seaweed) and pickled ginger.

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Buckwheat Banana Pancakes

Pancakes are my families favourite weekend breakfast and this is my favourite recipe for them. They are super easy even the kids love to get in on the fun. The store-bought premixes contain loads of refined sugars and preservatives I promise you these pancakes are just as fluffy, just as sweet and just as delicious without the nasties.

Buckwheat flour is gluten-free so perfect for people with wheat intolerance though in this recipe I’ve used half Buckwheat and half Spelt flour as I find when mixed with a glutenous flour it gives a fluffier lighter result than dense pancake. Spelt Flour is NOT gluten-free however the gluten within spelt is a lot easier for some people to digest making it a better alternative. If you have a gluten intolerance or are celiac you can use only buckwheat flour instead.

This is a basic recipe, you can add other ingredients to this such as blueberries, strawberries, sultanas, sliced apple or choc chip if you like. Also great for school lunch boxes.  A easy recipe to keep in the recipe folder.

Buckwheat Banana Pancakes

Ingredients

3/4 cup buckwheat flour

3/4 cup spelt flour

3 tsp baking powder

1 egg

1 tsp cinnamon

1 cup mashed bananas (approx 3)

3/4 cup milk of choice

1/4 cup rice malt syrup or maple syrup

*You can substitute flours for wholemeal plain flour if you prefer

Directions

  1. In a large bowl add all ingredients then whisk together till  thick batter consistency  if mixture is too thick add a little more milk. Let is sit for 5 mins
  2. Heat a non stick fry pan on medium heat, add 1 heaped tablespoons of mixture into pan
  3. Once bubbles start to appear flip them over and cook for a further minute until just browned
  4. Repeat using all remaining batter
  5. Add your favourite toppings such as sliced strawberries, blueberries, banana and maple syrup

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Buckwheat Banana & Apple Cinnamon Pikelets

My kids LOVE pancakes/pikelets they are the first thing they ask for when I ask them what they would like me to make them for a treat. They are so easy and I’ve adapted this recipe so its refined sugar-free and uses buckwheat and spelt flours.

Why Buckwheat flour? Well it is gluten-free so perfect for people with wheat intolerance though in this recipe I’ve used half Buckwheat and half Spelt flour as I find when mixed with a glutenous flour it gives a fluffier lighter result than dense pancake. Spelt Flour is NOT gluten free however the gluten within spelt is a lot easier for some people to digest making it a better alternative. If you have a gluten intolerance or are celiac you can use only buckwheat flour instead.

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Buckwheat Banana & Apple Cinnamon Pikelets

  • Difficulty: easy
  • Print

Kids favourite, great for afternoon snacks and school lunchboxes.

Ingredients

3/4 cup buckwheat flour

3/4 cup wholemeal spelt flour

3 tsp baking powder

1 tsp cinnamon

1 egg

3 mashed bananas

3/4 cup milk (can use buttermilk, almond, soy or regular)

1/4 cup rice malt syrup

2 red apples cored and thinly sliced

Directions

  1. In a large bowl add all ingredients except the apple, then whisk together till  thick batter consistency  if mixture is too thick add a little more milk
  2. Heat a non stick fry pan on medium heat, add 1 heaped tablespoons of mixture into pan
  3. Place some sliced apples on top of each pikelet and sprinkle a little extra cinnamon
  4. Once bubbles start to appear flip them over and cook for a further minute until just browned
  5. Repeat using all remaining batter

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