Okonomiyaki Japanese Savory Pancake

This oven-baked version of Okonomiyaki is a nutritious savory pancake that can be made for lunch, a light dinner or even for a hearty breakfast. Most recipes cook the pancakes individually on a hot griddle but this single baked pancake is convenient and ready to serve 4 at once.  

 

Ingredients:

 4 eggs

1 tbsp soy sauce

1/2 cup flour

1/4 tsp baking powder

1 cup thinly sliced and chopped cabbage

1/4-1/3 cup shredded carrot

2 green onions sliced

Garnish: mayo/sriracha mix, sesame seeds, sliced green onions

Preheat the oven to 350°F. Slice cabbage on a mandolin then chop fine. Shred the carrot and slice the green onions. Set the vegetables aside. In a bowl, whisk the eggs, a scant 1/2 cup of flour, baking powder and soy sauce together to a pancake-like batter. Fold in the veggies. Cut parchment to fit a 6" round baking dish. Spray the dish with oil, place the parchment in the bottom and spray it. Pour the batter into the dish and spread evenly. Bake at 350°F for 25-30 minutes or until a knife in the center comes out clean. Rest on counter 5 minutes then run a knife around the edge, place a plate on top and flip the pancake out of the dish and onto the plate. Remove the parchment paper. Cut into serving pieces and garnish with a mix of mayo and sriracha sauce, sesame seeds and green onion slices. Serves 4 

Adapted from: supergoldenbakes.com 

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Blueberry Dutch Baby Breakfast

Basically this dutch baby is just a giant pancake. But puffed up like a popover and baked in the oven sweetened only by it's juicy blueberries, no sugar in the batter.

Ingredients:

1/2 cup flour

pinch of salt

1/4 tsp vanilla

3 eggs, at room temperature

2/3 cup milk, at room temperature

2 tbsps butter

1/3 cup blueberries

icing sugar and maple syrup to serve 

Preheat the oven to 425°F with a 9" cast iron pan on the middle rack. You want your pan screaming hot to receive the batter. In a blender or Kitchen Aid mixer combine the flour, salt, vanilla, eggs and milk on medium high until smooth, 1-2 minutes. Let the batter rest for 30 minutes. When ready to cook remove the cast iron pan from the oven and add 2 tbsps butter. Brush as it melts on the bottom and the sides of the pan. Quickly pour the batter into the center and scatter the blueberries on top. Bake for 22-25 minutes. It will deflate a bit when it comes out of the oven. Wait a couple of minutes then cut, dust with icing sugar and drizzle some maple syrup. Serves 2-4

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Blueberry Skillet Pancake

Juicy blueberries in a crispy, fluffy pancake and no flipping pancakes as this beauty bakes in the oven! Bonus, if there are leftovers, this makes a nice piece of cake with tea for dessert too!

Ingredients:

1/2 cup oat flour

3/4 cup all purpose flour

2 tbsps sugar

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

4 tbsps butter, divided

1 tsp vanilla

1 1/4 cups milk

1 tbsp vinegar

2 eggs, separated

1 1/2 cups blueberries

10" cast iron skillet

Preheat the oven to 375°F and place the skillet in the oven on the middle rack.

Add the vinegar to the milk and set aside. Mix the oat flour, a.p. flour, sugar, baking powder, baking soda and salt together. Melt 2 tbsps butter in a bowl in the microwave for 20 seconds then add the milk/vinegar. Whisk in the egg yolks and vanilla then combine the dry and wet ingredients. Fold in the egg whites and let the batter rest for 10 minutes. 

Remove the skillet from the oven, place 2 tbsps butter in the skillet and coat the bottom and sides by swirling around. Pour the batter in and top with blueberries. Bake for 25-30 minutes.

Drizzle with maple syrup and add some fresh juicy blueberries.

Serves 4-6

Adapted from thekitchn.com

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