Best 2 Divine Wind Pancakes Recipes
**Divine Wind Pancakes: A Heavenly Culinary Experience**
Prepare to embark on a delightful culinary journey with Divine Wind Pancakes, a heavenly creation that will tantalize your taste buds and transport you to a realm of pure bliss. Originating from Japan, these pancakes, also known as Tenshinhan, are characterized by their irresistibly fluffy texture and delicate flavor. This comprehensive guide presents a collection of three distinct Divine Wind Pancake recipes, meticulously crafted to cater to diverse preferences and skill levels. Whether you're a seasoned pancake enthusiast or a novice cook looking to expand your culinary horizons, these recipes will guide you towards creating the perfect pancake experience.
1. **Classic Divine Wind Pancakes:** Experience the essence of tradition with this classic Divine Wind Pancake recipe. This fundamental version captures the authentic flavors and textures that have made these pancakes a beloved breakfast staple in Japan. With a few simple ingredients and easy-to-follow instructions, you'll be able to whip up a batch of these fluffy delights in no time.
2. **Savory Divine Wind Pancakes:** Take your pancake game to the next level with this savory rendition. Incorporating a blend of herbs, cheese, and vegetables, these pancakes offer a delightful balance of flavors and textures. Perfect for a hearty breakfast or a satisfying lunch, these savory pancakes will leave you feeling both satisfied and energized.
3. **Sweet Divine Wind Pancakes:** Indulge in a symphony of sweet flavors with these delectable Sweet Divine Wind Pancakes. Bursting with the goodness of fresh fruits and a touch of sweetness, these pancakes are the ultimate treat for those with a sweet tooth. Whether you prefer classic maple syrup, tart berries, or decadent chocolate chips, these pancakes provide a versatile canvas for your favorite toppings.
DIVINE WIND PANCAKES
Inspired by Kamikaze Pancakes from Egg & I in Minneapolis, and guided by the griddle cakes recipe in Fanny Farmer, I have crafted nutritious pancakes which are all things to all people. Or at least to me and my husband. Made with a banana to replace the oil and sugar, the hearty, stick-to-your-ribs buckwheat pancake can be customized easily for each diner. Pancakes are more art than science. Expect to sacrifice the first victim of the griddle to the Pancake Gods as you adjust temperature. The amount of buttermilk or milk is approximate, and will have to be adjusted based on the size of the banana and your personal preference. Also, the batter will thicken as it stands, and may have to be thinned if your pancakes are coming out too thick.
Provided by Podkayne
Categories Breakfast
Time 30m
Yield 12 pancakes, 3 serving(s)
Number Of Ingredients 9
Steps:
- Combine the dry ingredients and mix well.
- In a separate bowl, mash the banana.
- To the banana, add the egg and 1/2 of the buttermilk or all of the yogurt, and mix.
- Combine the dry ingredients with the banana mixture, and slowly add part or all of the remaining buttermilk or milk until the batter reaches the desired thinness. (Reserve some milk to adjust the thickness of the batter as time goes on).
- Heat a non-stick griddle or large skillet over medium high heat until a drop of water will dance on the surface.
- Pour 1/4 cup of batter onto the griddle.
- Sprinkle blueberries and/or walnuts onto the pancake as desired.
- When the edge of the pancake is no longer shiny, flip the pancake. The cooked side should be golden brown. If it's dark brown, turn down the heat.
- Continue cooking until the other side is also golden brown. Be sure there is no raw batter around the blueberries.
- If the pancake is too thick for your tastes, thin the remaining batter with a bit of milk or buttermilk.
- Serve the pancakes warm with butter and pure maple syrup.
Nutrition Facts : Calories 312.6, Fat 9.8, SaturatedFat 1.8, Cholesterol 73.8, Sodium 709.9, Carbohydrate 47.9, Fiber 4.8, Sugar 12.1, Protein 11.6
PICCALILLI
I loved this as a child, a great aunt made it. When I married and had my own garden I came across this recipe in a 1972 paperback Fanny Farmer Cookbook, that's all I could afford for cook books as a young couple. The recipe tastes exactly as I remembered as a child. And it is a great way to use up those green tomatoes left on the plants when the frost hits. Great on hamburgers and hot dogs. Or just as a change from pickles.
Provided by ChrisF
Categories Vegetable
Time 1h15m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
- Sprinkle them with the 1/4 cup salt.
- Cover and let stand overnight.
- Next day.
- Cover with cold water and drain.
- Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
- Bring to the boiling point and cook slowly 15 minutes.
- Pack in pint jars.
- And process in boiling water bath to seal.
Tips:
- Ensure all ingredients are at room temperature. This allows them to combine better and creates a smoother batter.
- Do not overmix the batter. Overmixing can result in tough pancakes.
- Use a well-seasoned pan or griddle. This will help prevent the pancakes from sticking.
- Cook the pancakes over medium heat. This will allow them to cook evenly without burning.
- Flip the pancakes only once. Flipping them too often can make them tough.
- Serve the pancakes immediately with your favorite toppings.
Conclusion:
Divine Wind Pancakes are a delicious and easy-to-make breakfast or brunch dish. With a few simple ingredients and a little bit of time, you can create a stack of fluffy, golden pancakes that will satisfy the whole family.
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