Today I was making a simple breakfast and it was just not going well. It got me to thinking that even the most experienced chef must have at least one simple recipe that they mess up now and again. You know like burning your pot when you put water in it to boil haha.
I think everyone has that one simple recipe that all their friends and family have mastered and they simply can’t get it right. You make it perfect today and tomorrow you spoil it. That “simple” recipe for me is fried dumplings aka Johnny Cakes.
Listen, if you know me you would know how much I love fried dumplings. I mean I live for them. Seriously I might have an organ in my body entirely made out of fried dumplings. I grew up eating them almost every day. Whenever I visit my mom’s house she makes them for me for breakfast with liver or ackee, two of my favorite breakfast items. My boyfriend makes them for me most mornings before I go to work. My sister or brother would also make them for me from time to time.
Do you see the problem here? Lol they were always made FOR me and not BY me. I know the concept, I have seen it being made first hand thousands of times. I am familiar with all the steps, the kneading time, the texture before and after frying, the frying time, the smell, the shade, the sound haha everything. But no matter what I can never predict how mine will turn out.
I have messed up so many times and so I have come to accept that I will never be a perfect dumpling chef and that’s fine! I will just visit mommy more often :-). What’s your problem recipe?
Well damn. The day is finally here. I finally got the pancakes right! Through much trial and error I got the right consistency and made the much anticipated Japanese Pancakes.
Based on my experience I will share a few things to look out for and some suggestions when making these beautiful pancakes.
- Use your favourite original pancake recipe as a base. I used my trusted pancake recipe and let me tell you it was amazing. I will try my carrot cake pancake recipe and see what happens…I am a bit doubtful that one will work.
- Sift your dry ingredients (including your sugar). This makes your pancakes much lighter and for these pancakes in particular you need them to be light.
- Use room temperature eggs and beat them until they are foamy before adding to your mixture. Using room temperature eggs will ensure you get maximum volume.
- Generously butter your pan (if using non-stick) and the inside of your ring mold. If you don’t butter your ring molds properly then the pancakes will stick to the sides and you will have a lot of difficulty taking them out.
- Cook for 8-10 mins on one side and then about 5 on the other. Please don’t take out your pancake prematurely because they will not cook through properly. I made one with a beautiful golden crust on top and when I cut it open it was still very runny. You can insert a toothpick in the center to check.
- Use low heat. Since you will have your pancakes in your frying pan for an extended period ensure the heat is low so you don’t burn the bottom and the insides aren’t cooked through.
- Use tongs to flip the ring mold as it will be very hot.
- Cover your pan so that the top isn’t very runny before you flip. This is probably the most important one. If you don’t cover the top it stands a chance of being runny at the top and it is much harder to flip as it will spill…trust me I would know.
Those are my recommendations for making the pancakes. Now you might find them intimidating and you may fail on your first attempt but keep on trying!
Guys, guys….GUYSSSS! My life changed today. I saw the light!
I was never a huge pancake fan. They always tasted rubbery or oily. Guys…I just had bad experiences which I guess was a result of them being box pancake mixes. I had almost given up on pancakes until a few weeks ago when my friend gave me a recipe. It was incredible; there was no turning back. The pancakes were light and fluffy; not too sweet and the best part, they kept me full.
I have been addicted to pancakes since then and of course knowing me I had to mess around with the recipe. I went on my online foodie search and happened across a video for carrotcake pancakes. Listen, I absolutely love carrot cake, it is in my top 5 favorite cakes. Nothing really compares to a good carrot cake in my opinion so I knew I had to try this pancake.
The recipe was slightly different from my original recipe and honestly I wasn’t about to change this tried, tested and proven recipe. Thus, I simply incorporated the carrots and spices to my original solid pancake recipe and well let’s just say we have a winner. The pancakes were light, sweet and mouthwatering. I added a dollop of cream cheese frosting and topped it off with a drizzle of maple syrup. All I can say is, it’s an amazing occurrence when dessert meets breakfast!