Pancake Travels

As we continue to slowly make our way through the Es, we now find ourselves in Estonia.  Here we learned that they call their pancakes Come Again Tomorrow.  Apparently this is because they are so good that whoever eats them will want to come again tomorrow to eat them again.  With this in mind, we surely hope it's true, and we begin making tule homme jälle.  These are a stuffed savory pancake, so you'll need to make sure to make the filling for these before you make the actual pancakes.  To make these you will need the following: Filling: 1 tablespoon oil 1 medium onion, chopped 1 pound of minced meat (we used veggie ground soy) 1/2 cup of stock (use beef stock if you're using ground beef, chicken for ground chicken, or vegetable stock if you're going the veggie route.  We used vegetable stock) 2 tablespoons of fresh parsley, chopped salt and black pepper to taste Pancakes: 3 eggs a little less than 1/2 cup of flour 10 ounces of milk pinch of salt Topping: ...

O.K., so in my head, I sang the title of this post to the tune of Oh Christmas Tree.  Try it, it works! Unlike last year, we didn't attempt to make latkes every night of Chanukah; however, we have made them three nights out of four. We made traditional latkes for the first night.  We don't have any pictures of them, but here's the recipe we used if you'd like to make them: Ingredients ·          4 medium Potatoes, peeled ·          1/2 lrg Sweet Onion, diced into 1/4 ″ pieces ·          3 cloves Garlic, crushed or finely minced ·          3/4 T Sea Salt ·          fresh cracked Black Pepper, to taste ·          2 large Eggs, beaten ·          2 teaspoons potato starch ·      ...

We found ourselves not eating pancakes for a few Sundays, despite being home to make them.  Then when we finally decided to make Eritrean pancakes, we found we hadn't planned far enough ahead to be able to make them. So we made some lemon poppy seed pancakes once again, especially since it's that time of year when all of our lemons begin ripening.  If you missed our first blog on lemon poppy seed pancakes, here it is.  Enjoy!

We once again find ourselves traveling to El Salvador, this time in our kitchen.  We had a loooooong layover in El Salvador on our recent trip to Ecuador.  During our layover, we had the opportunity to eat Salvadoran pupusas, which is their version of a pancake.  They were quite tasty. To make your own Salvadoran pupusas, here is what you'll need: 2 cups masa harina 1 1/2 cups of water salt to taste 1/2 cup of shredded cheese that melts (we used jack) 1 can of black or pinto refried beans We didn't have refried black or pinto beans in the house, all we had were cans of whole black and pinto beans.  So I made my semi-homemade refried beans.  If you find yourself in the same situation, don't go buy refried beans, just make them.  To do this, measure 1 1/2 tablespoons of olive oil in a frying pan.  Add 1 clove of minced garlic and fry on medium heat until the garlic is golden brown. Apparently Sam was bored by my refried bean making, so he went outside wi...

Our next stop finds us back in the Middle East this time, more specifically we've arrived in Egypt.  It took us awhile to find an Egyptian pancake recipe.  Every thing I searched came up with this place called the Egyptian Pancake House.  Upon first glance, the food in the pictures I found for this place looked like pancakes, and unknowing Americans kept calling them pancakes as well.  However, upon further investigation, I soon found that these are not pancakes.  In Egyptian they are called feteer meshaltet.  These are actually more like a round, stuffed philo dough-ish food, something which doesn't fit our criteria for a pancake. We were hoping to find a unique Egyptian pancake recipe instead of the atayef I tend to find referenced for most Middle Eastern Arabic countries, but alas, we were unable to find one.  So we ended up making a new version of atayef for Egypt.   You might recall our first attempts at atayef were successful, but not a...

As usual, we once again find ourselves behind on pancake blogging.  Darn life!  You always get in the way!  We still find ourselves trying to get our photos up, posted and shared from our trip to Ecuador in August.  Hopefully we'll get everything caught up soon. Anyway, after visiting Dominican Republic we finally made it to the Es, and we found ourselves visiting Ecuador in our kitchen this time.  The pancake of Ecuadorian choice is llapingachos, or cheesy potato pancakes.  While we were actually in Ecuador, we did eat llapingachos, which was good because it gave us an idea of what they were supposed to look, smell, and taste like. We decided to make the pancakes along with a tomato onion curtido to top it off.  I have to thank Layla for our recipes this week.  She has some yummy looking recipes on her blog , so check it out if you have a chance. So here is what you will need to make llapingachos: 3 lbs. of russet potatoes 2 tablespoons of oil 1/...