Cottage cheese pancakes

For ➋

100 g oatmeal

200 gr cottage cheese

4 eggs

butter or oil for frying

fruit such as banana or maple syrup for the finishing touch

Put all ingredients in a bowl and mix well with a whisk.

You can also blend or blend all ingredients with a stick blender for a smoother batter.

Preheat a pan over medium heat. Heat some oil or butter in the pan.

Fry the pancakes, using a large tablespoon of dough at a time. The dough is quite thick, so spread it out with the back of your spoon.

Bake the pancakes 2 m on one side, and then another 1 m on the other side. Finish the pancakes with some fruit of your choice or a drizzle of maple syrup.

Pancakes with oatmeal, bananas, coconut & cottage cheese

For ➋

50 g finely grated coconut

50 g oatmeal

2 bananas

200 g cottage cheese

4 eggs

1 pinch of salt

coconut oil or butter

coconut flakes

maple syrup

Roast the oatmeal and grated coconut in a dry pan over medium heat, until the coconut turns light brown and smells like it all over the kitchen, after about 3 m. Place in a mixing bowl and then roast the coconut flakes for finishing. Mash 1 banana and add to the toasted oatmeal and grated coconut along with the rest of the ingredients. Mix into a firm batter.

Melt a little bit of coconut oil or butter in a saucepan over medium heat. Bake the pancakes about 2 m on each side, count on a large tablespoon of batter per pancake. Depending on the size of the pan, you can bake several pancakes at the same time. *

The dough is fairly thick, so spread it out a bit with the back of a spoon for wider pancakes. If you want nice, round pancakes, spoon the batter into a greased cutter or cooking ring.

Stack the pancakes and finish with banana slices, the toasted coconut flakes and a good dash of maple syrup.

* Or put the dough in circles on a baking tray and bake in the oven for 12 m at 200 ° C. Then brown in a frying pan.

Easier recipe with 100 g of oatmeal, without banana and grated coconut.

Japanese fluffy pancakes

For ➌-➍ pancakes
2 eggs
18 cl buttermilk
½ ts vanilla
¼ ts salt
60 g flour
1 ts of yeast
¼ ts baking soda (or baking powder)
2 tbs vegetable oil
maple syrup

Put the eggs, buttermilk, sugar, vanilla and salt in a blender and mix at low speed for a few s.
Add flour, yeast and baking soda. Continue mixing for 15/20 s.
Heat a skillet over medium heat and spread the vegetable oil inside a crown mold*.
Pour the remaining oil into the pan and place the pan in the center.
Heat for a few m before pouring the pancake dough halfway up the pan.
Cook until bubbles form at the top of the pancake.
Use a spatula to gently flip it over and cook for another 3 m.**
Serve (with maple syrup if wanted. Or ice cream. Or put some butter on top before dripping the syrup].

*Make the form yourself: cut a thin sheet of cardboard into two long strips about 4 cm wide and 31 cm long. Do the same with parchment paper. Then staple the parchment paper onto the cardboard, form it into a circle shape, and staple it closed (with the parchment paper on the inside).
**Another method suggests cooking over really low heat, covering the pan with a lid, and slowly cooking for 20 m. When bubbles appear, flip over, put the lid on aigain and cook for 20 m more m.

Read about the Japanese cotton soft cheesecake.

Okonomiyaki (Japanese vegetable pancakes / Japanese 'pizza')

For ➍ large or ➓ small pancakes
½ small head cabbage, very thinly sliced on mandoline (500 g)
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons*
4 scallions, thinly sliced on an angle
1 ts kosher salt
60 g all-purpose flour
6 large eggs, lightly beaten
canola, safflower or peanut oil for frying

Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
To make a large pancake, add ¼ of the vegetable mixture to the skillet, pressing it out into a 1.5 cm thick pancake (of about 25-30 cm width). Gently press the pancake down flat. Cook until the edges beging to brown, about 3 m. 30 s to 1 m later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
To make small pancakes, form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Keep them warm on a tray in the oven at 100°C until needed.
Serve pancakes with okonomiyaki sauce. And other fixings like Japanese mayo to scallions and toasted sesame seeds.
Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.

*use broccoli or cavalo nero instead

Okonomiyaki (meaning 'cooked as you wish') are sometimes called 'Japanese pizza' and can be as varied with different ingredients. For some suggestions, visit okonomiyaki world.
Okonomiyaki are traditionally served with a generous criss-cross of Japanese mayonnaise (made with apple cider vinegar or rice vinegar and a small amount of MSG, instead of distilled vinegar) and a okonomiyaki sauce, tangy-sweet-salty mixture. Pancakes are then sprinkled with bonito flakes, seaweed flakes or even pickled ginger. Or just with a finely slivered scallion and toasted sesame seeds.
Read about Japanese fluffy pancakes for breakfast or dessert.
Illustration from 'Ukyo' manga.

Chokotoff sauce

For ➍
150 g chokotoffs, crudely chopped*
a bit of milk or cream*

Put the chokotoffs in a microwave safe jug.
Add a bit of milk or cream.
Put in the microwave for 3 m at 650 W.
Serve hot with ice cream, or as a topping over tiny crèpes with ice cream.

*Alternatively, mix 150 g of chopped chokotoffs, 1 chopped bar of dark chocolate, 10 cl fresh cream and a pinch of salt in a small pan. Melt everything on low heat. Serve with ice cream.

'Chokotoff' (from 'chocolate' and 'toffee', and a wordplay on the Brussels' 'tof', meaning 'great!') is a Belgian sweet, invented in 1934 by famous Belgian chocolate-makers Côte d'Or. It has a half-soft caramel inside, covered in crispy dark chocolate. Each piece is wrapped as a small present, featuring the Côte d'Or elephant. It is a national institution, and the news that production would move from Belgium to Lithuania caused quite a stir. New owners, Kraft Foods, and Mondelèz  introduced a milk chocolate version, a white chocolate version (abandoned) , and a choco spread with the same taste (abandoned) .
Read another Côte d'Or chocolate inspired dessert: parfait glacé Dessert 58.

Matefaim (French potato pancake)

For ➍
700 g potatoes
60 g flour
3 eggs
2 egg whites, beaten stiff

Bake the potatoes in their skins on a bed of salt.

Collect the pulp. Add the flour, cream, whole eggs and 2 stiff egg whites.

Put about 2 tbs of the preparation in a buttered skillet and cook 2 m on each side.

Repeat 4 times.

The matefaim (meaning: stop the hunger), sometimes written as 'matefin', is an Eastern French thick pancake, normally made with apples as a dessert. It can also be made with vegetables and be served as a side dish or as a light meal with a green salad.
Try it with Lyonnaise poulet à la crème.
More recipes from the Lyon region: goat cheese spread, salade lyonnaise.