These aren’t your standard pancakes. Hotteok are a popular street food in Korea, and after trying this yummy version you’ll understand why!

SERVES 4–6 // COOKING TIME 20 min

INGREDIENTS
For the ginger ice cream
1 L vanilla ice cream, softened
¾ cup glace ginger
1 tbsp glace ginger syrup
For the spicy peanut filling
2 tbsp brown sugar
2 tbsp honey
⅓  cup peanuts
½ tbsp cinnamon
Pinch nutmeg
½ tsp ground ginger, toasted
For the hotteok
1 cup white bread flour
¾ cup rice flour
1 tbsp cornflour
2 tbsp sugar
10 g active dry yeast
½ tsp salt
1⅓ cups warm milk
½ cup vegetable oil

METHOD
For the ginger ice cream
1. Mix the ingredients together.
2. Transfer to an airtight container and freeze.
For the spicy peanut filling
1. Mix the ingredients together.
For the hotteok
1. Mix the dry ingredients together.
2. Add the milk and mix until a soft sticky dough forms. Shape into a ball, cover and allow to proof for 1 hour, until doubled.
3. Knock back, return to the bowl and proof for another hour until doubled in size.
4. Turn out onto a floured surface and knead until smooth. Divide into 12. Shape into balls.
5. Use your fingertips to press each ball into hotteok. Cup a hotteok in your hand and scoop a tablespoon of filling into the middle. Bring the edges up around the filling and pinch together to seal.
6. Fry the hotteok in some oil over medium heat, seam-side down, flattening gently, for 3–4 min per side, until golden.
7. Serve the hotteok hot topped with ginger ice cream.

Recipe & styling: Chiara Turilli
Photography: K-Leigh Siebritz // HMimages.co.za

This barbecue tofu bowl with stir-fried veg and quinoa is another Korean foodie favourite.

The post Hotteok with spicy peanut filling and ginger ice cream appeared first on MyKitchen.

This savoury Japanese pancake is called okonomiyaki and made with any ingredients you like or have on hand. It’s the best way to use up leftovers!

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the savoury Japanese pancake
¾ cup flour
¾ cup vegetable stock
¼ cup cornflour
½ tsp baking powder
½ tsp salt
½ tsp sugar
¼ cup soy sauce
2 eggs
½ tsp sesame oil
1 sweet potato
½ cabbage, leaves shredded and heart finely chopped
2 spring onions, thinly sliced
2 carrots, grated
1 packet streaky bacon
For the sauce
2 tbsp Worcestershire sauce
1½ tbsp tomato sauce
1½ tbsp brown sugar
1 tbsp oyster sauce
1 tbsp honey
½ tsp soy sauce
To serve
½ cup mayonnaise
2 tbsp sesame seeds, toasted
2 spring onions, thinly sliced

METHOD
For the savoury Japanese pancake
1. Mix all the dry ingredients together.
2. In a separate bowl, whisk all the wet ingredients together, along with the sweet potato.
3. Whisk the wet ingredients into the dry, until just combined. Do not overmix.
4. Cover with cling film and refrigerate for 15 minutes.
5. Stir through the remaining veggies to create a thick, chunky batter.
6. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat.
7. Add half the pancake batter and immediately turn the heat down to medium. Flatten with your spatula, spreading the batter to the edges of the pan.
8. Slice the bacon and then sprinkle over half of it, pressing the pieces into the pancake with your spatula. Cook for 4–5 minutes.
9. Flip and cook for another 4–5 minutes, until the bacon has crisped up. Flip again and remove from the pan. Repeat with the other half of the batter and bacon.
For the sauce
1. Whisk together all the ingredients, until well combined.
To serve
1. Drizzle with the sauce and the mayonnaise. Sprinkle with sesame seeds and spring onion and serve immediately.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

It turns out the Japanese are famous for their delicious array of pancake recipes, including these light and fluffy pancakes with pea hummus.

The post Savoury Japanese pancake with cabbage appeared first on MyKitchen.

Pap is a local staple that you can truly add to every meal. Make these quick pap pancakes with bacon jam in under 20 minutes!

MAKES 12 // COOKING TIME 20 min

INGREDIENTS
For the bacon jam
½ cup onion marmalade
200 g bacon, chopped and fried
For the pap pancakes
¼ cup + 2 tbsp maize meal
¼ cup + 2 tbsp flour
1½ tsp baking powder
¼ cup grated Cheddar
½ cup milk
½ cup amasi
1½ tbsp butter, melted
1 egg

METHOD
For the bacon jam
1. Mix the marmalade and half of the bacon together. Set aside, reserving the remaining bacon.
For the pap pancakes
1. Mix the maize meal, flour, baking powder and cheese together. Season well with salt and pepper.
2. In a separate bowl, whisk together the milk, amasi, butter and egg.
3. Whisk the wet ingredients into the dry, until combined and lump-free.
4. Lightly grease a non-stick pan and place over low-medium heat. Dollop in spoonfuls of batter and cook each pancake for 1–2 minutes on each side, until they’re golden brown and cooked through.
5. Serve topped with bacon jam, reserved bacon bits, rocket, avocado and baby tomatoes.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Put your maize meal to good use and make these pap-crusted chops with charred cabbage.

The post Pap pancakes with bacon jam, rocket and avo appeared first on MyKitchen.

If you haven’t seen the latest craze of Japanese pancakes floating around, now’s the time to try these light and fluffy delights with pea hummus!

SERVES 4-6 // COOKING TIME 40 min

INGREDIENTS
For the pea hummus
1 cup peas
2 tbsp sesame seeds, ground
2 garlic cloves
1 tsp cumin
±⅓ cup olive oil
For the Japanese pancakes
1 cup self-raising flour
2 tbsp sugar
½ tsp baking powder
1 cups buttermilk
Handful parsley
2 eggs
2 tbsp mayonnaise
1 tsp vanilla essence

METHOD
For the pea hummus
1. Place the peas, sesame seeds, garlic and cumin in a food processor. Blitz until very finely chopped.
2. With the food processor running, trickle in the oil through the top. Add a little more if needed to create a smooth paste. Season.
For the Japanese pancakes
1. In a bowl, sift together the flour, sugar and baking powder.
2. In a food processor, blend the buttermilk and parsley until smooth. Whisk in the eggs, mayonnaise and vanilla.
3. Make a well in the centre of the dry mixture and pour in the wet mixture.
4. Heat some oil in a pan. Add 3 tbsp batter, cover, and fry for 2–3 minutes, until bubbles start to form on the surface. Flip the pancake and cook, uncovered, for another 3 minutes.
To serve
1. Build a stack of pancakes, spreading each one with pea hummus. Serve with broccoli and salad leaves.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Enjoy pancakes from around the world with these Ethiopian injera pancakes up next.

The post Japanese pancakes and pea hummus stack appeared first on MyKitchen.

Indulge this winter with our delicious July cover! These pancakes with rooibos-poached oranges and spiced cream make the perfect family treat.

SERVES 16 // COOKING TIME 55 min

INGREDIENTS
For the oranges
9 cups strong rooibos tea
½ cup honey
3 mint sprigs
9 oranges, sliced
For the pancakes
6 cups flour
½ tsp salt
5¼ cups water
¾ cup vegetable oil
3 tbsp lemon juice
6 eggs
For the spiced cream
3 cups cream
¾ tsp cinnamon
¾ tsp nutmeg
¾ tsp allspice
2 tsp vanilla essence

METHOD
For the oranges
1. Preheat the oven grill to high and line a baking tray with baking paper.
2. Bring the tea, ⅓ cup honey and the mint to a boil over medium.
3. Add the oranges, reduce the heat and simmer for 10 minutes.
4. Remove the oranges from the pot, arrange on the prepared tray and grill for 5-10 minutes, until caramelised.
5. Continue simmering the liquid in the pot until reduced and syrupy.
For the pancakes
1. Mix the flour and salt.
2. In a separate bowl, whisk together the water, oil, lemon juice and eggs.
3. Make a well in the dry ingredients and gradually whisk in the wet mixture, until fully combined and lump-free. Allow to rest for 10 minutes.
4. Grease a pan and place over low-medium heat.
5. Add a ladleful of batter to the pan and swirl until it covers the bottom of the pan in a thin, even layer.
6. Cook for 1–2 minutes, then flip and cook the other side until golden brown. Remove from the pan and set aside. Continue until your batter is finished.
For the spiced cream
1. Whip the cream until soft peaks form.
2. Mix in the spices and vanilla essence and whip again.
To assemble
1. Place 2-3 pancakes on a serving platter. Pipe dollops of the spiced cream in a single layer on top and add a few orange slices.
2. Repeat until your ingredients are used up, finished with a cream layer.
3. Drizzle the rooibos syrup over the top just before serving.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

The post Cook the cover: Pancakes with rooibos-poached oranges and spiced cream appeared first on MyKitchen.

Looking for fun and creative ways to add your favourite veggies to meals? These chicken crêpes pair perfectly with a refreshing and creamy pea and avo sauce! Make them for a yummy work lunch or brunch treat.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the chicken filling
¼ cup olive oil
4 leeks, chopped
1 garlic clove, grated
1 tsp dried thyme
1 tsp dried origanum
2 chicken breasts
2 cups chicken stock
For the avo sauce
2 avocados
1 cup frozen peas
Handful parsley
1 tsp lemon juice
For the crêpes
1 cup flour
¼ tsp salt
2 cups milk
3 eggs
2 tbsp butter, melted
To serve
Pea shoots
Parmesan shavings

METHOD
For the chicken filling
1. Heat the oil in a pot and fry the leeks and garlic until soft. Add the thyme and origanum and fry until fragrant.
2. Add the chicken and stock and cook for 10 minutes.
3. Remove the chicken from the pan and shred finely.
For the avo sauce
1. Reduce the sauce for 5 minutes, then transfer to a blender. Add the avos, peas, parsley and lemon juice. Blitz until smooth.
For the crêpes
1. Sift together the flour and salt. Add the milk, eggs and butter. Whisk until smooth.
2. Ladle ½ cup batter at a time into a non-stick frying pan, swirling to spread it out to the edges. Cook for 2 minutes per side.
To serve
1. Ladle the sauce into bowls, wrap the chicken in the crêpes and garnish with pea shoots and Parmesan.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Chicken crêpes with pea and avo sauce appeared first on MyKitchen.