Parmesan Pancakes

I always like to try new sort of pancakes, and these caught my eye over at Weelicious. They were very tasty, especially with a little bit of maple syrup and crispy bacon. They turned out just a little bit flat though, and I think I'll add just a little bit of baking soda next time.

Parmesan Pancakes
15 small pancakes

250 ml cornmeal
30 g parmesan, finely grated
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
2 tsp sugar
1 tsp baking powder
1 egg
200 ml milk
2 tbsp neutral cooking oil, plus more for frying

Whisk together cornmeal, parmesan, oregano, basil, salt, sugar and baking powder. Add the egg, milk and oil, and leave the batter for about 15 minutes.

Fry small pancakes in oil, on medium heat, until golden on both sides.

Recipe in Swedish:
Parmesanpannkakor

Fluffy Rice Pancakes

I have a (very vague) memory of my grandma making tiny rice pancakes for me as a kid. They were not at all like these, but the flavor is similar. Hers were more like Swedish (thin) pancakes, but small, and with rice. I haven't been able to find a recipe that looks promising, so for this, I just took my favorite recipe for American pancakes and added rice.

This is the perfect dish to make when you have leftover rice. I often do, because I always aim to have a little extra - either to make fried rice, or now that I've discoved this dish, to make this.

They're more filling than regular pancakes, and a bit sturdier. Easy to eat cold as well, and without anything else - I liked mine with maple syrup, but they were great on their own too.

Fluffy Rice Pancakes
10-12 pancakes

250 ml buttermilk, filmjolk or neutral yogurt
2 tbsp cooking oil
1 egg
1-200 ml cold, cooked rice

2 tbsp sugar
250 ml all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Whisk the wet ingredients with the rice. Mix the dry ingredients in a separate bowl, and add the wet ones. Stir until all lumps are gone.

Fry small pancakes in butter on medium heat. They're ready to flip when they start to look dry, and when they have small bubbles on the surface.


And Titus loved them...

Recipe in Swedish:
Fluffiga risplättar

Spring is here!

Or at least, almost here! It's sunny and not as cold as before, and most of the ice seems to be melting off the streets, leaving gravelly slush behind. Ok, that part is not so appealing, but I hope it will be gone completely in a week or so. I can't wait to get out my new spring jacket, and I already have to use sunglasses. Spring. At last.

What you see in the photo: potato pancakes, one of the tastiest and simplest things there is. Just take potatoes, grate them - some coarsely, some finely. Squeeze out as much liquid as you can. Add an egg, salt and pepper. And fry. Top them with anything you'd like - I had sour cream, bacon, red onions and Västerbotten Cheese, or eat them plain, I like them like that too. They're irresistibly crispy and salty, and always hit the spot for me.

As you might have noticed if you read my Twitterfeed, I'm also pretty interested in makeup, and read a lot of makeup blogs as well as food blogs. One of them is called Lip Gloss Bitch, and she's always a good read - it's in Swedish though. She's hosting a giveaway for a MAC Mineralize skinpowder - let's hope I win, I sure could use some bronzer!

Apple Pancakes

Ok, this sounded so smart in theory. Fry thin pancakes - like crepes. When they're done on one side, place thinly sliced apples on it, and flip.

In reality, it didn't work so well. And my apple-loving son apparently didn't approve of cooked apples, and painstakingly picked out the un-appley bits. (Drowned in maple syrup, of course.)

The particular recipe I used was absolutely awful so I definitey won't tell you about it - they were such a pain to flip, and most of them fell apart (as you can clearly see from the photo). I might try the idea again, but with US-style fluffy pancakes - should be more successful, I think.