Home Drinks and cocktails Japanese pancakes. Recipe for fluffy Japanese pancakes. Japanese pancakes - a recipe for lush fragrant pancakes in milk for a Romantic dinner

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Japanese pancakes. Recipe for fluffy Japanese pancakes. Japanese pancakes - a recipe for lush fragrant pancakes in milk for a Romantic dinner

Mozzarella is very tasty soft cheese, which came to us from the south of Italy, where it is used to make pizza, lasagna, pasta, as well as numerous salads and classic Italian appetizers.

Most famous dish with mozzarella is caprese. Appetizer consists of cheese, basil leaves and fresh tomatoes filled olive oil. In addition, it is mozzarella that is used in the manufacture of classic Italian pizza.

Mozzarella cheese is sold in the form of irregularly shaped balls, and this delicious soft cheese must be stored in brine. More recently, mozzarella could not be exported, as the shelf life of the product was very short. But modern technologies gave this delicious cheese residents of the most different countries. And yet, the storage of mozzarella must be treated very carefully.

Salad with mozzarella can be very different, warm and cold appetizers are prepared with this cheese, it goes well with meat, mushrooms, various vegetables, as well as fruits and berries. Therefore, you can cook hearty and delicious salad from mozzarella, which will become the main dish, or you can build a light vegetable snack or sweet fruit dessert. Either way, it will be delicious!

Mozzarella - very useful product. It contains a large amount of protein, a wide range of vitamins, trace elements, several minerals and antioxidants. Mozzarella cheese helps to strengthen the immune system, it is used as dietary product, as well as as a prevention of bone and joint diseases, and even cancer.

Mozzarella cheese goes well with basil and tomatoes, seafood and meat, poultry and mushrooms. This cheese in Italy is used not only in salads and pizza, but also for making soups, baked various products with it. But now we will talk about salads for every day and for a holiday - tasty, healthy and very original!

How to cook mozzarella salad - 16 varieties

Caprese salad is one of the traditional Italian salads, very tasty and original. It includes ripe juicy tomatoes, mozzarella cheese, as well as pine nuts and sesame seeds. This salad will decorate any festive table and give your guests the pleasure of real Italian cuisine.

For this salad you will need:

Mozzarella - 1 medium-sized ball;
Tomatoes - 2 pcs.;
Parsley, basil - 1 bunch each.
Pine nuts - 100 g;
Sesame seeds - to taste;
Olive oil;
Pepper, salt - to taste.

How to prepare salad:

Tomatoes should be cut into slices. We also cut the cheese into large enough pieces so that it does not “get lost” against the background of tomatoes. Now spread on a dish, alternating, cheese and tomatoes. Spread parsley and basil leaves on top, sprinkle everything with sesame seeds and pine nuts. Drizzle olive oil on top and season with salt and pepper to taste.

That's it, Carprise salad is ready, you can serve it on the table!

In the video you can see how this simple but very tasty salad is prepared:

Salad garnished with pomegranate seeds is very beautiful. And if it also contains an orange and at the same time mozzarella cheese - this is really original, healthy and very, very tasty!

For the salad you will need:

Mozzarella cheese - 1 ball;
Arugula - a bunch;
Orange (sweet, large) - 1 pc.;
Pomegranate grain - 2 tbsp. l.;
Olive oil - 2 tbsp. L.;
Salt, black pepper - to taste.

Let's start cooking:

The first step is to prepare the arugula. She is soaked in cold water for about 30 minutes for the bitterness to go away. During this time, we cut the mozzarella into circles, peel and disassemble the orange into slices, remove white films and seeds from it.

Now put arugula on a plate, on top - pieces of cheese and orange, pour olive oil, salt, pepper. Sprinkle pomegranate seeds on top of the salad for beauty and serve immediately. Bon appetit!

For one serving of salad you will need:

Mozzarella - 50 g;
Tomato - 1 pc. ;
Cucumber - 1 pc.;
Mix of different salads- 50 g;
Sunflower seeds - 1 tbsp. l.;
Pumpkin seeds - 1 tbsp. l.;
Onions (preferably Crimean) - 4 rings.

For refueling you need to take:

Olive oil - 3 tbsp. l.;
Black balsamic vinegar - 1 tbsp. l. ;
Honey and salt.

Let's start preparing the salad:

We tear the lettuce leaves into pieces with our hands, cut the cucumber into large half rings. The tomato also needs to be cut into large slices. Bulgarian pepper - medium-sized cubes, and cut the onion into rings. Sunflower and pumpkin seeds need to be fried (or buy already fried), peeled.

For the sauce, mix olive oil, salt, balsamic vinegar and honey. Mix well with a fork or blender (shaker, mixer - whatever).

Put the vegetables and greens on a plate and mix, pour over the salad with sauce, mix again. Put on a plate, next - pieces of mozzarella. Salad ready!

Chili Mozzarella Salad by Jamie Oliver

This is the author's recipe from the famous chef Jamie Oliver. As always, his appetizers and salads are perfection, simple, but incomparably delicious! Try and you combine an unusual set of products according to the recipe from this famous chef.

To prepare a snack you will need:

Red and green chili peppers, 2-3 each;
Mozzarella - 2 balls (it is better to take the Buffalo variety);
Basil green and purple, parsley;
Olive oil - 6-7 tbsp. l.;
Vinegar - 3 tbsp. l.;
Ground pepper, salt.

Let's start cooking with Jamie Oliver:

Jamie is sure that chili can give the dish a truly fantastic taste! Let's evaluate the result together.

To begin with, we take 2-3 green and red chili peppers, pierce them and put them on a gas burner. If you are cooking on an open window in a country house, you can also use the grill.

We wait until the peppercorns are a little charred, and we place them, as Jamie says, in the "aquarium", i.e. a bowl that needs to be covered with a film or wrapped in a plastic bag so that the peppers “sweat”.

Get chilled mozzarella cheese. Jamie prefers to use the "buffalo" variety, which is made from buffalo milk, from his point of view, this cheese is tastier than cow's milk. But you can use another. Cheese cut or tear into pieces.

We return to the chili pepper, it has already “sweated” enough. From it you need to carefully remove the skin. This is done with a knife, like with a potato in uniform, only a little more careful. The remaining pulp will be sweet and fragrant. It is also very important to rid the chili of seeds - they are the hottest thing in this pepper, and therefore peel it especially carefully.

Throw the pepper into a bowl. Now let's move on to making the marinade.

Drizzle peppers with olive oil. We add vinegar there (3 tablespoons), the variety of vinegar can be any - balsamic or from wine (white or red). Add salt and lemon zest.

Now put chili and greens on each piece of cheese. Pour sauce over cheese and herbs. We decorate the dish and you can serve it on the table!

See the video for more details:

Ingredients for 4 servings of salad:

Arugula - 1 bunch;
Strawberries - 200 g;
Cherry tomatoes - 150 g;
Mozzarella mini - 100 g;
Olive oil - 2 tbsp. l.;
Balsamic vinegar - 3 tbsp. l.

Let's start preparing the salad:

Wash tomatoes, arugula and strawberries and let dry. Cut tomatoes, mozzarella into cubes. Roughly also we cut and strawberries. Add arugula, salt, pour olive oil and vinegar. Let the salad rest for 10 minutes and serve.

The combination of mozzarella cheese with a mix of different salads and cherry tomatoes is considered a classic Italian cuisine. In this salad, these products are served with Pesto sauce.

Pesto sauce - dark green traditional italian sauce and the aroma of basil. Genoa is considered its homeland. Pesto is prepared by mixing pine nuts, basil, garlic and parmesan cheese with olive oil.

With such delicious sauce salad will be great!

Ingredients needed for the salad:

Cherry tomatoes - 300 g;
Baku tomatoes - 2-3 pcs.;
Mixture different varieties salads - 1 bunch;
Mozzarella cheese - 1 ball;
Leek - 2-3 pcs.;
Olive oil and balsamic vinegar.

For the pesto sauce:

Basil green - 1 bunch;
Pine nuts - 100 g;
Garlic - 2-3 cloves;
Parmesan cheese - 50 g;
Olive oil - 3-4 tbsp. l.

Let's start preparing the salad:

First, you need to make the sauce, for which, in a mortar, crush the pine nuts with basil leaves, garlic, olive oil and parmesan until smooth.

Slice the tomatoes however you like. Leek - in circles, and simply tear the mozzarella with your hands into pieces. Put lettuce leaves in a bowl, add all other products. Dress salad with dressing balsamic vinegar and olive oil.

For more information on how to make such a salad, see the video:

Salad Ingredients:

Chicken breast - 1 pc.;
Romano salad - 200 g;
Red onion - half a head;
Avocado - 1 pc.;
Olive oil - 150 ml;
Lemon - half;
dried tomatoes- 3 pcs.;
Basil leaves - 6 pcs.;
Mozzarella - 150 g;
Bacon - 50 g;
Almonds - 40 g;
Pepper, salt - to taste.

Let's start cooking:

You need to make beautiful feathers from bacon, which will require 2 baking sheets, one of which fits into the other. We cover the larger baking sheet with parchment, put the bacon in it, and cover everything with the second baking sheet, pressing down the bacon from above. This "sandwich" must be put in the oven, heated to 200 degrees, for about 10 - 15 minutes. The result is straight, firm bacon croutons.

Cut the onion as small as possible. Rinse the romaine lettuce and chop coarsely. We take out the tomatoes from the jar, let the oil drain and cut each piece into 5 parts.

Remove the pit from the avocado, peel it and cut it in half. Next, cut each half into thin slices. Sprinkle avocado lemon juice. Roast the almonds in the oven until golden brown.

We make sauce. To do this, mix olive oil (100 g) with balsamic vinegar.

We cut the chicken breast so that 12 pieces are obtained from one fillet. Heat the olive oil in a frying pan and fry the chicken in it for 5 minutes. Add chopped onion to the pan and, stirring, bring it to a state of caramelized (dried golden hue).

Mozzarella is very tender cheese, characterized by a slightly fresh, mild taste. It is very rich in protein and calcium, and when combined with avocado and cherry tomatoes, it is simply great for holiday table, and as a delicious Italian salad on every day.

By the way, avocado contains a lot of beneficial vitamin E, potassium and glutathione, which is a powerful antioxidant.

Such a salad will be not only very tasty, but also beneficial for the health of any person. And it's very easy to prepare and doesn't take long at all.

For the salad you will need:

Cherry tomatoes - 10 pcs.;
Mozzarella - 150 g;
Avocado - 1 pc.;
Arugula (salad) - 100 g;
Olive oil - 2-3 tbsp. l.;
Salt - to taste.

Let's start cooking:

In cherry tomatoes, remove the stalk, cut them in half and put them on a dish, previously lined with arugula. Peel the avocado and remove the pit. Cut into large pieces and add to the arugula and tomatoes.

Salad needs to be salted, peppered, add pieces of mozzarella to the dish. Drizzle everything with olive oil and mix. Salad ready!

See the video for more details:

For 4 servings of salad you will need:

Mozzarella - 125 g;
Canned champignons - 1 can;
Cherry tomatoes - 3 pcs.;
Lemon juice - 1 tsp;
Pink pepper and salt to taste.

Let's start cooking:

Tomatoes need to be cut into 2 parts each, laid on oiled paper and baked in the oven for 40 minutes at a temperature of 180 degrees.

We cut the cheese into cubes. Drain the brine from the mushrooms and add them to the mozzarella. Mix olive oil with lemon juice and salt.

We take out the tomatoes from the oven, cool, carefully remove from the paper and add to other products. At the same time, we try not to turn the products into “porridge”.

Dress the salad with prepared olive oil, decorate with pink peppercorns. Can be served!

The recipe for Japanese fritters quickly went viral on social media and has received many variations. Here is one of the simple and proven ways to cook them, which even a novice cook can handle.

5 tablespoons of flour;
1 tablespoon of starch;
1 teaspoon baking powder;
a pinch of vanillin;
3 tablespoons of sugar;
4 eggs;
3 tablespoons of milk.

Cooking

Separate the proteins from the yolks in any convenient way. Make sure that not a drop of the yolk gets into the protein mass, otherwise it will not be possible to beat it to the desired consistency.

Combine the separated yolks with milk, vanilla and baking powder.

Thoroughly mix and sift the mixture of starch and flour. Add it to the yolks and stir well with a whisk until the consistency of the mass is homogeneous and thick, reminiscent of custard.

Beat the cooled proteins with sugar at the maximum speed of the mixer for about 2-3 minutes or until stable peaks are reached, as in the photo below.

Using a silicone spatula, carefully connect protein meringue with yolks and flour, moving from bottom to top and, as it were, covering lush whites with dough. This technique will help to keep maximum air, and therefore, make the pancakes fluffy.

Add the rest of the egg whites in two additions, mixing gently. As a result, you will get a very light and airy dough.

Grease the surface of the pan with a damp cloth vegetable oil. Lubricate the inside of the pastry ring well. The latter is one of the key components that provide pancakes with a beautiful appearance and light texture. You can buy such a ring in almost any large supermarket or pastry shop, and you can also make it yourself from a piece of tin. The diameter of our ring is 8 cm.

Place the skillet over medium-low heat, let the surface warm up, place the ring, and spread the dough into it so that the ring is half or two-thirds full. Immediately pour about a tablespoon of water into the dish and cover with a lid so as not to release steam.

Cook each pancake for 3-4 minutes until the top is completely set and the dough has doubled in size.

Flip over and cook another 2-3 minutes on the other side. Readiness can be checked with a toothpick.

Carefully run along the inside edge of the ring with a sharp, thin knife and remove the pancakes. Before pouring the next batch of dough, completely clean and re-grease the ring well.

Serve pancakes with powdered sugar, honey, syrup, chocolate, cream, ice cream or other toppings to taste.

I first cooked these pancakes on "Weak?". Once I watched a cooking show with my husband, and there one of the participants was cooking japanese pancakes. The pancakes turned out just fabulous - tall, airy, incredibly beautiful. To my husband's question: "Are you weak to cook such pancakes?", I answered: "No." And since then, from time to time I cook these pancakes, because tastier fritters I did not eat.

Japanese pancakes, as for me, are more like a biscuit cooked in a pan, their structure is so light and porous, and the addition of vanillin makes them even closer to a biscuit. I will say this, Japanese pancakes have the right to be on our breakfast table along with traditional pancakes.

We will prepare all the products for making pancakes. Eggs need to be taken large, 60-70 g. Vanilla sugar can be replaced with vanilla extract. We will also need either a serving ring or a homemade foil ring to get the height of the fritters just right.

From the indicated amount of ingredients, 4 pancakes are obtained. One pancake per serving is enough.

Divide the eggs into whites and yolks.

Add half of the regular sugar and vanilla sugar to the yolks.

Lightly beat the ingredients with a mixer.

Pour milk into a bowl.

And again, lightly beat the mixture, literally 1 minute.

Place flour and baking powder into a sieve. Sift the dry ingredients of the dough into a bowl with the milk-egg mixture.

And again mix everything with a mixer until smooth.

Egg whites must be chilled. Beat them with a mixer for 1-2 minutes.

Add the remaining sugar and a pinch of salt to the proteins.

And now beat the whites with a mixer for 3-4 minutes, until stable peaks.

We spread the beaten egg whites in portions into the dough, gently mixing them with a spatula. It is better to add proteins in three steps, gradually adding them to the dough, so the dough will turn out more airy.

This is how the dough should look like.

To prepare Japanese pancakes, we need a serving ring with a diameter of 8 cm (I have one, you can take a ring of a different diameter, then the number of pancakes will be either less or more). If there is no ring, it doesn’t matter, just roll the food foil first into a strip of several layers 3-4 cm wide, and then connect the edges of the foil to make a circle. You can immediately make 4 blanks and cook all the pancakes at a time.

Let's start baking pancakes. To do this, take a frying pan with a lid. Lubricate it with vegetable oil using a silicone brush. We also smear the sides of the ring with oil from the inside. Put the ring in the pan, as shown in the photo. Put the pan on a slightly lower than medium heat.

Fill the ring with dough for 2/3.

Cover the pan with a lid.

Cook the pancake for 5-6 minutes. During this time, the pancakes will rise to the height of the ring.

Using a spatula, flip the ring over to the other side. You can help yourself with kitchen tongs or a towel when flipping for the first time, as the ring will be hot. Then you just get used to doing it only with a spatula.

Fry the pancakes for another 5 minutes under the lid.

We take out the finished pancakes from the pan. Gently draw a knife along the edges of the ring from the inside, separating the pancake. Put the fritters on a plate.

We bake pancakes from the remaining dough in the same way.

IMPORTANT: before cooking the next pancake, the ring should be washed very thoroughly and again greased with vegetable oil from the inside, it is also worth wiping the bottom of the pan with a paper towel and then brushing with vegetable oil again, only after that proceed to cooking the next pancake.

Serve Japanese pancakes with syrups, sprinkled with powdered sugar.

The kids will definitely love these pancakes!

Have a delicious breakfast!

5 tablespoons of flour;
1 tablespoon of starch;
1 teaspoon baking powder;
a pinch of vanillin;
3 tablespoons of sugar;
4 eggs;
3 tablespoons of milk.

Cooking

Separate the proteins from the yolks with any. Make sure that not a drop of the yolk gets into the protein mass, otherwise it will not be possible to beat it to the desired consistency.

Combine the separated yolks with milk, vanilla and baking powder.

Thoroughly mix and sift the mixture of starch and flour. Add it to the yolks and stir well with a whisk until the consistency of the mass is homogeneous and thick, reminiscent of custard.

Beat the cooled proteins with sugar at the maximum speed of the mixer for about 2-3 minutes or until stable peaks are reached, as in the photo below.

Using a silicone spatula, carefully combine the meringue with the yolks and flour, moving from the bottom up and as if covering the fluffy whites with dough. This technique will help to keep maximum air, and therefore, make the pancakes fluffy.

Add the rest of the egg whites in two additions, mixing gently. As a result, you will get a very light and airy dough.

Grease the surface of the pan with a napkin with a drop of vegetable oil. Lubricate the inside of the pastry ring well. The latter is one of the key components that provide the pancakes with a beautiful appearance and light texture. You can buy such a ring in almost any large supermarket or pastry shop, and you can also make it yourself from a piece of tin. The diameter of our ring is 8 cm.

Cook each pancake for 3-4 minutes until the top is completely set and the dough has doubled in size.

Flip over and cook another 2-3 minutes on the other side. Readiness can be checked with a toothpick.

Carefully run along the inside edge of the ring with a sharp, thin knife and remove the pancakes. Before pouring the next batch of dough, completely clean and re-grease the ring well.

Serve pancakes with powdered sugar, honey, syrup, chocolate, cream, ice cream or other toppings to taste.

Japanese pancakes are a great choice for breakfast. Classic fluffy pancakes in Japanese, thin straws or pancakes baked with cabbage: choose from 7 recipes on our website!

sugar - 25 gr
vanilla essence - 3-4 drops
baking powder - 5 gr
flour - 150 gr
milk - 150 gr
butter to taste

Mix egg, sugar, vanilla essence, slightly warmed milk and melted butter.

Whisk the resulting mixture well.

Then add flour with baking powder and stir until smooth.

Prepare a wet towel. Heat the pan, and so that the pancake does not burn, cool it on a towel for 1-2 seconds.

Then pour in some of the dough and shape it by moving the pan in a circular motion.

Cover with a lid and place over medium heat. When the pancake starts bubbling, flip it over.

Put the finished pancake on a plate, and pour over the syrup to taste.

Recipe 2: Japanese pancakes with honey (with photo step by step)

Delicate sun-colored pancakes. They are fastened together with filling.

wheat flour - 130 gr
egg - 2 pcs
honey - 1 tbsp
soda - 0.5 tsp
sugar - 80 gr
water - 50 ml

All products must be room temperature. Beat 2 eggs lightly with a whisk. Add sugar and liquid honey. Beat 3 min. The mixture should be light yellow in color and slightly thicker.

Dissolve baking soda in water.

Add to egg-honey mixture, mix.

Add sifted flour. Stir the dough until smooth.

Cover with foil and leave for 30 minutes. Check the density of the dough: it should drain from the whisk, if you need to add 1-3 tbsp. water.

Heat a frying pan well, grease lightly with oil. Pour the dough into the center to make a pancake 6-7 cm in diameter. When bubbles appear on the dough, turn the pancake over and bake on the other side.

Leave the finished pancakes to cool on a wire rack, covered with a towel. Lubricate ready-made pancakes with your favorite sweets, for example, jam.

Recipe 3: how to cook Japanese straw pancakes

egg - 2 pcs
sugar - ¼ tsp
water - 2 tbsp.

Japanese pancakes are prepared in just 5 minutes and this includes the entire preparation process. To do this, just break a couple of eggs into a container, add ¼ teaspoon of sugar, 2 tablespoons of water and a pinch of salt. All ingredients are actively mixed with a whisk until sugar or salt is completely dissolved.

Then, a little vegetable oil is added to the heated pan and, by analogy with the preparation of pancakes, a small amount of the egg mixture is poured. Due to the fact that Japanese pancakes do not exceed a sheet of paper in thickness, they are prepared in a couple of seconds.

After that, you just have to serve them to the table right away, or cut them into thin strips and prepare Kinshi Tamago, which are suitable as a side dish or decoration for a large number of dishes. Japanese cuisine. By the way, Japanese pancakes themselves are very often used to make rolls.

Recipe 4: Japanese pancakes without oil (with photo)

These pancakes are more dietary than American pancakes, very similar to biscuit pancakes. They are easy to prepare and you can safely cook them at home in the morning or in the evening. It will take you no more than 10 minutes. Serve with syrup, jam or honey!

milk - 100 ml
baking powder - 5 gr
vanilla sugar - 10 gr
wheat flour - 120 gr
sugar - 40 gr
egg - 1 pc.

To make pancakes, you will need a frying pan with non-stick coating. Heat the frying pan and lower the heat to medium. Remove the pan from the heat, place it on a wet towel or a cold stand for 1-2 seconds. Put a full tablespoon of dough in the middle of the pan and return the pan to the fire.

Serve hotcakes with syrup, jam or honey.

Recipe 5: Japanese Pancakes for Breakfast (Step by Step Photos)

milk - 200 ml
eggs - 2 pcs
flour - 250 gr
sugar - 100 gr
baking powder - 10 gr
vanilla extract

Combine eggs with sugar and vanilla extract.

Beat the eggs with a whisk until a small light foam and pour in the milk.

Mix together and sift all dry ingredients directly into the dough.

Mix well so that there are no lumps. You will get a thick dough. To make the pancakes fluffier, you can add more flour.

Heat the frying pan, reduce the heat to medium. Pour a little dough onto a dry, ungreased pan, I have 2 tbsp. Pour each next spoon into the middle of the future pancake. Close the lid immediately.

As soon as the sides turn white a little and small holes appear, you can turn it over.

Happy breakfast!

Recipe 6: Japanese Bean Paste Pancakes

For pancakes

Chicken egg - 2 pcs
Honey (If thick - melt) - 1 tbsp. l.
Sugar ((100 g) I have "Universal Cane" from "Mistral") - ½ stack.
Salt - 1 pinch.
Wheat flour (200 g) - 1.25 stack.
Baking powder - ½ tsp
Soda - ½ tsp
Milk (125 ml) - ½ cup.
Yogurt (60 g. You can use sour cream) - ¼ stack.

For anko pasta

Beans (I have "Kidni" from "Mistral") - 50 g
Soda - 1 pinch.
Water (for boiling and soaking)
Vanillin - 1 sprig.
Sugar ((150 g) I have "Universal Cane" from "Mistral") - ¾ stack.

For the banana filling

Banana - 1 piece
Ice cream (I used regular ice cream) - 150 g

Whisk the eggs well with honey, salt and sugar until light and fluffy.

Add yogurt to the egg-sugar mixture and pour in the milk, mix thoroughly. (AT original recipe there was only milk, but, in my opinion, the presence in the dough fermented milk product makes the pancakes more tender).

In the prepared mixture, sift the flour, mixed with soda and baking powder, mix thoroughly again until the lumps disappear.

We heat the pan well, then reduce the heat and fry the pancakes in a dry pan under the lid (if the dough sticks strongly, you can lightly oil it with a napkin).

The bean paste can be made the day before. Beans must be soaked for 6-12 hours with a pinch of soda, then rinsed, poured with fresh water and boiled until fully cooked.

The Japanese use a special variety of beans, but it's quite difficult to find them here, so I use regular red beans. She's a little more than Japanese beans so I cut the boiled beans in half.

Add sugar to the chopped beans, wait until the sugar dissolves and cook until the sugar thickens and caramelizes. We set aside a small part of the beans (if you want pieces of beans to be found in the paste), and grind the rest in a blender until smooth, then combine it with the set aside beans. This amount of pasta is enough for 2-3 sandwiches.

We put anko in the middle of one pancake, cover with a second one, wrap our sandwich in cling film and press the edges well, trying to glue them together.

On the other pancake put the ice cream and chopped banana. We repeat all the same operations as with pancakes with anko. After cooking, 10-15 minutes before serving, this type of pancakes should be put in the freezer so that the ice cream does not melt during the meal.

This is how pancakes with ice cream and a banana look like in a section. This dessert is perfect for breakfast, it is very satisfying, which means it will give you a boost of energy until dinner. Not only children will be delighted with these pancakes, adults with a sweet tooth will also appreciate them!

Recipe 7: Hearty Japanese Cabbage Pancakes

For pancakes:

150 g chicken breast(or any other meat, ham, fish, seafood - squid, peeled shrimp, etc.)
1 glass of broth that we will get from this breast (or any other meat, or fish, or vegetable broth. Or even water.)
300-400 g of cabbage (white or Beijing) and (or) other vegetables: bell pepper(red, yellow or orange), finely chopped zucchini or eggplant.
greens: dill or green onions.
2 eggs
1 cup flour
2 tbsp soy sauce
salt, pepper to taste
a little vegetable oil for frying.

For sauce:

2/3 cup water
3 tbsp Sahara
1 tbsp ketchup
2 tbsp starch
soy sauce, vinegar (9%).

First, let's make our own pancakes. As already mentioned, the ingredients for okonomiyaki vary greatly. I will present here one of possible recipes, and I will also write how some ingredients can be replaced or supplemented.