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Crumbly Tiger's Hokkaido Pancake

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Ingredients for 2 servings:

  • 125 g Hokkaido pumpkin puree
  • 1 egg(s), size M
  • 125 ml milk, 1.5% fat
  • ½ tsp basil, dried
  • 80 g wheat flour type 550
  • 10 g oat bran
  • 2 pinches of baking powder
  • some salt and pepper, freshly ground
  • Olive oil, virgin
  • 40 g Parmesan, freshly sliced

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

hearty

Combine all ingredients, except the olive oil and Parmesan, in a bowl and mix thoroughly. Let stand for 30 minutes. Heat the olive oil in a pan, but do not overheat. Pour a small ladleful of batter into the pan and cook the pancakes over medium heat for about 2-3 minutes on each side until golden brown or light brown. Transfer the pancakes to plates and garnish with Parmesan shavings. I served a mixed salad as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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