Pancake Recipes

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Aebelskivers (Pancake Ball Recipe) Recipe

I think this recipe would be a perfect addition to a Thanksgiving brunch. The children in our family love pancakes, and this version fits the season quite well due to the addition of cranberry jam. It doesn’t hurt that the pancakes have a unique look to them as well.

The recipe starts like any pancake recipe. The one challenge is actually fitting the jam into the pancakes, and to make that possible, I cooked them in an aebelskiver pan. Aebelskivers are round pancake balls that taste similar to crossbred doughnuts and popovers. I usually use this pan for a Vietnamese dish called bánh khọt, which is a savory Vietnamese-style rice flour pancake. You've probably seen it in a flat-version (bánh xèo). Today, it made lovely, fluffy pancakes filled with a dollop of sweet/tart cranberry jam. If you prefer, you could fill them with candied yams, though I think there wouldn’t be as much textural contrast. This is definitely a recipe to learn, as it’s easy to adapt to any season or occasion.


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Ultay Pultay Recipe (Indian Chana Pancake Curry) Recipe

Ultay pultay is what my father-in-law (I call him "Daddy"), who's a vegetarian, considers a festive dish. This dish is composed of thin, firmly pressed chickpea pancakes soaked in spicy gravy. The cooking time was a bit a long but seeing Daddy enjoy his meal was so rewarding. 

I learned to make ultay pultay from Lulu's paternal grandmother's sister. The entire family calls her Muni Baji in Urdu, which translates to "little sister" in English and she's indeed the youngest of a large brood; Lulu's grandmother was the eldest.

It was a lot of fun learning the curry dish from Muni Baji. She told me a lot of stories about her life in Hyderabad. For instance, the gravy calls for fried onion paste and back in the day, there was no blender so it was puréed by hand!


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Banh Xeo Chay Recipe Recipe

Banh Xeo Chay Recipe

10.19.12 by Jackie

Papa, Maman and I went to China Town in the 13th arrondissement of Paris and bought a lot of Asian ingredients. When we got home, I whipped up Vietnamese crêpes called bánh xèo. I made them "chay" ("vegetarian" in Vietnamese), so my husband Lulu and all of us could share the same meal. The filling consisted of carrots, beans, tofu and fried jicama. 

Bánh xèo, served hot, are absolutely delicious. They're crispy on the outside and filled with lots of flavorful goodness.


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