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pancakesHere on the west coast this weekend we lost a lot of the sunshine that had been blazing for the last couple of weeks. It’s known to rain a lot in Vancouver, sometimes even in June, so turning on my air conditioning for the first time this year was exciting. After the winter we’ve had, it’s been a long time coming.

But sun or no sun, it was a lovely weekend, spent with family and friends, and partaking in a few of my favorite pastimes–mainly reading, writing, and of course, cooking. I started Saturday morning off with these blueberry buttermilk pancakes. Rarely does a day go by when I don’t have cereal for breakfast. On the weekend I may treat myself to bacon and eggs, eaten with toasted homemade bread and a couple of vine-ripened tomatoes. I’m all for self-indulgence, but pancakes for one seems silly when I only eat one or two.

If I’m going to eat pancakes, it’s going to be with my niece. Nikka is three and loves blueberry pancakes. When I visit her house, I like to make us some for breakfast. We get some alone time while her parents catch up on much-needed sleep.

This weekend was a really special one for Nikka. She participated in the Children’s Miracle weekend to raise money for BC’s Children Hospital. She also won the t-shirt design contest; her design was printed on 5,000 t-shirts that were worn by children at the event!  All in all, over 15 million dollars were raised to help children with cancer.

Here is that fabulous t-shirt!


Isn’t it wonderful? Isn’t she brilliant? A Picasso in the making! She’s three!

Here we are on my birthday when she was a wee bit younger. Isn’t she unbelievably cute?


I was thinking about Nikka when I made these pancakes on Saturday. I did only eat a couple and froze the rest. Maybe she’ll come to her aunt’s house one day soon and we can have blueberry pancakes for breakfast together again.

Blueberry Buttermilk Pancakes

This recipe is adapted from Mark Bittman’s “How to Cook Everything”. Makes 4-6 servings.



2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 eggs

2 cups buttermilk

2 tablespoons melted butter, cooled

1 cup frozen blueberries


1) Heat a griddle or large skillet over medium heat while making the batter.

2) Mix together flour, baking powder, salt and sugar in a large mixing bowl. Coat the blueberries with some of the flour mixture so they don’t turn the batter blue when you add them. Beat the eggs into the milk and then stir in the melted butter.

3) Gently stir the milk mixture into the dry ingredients. The flour should be moistened but not over mixed and you may have some lumps. If the batter is too thick, add a bit of milk. Fold in the blueberries.

4) For cooking, use a bit more butter or a neutral oil to prevent the pancakes from sticking. Ladle batter onto the griddle or skillet to form the size of pancakes desired. Adjust the heat if necessary.

5) Brown the bottom of the pancakes for 2-4 minutes. Flip when bubbles appear in the center of the pancake and the bottoms are golden. Cook the second side until also well-browned, a couple of more minutes. Pancakes should be served immediately but can be kept warming in a 200F oven until you finish making the whole batch.


For years, Korean food and I were strangers.  I had never heard of bulgogi or japchae.  Even kimchi, the side dish of pickled vegetables that Koreans eat with every meal, was as unknown and distant as Korea itself.

It’s not that Asian food was foreign to me.  I’m from Vancouver, Canada, which boasts a large Asian popuation.  Sushi bars can be found on every corner of the city, as are noodle shops, and a variety of Thai, Chinese, and Vietnamese restaurants.  Dim Sum dumplings and sticky rice are available in the freezer section of regular grocery stores like Safeway.  Growing up, I even ate Chinese food at home.  My parents were adventurous travelers and eaters.  Shortly after my mother bought a wok and took a Chinese cooking class, our family was feasting on lemon chicken and shrimp fried rice as a weekend treat.  Only Korean food remained a mystery.

There were maybe two or three Korean students at my high school and for a long time, the number of immigrants moving to my city from South Korea was low.  However, this is changing.  More and more Koreans can be found living in the suburbs, particularly in Coquitlam, which has “Koreatown”, an area in which Korean restaurants and businesses have proliferated in the last decade.

Several years ago, I began teaching English to foreign students.  Although most of my students were from all over the world, the bulk of them came from Japan and Korea.  As much as my students learned from me, I learned from them.  I learned about their culture and traditions.  I learned that no matter how differently we sometimes see the world, we’re all very much the same.  But most importantly, I learned about their food.

The first time my students took me to a Korean restaurant I didn’t know what to expect.  I thought I might not like the food.  I had heard it was spicy.  I don’t mind a little heat, but generally spicy food doesn’t agree with me.  I ordered hae-mul pajeon, a type of savoury pancake, filled with scallions (we call them green onions here in Canada) and a variety of seafood.  About the size of a large dinner plate, it was served to me on a sizzling pan of cast iron.  It was big enough to feed three people.  I wish I could tell you that I shared my pajeon that day, but I ended up gobbling down every last scrumptious morsel.  Unlike a lot of Western pancakes, it had an  impossibly light yet crispy texture.

I have eaten this seafood pajeon several times since then and have tried to recreate the pancake at home.  My first attempts from bad Western recipe books resulted in duds–heavy discs that ended up in the garbage.  With some experimenting, I have come up with a version that is not quite as good as the crispy pancakes served to me in Korean restaurants, but comes close.


Korean Style Seafood Pancakes (hae-mul pajeon)

Serves 4 as an appetizer (about 16 small pancakes)

In Korean restaurants the pajeon comes as one large pancake, cut into 6 or 8 pieces, like a pie.  I often just makes the pancakes small, flapjack style, so they can easily be picked up and eaten in a few bites.


2 large eggs

2 cloves garlic, minced

1 teaspoon salt

1 tablespoon sesame oil

1 cup water

1 cup all-purpose flour

1/3 cup rice flour

3/4 cup sliced scallions (green onion)

1/2 red bell pepper, diced

1  cup cooked shrimp

1/2 cup cooked squid

1 tablespoon or more cooking oil, for frying


How to:

Beat the eggs, salt, sesame oil, and water together in a bowl.  Add flours and beat until smooth.

Stir in scallions, red pepper, and seafood.  Let stand at room temperature for 15 minutes.

Heat oil in a large non-stick frying pan.  Add about 3 tablespoons batter for each pancake.  Cook on medium heat for several minutes until the edges appear dry.  Turn over once, cooking until golden. Repeat with remaining batter, adding more cooking oil if necessary.

For dipping sauce: add 1 tablespoon of vinegar (I prefer apple cider) to 1/2 cup of soy sauce.  Add 1 minced garlic clove and 1/2 chopped scallion.  Toasted sesame seeds may also be added.


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"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet." -Julia Child

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August 2020
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