Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, mostly-kabocha macrobiotic pancakes. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Steam or microwave the kabocha squash and mash. I think I'll try Alyson's Kabocha pancakes. Mix all ingredients together on medium speed.
Mostly-Kabocha Macrobiotic Pancakes is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Mostly-Kabocha Macrobiotic Pancakes is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mostly-kabocha macrobiotic pancakes using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mostly-Kabocha Macrobiotic Pancakes:
- Take Kabocha squash
- Prepare Plain flour
- Prepare Soy milk
- Get Salt
- Make ready sprinkles Cinnamon (optional)
- Prepare Raisins (optional)
- Get Walnuts, maple syrup, or topping of your choice
Simmered Kabocha Squash (Japanese Pumpkin) in a Japanese blue willow bowl. Top these pancakes with organic honey, or organic maple, corn, or beet syrup. Since switching to a mostly macrobiotic diet, I try to not have that much fruit. Instead, grain based sweeteners like amasake (fermented brown rice drink that is.
Steps to make Mostly-Kabocha Macrobiotic Pancakes:
- Steam or microwave the kabocha squash and mash.
- Combine the kabocha from Step 1 with the plain flour, salt, and raisins in a bowl.
- Mix gently in a cutting motion.
- Add the soy milk and mix lightly. Add cinnamon to taste. Add a little soy milk at a time if you want to make the batter more runny.
- Grease a frying pan with oil, pour in about 1 ladleful of batter. The pancake should be 10-15 cm depending how runny the batter is.
- When the top surface becomes dry, flip it over. Cook until slightly brown, and it's done. There you have a thick and filling pancake mostly made of kabocha squash!
- If the sweetness from the kabocha squash is not enough, drizzle with maple syrup, or other topping of your choice. Top with walnuts and kabocha seeds to make a lovely treat for your guests.
- I couldn't wait, so I had some of the first pancake before I made the second one.
Kabocha is just the Japanese word for squash. The squash is dark green (though it can have orange-y spots too) and very firm. The inside of the kabocha squash is orange, and it hardens as it ripens. You can usually find them at Asian markets but I've seen them at the farmers' market and various. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima.
So that’s going to wrap it up for this special food mostly-kabocha macrobiotic pancakes recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
