Pancakes Recipes from Central and Eastern Europe

Pancakes are so good, they are cooked all over the world. And this is not a figure of speech. From thin crepes in Western Europe to hearty, savory versions in Asia, flapjacks appear in different shapes and sizes but are equally loved everywhere. Consider giving up your favorite classic American pancakes just for a while and replace them with one of these easy and simple pancake recipes coming from the heart of the old continent.

In Central and Eastern parts of Europe, pancakes are called palatschinke or palachinka and are very alike French crêpes. They appear in the Balkan countries, Albania, Austria, Germany, Estonia, Hungary and other countries. These flapjacks are believed to originate from the Roman Era and that they have gotten their name from the Latin word ‘placenta’, which means ‘a flat cake’.

The main difference between these pancakes and crepes is that crepe batter is recommended to be left for at least an hour before cooking, whereas palatschinke can be cooked straight away.

The runny batter for palatschinke is made with flour, eggs, milk, and salt. It is fried in a pan greased with vegetable oil or butter. These pancakes are usually rolled instead of folded around a filling and often eaten for lunch or dinner.

Traditional fillings include fruit jams, most commonly strawberry, plum, and apricot, often covered with confectioner’s sugar.

Less common toppings are prune, cherry, raspberry, and sour cherry jams, apple sauce, lemon juice with sugar, cocoa powder, chocolate sauces and creams like Nutella, nuts (almonds or walnuts), fresh or dried fruits, cheese, poppy seeds.

Palatschinke Pancake Recipe


1 cup all-purpose flour

2 teaspoons sugar

pinch of salt

2 cups milk

2 eggs

2 tablespoons butter

How to make

Combine flour, sugar, and salt in a large bowl. Pour eggs and milk whisked together in advance and stir until fully incorporated.

Grease a nonstick skillet or pan with butter and heat over medium heat. Add 1/4 cup of the batter and swirl the pan to form a palatschinke. Cook until golden brown, for about a minute or two, turn and cook until the other side is brown as well.

These pancakes can be used to arrange a super decadent delight originating from Hungary called ‘Rakottpalacsinta’. The pancakes are layered with various toppings like cottage cheese jam, raisins, and nuts in between, then baked in the oven. This amazingly easy and delicious dessert is served hot, cut in wedges like a cake, and pairs beautifully with a warm cup of coffee!

pancake recipes

Gundel Pancake Recipe

Another great version is the Hungarian Gundel, a pancake filled with an amazingly rich filling (read below to find out what it is filled with), then flambéed in a dark chocolate sauce.

This famous pancake was first prepared by a man called Gundel Károly,  who owned a very famous restaurant in Budapest in the period between the two world wars. The pancakes were so good that the restaurant became famous not only in Europe but also in the States. The restaurant still exists today and still serves this delight.


5 palatschinke pancakes, made following the previous recipe.


1 cup ground walnuts (half ground, half chopped)

¾ cup heavy cream

½ cup sugar

¼ cup raisins

3 tablespoons rum

1 teaspoon grated orange peel

½ teaspoon ground cinnamon

Chocolate sauce

¼ cup dark chocolate

1 tablespoon cocoa powder

2 egg yolks

¾ cup milk

½ cup sugar

1 tablespoon unsalted butter

3 tablespoons rum

1 teaspoon vanilla extract

How to make

Filling: Soak the raisins in warm water. In a bowl, add the walnuts (chopped and ground), followed by the sugar, grated orange peel, cinnamon, and raisins. Add the plums. Warm up the heavy cream just a bit, then add it to the bowl. Heat the mixture until thick and creamy. Set aside to cool, then add the rum.

Chocolate sauce: Beat the egg yolks and sugar together then add the milk and vanilla. Heat the mixture until thick and creamy but don’t boil it. Stir in the chocolate and cocoa. The butter goes in at the end. Keep stirring until it is fully melted. When this mixture is cooled, add the rum.

To serve the pancakes, put some filling in the middle and fold. Sprinkle with some butter and heat in the microwave for about half a minute. Alternatively, you can heat in the oven for about 4 minutes. The sauce should be heated too before pouring it over the pancakes.

Savory Palatschinke Pancake Recipe

Palatschinke are often eaten unsweetened, in combination with savory additions ranging from vegetables (mushrooms, cabbage, or spinach), cheese, sour cream, or meat.

Hortobágyipalacsinta is the name for palatschinke filled with meat, originating in Hungary. They are usually made with ground pork or chicken, but veal is also commonly used. The filling is folded just like a burrito and served with a sauce.


Pancake batter

1/2 cup plain flour

2 eggs

1/2 cup milk


½ pound ground meat

1/4 cup diced onions

2 peeled and diced tomatoes

1/4 diced yellow pepper

Salt, pepper, parsley and paprika to taste

1/4 cup sour cream

1/2 cup water

2 Tbsp. olive oil


sauce from the filling, combined with 2 tablespoons of flour and 1/2 cup sour cream.

How to prepare

Heat the oil in a saucepan and cook the onions until soft and translucent. Add the meat and cook until brown. Add the pepper and tomatoes, then add the spices (note ½ tablespoon paprika should suffice). Pour the water and cook until the meat is tender. Add the sour cream and stir. Place a large sieve over a bowl and pour the meat filling over it.

Make the pancakes following the instructions given in the recipe above. Put some of the meat mixture in the center of each pancake and fold. Place the folded pancakes in a casserole dish and cover with the sauce. Place in a preheated 350 degrees F oven and bake for about 10-15 minutes. Serve with a salad.

tomato soup

How to Make Canned Tomato Soup Stand Out

Ok, let’s get something straight: The best type of tomato soup is the one made with fresh, ripe tomatoes and nothing can change that fact. It is not only more delicious, but also more nutritive and better for you.

But what if it is not the season for tomatoes? Or you have forgotten to buy tomatoes? Or you have tomatoes but they are not ripe enough to be included in a soup? Well, I believe that everyone has a few tomato soup cans sitting in the pantry, so use these three reasons as an excuse to eat canned food. It’s ok if you do it once in a while. Even if the only reason is being lazy.

That brings us to the next issue: canned tomato soups taste pretty bland. So, we need a few tips and tricks to boost their flavor.


Tips and Trick for Canned Tomato Soup Recipes


Combine canned tomato soup with a diced fresh tomato, the complement with a few chopped fresh basil leaves and double cream to make it thicker. Other forms of tomato you can add are tomato paste, tomato purée, and tomato juice.


Add a drizzle of pesto, homemade or store-bought, for instant flavor, cheesiness, nuttiness, and creaminess. Stir it into your soup at the end of cooking or add a dollop to each bowl and garnish with toasted pine nuts.

For a more exotic take on tomato soup, add a bit Thai red curry paste (one or two tablespoons should be enough), combine with cooked rice, then top with shrimp. Another way is to add fish sauce (from a few drops to ½ cup, according to taste). You can also add chopped fish filets to make a Vietnamese tomato soup recipe.


Croutons are not the only form of bread that can be included in your tomato soup. Combine your tomato soup with flavorful bread. Rub a slice of bread with garlic and top with grated hard cheese like Cheddar. Broil it until the cheese is melted and place it floating on your tomato soup. Alternatively, you can opt for a toasted baguette slices.


Sautee some bacon, then use the same grease as roux – simmer the canned tomato soup in it, together with some double cream. Use the bacon as a garnish.

Sautéed Veggies

Sauté aromatic veggies like onion, garlic, carrots, and celery in oil or butter until soft. Alternatively, you can also sauté spinach or kale. However, make sure that all your veggies are cut into bite-sized pieces. If you like meat in your soup, sauté some cubed chicken breast as well. If you choose to go with oil, use healthy alternatives like olive oil or sesame oil. The later one will also contribute nutty flavor.


Everybody knows that tomato soups love cheese! For an instant cheesy taste, top the soup with shredded hard cheese like Parmesan or Gruyere or softer cheese like American cheese, Feta or Mozzarella.

Alternatively, you can serve with grilled cheese or grilled cheese sandwiches on the side. Another (vegan) option is to use nutritional yeast. These golden flakes are heated in water until creamy and, besides cheesy and salty taste, they also act as a thickener!


Make your soup heartier and more fulfilling by adding pasta. The best option is tortellini – meaty for meat lovers, cheesy for vegetarians. Simply take frozen tortellini and add them directly to simmering soup.


For a surprising twist, add some vanilla! Many tomato soup recipes call for an acidifier like vinegar or lemon juice to emphasize the tomatoes’ natural acidity. These are often combined with regular or brown sugar to balance the taste. However, adding just a pinch of vanilla bean-infused sugar will add a little sweetness and aroma, without overpowering your tomato soup.

You need a detailed guide on tomato soups? You’re welcome.

almond butter pancakes recipe

How to Make Almond Butter Pancakes

Yesterday I had chocolate with whole almonds my cousin had brought from Budapest. It was absolutely fantastic. It got me thinking I haven’t used almond in my sweet treats for some time and the next thought was – pancakes!

There was once a period in my life when I enjoyed almond flapjacks intensively. Maybe too intensively and that is probably the reason why I stopped 😊 But in the meantime I have discovered almond butter as well. So, the next logical step was to use almond butter in my quick, easy and delicious pancake recipes and see how it worked.

Using Almond Butter in Pancake Recipes

Almond butter is a paste made from almonds. It can be smooth or crunchy, roasted or raw, salted or unsalted, stir (subject to oil separation) or no-stir (containing emulsifiers), organic or non-organic. So many varieties to choose from!

So, which type is the best for your pancake recipes? I’d say go for 100% natural almond butter that contains no added sugars, preservatives or artificial coloring. The best part is that you can easily make it at home. All you need is a food processor and some patience – your nut butter will be ready in 30 minutes.

Place 3 cups of almonds in a food processor, cover with a lid and process for about 30 minutes. Stop to scrape the sides from time to time. The butter is ready with the oils have released and is completely creamy & smooth. Transfer into glass containers and store in the refrigerator.

Most recipes call for a ¼ cup of almond butter into the batter. In that case, omit regular butter. Optionally, this butter can be used as a spread on top of your flapjacks. Combine it with chocolate chips, blueberries, bananas, strawberries, apples, cinnamon, maple syrup, and/or crushed peanuts, of course.

Almond Butter Pancake Recipe


2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1 1/4 cups milk

1/2 cup Greek yogurt

1 egg

3 tablespoons almond butter

2 teaspoons vanilla


Whisk together the dry ingredients in a large bowl. In another bowl, whisk together the wet ingredients. Add the wet mixture into the dry mixture and stir until combined but slightly lumpy.

Lightly grease and heat a griddle over medium heat. Pour about a ¼ cup batter per pancake onto the griddle and cook until bubbles form. Flip and cook the opposite side until light brown.

Serve with blueberries and maple syrup.

Why is Almond Butter Good to Use in Pancake Recipes?

Almond butter is often used in vegan pancake recipes as an alternative to regular butter. In addition, it is a perfect alternative to peanut butter for people who suffer from peanut allergies or just don’t like the peanut taste.

Besides nutty taste, almond butter contributes a considerable amount of nutrients to your flapjacks – it is rich in vitamin E, dietary fiber, potassium, calcium, iron, and manganese. Moreover, the fats in this nut butter are mainly unsaturated, which means they don’t increase the cholesterol levels.

Delicious and healthy, what more could you wish for from your fluffy flapjacks? Bon Appetite!

cashew butter pancakes recipe

Amazing Cashew Butter Pancake Recipes

Whether you are vegan or just a big fan of all things nutty, cashew butter is just for you! I have discovered this amazing ingredient recently but it was after I used it in my favorite pancake recipe that inspired me to share it with the world.

Why Use Cashew Butter in Pancake Recipes

Cashews are native to Brazil but are most popular in Asian cuisine. They are protein, dietary fiber and minerals like zinc, copper, and magnesium. These nuts also contain antioxidants that are responsible for your overall good health.

What sets cashews apart from other butters is their healthy fat content. They are composed mostly of unsaturated fats which lower the risk for cardiovascular disease, diabetes, cancer, and obesity.

These nuts are perfect in vegan pancake recipes as a substitute for regular butter. Moreover, they are a great alternative to peanuts for those who suffer from a peanut allergy or simply dislike the peanut flavor.

Making Cashew Butter for Your Pancake Recipes at Home

When it comes to choosing the best type of cashew butter to incorporate in your flapjacks, opt for 100% natural, homemade variation. It is not only very easy and simple to make, but it is also free of added sugars, preservatives and emulsifiers.

17oz. raw cashews

½ tsp salt

Add the nuts and salt to the bowl of your food processor and process until smooth and creamy (this might take from 20-30 minutes). Stop to scrape the sides from time to time. Optionally, you can add ½ vanilla. Keep in glass jars in the refrigerator.

Cashew Butter Pancake Recipe #1

1 1/2 cup almond flour

1 teaspoon baking powder

1/2 cup cashew milk

1 egg

2 tablespoons cashew butter

1 tablespoon maple syrup

½ teaspoon vanilla extract

Whisk together the dry ingredients in a large bowl, then add the wet ingredients. Stir until well incorporated. Heat a greased griddle over medium-high heat. Scoop about a 1/3 cup batter per pancake and cook until bubbles appear on the top of the pancake. Turn and cook the other side until lightly browned.

Cashew Butter Pancake Recipe #2

1/4 cups coconut flour

1 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

1/4 cup coconut milk

4 eggs

1/3 cups cashew butter

1 tablespoon pure honey

½ teaspoon vanilla extract

Combine the dry ingredients into a food processor and blend until smooth and homogeneous. Add the wet ingredients and blend again until batter forms. Let it sit for 3 minutes.

Grease the griddle and heat it over medium-high heat. Scoop about ¼ cup batter per pancake onto the griddle and cook for about 2 minutes on each side, until golden brown.

Pancake recipes that involve cashews are usually very healthy (paleo and vegan) but it doesn’t mean they aren’t delicious. On the contrary, top them with fruit slices, maple syrup, cashew or almond spread, fruit spread or preserves, or chocolate chips or add white chocolate chips, cinnamon, or unsweetened coconut flakes into the batter and enjoy an utterly tasty and healthy treat!

Take Your Regular Tomato Soup Recipe up a Notch

When someone asks what’s your favorite summery dish, a tomato soup won’t exactly be your first choice. Well, as soon as you’ve finished reading this post I can guarantee it will become your go-to recipe this summer.

First of all, tomato soups are satiating. Top them with some cheese or fried bacon and enjoy a bowl of creamy pleasure. Second, they are affordable and third, and most important: preparing tomato soup recipes is a breeze!

What Should the Best Tomato Soup Include


Well besides the very obvious ingredient – tomatoes, your soup should also contain a liquid (this can be either water or broth). If you think about it, tomatoes contain plenty of water themselves, but to prepare a soup you would need a tiny bit more liquid. For this reason, you can choose anything from vegetable stocks to chicken stocks and light beef stocks even. Next, you can’t forget the herbs and flavorings. Regardless of whether you opt for basil, oregano, or veggies like garlic, onions, and carrots, make sure you use fresh ingredients. The soup will warm the herbs just enough for them to release lovely aromas that will make your kitchen smell like heaven and your tomato soup to be as delicious as ever.

What Type of Tomatoes to Use in your Tomato Soup Recipe

As I have already said, the right tomatoes are crucial for a tasty tomato soup. And while the blog post Ever wondered how to make a perfectly light tomato soup to enjoy this spring? Here’s how! contains plenty of useful information on everything connected to tomato soup, I couldn’t seem to find what types of canned tomatoes are the best for a tasty tomato soup. If you ask me, diced canned tomatoes are better than their whole cousins. The canned variety comes with basil leaves added into it, plus the tomatoes are peeled. Diced tomatoes are a better choice because they will dissolve more easily.

How to Achieve a Perfectly Creamy Vegan Tomato Soup


If you are a vegan, then the logical way to go about preparing a tomato soup is with a vegetable broth. However, you will need some kind of thickener to make your soup creamy. To achieve this creaminess, you could either opt for nutritional yeast (make sure you whisk and heat it in water) or arrowroot powder. If you opt for the latter, you will have to mix it with a cold liquid (either tap water or a non-dairy milk variant) and whisk it prior to adding to your soup.

The Best Way to Add Flavor to Your Tomato Soup Recipe

As I have already mentioned, chicken or beef stock are both very tasty options, but the latter is my favorite. However, there are plenty of other ways to bring your regular tomato soup up a notch. Say, by adding a tablespoon of Worcestershire sauce. The anchovies this sauce consists of will strangely give the soup a meaty flavor instead of a fishy one J. Or if you are one of those who “like it hot”, adding a sauce like salsa to your favorite tomato soup recipe will render amazing results every time. Lastly, you can add pesto but only after the soup has been prepared. Add a tablespoon of pesto into each individual serving and enjoy a flavorful soup.



Cream of Tartar – Тhe Secret to a Perfect Meringue

Airy and light homemade meringue is a perfect addition to pies and cakes, but also works wonderfully on its own, in the form of cookies or as a base for Pavlova cake.

Meringue is basically made of egg whites and sugar, but the final result is quite different than in plain whipped eggs. So, what’s the secret to a perfect, soft, and fluffy meringue?


Cream of Tartar for Perfect Meringues

Cream of tartar, also known as potassium bitartrate, is a simple powdery ingredient with various super powers. In the case of meringues, only a tiny amount (as little as a 1/8 teaspoon) acts as a stabilizer. The acidity in this ingredient is what makes meringues sturdier. It boosts the mixture’s volume by enhancing the formation of air bubbles, thus preventing it from flattening.

Optionally, some recipes might call for other acidic substances to replace cream of tartar, such as lemon juice or white vinegar (1/2 teaspoon per egg white in the recipe). Less frequently used cream of tartar substitutes are yogurt, buttermilk, sour milk, kefir, and white wine. In other cases, baking soda is used instead of cream of tartar + baking soda.

Note: If you are using potassium bitartrate or any other acidifier, avoid preparing your meringue in a copper bowl. Copper reacts with acidic substances and results in color change of the egg mass.

Cream of tartar also increases the eggs’ tolerance to high temperatures, making sure your meringue maintains perfectly formed peaks even after baking in the oven.

For more info on how to use this amazing ingredient, read The Incredible Cream of Tartar – How to Use and What to Substitute With.

What Else Makes a Perfect Meringue Besides Cream of Tartar?

Besides cream of tartar, there are a few more essential steps that lead to a perfect meringue.

Egg to sugar proportions

In case you were wondering, the type of sugar doesn’t make much difference so feel free to use regular, granulated sugar. However, experienced cooks swear that fine, powdered sugar produces the best final results because its tiny crystals dissolve faster and easier.

Cream of tartar helps here as well. Contrary to the case with egg whites, where potassium bitartrate acts as a booster, when it comes to granulated sugar it serves as an inhibitor, i.e. adding a pinch of potassium bitartrate into your egg white mixture will prevent the formation of sugar crystals.

Make sure your eggs are at a room temperature in order to ensure higher volume of the mixture when whipped. However, it is easier to separate the whites from the yolks while the eggs are still cold, then let them sit for about 15 minutes on the counter to reach room temperature before you start whipping.

As for the egg white/sugar ratio, it depends on the recipe. If you are making a hard meringue, add ¼ cup of sugar for every egg white (in this case adding an acidic substance is a must). In the case of softer meringues, use two tablespoons of sugar per egg white.

Use a good Bowl

Use a large bowl since the egg whites will expand during beating. The bowl should be clean and completely dry. If it is wet, the egg whites will absorb the moisture which will prevent them from setting properly.

And finally, the bowl should be made of ceramic, glass, or stainless steel. As mentioned before, copper should be avoided, especially in case you are using potassium bitartrate or another acidifier. Plastic is also on the blacklist because it contains certain substances which might affect the final result.


Meringue Recipe with Cream of Tartar Step by Step

You only need three simple ingredients to make a perfectly fluffy meringue.

  • 4 egg whites
  • ¼ cup sugar
  • ¼ teaspoon cream of tartar

Method of preparation:

Step 1: Separate the egg white from the yolk immediately after you take them out of the fridge. Let them come to a room temperature;

Step 2: Whip the egg whites until completely smooth, but be careful not to overwhip because the mass will become grainy and dry;

Step 3: Add the cream of tartar followed by the sugar;

Step 4: Bake the meringue at 350 degrees F, about 4 inches under the heat. Bake for about 10 minutes, until the peaks are golden brown.

Place it on top of puddings, pies, puddings, cakes, cookies and enjoy!

Salmon and Potatoes

Simple Salmon Recipes – Fried, Baked, Steamed, Grilled and Poached

I am not much of a fish eater, but when it comes to salmon recipes, I often have a change of heart. There is something about this fish that makes my mouth water.

Maybe it’s the fact that salmon is one of the most nutritious foods on the planet. Its numerous vitamins and minerals, as well as the high level of omega-3 fatty acids, are sure to keep your heart and brain in great shape, but also protect you against diseases like cancer. Hey, even the new US Dietary Guidelines recommend eating two servings of this fish a week!

Or maybe it’s the numerous ways of preparation and serving that prevent you from getting bored of salmon – fried, baked, grilled, in a salad, in a sandwich, a cake…salmon is called the ‘king of fish’ for a good reason!

Salmon with Rice

What Type of Salmon is the Best?

Before we move on to my favorite salmon recipes, a few important tips regarding the type of salmon you should use.

Opt for wild salmon whenever you can. Farmed fish can be treated with antibiotics or, in some cases, with pigments to make their flesh more orange.

Fresh meat is always a better choice than frozen, and you can find it in markets from June to September. However, frozen salmon is good for up to four months in the freezer and very convenient to use anytime you want, whereas canned wild salmon is the most economical choice. Just make sure to choose cans that say BPA-free.

As a general rule, when choosing salmon, go for the one that is orange in color. Orange-colored salmon flesh, provided that we are not talking about artificial pigmentation, is packed with carotenoids that are very good for you. Also, when it comes to salmon, the fattier is the better because the fats in question here are omega-3 fats.

Fried Salmon Recipe

Fried salmon is crispy on the outside and pink on the inside. In order to achieve this perfection, start by NOT removing the skin – it protects the fish from overcooking. Cook with the skin-side down almost the whole time and press with a spatula to prevent the fish from curling, as well as to add extra crispiness. The fish is done when it changes the color from orange to pink.

Serve with the skin side up, along with a salad made of whole wheat couscous, steamed bell pepper, parsley, lemon juice, salt, and pepper.

Salmon and Potatoes

Baked Salmon Recipe

Baking the salmon is much easier and a lot healthier than frying it. Season the fish with a little salt and pepper, then place skin-side down on a lightly greased baking dish or pan. Alternatively, you can wrap the fish in foil. This method gives you an opportunity to flavor the salmon with various ingredients like herbs, lemon juice, ginger, garlic, parmesan cheese, asparagus, or various glazes! Bake in the oven at 400 degrees F for about 15 minutes (there is no need to turn).

An even faster method is broiling. Turn the oven to broil, season the fish and place it on a sheet pan, placed on the top rack of the oven, about 3 inches from the broiler. It should be done after 3 minutes or so.

The third option is to combine pan-frying and baking. If you decide to go with this method, use an oven-proof skillet so that you do all the cooking in it and minimize the mess. Sizzle the fish for about 3 minutes with the skin-side down in oil or butter, then transfer it to the oven, heated to 275 degrees F, and cook for 20-25 minutes. Return the pan to the stovetop and cook for 3 more minutes to make the fish crispy.

Steamed Salmon Recipe

The process of steaming salmon is rather longer and includes three steps – curing, drying and smoking. Start by curing the fish by mixing together salt, chilis, bay leaves, thyme, minced onion and garlic in water. Cover the fish with this brine and place it in the fridge. Let it stand there for at least four hours and maximum 48 hours. More than 48 hours of brining will make the fish too salty.

Dry the fish by patting it dry with a paper towel and let it sit for 2-3 hours or, better yet, overnight in the refrigerator to dry completely. You’ll know it is good to cook when it has shiny skin on top.

When smoking the salmon, be careful that the smoker isn’t set to a very high temperature because this will result in a very dry final product. However, if this happens, you can ‘save’ your disastrously smoked fish by including it in a very simple and easy recipe called Smoked Salmon Ball, where its dryness will be masked effectively.

Cut the fish and combine it with cream cheese, minced onion, lemon juice, chopped parsley, horseradish (previously prepared), liquid smoke, garlic powder, and salt in a large bowl. Stir until well incorporated, then transfer the mixture onto a big, shallow plate. Shape it into a ball with a spatula, then garnish with chopped pecans all over the top.


Grilled Salmon Recipes

Grilled salmon is perfect for warm days! Smoky flavor and minimum mess are the biggest upsides of this method. You can grill whole fish fillets or cut the fish into cubes and place them on wooden skewers, alternating with lemon slices, then season with salt and pepper. Grill each side for about 5 minutes and serve with a basil-based dip on the side.

Poached Salmon Recipe

Poaching keeps the calorie and fat count low. In addition, it is the best way to prepare your salmon recipe if you are planning to include it in salmon cakes. Simmer the fish filets in water flavored with salt, peppercorns, and bay leaf. Alternatively, you can use stock or white wine instead of water. Wait for the liquid to come to a boil, then add the fish. Cover the pan and cook for 20-25 minutes.

To make salmon cakes, combine poached salmon with mashed potatoes, milk, chopped parsley, salt, and pepper. Form the mixture into patties. Coat them in flour, dip them in egg, then coat with breadcrumbs. Place the patties on a baking sheet and bake in the oven for about 20 minutes, until golden brown.




Is It a Pie? Is It a Pizza? It’s Super Pancake!

If you are tired of your regular pancakes, then a super pancake is just what you need. And I am not talking about any pancake recipe, but a Nepalese specialty that not only you, but your kids will love as well (it’s called super pancake, after all!).

The Chataamari Pancake


Nepal is famous for its cuisine, and these rice pancakes are no exception. The chataamari, also known as the Newari Pizza, can be eaten as it is, or served with meat and/or eggs on top. It is called a pizza for a reason, though, and it lies in the way this pancake is eaten and served – just like the American pizza. This rice crepe is a specialty of the Newars in Nepal, and it was traditionally served on special occasions and festivals. However, nowadays the cataamari grew in popularity and is not confined to Nepal only. It is now served as an appetizer, a snack or even as a main dish. But enough talking… let us see how can you prepare this rice pancake recipe in the convenience of your home.

Savory Rice Pancake Recipe


Before going to the pancake recipe itself, you should know that these pancakes are not topped after they’ve been cooked. Rather, the topping is added in the process of cooking. And now, before you give up, maybe you can find a recipe that is more down your alley among these easy to prepare pancake recipes. But, I would advise you not to surrender, these are pretty easy to master. I promise J.

Ingredients for the pancake:

  • 1 cup rice flour
  • 1/6 teaspoon salt

Ingredients for the topping:

  • 300 pounds of ground turkey
  • ¼ cup green peas
  • ¼ cup chopped onion
  • 1 teaspoon diced hot green pepper
  • 1 tablespoon diced tomato
  • 1 teaspoon garlic
  • ½ teaspoon turmeric
  • ½ teaspoon ginger
  • 1 tablespoon oil
  • Salt (to taste)


Follow these instructions carefully, because, as I have already mentioned, these pancakes are not prepared like the pancake recipes we are familiar with. For one, there is no flipping and two, the topping is added while the pancake is being cooked.

Get a deep dish and add the rice flour and the salt and mix with just enough water to get a thing texture, but bear in mind it shouldn’t be watery. In a separate dish add the topping ingredients and mix well. Preheat a flat pan over medium high heat and add the oil. Pour the batter into the hot pan and spread it to be as thin as possible. Add the meat mixture (or the egg) and cook for 7-8 minutes with the lid on. Do not flip. If you decide to enhance the flavor by adding cheese, then the right way to go about it, is to add the cheese seconds before you are to get the pan off the heat.

Note: You can replace the turkey with pork or use 150 pounds of each. You can also add eggs if you want, or skip the meat and go for eggs only. For a sweet variant, prepare the pancake with ricotta cheese and powdered sugar. Yum!





The Easiest Way to Incorporate Walnut Butter in Your Pancake Recipes

Apparently, there are two types of walnut butter used in pancake recipes. The first one is made with toasted, chopped walnuts, regular butter, and sugar and is usually used as a topping for pancakes. However, this is not the type of walnut butter I have in mind. I was thinking about the healthier version that is made by processing walnuts in a food processor until creamy and smooth. This one is incorporated into the pancake batter.

Why Use Walnut Butter in Your Pancake Recipes

Besides the nutty taste, walnuts also contribute a considerable amount of nutrients to your fluffy flapjacks. These nuts contain very high amounts of omega-3 fats which boost brain functions and improve mood. In addition, they support heart health and fight cancer. Contrary to popular belief, walnuts don’t make you fat because the fats they contain are good ones.

Three Ways to Make Walnut Butter for Your Pancake Recipes

Making walnut butter at home ensures you get a 100% natural, sugar-free and preservative-free product for your pancakes. There are three ways to make this butter, depending on whether you like it completely smooth or with a crunchy twist.


  • 2 cups walnuts
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon salt
  • Maple syrup or cinnamon (optional)


Raw walnuts

For very smooth and creamy butter, use raw walnuts.

Toasted walnuts

For a crunchier butter with a more prominent nut flavor, toast the walnuts on a baking sheet at 350 degrees F for about 10 minutes, until fragrant.  Cool before making the butter.

Soaked walnuts

For more textured butter, soak your walnuts overnight, then drain in the morning and toast on a baking sheet at 350 degrees F for about 15 minutes to dry. Cool before making the butter.

Make the butter

Put the walnuts in the bowl of a food processor and blend until you obtain a paste.  Add the rest of the ingredients and keep blending until the paste is very smooth and creamy.

Walnut Butter Pancake Recipe

This recipe is an invention of mine because I couldn’t find one that calls for walnut butter. These pancakes are a bit healthier than standard ones because they are made with oatmeal and brown sugar. Note: You can also add chopped walnuts into the batter but I think the butter contributes enough nuttiness.


  • 1⁄2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 ½ tablespoons brown sugar
  • 2 cups old-fashioned oatmeal (uncooked)
  • 1⁄2 teaspoon salt
  • 2 eggs
  • 2 1⁄2 cups buttermilk
  • 1⁄4 cup walnut butter


In a medium bowl, combine buttermilk and oatmeal. Cover and let sit in the fridge overnight.

Sift together the dry ingredients in a large bowl. Add the nut butter and eggs to the oatmeal mixture and stir to combine. Combine the wet and dry ingredients and mix until well combined.

Heat a frying pan over medium heat. Pour about ¼ cup batter per pancake onto the pan and cook until golden brown on both sides (about 2 minutes each side).

Serve with some more walnut butter, maple syrup, banana slices, or berry compote.



banana bread

How to Save Money Using Old Bananas

If your fridge is full of forgotten overripe bananas don’t be quick to throw them away. Believe it or not you can still eat them. Check out these quick and easy ideas taken from MyGreatRecipes to get the most of your unused bananas.

1.Banana bread

The first and most obvious choice when you want to reuse too ripe bananas is to make the classic banana bread. If you can’t prepare the banana bread right away put the bananas in the fridge. Let your imagination fly with these easy banana bread recipes- from peach coconut or blueberry coconut, double or triple chocolate to healthy banana bread, it’s all there!


2.Banana bread smoothie

The combinations with bananas when it comes to smoothies are numberless. Smoothie is a great healthy breakfast for you and your kids and it really doesn’t take too much time. For the real smoothie lovers here comes a fresh new sweet and creamy delight-the banana bread smoothie. You only need four ingredients and a blender. Freeze the bananas beforehand to get exquisite milk-shake taste.

3.Banana muffins

Muffins can be great as breakfast or a snack. The ripper the bananas are, the better the muffins. And the bananas are sweet enough so you don’t have to use too much of other sweeteners. Just a little bit of brown sugar will do. Besides the classic versions there are also delicious gluten-free, dairy-free or even vegan versions so you don’t have to feel guilty if you eat several of them even in the middle of the nightJ

banana bread pudding

4.Banana bread pudding

You know you can make amazing puddings with ripe bananas. Add milk, sugar, eggs and vanilla and whisk. The preparation takes a few minutes. Piece of cake! But..wait for it…you can also make e a banana bread pudding. Take some stale French bread (or cinnamon bagels), cover it with banana pudding and sprinkle with chocolate chips. Bake for about 30-35 minutes and voila! The heavenly dessert is ready.

5.Chocolate-covered banana pops

Here is a great summer treat that you kids will absolutely love. It doesn’t matter if the bananas are not so good looking because there will be chocolate to cover them and make them beautiful again. Put the bananas on popsicle sticks, freeze them overnight and dip them in melted chocolate. You can put sprinkles, m&m’s or nuts on top. Enjoy your home-made ice cream!

6.Banana bread pancakes

The pancakes marry the banana bread to create a wonderful sweet fusion. Made of very ripe mashed bananas and chopped pecans, that represent the classic banana bread, and combined with pancake mix, buttermilk and nuts, these banana bread pancakes are full of proteins. Add some honey or maple syrup and fruit (sliced bananas, of course, or blueberries, or any fruit of your choice) on top. There is a secret tip for extra fluffiness: add baking powder to the pancake mix.


If you still have overripe bananas in your fridge after this (which I doubtJ), I would recommend Pinterest as a go to place when it comes to overripe banana recipes.