Korean pancake & spicy soy dipping sauce

I love pancakes just ask my best friend, so when I first tried these pancakes awhile back I just knew I needed the recipe. I thank the chefs at Justonecookbook.com for sharing their incredible version of a savory and delicious pancake and the sauce you're going to needed to double the recipe it is that good. 'Pancakes' they're not just for breakfast anymore.

These pancakes are light, crispy and was enjoyed by my friends I actually had to make another one and doubled the dipping sauce...

***This recipe calls for 'cake flour' but if you don't have cake flour there's a simple way to substitute it like I had to.

*to make 1 cup of the cake flour substitution starts with

• 3/4 cup all purpose flour +

• 2TBSP cornstarch

*sift the two ingredients together then set aside 1/2 cup + 2TBSP to use for the pancake...ok now your ready

Gather all your ingredients and make ready..

for the Pancake filling:

• 1 bunch green onions - about 10

• 1 large egg

• 4 oz medium shrimp, cleaned and deveined *I used 10

• 2TBSP melted coconut oil 

for the Batter:

• 1/2 cup + 2TBSP of cake flour or it's substitute 

• 1/2 tsp.sea salt

• 1/2 cup *COLD water

for the Dipping sauce

**I strongly suggest doubling the sauce

• 1TBSP light soy sauce 

• 1/2 TBSP rice vinegar

• 1 tsp. thinly sliced green onion or chives

• 1/4 tsp red pepper flakes

• 1/4 tsp. sesame seeds 

• 1/8 tsp sugar

Start by making the dipping sauce by

• adding all the ingredients in a bowl stir to combine and set aside

**If you're using cake flour substitute sift together

• 3/4 cup AP flour

• 2TBSP cornstarch 

**from that remove 

• 1/2 cup + 2TBSP and set aside

NEXT:

• cut the rooted ends off the green onions, then cut the green onion stalks in half

• beat the egg in a bowl set aside

• in a medium bowl add the cake flour, salt and cold water and mix to combine DO NOT OVER BEAT 

NOW:

• In a non-stick large skillet over medium high heat add coconut oil once pan is heated

• add green onions and shrimps

THEN:

• Pour batter over the green onions and shrimp ensuring that the batter get under and in between them that way everything will stick together and hold in place 

NOW:

• pour the beaten egg over the batter and allow to cook until the edges are brown and the bottom is crispy ***I found it helpful to shift and tilt the skillet to distibute the egg

***when it came to flipping the pancake I  found it easier for me to use a plate

• I sprayed a lager wide plate with cooking spray, placed on top of skillet then it came time to flip the pancake I did then immediately slide it back into the skillet 😉 #yey!!!

• allow to cook 3 -5 mins or until your desired color and crispness 

• slide onto cutting board, cut into pieces and....

Oopsie Rolls... yumm-mee!! These little treats are delicious, low carb, gluten free, and very versatile. The recipe is simple and can be change to add your own twist it.

Oopsie Rolls can be used as bread for a veggie sandwich, a simple side to breakfast, or just as they are. Oopsie's are Atkins approved as they are low in carbohydrates and gluten-free so have fun with them.

5 ingredients is all I used. The basic recipe was seen on Tasteaholics I added my own variation just to bring somethig different to the table. 

I'm in my 1st week of Atkins, this beginning stage is known as the "atkins Induction stage" or "phase 1" and is proving to be really hard not eating the  dishes I cook or bake. But, I  must say the Atkins recipes and meal planning is doable and tastey.

To get started you'll need...

▪ 3 eggs

▪ 3 oz cream cheese ** at room temperature NOT melted

▪ 1/8 tsp. cream of tartar

▪ 1 tsp. vanilla extract 

***or 1/2 to 1 pk Splenda

▪ a pinch of salt

▪ line a cookie sheet with parchment paper then spray with non-stick cooking spray

**preheat oven to 300°

▪ separate the eggs: put the egg white in a large mixing bowl, put the egg yokes in a medium bowl 

▪ cut the cream cheese into cubes

...now you're ready

▪ using an electric mixer beat the whites until a lot of bubbles forms then add the cream of tartar

▪ beat the egg whites until soft peaks forms *my eletric mixer was on level 4 and 5, set aside.

Now

▪ add the cream cheese to the egg yokes and a nice pinch of salt and beat until well combined, then add the vanilla extract and continue to beat until the batter is smooth without lumps 

Now

▪I add the egg mixture to the large bowl of egg whites and folded the mixture together

**the recipe makes 12 Oopsie rolls but I made 5 intended to make 6. 

▪ scoop batter onto pan flatten down the tops a bit and cook for 30-35 mins.

▪ Once done, remove and allow to cool, serve and...

...ENJOY!!!

Mini Banana coconut cake. My friend asked me to make her a cake for her "cheatday", and this is how she treated herself.

**To make a full bundt cake just double the recipe.

***On the day I planned on baking this cake, I allowed a frozen banana to thaw so I could use the liquids for the liquids required in the icing... Now let's get started!

First, butter and flour your pan and get your ingredients ready, you'll need...

- 1 stick of butter softened / room temperature 

- 2 eggs at room temperature 

- 1 cup of sugar

- 1 1/2 over riped bananas mashed

- 1 12 cup AP flour ( all purpose)

- 1 tsp baking powder

- 1/2 TBSP cinnamon 

- 1 TBSP Cream of coconut powder

- 1/2 tsp. salt

- 1/2 cup sweetened coconut flakes

FOR THE TOPPING

- 1 1/2 cup sweetened coconut flakes 

- 1TBSP butter

- 1 TBSP coconut oil  (virgin)

- 1 cup powder sugar 

- 1 TBSP milk (adjust as needed)

- 1TBSP of the liquid from the thawing banana  (adjust as needed)

**preheat oven to 350°

• In a medium bowl combine all your dry ingredients ***NOT coconut flakes, and mix well

Prepare the toasted coconut flakes by...

• melting the 1 TBSP butter and 1TBSP coconut oil over medium heat

• add the 1cup sweetened coconut flakes and toast until desired color, set aside

***adjust heated as needed, the flakes will easily burn if not watched

**any unused toasted flakes can be stored in a zipped lock bag or used for toppings on yogurts, salads, or eaten as they are and they are buttery delicious.

...now, using a fork, mash the 1 1/2 bananas, set aside

• In a large mixing bowl, using an electric mixing beat butter and sugar until fluffy

• add one egg at a time making sure to blend well before adding the next egg

• add in the mashed bananas, mix until combined 

• mix in the flour mixture, half at a time

• stir in 1/2 cup sweetened coconut flakes until combined 

• pour batter into prepared pan, tap pan on counter several times to help ensure no air bubbles

• bake on middle rack for 60 - 70 mins.

 (check with a wooden skewer near 60mins, mines took 1hr 10mins to cook)

***If the cake starts to brown before being done cover loosely with foil 

• once the cake is done, remove from ove and allow to cool completely on wire rack

• once cake is cooled, remove from pan and prepare your icing

• combine 1cup of powder sugar, 1TBSP milk, and 1TBSP of thawed banana liquids in a bowl, mix until desired thickness making adjustments as needed

• drizzle over cake, top with toasted coconut flakes...

...and ENJOY!!!

adapted from Kleinworth & Co.