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Monday, August 8, 2011

Savoury Mozarella Pancake Puffs

Pancake puff pans are quite an amazing thing. Aside from making sweet treats which originated as the Dutch dessert Aebleskiver, there is a savoury Japanese version of this dish called Takoyaki.

What does this have to do with the Savoury Mozarella Pancake Puffs? Nothing really, except I found that tidbit of history slightly amusing. The photo in this recipe post is actually a Frankenstein puff in which I poured some batter first, spooned some marinara sauce and Daiya mozza and then more batter to fill up the well.

Get ready for some delicious snacking!

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Daiya Mozzarella cheese
1 cup water
1 tablespoon vegetable oil

Yield: approx 12 pancake puffs


1. Mix dry ingredients in one bowl with the Daiya Mozarella cheese. Mix the water and oil in another bowl and whisk well. Slowly mix in the wet ingredients into the dry ingredients until you reach batter consistency.

2. Heat up your pancake puff pan to a LOW-MED temperature. This allows the pancake puffs to be cooked without burning. Scoop or pour enough batter in one well to almost fill up the well to the brim. (It is easier to flip pancake puffs if they are larger.)

3. After a couple of minutes when they are cooked on one side (pale yellow-gold colour), flip them holding one stick on one side of the puff, and the other stick on the opposite side of the puff.

4. Wait another few minutes for the other side to cook, then remove puffs using the 2 sticks like chopsticks. They will be pale in colour, but do not fret, they will be cooked inside. If you would like a more golden colour, keep flipping them on each side until they reach desired colour.

5.  Serve with warm marinara sauce.


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