Mostly-Kabocha Macrobiotic Pancakes
Mostly-Kabocha Macrobiotic Pancakes

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, mostly-kabocha macrobiotic pancakes. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mostly-Kabocha Macrobiotic Pancakes is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Mostly-Kabocha Macrobiotic Pancakes is something which I have loved my entire life.

See more ideas about Food recipes, Food Japanese Okonomiyaki Pancakes. It's time for a savoury foray in your week! Simmered Kabocha Squash (Japanese Pumpkin) in a Japanese blue willow bowl.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
  1. Get 100 grams Kabocha squash
  2. Make ready 3 tbsp Plain flour
  3. Make ready 6 tbsp Soy milk
  4. Take 2 pinch Salt
  5. Prepare 2 sprinkles Cinnamon (optional)
  6. Take 3 tbsp Raisins (optional)
  7. Make ready 1 Walnuts, maple syrup, or topping of your choice

Mix all ingredients together on medium speed. Cook stovetop like a regular pancake. I get giddy just thinking about it! haha! I'll post the outcome pic tomorrow.

Steps to make Mostly-Kabocha Macrobiotic Pancakes:
  1. Steam or microwave the kabocha squash and mash.
  2. Combine the kabocha from Step 1 with the plain flour, salt, and raisins in a bowl.
  3. Mix gently in a cutting motion.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. I couldn't wait, so I had some of the first pancake before I made the second one.

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North. 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. Azuki Bean Soup is a very traditional macrobiotic recipe.

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