I first tried Dutch Pancakes at Panary Cafe when I was on holiday in Bangkok. The cafe is located at an up-and-coming hipster neighbourhood, Soi Ari. We checked out several cafes that day, but Panary Cafe stood out for their pancakes which had us at love-at-first-bite.
The baby pancakes were nothing like the pancakes I’ve had before – these babies were fluffy and delicate, with their sides crisp and slightly turned up. It was like a cross between traditional pancakes and crepes.
H challenged me to make them when I came back, and I gamely took it up. Then wedding planning started with a vengeance when I came back from my trip, and this got shoved back on my priority list. So when I proposed to cook for Sunday brunch, this was one of the first recipes I searched for.
I modified this recipe I found on Pinterest to make two versions, both savoury and sweet. For the savoury, I threw in honey baked ham and cheddar cheese 5 minutes before the time was up, and put it back in for roasting.
For the sweet, I dusted icing sugar at the top and had a selection of condiments from Margaret River Dairy Company and fruits. It was only on this third and final attempt which I managed to balance the thickness of the pancakes vs easier removal of the pancakes from pan, similar to what I had at Panary Cafe. This was the only pancake which had the turned up side which I presume would be crucial to having a good dutch pancake.
Cooking can be truly one of the best ways to reminisce holidays and feed the wanderlust soul 🙂
Tomatoes aren’t one of my favourite food to be honest, so it’s odd how this recipe has been on my mind for at least two months now.
There are moments when I feel the urge to go into the kitchen and just experiment, and I guess yesterday was one of those days. I made D go with me to the supermarket, and for being an accommodating husband, he gets to go home with a new humidifier which he promptly set up the moment we got home.
The recipe I came across looked too easy to be true, but hey – I guess there some things in life which we can be thankful for! I prepared the vegetables the night before, and this saved me some snooze time by just popping them into the oven the next day. Also added some cayenne pepper and greek yoghurt to the recipe I came across which worked really well for us as it balanced the flavours and textures of the soup.
And I just realised D loves his tomatoes… Hmm maybe that’s why this recipe has been on my mind, and would make a reappearance again.
Roasted Tomato Soup
- 6 plum tomatoes
- 1 carrot
- 1 leek
- 1 tsp greek yoghurt
- 1 tsp dried herbs (e.g thyme)
- 1/2 tbsp olive oil
- cayenne pepper (adjust accordingly)
- pinch of salt & pepper
- 250ml stock (e.g. vegetable, chicken)
- Chop up the plum tomatoes, carrot, and leek and put them together in a baking dish. Add in dried herbs, olive oil, salt and pepper and mix well.
- Cover baking dish with aluminium foil and roast in oven at 230 degree celsius for 45mins.
- Allow mixture to cool before blending them together. Add some stock to dilute mixture slowly until desired consistency.
- Add in yoghurt and mix well.
- Add in cayenne pepper and mix well. Taste and adjust accordingly depending on spice preferences.
- Serve into soup bowls and garnish with pinch of dried herbs and cayenne pepper.