{"id":8781,"date":"2024-10-04T02:00:40","date_gmt":"2024-10-04T09:00:40","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=8781"},"modified":"2024-10-04T15:44:06","modified_gmt":"2024-10-04T22:44:06","slug":"boo","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/boo\/","title":{"rendered":"BOO!"},"content":{"rendered":"

\"pancake<\/a><\/p>\n

It\u2019s Halloween Pancakes on parade! You know what? Pancake fun never gets old. And I got slightly <\/em>better at this since the last time I did this for Boy\u2019s Day a while back. I also learned not to get too ambitious with the pancakes. If you want to see a video of how it\u2019s done, check it out.<\/strong><\/a> Do you know how hard it is to write backwards hiragana<\/em> with pancake batter? Ha!<\/span><\/p>\n

My creepy characters are easier this time. Here\u2019s a refresher:<\/span><\/p>\n

\"steps<\/a><\/p>\n

    \n
  1. Remember, steady hands! Seriously, the best tip I can give you is to get as small an opening as possible that will still allow the batter to flow. If your squeeze bottle is too big, just tape around the hole like I did.<\/span><\/li>\n
  2. Keep the temperature low on your griddle. I had mine at just under the 300\u00b0F mark and it stayed consistent throughout the process and let me create.<\/span><\/li>\n
  3. Be patient and allow the first outline to cook! You almost have to see the edges crisp before you start filling in the spaces.<\/span><\/li>\n
  4. Flipping is fairly easy if your shapes are small. If you make a big one, I would use two spatulas. The finer parts stay surprisingly undamaged as you can see.<\/span><\/li>\n<\/ol>\n

    My favorite was the way Frankie turned out. Don\u2019t forget to write backwards!<\/span><\/p>\n

    \"Halloween<\/a><\/p>\n

    And since I already had the griddle out, we made breakfast. The leftover batter was made into apple pancakes. This is a breakfast for three all on one pan\u2014I\u2019m telling you, this is a very handy appliance to have around.<\/p>\n

    \"sausage<\/a><\/p>\n

    While we\u2019re in pancake mode, let\u2019s get into some Asian pancakes. Fans of what\u2019s affectionately known as the Japanese pancake know all about okonimiyaki,<\/em> but have you ever tried pajeon,<\/em> the Korean pancake? Since we\u2019re a Korean\/Japanese household, we often have both because my wife loves<\/em> her Korean food.<\/p>\n

    \"cooked<\/a><\/p>\n

    The ingredients are pretty simple for both of these\u2014you can find recipes online anywhere, but just remember the batter is thinner than pancake batter. It\u2019s more like crepe batter. And seeing how the Japanese word for okonomi<\/em> literallly means \u201cas you like it\u201d, I don\u2019t think you need to feel restricted at all. Korean pajeon<\/em> is the same\u2014ours only has some leftover pork, green onion and kimchi. Here\u2019s the thing about good pajeon<\/em> though; you must use aged kimchi<\/em> to get that deep flavor. In other words, the more sour the kimchi,<\/em> the better.<\/p>\n

    \"okonomiyaki<\/a><\/p>\n

    If you don\u2019t feel like making your own batter, guess what? They sell batter powder mix at the Asian markets if you are lucky enough to live near one. We like seafood okonomiyaki<\/em> so ours has some squid, shrimp and octopus in it along with the cabbage. Trader Joe\u2019s sells bags of their frozen seafood medley that you can use, as long as you cut up the pieces into smaller bits for the okonomiyaki.<\/em><\/p>\n

    Pajeon<\/em> makes a great lunch snack or appetizer when you do Korean Barbecue at home too. With good kimchi,<\/em> you should get this nice orangey color, perfect for October!<\/p>\n

    \"pajeon<\/a><\/p>\n

    For the okonomiyaki, <\/em>Zojirushi has a recipe<\/strong><\/a> on their site that you can follow if you\u2019re interested\u2014they make it pretty easy; and like I said, you can buy a powder mix at the Japanese market and practically every ingredient you need there as well. This one is our own creation and I love to put all the condiments on mine\u2014you can\u2019t even see what\u2019s underneath! LOL. But it\u2019s \u201cas you like it\u201d, remember?<\/p>\n

    \"okonomiyaki<\/a><\/p>\n

    So here you go\u2014two Asian style pancakes that represent our bi-cultural, bi-cuisine family; Okonomiyaki and Pajeon.<\/em><\/p>\n

    \"pajeon<\/a><\/p>\n

    This month I also had my Breadmaker out because I had originally planned to do something else for Halloween but I couldn\u2019t use what I baked (more on that later). What we did though was make some classic Bread Pudding using homemade bread. Even though bread pudding calls for day old bread, and it seemed like a waste to bake fresh bread just to leave it out to sit and dry out a little bit, my shoku-pan<\/em> was still the perfect consistency and taste for this dessert. It\u2019s like bread pudding taken to another level.<\/p>\n

    \"bread<\/a><\/p>\n

    The other thing I liked is that all the ingredients were lying around the house already, so all we had to do was put it together.<\/p>\n

    \"bread<\/a><\/p>\n

    If you have a toaster oven, you don\u2019t even have to crank up your regular oven\u2014it comes out golden brown and full of autumn flavor.<\/p>\n

    \"bread<\/a><\/p>\n

    There are lots of ways to enjoy bread pudding, and this is just one\u2014with a scoop of vanilla ice cream. I have to say, without the benefit of milk or cream or drippy glaze, this is the best way to taste the goodness of your homemade bread.<\/p>\n

    \"bread<\/a><\/p>\n

    Now back to my other baking adventure which was a total fail this month. I was going to make Halloween cake pops using the cake setting on my breadmaker. Everything was going great until it came time to dip the cake into the melted candy (you can see the struggle here), and trying to decorate it with icing that started to drip. This is proof that I tried, but oh well\u2026 If anyone has any tips on why I failed, let me know. I really want to try again sometime.<\/p>\n

    \"Halloween<\/a><\/p>\n

    Happy Fall, everyone!<\/p>\n

     <\/p>\n

     <\/p>\n

    Products used in this post: Home Bakery Maestro\u00ae Breadmaker BB-SSC10,<\/a> Gourmet Sizzler\u00ae Electric Griddle EA-DCC10,<\/a> Micom Toaster Oven ET-ZLC30<\/a><\/em><\/strong><\/span><\/p>\n

    Please note that these recipes were not tested by Zojirushi America.<\/span><\/p>\n

    All images by Bert Tanimoto \u00a92024<\/span><\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    It\u2019s Halloween Pancakes on parade! You know what? Pancake fun never gets old. And I got slightly better at this since the last time I did this for Boy\u2019s Day a while back. I also learned not to get too ambitious with the pancakes. If you want to see a video of how it\u2019s done, […]<\/p>\n","protected":false},"author":3,"featured_media":8782,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-8781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-bert-san"],"yoast_head":"\nBOO! - Zojirushi Food & Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/boo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BOO!\" \/>\n<meta property=\"og:description\" content=\"It\u2019s Halloween Pancakes on parade! 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