Kale and Cilantro Pancakes--Breakfast Afghan Way

Last time I shared a recipe for my son's favorite American breakfast. Today, I offer you a breakfast meal from a different culinary tradition. This is another recipe I learned thanks to my Afghan friend.

These pancakes may seem a little bit spicy or fulfilling for a first meal of the day but if you look at the ingredients it turns out that they add up to a very healthy meal. And if you think that kale has been proclaimed by some the most healthy vegetable, it may sound even more interesting to those who look for another kale recipe. Kale is also often used to make a green juice--one of the latest dieting fads.

Kale pancakes are based on eggs but they cover a long list of vitamins. Cilantro delivers mostly a significant amount of vitamins C, K, A, and beta carotene, while kale, in addition, is also rich in calcium, magnesium, vitamin B-6, and iron. There is also turmeric added which has been another healthy and fashionable spice, widely recognized for its anti-inflammatory properties.

I tried kale pancakes for brunch at my friend's house a few weeks ago. They made a great meal, especially when followed by date cookies and green tea flavored with cardamon. Ever since I got this recipe I have been making these pancakes pretty often. It is a breakfast or brunch meal, but I like them also for lunch while my kids enjoy them even for dinner or as an evening snack. If I have leftovers I freeze them and use later.

Afghan Kale and Cilantro Pancakes
(Makes about 20 pancakes)

Ingredients:
6 organic eggs,
3 tbsp all purpose flour,
one medium onion,
1/2 bunch fresh coriander leaves,
2 medium kale leaves,
2 jalapeno peppers (optional),
1 tsp ground turmeric,
1/2 tsp ground coriander seeds,
salt and black pepper for frying,
vegetable oil for frying.

Preparation:
1. In a large bowl beat eggs with flour until it is smooth. Add turmeric and coriander seeds.
2. Chop onion and jalapeno and add to the batter.
3. Chop the coriander leaves. Cut out only the leaf parts of the kale, discard the stems, and chop the leaves. Add both greens to the batter.
4. Season everything with salt and pepper.
5. Heat 2 tbsp of oil on a heavy duty frying pan. Put 1/4 cup of a eggs mixture on the hot oil. Fry on a medium heat until gold. Turn and fry on the other side. Repeat with the rest of the batter.

6. Dry pancakes on a paper towel from the extra oil. Serve warm.

Buttermilk Pancakes--American Breakfast

Buttermilk pancakes accompanied by a glass of milk are my younger son's favorite breakfast meal or an evening snack. I usually make a shortcut and buy organic pancakes which we preheat, whenever needed in a toaster. Then on the still warm pancakes he spreads a little bit of his favorite President salted butter and cream cheese on top, and he enjoys them deeply.

To honor his love for pancakes I decided to make them from scratch at home. I had an old recipe that I have always wanted to try. Surprisingly, the recipe worked from the first time. It was easy and pancakes turned out perfect. The only change I made after the first batch was to fry them on an almost dry pan since melted butter is already added to the batter. This way they became even lighter and more fluffy. In no time a whole plate of delicate pancakes was ready.

When I was making these pictures, I convinced my son to try my pancakes in a truly American way: with maple syrup, which was good idea in any event, because my pancakes are barely sweet. My other son enjoy them with his favorite Nutella spread. After the pancake feast I froze the rest and put them in a freezer for the upcoming week.

Buttermilk Pancakes
(Makes about 24 pancakes)

Ingredients:
1 and 1/2 cup low fat buttermilk,
2 medium eggs, preferably organic,
1 cup sifted all purpose flour,
1 tbsp sugar,
1 tsp baking powder,
1/2 tsp baking soda,
1/2 tsp salt,
2 tbsp melted, unsalted butter,
1 tbsp vegetable oil for frying,

Preparation:
1. In a large bowl using a hand whisker gently whisk eggs. Add yogurt and melted butter.
2. In a smaller bowl mix flour, salt, baking powder and soda. Incorporate dry ingredients into buttermilk mixture and mix well using a hand whisker.
3. Preheat a large frying pan. Using a brush gently spread the oil on the bottom. Place about 1/8 cup of batter for each pancakes leaving fairly large space between, as they will expand.

4. Fry on the medium high heat until pancakes are dark gold. Turn them on the side and fry again until done.

4. Transfer pancakes to a plate, drizzle with maple or fruit syrup or any topping you like and serve.

A Simple Chocolate Cake--Breakfast for Those Who Don't Eat Breakfasts

Honestly, I have not had much time for my blog lately between doctor visits with my kids, social events, and other projects, including a perpetual home improvement activity. I have hundreds of recipes and pictures waiting ready to be posted, but no time to turn them into posts. For that reason, today's post will be about breakfast, since when I was sitting in doctor's waiting room early this morning, I realized that I did not even have the time to have a cup of coffee before I left home, which most of the time would be all I have for breakfast.

It is said that a nice breakfast gives you a good kick for the whole day. It is probably true, but not being a breakfast person, I can't really confirm that. I know many people who start a day with a big meal that can keep them going through lunch time, and often even until dinner time. There are different traditions of eating breakfasts--muesli in Scandinavia and Switzerland, cereal in America, soft-boiled eggs in Germany, a toast in England, a croissant in France, and--most unhealthy of all, I suppose--a sausage in Poland. This tradition I noticed is still being cultivated aboard Polish Airlines (LOT) flights. When during these frugal times, on most European connections, passengers have to pay for a sandwich or a coffee if they choose to have breakfast at all, the passengers of LOT are served freshly grilled sausages with cheese, filling the entire airplane with their unhealthy yet appetizing aroma at no additional charge.

Although my breakfast usually starts and ends with a cup of coffee, I like to have a piece of pastry with it, if I have one. And even though I will not have many recipes in the "breakfast" category, today's post is about a simple cake that I love to have for breakfast.

Simple Chocolate Cake

2 sticks butter,
6 tbsp water,
4 eggs,
4 tbsp unsweetened cocoa powder,
1 1/2 cup flour,
1 cup sugar,
2 tsp baking powder,
1 tbsp vanilla extract,
2 tbsp bread crumbs.

Preparation:
1. Preheat oven to 350 F.
2. Mix butter, cocoa powder, sugar, vanilla extract, and water in a saucepan. Heat over a medium heat, stirring occasionally, until sugar dissolves and all the ingredients blend into a homogeneous mixture.
3. Separate egg yolks from whites.
4. Take a saucepan from the heat and add yolks. Mix gently and pour 1/2 cup of the mixture into a separate cup and put aside (this will be used later as icing).
5. Whip whites until stiff and add to the remaining mixture.
6. Mix flour with baking powder and add to the chocolate mixture.
7. Grease a round cake form with butter and sprinkle with bread crumbs.
8. Pour the mixture in and put in the oven for 45 minutes.
9. Take the cake out of the oven, let it cool, take it out of the form and pour the remaining chocolate mixture all over it.