Simple to assemble, savory pancakes are a universal comfort food. Their versatility is indicated by the many variations served around the world: Turkish zucchini pancakes, Korean vegetable pajeon and Japanese okonomiyaki. Fluffy and light or crisp and pan-fried, savory pancakes are a natural vehicle for using up leftovers or pantry ingredients.
This pancake mix uses basic pantry staples and makes about 8 pancakes: Whisk together 1 1/2 cups/190 grams all-purpose flour with 1 1/2 teaspoons baking powder, 1 teaspoon kosher salt and 1/2 teaspoon baking soda. In a separate bowl, whisk together 2 large eggs and 1 cup milk. Add the dry pancake mix to the wet mixture all at once, then stir the batter just until the large streaks of flour disappear but lots of small lumps remain. (Overmixing the batter can lead to dense, chewy pancakes.) Gently fold in 1 1/2 to 2 cups mix-ins, but don’t go overboard: Too many and the pancakes won’t cook properly. (Though the assembly is speedy, you can combine the dry ingredients in advance and store in an airtight container until ready to use.)
To cook, heat a light coating of canola oil in a nonstick skillet or griddle over medium-low, then ladle in 1/3 cupfuls of batter, being careful not to crowd the pan. Cook pancakes until golden brown underneath and bubbles rise and pop on top, 2 to 3 minutes. Gently flip pancakes (avoid the urge to press them!) and cook until pancakes are puffy and batter is cooked through, 1 to 2 minutes.
[Sign up here to get the At Home newsletter with our best suggestions for how to live a full and cultured life during the pandemic, delivered to your inbox.]
As for mix-ins, the suggestions below will get you started, but the options are seemingly endless — and can be determined based on the contents of your fridge.
-
Bacon, Egg and Peas: Cooked chopped bacon and frozen peas (thawed). Top with fried eggs and hot sauce.
-
Shrimp and Scallion: Cooked shrimp with chopped scallions (or chives) and minced ginger (fresh or pickled). Serve with soy sauce and sesame oil, or chopped kimchi.
-
Fish Cakes With Capers and Sour Cream: Flaked canned tuna or smoked fish (trout, salmon, whitefish), capers and chopped dill or parsley. Top with sour cream.
-
Ham and Cheese: Chopped ham and shredded Swiss cheese or Gruyère. Top with tartar sauce.
-
Spinach and Chickpeas: Frozen chopped spinach (thawed, and squeezed in dish towel to remove excess water), chickpeas and crumbled feta or goat cheese. Drizzle with tahini mixed with lemon juice.
-
Chicken and Corn: Chopped cooked chicken, frozen corn (thawed) and shredded Cheddar. Top with salsa or pesto.
-
Zucchini and Peppers: Grated zucchini (squeezed in dish towel to remove excess water), chopped roasted red peppers or sun-dried tomatoes and grated Parmesan. Top with tapenade or tzatziki.
"time" - Google News
May 01, 2020 at 11:36PM
https://ift.tt/3f8fkGA
7 Savory Pancakes for Any Time of Day - The New York Times
"time" - Google News
https://ift.tt/3f5iuuC
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update
Bagikan Berita Ini
0 Response to "7 Savory Pancakes for Any Time of Day - The New York Times"
Post a Comment