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When it comes to pancakes you can usually find me on team savory more than team sweet. With these recipes you don’t have to choose.
I like this batter to sit for a few hours on the countertop before I cook it. It makes the final product more digestible and gives it more of a fermented tang. However, if you would like pancakes in the morning, I would recommend letting the batter ferment overnight in the fridge. It should keep there for several days… pancakes on demand! Consider this pancake recipe a template, a basic primer that you can doctor up anyway you see fit. Chop up some kimchi and scallions and serve with a sesame soy dipping sauce. Tuck in some mixed berry jam along with a generous amount of lime zest. And there is certainly nothing wrong with the classic combination of a generous drizzle of maple syrup and some salty butter. Extra butter on mine, please.
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 I think of this recipe as a seasonal bridge. It has a toehold in two worlds: the sunny, light days of summer and the blustery, cooler days of autumn. It is prepared with some of the last fresh tomatoes of the season which are roasted with Yukon Gold potatoes, cumin and even a few thin slices of Meyer lemon. As soon as the vegetables exit the oven they are tossed with a convivial assortment of fresh herbs and a squeeze of lemon. I love the earthy stability of the roasted veg and cumin alongside the zippy brightness of the herbs and citrus.
The contrast of fresh herbs against the savory, starchy potatoes is something that always pleases and nourishes me. Herbs to consider include parsley, tarragon, dill or cilantro. Play around with their ratios and customize it to your mood. |
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