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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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A recent trip to the Larkspur farmer’s market yielded many edible gems that are not generally available at my usual market in Oakland. I was particularly taken by the “greens bar” that showcased an assortment of hearty winter greens like red frill and radicchio. I got a large bag and set out planning a variety of salads for the week.
Members of the chicory family (ex. radicchio) are often bitter, which can be off putting to some people. I try to remedy this by using maple syrup in the dressing, adding the piecing sourness of the kumquat and by adding roasted, jerked pumpkin seeds. The roasted pumpkin seeds on their own are earthy and bring balance to bitter foods. I wanted to guild them so that they would be even better dance partners for the chicories. Jerk seasoning hails from Jamaica and is often comprised of allspice, scotch bonnet peppers, cinnamon, cloves, nutmeg, sugar and salt. If you don’t have this mixture in your pantry, consider using curry powder. If you are a minimalist, a generous pinch of chile flakes will suffice. |
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