The key to making the pancakes crisp is a hot pan and cold batter. Serve this as an appetizer, with cold Asian beer; it's also good for a light lunch.
Read more about this recipe at the Washington Post.
I used spelt flour, because once I realized it wasn’t scary at all, I figured it’d be perfect for pancakes. And it is. However, feel free to use regular flour for these, they’ll be just as good without the spelt.
Read more about this recipe at VeganYumYum.
These savory green onion and ginger pancakes make a great foil for Peking-style chicken roasted with a hoisin sauce and honey glaze. Or eat them plain or stuffed with soft farmer's cheese.
This recipe is part of Andrew Schloss's Sunday Dinners.
Treat this the same way you would a normal pancake – butter and maple syrup for me, please – but rest assured that with whole protein-packed quinoa and millet, plus Omega-rich flaxseed meal, they’ll treat you better.
Read more about this recipe at hogwash.
With this recipe, you won't miss fussing with potato or the usual amount of oil that's used for sautéing the small pancakes to their crisp potential. Best of all, holding them in a warm oven improves their texture.
A griddle is a flat cooking surface usually made of cast-iron that is used to make griddle cakes, pancakes, drop scones and crumpets.
Griddles are used in France to make crêpes and galettes; Indians use them to make chapati; and Malaysians use them to cook stuffed roti breads. The Spanish cook just about everything a la plancha.
The advantage to cooking on a griddle -- also called a hot plate -- is high heat and a slick surface that requires minimal added fat. Meat, squid, or calamari cooked on a griddle develop a flavorful crust and are ready in no time.
A latke is a potato pancake. Most people think of the potato pancake as a Jewish dish, but potato pancakes of some sort exist in potato-eating cultures around the world.
Your basic latke is made by frying grated potatoes in oil until nicely browned on both sides, and seasoning them with salt and pepper. Some latke recipes add egg, chopped or grated onion, minced garlic, milk, melted butter or herbs and spices to the preparation.
Latkes can be eaten plain as a snack, with a side salad, topped with applesauce or sour cream, as an accompaniment to roasted meats, or with a fried egg on top. The French sometimes serve potato galettes with coq au vin. The Poles stuff them with goulash. Jews eat them during Hannukah, but only because they are fried, not because they play a special role in the religious holiday. The Swedes add grated potatoes to a pancake batter, while Germans and Austrians eat them with garlic, salt and butter.
Potato pancakes can also be made by simply dropping a pile of grated potatoes into hot oil and frying until browned and cooked through, then seasoning them with salt and pepper while they're still hot.
Related: Brys' Latkes With Fried Eggs And Caviar (Cookthink blog)
Video: How to make potato latkes (Handmade TV)
Spelt is an ancient cereal grain that is native to southern Europe. A European staple from the Bronze Age to medieval times, the easily digestible grain with a mild, nutty flavor has made a health food comeback as a wheat substitute for the allergic or otherwise averse. Spelt flour can be substituted for wheat flour in baked goods (and it's got a bit more protein, too).
Spelt was introduced in the U.S. in the 1890s. It requires fewer fertilizers than wheat, making it popular with organic farmers.
Hoisin sauce is a thick, glossy, reddish-brown sauce used in Chinese cooking. Made from soybeans, garlic, vinegar, chile peppers and spices, hoisin sauce is spicy-sweet and is used as a dipping sauce and is a classic ingredient in savory dishes like Peking duck and mu shu pork.
Hoisin sauce is sometimes called Peking sauce and is occasionally confused with both plum sauce (which looks similar) and duck sauce -- a sugary and viscous orange-colored American invention that is used as a dubious dip with Chinese-American egg rolls and other fried pupu platter foods.
Clafoutis is a baked cherry dessert that originated in the Limousin region of France.
Start by placing whole cherries in a shallow buttered dish. Top the cherries with a thick pancake-like batter, then bake the dish and serve it warm with a dusting of powdered sugar. (Don't make extra; clafoutis becomes simultaneously soggy and rubbery when refrigerated.)
Clafoutis is traditionally made with unpitted cherries—purists believe the pits impart an extra almond-ish flavor—though modern cooks often pit the fruit before cooking. Nontraditional fruits such as apples, pears, clementines or berries also work.
A canapé is just a French catch-all name for small and pretty finger foods, ideally served with drinks before a meal or at a cocktail party, and able to be swallowed in less than two bites.
Technically, a canapé is composed of a bread, puffed pastry (as in the vol-au-vent) or pancake (as in blini) base, with some kind of spread (butter, sour cream, tarama, flavored cream cheese, you name it), a main ingredient, and a little garnish such as herb sprigs, caviar, or truffles.
A canapé is usually salty, made from puffed pastry or thinly sliced white bread cut into decorative shapes and then topped with a spread that is often piped on using a pastry bag for maximum glamour before being garnished.
What's the difference between a crepe and a galette?
What's the difference between a crepe and a galette?
Technically, a crêpe is a thin pancake that's made in a special crêpe pan or on a griddle. The batter is made ahead so that the flour swells and the air from beating dissipates. Crêpes are fried in butter and either sprinkled with sugar or filled with more elaborate toppings like ham, cheese and eggs.
A galette is a form of crêpe made with buckwheat flour. But the word is also used to describe many flat round cakes of various sizes, including potato pancakes and open-faced fruit tarts with gathered edges. The notion of the galette is said to have been invented in the Neolithic era, when mushy cereal paste was spread over hot stones.
Recipe: White Chocolate Crepes With Fresh Raspberry Sauce (Barbara Kafka Dessert Anthology)
Recipe: Spice Crepes With Meyer Lemon Applesauce (Cook & Eat)
