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Posts tagged as savory pancakes

Turkish Zucchini Pancakes…Again!

Posted by Stephanie Meyer on Jul 10, 2013 at 9:49pm

Turkish Zucchini PancakesI first posted this recipe three years ago, but given my recent pancake obsession, I decided it was time for them to return. Since my post, I’ve made them gluten-free with King Arthur gluten-free all-purpose flour and grain-free with chickpea flour. Both fantastic!

Zucchini bread is a family favorite, but if you’re looking for a new twist, savory to boot, add zucchini pancakes to your manage-the-bounty rotation.

Studded with fresh herbs and salty bits of feta cheese, the pancakes pop hot off the griddle tender and eggy, with beautifully crispy edges. I have yet to give them a run with all-purpose gluten-free flour, but I’d guess they’d turn out really nicely. The easiest recipes to adapt successfully utilize a small amount of flour.zucchinipancakes2Make them larger for a satisfying main course, or silver-dollar size for a pretty appetizer. Like my other favorite savory pancakes socca (chickpea flour pancakes), they’re filling and addictive topped with a simple salad of fresh greens or rolled around hot-off-the-grill sausages. However you devour them, serve the pancakes burning hot, tempered with a cool garlic-yogurt sauce. (A fresh tomato sauce would be delicious as well).

Recipe for Turkish Zucchini Pancakes at TC Taste/Minnesota Monthly Magazine.

Rice Flour-Coconut Milk Pancakes

Posted by Stephanie Meyer on Mar 11, 2012 at 7:19pm

rice flour coconut milk pancakes hoppers

I saw this recipe this week for Sri Lankan rice flour-coconut milk pancakes. With yeast! I couldn’t wait to make them.

They are ridiculously delicious, no surprise. Is anything made with coconut milk not amazing? The stuff blows my mind and palate, over and over and over again. Love.

rice flour coconut milk pancakes hoppers fried egg onion sambol

Make sure to try the onion sambol as well. It’s a breeze to whip together and packs a seriously killer flavor punch. I fried my egg separately which worked nicely.

banh xeo

If you’re in a rush, don’t forget about a different twist on rice flour-coconut milk pancakes, Vietnamese banh xeo. I made them tonight for a quick roll in the pork, as it were, given the six pounds of pork shoulder I braised in coconut milk yesterday. Oh my gosh…good.

Recipe for Sri Lankan Hoppers at Saveur Magazine.

Socca (Chickpea Flour Pancakes) with Fried Eggs & Spinach

Posted by Stephanie Meyer on Dec 6, 2011 at 9:49pm

chickpea flour pancake fried egg socca

Somehow on my trip to Provence this summer I completely missed socca, or chickpea flour pancakes. I’m a little bit obsessed with them at the moment, hot off the griddle, topped with nothing more than a grind of black pepper. That’s how they’re served in Provence, as a snack, wrapped in paper, meant to be washed down with ice-cold rosé.

OK!

But they make terrific breakfast/brunch food as well, served as a savory pancake topped with a fried egg and garlicky spinach. Last year I posted a recipe for just one pancake as the perfect base for a fast lunch of leftovers. I declare that a crispy, savory pancake can transform any ho hum leftovers into something sublime.

And then, if you’re home late from a holiday party, craving a new twist on grilled cheese, do this: Smear two pancakes with harissa, press haloumi cheese into the middle, and griddle for a few minutes to warm through. Seriously the most perfect after-celebration food ever.

Recipe for Socca (Chickpea Flour Pancakes) with Fried Eggs & Spinach at Dara & Co./Minnesota Monthly Magazine.

Savory Pancakes Part II: Bánh Xèo (Vietnamese Savory Pancakes)

Posted by Stephanie Meyer on Jun 14, 2011 at 1:35pm

banh xeo

Naturally gluten-free, bánh xèo are simple, savory crepes made from rice flour and coconut milk. Served warm and filled with cool, crisp vegetables, herbs, and drizzled with a spicy-salty sauce, they will blow your mind with flavor and texture achieved with very little effort.

banh xeo

Recipe for bánh xèo, adapted from Plenty by Yotam Ottolenghi, at Dara & Co./Minnesota Monthly Magazine.

Savory Pancakes Part I: "Crepes" with Crispy Potatoes, Greens & Creme Fraiche (Gluten-Free, Grain-Free)

Posted by Stephanie Meyer on Jun 11, 2011 at 12:25pm

Crepes with Fried Potatoes & Greens

OK, I’m going out on a limb here, but…I declare it summer. I know, we’ve had no spring at all, but that’s how we roll…0 to 104 degrees F (yes, we reached 104 this week!) in the blink of an eye. Very Lamborghini, Minnesota, perhaps without the sex appeal. But no matter – it’s relatively consistently warmish now, which means the farmers’ markets are in full swing, and that’s summer enough for me.

Do you subscribe to a CSA? If you’re already feeling a wee bit overwhelmed by vegetables, no worries. Everyone who acquires a weekly box of vegetables feels that way, and if they say that they don’t…well, they’re lying. But worry not – of course carry forth with simple sautes, and throwing vegetables on the grill, or making lovely salads. But when you want to mix things up a bit, consider…

…savory pancakes. It is incredibly satisfying and delicious to roll a crepe or other pancake around cool, crispy vegetables. Or warm, crispy vegetables. Add a tangy vinaigrette, or a sprinkle of cheese, or creme fraiche, and you have the flavor explosion known as a meal. For very little effort. Which is what almost-summer is all about.

I have three savory pancake ideas for you to mess around with over the next few days. The first is a grain-free, gluten-free version, really just a very thin herb-omelet, wrapped around crispy potatoes and whatever greens suit your fancy. Add ricotta cheese or creme fraiche (if you eat dairy) and I swear you will be happily stuffed in no time. If you would like a little meat with your potatoes – fine! Saute sausage or bacon first until crispy, then add the potatoes and greens. Oh my goodness would that be good.

“Crepes” with Crispy Potatoes, Greens & Creme Fraiche
Adapted from a recipe by Yotam Ottolenghi from Plenty
Serves 4

This recipe is highly adaptable to whatever seasonings meet your cravings. I immediately envisioned sauteeing a chopped fresh chili with the potatoes, adding a bit of cheese over the top to melt, and serving with salsa and sour cream. Adjust the herbs in the crepes accordingly. You could also fill the crepes with beans, uncooked greens, yogurt, any herb imaginable, on and on and on. Fun!

2 Tbsp. olive oil
2 Tbsp. butter, divided
4 medium new potatoes, diced small
1 small bunch greens (spinach, bok choy, Swiss chard, or other quick-cooking green), coarsely chopped
1 clove garlic, chopped
Kosher salt & freshly ground black pepper
1/2 tsp. smoked paprika
5 free-range eggs (or 4 duck eggs, if you’re lucky)
1/3 c. milk
1 c. chopped fresh herbs (any combination of basil, thyme, parsley, tarragon, oregano…)
1/2 c. creme fraiche

Put olive oil and 1 Tbsp. butter in a large saute pan over medium heat. When butter is melted and hot, add the potatoes, greens, and a generous pinch of salt. Toss the vegetables to coat with the oil, then cover and cook for 5 minutes, until greens are wilted and potatoes are beginning to soften. Set the cover aside and continue to saute until potatoes and greens are nicely browned. Stir in paprika and saute for another 3 minutes. Season with more salt if needed and add freshly ground black pepper to taste. Remove from heat and set aside.

In a medium bowl, whisk together eggs, milk, herbs, 1/2 tsp. salt, and a generous grind of black pepper. Cut the remaining 1 Tbsp. butter into 4 pieces. Heat a 10-inch nonstick skillet over medium heat. When the pan is hot, add 1 small piece of the butter, swirling it around the pan until browned. Ladle in 1/3 c. of the egg/herb mixture and swirl the pan so that the egg is a very thin crepe. Cook until the edges are dry & browning, about 3-4 minutes. Flip crepe and cook for 1 minute more, then turn out onto a baking sheet. Cook the remaining three crepes the same way.

To serve: Spread crepes with creme fraiche. Divide potato mixture among the four crepes, roll, and eat warm or heat in the oven for a few minutes until hot. Serve with additional creme fraiche.