Saturday, March 23, 2013

Rosie Makes Savory Pancakes.

 It's a gray, rainy Saturday morning
and I love a rainy stay-at-home day.

Food Network is droning in the background.
"Best Thing I Ever Ate."
And Alex Guarneschelli is talking about
these savory pancakes with scallions and a dipping sauce.

Thought I'd give them a try.

First off,
you don't have a pancake batter.
It's a dough. 

I used about 1 cup cake flour,
about 1/2 cup all purpose flour,
a teaspoon of baking powder,
and enough boiling water
so that you can pull it together into a ball.
Sorry, I didn't measure the water.
Just slowly add it in, forking it,
until it forms a ball of dough,
not a batter.

A batter is pourable.
A dough is ... well, a dough.

Pat the dough into a disk,
wrap it in plastic,
and refrigerate for about twenty minutes.

 While the dough was chilling,
I made a sauce.
About 6 TB soy sauce,
2 TB rice vinegar,
3 cloves garlic, minced,
1 knob of ginger, peeled, juiced, and minced
a few drops of sesame oil.

And I chopped a bunch of scallions.

 When the dough disk came out of the fridge,
I put half the scallions on the dough,
then folded it over and rolled it out.
About 1/8 inch thin.

 Cut out small circles.
 I took the leftover ball of dough,
 flattened it out, and wrapped it in plastic.
I saved it for another round of pancakes
for the Hawthornelets.
 Fry in peanut oil a few minutes until brown on both sides.

 Drain on paper towels before serving.

Top with extra scallions.

 These are like thin biscuits.
 Almost like a wafer.
 Crisp on the outside.
Bready inside.
 I liked these savory little treats.

 They're different.
 And I like different.


Rocquie said...

Those look very interesting (and pretty). Will you make them again?

Rosie Hawthorne said...

Yes, I already have!