This weekend the Sunday Funday writers are sharing savory pancake recipes.
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Renu is hosting this week. Here's our line-up of savory pancakes...
A Savory Pannekoeken from Culinary Cam (you're here)
Bacon, Chive, & Ricotta Pancakes from Amy’s Cooking Adventures
Colcannon Cakes from Karen’s Kitchen Stories
Crepes Sushi from A Day in the Life on the Farm
Gluten Free Besan Cheela/Chickpea Flour Pancake from Sneha’s Recipe
Potato Pancakes from Palatable Pastime
Savoury Chickpea Flour Pancakes from Mayuri’s Jikoni
Culinary Déjà Vu
Have you ever seen a food and been transported to another time and place? It's a disorienting sense of déjà vu that overwhelms you simultaneously with confusion and awe. Total bewilderment. That was how it was for me this morning when I first made a pannekoeken.
So here's the déjà vu: I lived in the Netherlands for three years as a child when my dad was stationed at an Air Force base. We didn't live on base; we had a house in town and I went to the neighborhood school and learned to speak Dutch...with the fluency of a kindergartener. I thought that I was Dutch and bemoaned my black hair and brown eyes. All of my classmates were blonde with blue eyes.
Anyway, every Sunday we drove to a farm that served Pannekoeken, Dutch pancakes. The family cooked and served guests in their old barn. I always insisted on sitting in the loft, so my parents and I scaled the rickety ladder each week and were rewarded with platters of Pannekoeken. The funny thing is that I have never recalled what the Pannekoeken actually were. I just remember loving the name - Pannekoeken - and I remember the ladder.
But I have been making them for about a decade now. And after a couple of years, I made a foray into savory pannekoeken. So, I knew I had to share one for this event.
A Savory Pannekoeken
Ingredients
Pannekoeken
2/3 cup milk
3 eggs
2 Tablespoons salted butter, melted plus more for buttering dish
1/4 teaspoons baking powder
2/3 cup flour
1 teaspoons fresh thyme, destemmed
Topping
crisped mushrooms
goat cheese
fresh herbs
Procedure
Pannekoeken
Preheat the oven to 425 degrees Fahrenheit. Butter a baking dish and set aside. In a large mixing bowl, whisk together the milk, eggs, melted butter, and fresh thyme. Blend in the flour and baking powder. Whisk for a full minute.
Pour the batter into your prepared dish and bake until the Pannekoeken is puffed and golden, approximately 30 to 35 minutes. While the Pannekoeken bakes, make the crisped mushrooms.
Crisped Mushrooms
Melt butter in a large, flat-bottom pan. When the butter begins to brown, lay your mushrooms in the pan. Make sure that you can see the bottom between the mushrooms and that the mushrooms aren't touching.
Let the mushrooms brown and crisp. Flip the mushrooms and crisp them on the other side. Only after they are crisp should you season them. Adding salt when they are cooking will lead to soggy mushrooms. Season to taste with salt and pepper.
Assembly
Once you remove the Pannekoeken from the oven, smear the top with goat cheese, crisped mushrooms, and fresh herbs.
Slice into wedges. Serve hot.
That's a wrap for my savory pancake offering. The #SundayFunday group will be back next week as we celebrate National Hot Breakfast Month. I still haven't decided what to share. Soon. Stay tuned!