Reply Wed 24 Sep, 2008 01:03 pm
Do you have any favorite 'unusual' pancakes?

I just saw a recipe by a Spanish chef for some interesting pancakes that I want to try one of these days --
Here's the link -
http://www.latimes.com/features/food/la-fo-jose24-2008sep24,0,609332.story

http://www.latimes.com/media/photo/2008-09/42529013.jpg
photo credit: Michael Robinson Chavez, LA Times

These are olive oil buttermilk pancakes, with some chocolate, a lemon honey sauce, and mint.

The recipe --

September 24, 2008

Olive oil pancakes
Total time: 30 minutes

Servings: 4

Note: To make lemon honey, combine one-fourth cup honey with one-half teaspoon lemon zest in a small saucepan. Steep the honey for several minutes over low heat and strain before using. Spanish chocolate is available at select Ralphs stores and specialty markets.

1 3/4 cups flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg, lightly beaten

1 1/2 cups buttermilk

4 tablespoons best-quality olive oil, preferably Spanish, plus more for frying

1/3 cup chopped dark chocolate, preferably Spanish

1/4 cup honey, preferably lemon

Fresh mint leaves

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Whisk in the egg, buttermilk and 2 tablespoons olive oil until the batter is smooth, then stir in the chocolate pieces.

2. Heat the remaining 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Ladle one-fourth cup of the pancake batter into the pan and cook until golden brown, about 2 minutes. Flip the pancake with a spatula and cook until golden brown on the second side, 1 to 2 more minutes. Place the pancakes in a warm oven until all are cooked and ready to serve. Repeat with the remaining batter, adding more olive oil to the pan as needed.

3. To serve, drizzle the pancakes with honey and garnish with mint.

Each of 4 servings: 540 calories; 11 grams protein; 79 grams carbohydrates; 3 grams fiber; 21 grams fat; 6 grams saturated fat; 58 mg. cholesterol; 663 mg. sodium.

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Type: Discussion • Score: 4 • Views: 3,033 • Replies: 25
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realjohnboy
 
  2  
Reply Wed 24 Sep, 2008 03:58 pm
@ossobuco,
540 calories for a stack of 2-3! Dys and I could use that.
ossobuco
 
  1  
Reply Wed 24 Sep, 2008 04:04 pm
@realjohnboy,
Well, it would be a spluge. But ... good fat, y'know.

I think I would leave out the chocolate myself, though not for calorie reasons.
0 Replies
 
ossobuco
 
  1  
Reply Thu 29 Sep, 2011 04:40 pm
I've a new unusual pancake I've tried. Delicious.
Of course I'll change the recipe next time, but here's the recipe first:

http://www.chow.com/recipes/28985-lemon-ricotta-pancakes

http://www.chow.com/assets/2010/10/28985_ricotta_pancakes_2_290.jpg


Makes: About 16 (3-1/2-inch) pancakes
Lemon Ricotta Pancakes
By Jill Santopietro

Fluffy ricotta and fresh lemon zest are a perfect pair when swirled into an airy pancake. The biggest challenge with this recipe is sharing the pancakes with others. For best results, use fresh whole-milk ricotta cheese or make your own.

INGREDIENTS
5 tablespoons unsalted butter, plus more for coating the frying pan and serving
1 cup whole milk
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine salt
3 large eggs, yolks and whites separated
2 tablespoons granulated sugar
1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
1/2 teaspoon vanilla extract
3/4 cup whole-milk ricotta cheese
Powdered sugar, fruit, or maple syrup, for serving (optional)


INSTRUCTIONS
Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.

In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt; set aside.

Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the milk-butter mixture (this will temper the eggs and prevent them from curdling), then whisk in the remaining milk-butter mixture until smooth.

Add the reserved flour mixture and stir with a rubber spatula until just combined (do not overmix); set aside.

In a medium bowl, whisk egg whites to soft peaks (they should bend like soft-serve ice cream; make sure the bowl and whisk are perfectly clean with no traces of grease, or the whites will not whip properly). Halfway through whisking them, sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt. Using the rubber spatula, fold the whites into the reserved batter until just combined.

Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta); set aside.

Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.

Lightly coat the pan’s surface with butter, then use a 1/4-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter.

Serve immediately with powdered sugar, fruit, butter, or maple syrup.

-----------------------------------------------------------------------------------------------
Osso - what I did wrong - started out using too much batter per pancake and having one break apart because my spatula was too small to go under the whole thing. Also, I bought low fat ricotta by mistake (I avoid low fat cheeses, rather have none), but the pancakes still are tasty.

What I would do next time - use at least half olive oil, and less salt - although the butter and salt are part of why these are so delicious.

I don't think they need anything else, great by themselves - re toppings, etc.

I think doing the egg whites separately (I used my hand mixer) is well worth it.

On the lemon peel, too rather smallish lemons were enough.

0 Replies
 
roger
 
  1  
Reply Thu 29 Sep, 2011 05:48 pm
No special recipe, but I've had pancakes made with a very thin batter. What you do is sprinkle them with sugar, roll them up, and eat them like tortillas.

I can make almost anything into finger food.
Green Witch
 
  1  
Reply Thu 29 Sep, 2011 05:53 pm
I make low-carb ones with soy flour. I also like savory ones that I make with sausage gravy.
ossobuco
 
  1  
Reply Thu 29 Sep, 2011 06:29 pm
@roger,
Right, I love those. I remember them as Swedish pancakes. They even make Swedish pancake mixes.
0 Replies
 
ossobuco
 
  1  
Reply Thu 29 Sep, 2011 06:31 pm
@Green Witch,
Well that's one flour I haven't tried yet..


mmmm, savory pancakes with sausage gravy.. that might work better than biscuits and gravy - which are always a crapshoot to order in restaurants - but when they're good, they're fabulous.
Green Witch
 
  1  
Reply Thu 29 Sep, 2011 06:37 pm
@ossobuco,
The pancakes with gravy is nice because it is lighter than biscuits. You don't feel like a few small canon balls are sitting in your belly. I like Bob's Red Mill brand for soy flour. I also have used almond flour for the same low-carb reason and it also works nicely as a pancake.
LionTamerX
 
  1  
Reply Thu 29 Sep, 2011 06:44 pm
Osso, I don't have a pancake recipe per se, but thanks to you and the Dys, I had an inspiration a coupleof years ago. He wrote that you were making Dutch Baby, and I was intrigued, having never heard of it. I ended up getting quite good at it. I now make it using muffin tins for little individual babies. The dough rises neatly around the sides,making a cup, which I fill with either fruit or savouries, depending on the mood.
roger
 
  1  
Reply Thu 29 Sep, 2011 07:10 pm
@LionTamerX,
That sounds kind of neat.
0 Replies
 
ossobuco
 
  1  
Reply Thu 29 Sep, 2011 07:15 pm
@LionTamerX,
Oooh. Individual Babies.. what savories?
Even the big one is fun, although it deflates. Thanks for reminding me. The good thing is, I usually have the ingredients.

Which reminds me of popovers - have only made those once since grade school (we had some kind of girl scouts cooking class, and then they were wonderful). The time I tried to make them as an adult I somehow did it wrong.. so, eh!

Another thing I want to try is making my own dosas, indian crepe like things - savory. Can't remember the flour - it might be a bean flour like garbanzo, or rice flour, I forget. I've tried those from a box, good, but that store is miles away, and I think they're easy enough assuming I find a recipe.
ossobuco
 
  1  
Reply Thu 29 Sep, 2011 07:22 pm
@ossobuco,
LionTamerX, tell us more.. (if you feel like it, re the dutch babies).
ehBeth
 
  2  
Reply Thu 29 Sep, 2011 07:24 pm
@ossobuco,
http://www.tastespotting.com/tag/Dutch+Baby+Pancakes

love the look of these little dutch babies

http://images.tastespotting.com/thumbnails/281948.jpg

the source

http://thekarmickitchen.blogspot.com/2011/02/southern-saturday-with-virginia.html
0 Replies
 
LionTamerX
 
  2  
Reply Thu 29 Sep, 2011 07:35 pm
@ossobuco,
They look a little something like the picture Beth posted. The muffin tin constrains the the rising dough and makes a nice little light, fluffy cup that can be filled with whatever you're in the mood for.

Within reason, of course.
0 Replies
 
ossobuco
 
  1  
Reply Thu 29 Sep, 2011 07:40 pm
@Green Witch,
Almond flour - be still my heart! I know I'd like that, whereas I'm raising my eyebrows re me liking soy flour. Do you get it at Whole Foods? We have one here but I haven't been to it for something like five years. Or is it at TJoes? Hate to order it online, re postage. Well naturally, I can check their websites.
Hmmm, maybe the Co op.

Back in Humboldt County, I was a major Co-op fan. Smallish store, good and sometimes great food (meat and fish, cheeses, produce, jams, soaps), interesting people, between our gallery and my house - easy peasy and pretty close to ordinary supermarkets re costs, at least for a good portion of the items. I checked out the one here, and was very disappointed. Wretched looking produce, and so on, and still fairly far away from me. I suppose I should go back there sometime.
LionTamerX
 
  1  
Reply Thu 29 Sep, 2011 07:41 pm
Maybe savouries wasn't quite the right word. Depending on the crowd, we would either fill them with chopped fruit, or sausage and onion, or on one occasion, scrambled egg with pastrami and swiss cheese.
ossobuco
 
  1  
Reply Thu 29 Sep, 2011 07:45 pm
@LionTamerX,
No, right word to me anyway. Scrambled eggs, et al, I'd like that.
0 Replies
 
Questioner
 
  1  
Reply Thu 29 Sep, 2011 08:00 pm
@ossobuco,
My mother-in-law makes flak seed pancakes. They're atrocious. I'll sneak downstairs and see if I can't find the recipe in my wife's bin, then burn it.
CalamityJane
 
  1  
Reply Thu 29 Sep, 2011 08:26 pm
@ossobuco,
I only like these kind filled with jam.

http://t2.ftcdn.net/jpg/00/33/67/17/400_F_33671789_fh54rZbEeWZSo6IMvflnN4IafTuyvovQ.jpg
 

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