15 July 2008

Pancakes are dinner too

Today's market in Copley yielded a great take of fresh, local vegetables for not a lot of money, and as I rode the train home and thought about food, as I very frequently do, a plan came together. Informed by last summer's fritter experiments and a savory spinach pancake recipe from the NYT last March, I raided the fridge in my trademark style and really knocked it out of the park. Culinarily speaking. I must say.

Chard and Sweet Corn Buttermilk (Dinner) Pancakes
serves two with a salad for dinner or one as dinner, then lunch
Prepare, combine, and set aside:
~one shallot (or two scallions, or some onion, whatever), fine dice
~kernels cut off one medium-large ear of fresh sweet corn
~about 1 1/2 c. loosely packed chopped fresh tender chard
~about 1 tsp minced lemon zest
Thoroughly mix together dry ingredients in a large bowl and set aside:
~1 c. flour
~1/4 tsp baking soda
~1/4 tsp + a dash of salt
~1/8 tsp nutmeg
~1/8 tsp cayenne (to taste)
~dash black pepper
Prep wet ingredients:
~3/4 c. buttermilk
~1 egg, beaten in to buttermilk
~2 tsp olive oil, beaten in to liquids

Heat your skillet or griddle of choice in your standard pancaking procedure. (For me, this means heating my trusty one-burner round cast iron flat griddle, which is cured as black as a spade and as nonstick as...a teflon...spade.) Add wet ingredients to dry and mix just to combine and break up lumps. Dump vegetable ingredients into batter and fold in, coating evenly. If it seems too thick, mix in a splash of buttermilk at a time until it has a bit of flow--but keep it tight. Drop onto the medium-hot pan by the 1/4 cup or so, spreading the pancake evenly out to about 1/2 to 3/4 inch thick to ensure that it cooks through. Cook on one side until golden; flip and attain goldenness on side two. You're aiming to give the vegetables a slight cooking before you've overdone the 'cake. Keep completed 'cakes warm in a heated oven (unless it's summer and that's just a stupid idea) and eat promptly with ad hoc sauce detailed below.

Impromptu tomato chutney for pancakes
~1 c. quartered grape tomatoes
~8 basil leaves, chopped fine
~juice of 1/2 lemon
~salsa to taste
Mix all together to desired taste and consistency. Eat with pancakes.

+ + +

Get to know the "planover," friend: it's more intentional than the leftover and telegraphs a certain agency and kitchen foresight to those looking at your lunch in the office, leading often to lunch envy and "oooo, are those planovers?" Yes; yes they are.

Note also that the above is a half recipe from its original jumping off point of the NYT 'cake formula, which leads me to believe that you can double it with ease and without fear.

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Blogger allison said...

Wowza. That sounds amazing. Also, is 'planover' your neologism? Cuz it's brillz.

9:45 PM  
Blogger Nora Rocket said...

Thanks, lady! On "planover," I don't remember where I first heard it, but I run with it like it's mine. So, ah, yes, it's mine. Yeeaaah, sure. Ahem. Look over there!

11:01 PM  
Blogger Jen said...

MOUTH-WATERING! We are definitely going to try this. Martin is a gifted pancakes-for-dinner maker.

I still think of those pancakes you made for us when I stayed over in Malden. Poppy seeds, splintered almonds, berry sauce on top. YUM. You are the Pancake Queen.

4:46 AM  
Blogger Nora Rocket said...

Allison: more on the Planover: http://www.doubletongued.org/index.php/dictionary/plan_overs/ It seems it comes to me from 1914 by way of 1973. Planover revivial!

Jen: and I still think of your visit, as does Elliott, who coveted those balled up wads of paper *you* brought him from *new york* (he thought they were so fancy!). Gros bis for you and Martin; might you swing thru the US northeast before year's end?

11:22 AM  
Anonymous Melissa said...

Hey, you should send this recipe to Hilary Bown so it can go in the cookbook. Because it looks awesome.

10:21 AM  
Blogger Nora Rocket said...

melissa - I did, oh yes!

1:28 PM  

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