I had to try these after I read the description: “nearly addictive savory cakes…almost crêpelike in their crisp and chewy texture.” Once again, from How to Cook Everything Vegetarian by Mark Bittman. I made the dipping sauce, too, and I’m totally hooked. They remind me of the scallion pancakes from one of our favorite eateries near Boston.
One problem: I don’t know if I didn’t follow the cooking directions right, or if they need to be adjusted, but I had trouble getting the pancakes to cook through. They were delicous but a little too soft in the middle. When I ate the leftovers (just as good the next day) I baked them a little in the toaster oven, and the texture was perfect. I guess next time I’d just finish them in the oven for a few minutes at 350 or so.
The kids didn’t go for these. I mean, they do look kind of crazy to a kid, and my kids are (aren’t they all?) suspicious of wayward veggie chunks mixed into things like pancakes. I think my daughter (7) did take a bite, but it was just not her thing.
I’m making them again anyway! They were too good not to.
Get the recipe here. Below is the recipe for the dipping sauce:
Soy and Sesame Dipping Sauce, Korean Style
from Mark Bittman’s How to Cook Everything Vegetarian
1/2 cup soy sauce
2 TBS rice vinegar
2 TBS dark sesame oil
1/4 cup toasted sesame seeds (whoops I forgot to toast mine but it was still great)
1 TBS sugar
2 large cloves garlic, minced
1 TBS peeled, minced fresh ginger (I think I cheated with good-quality powdered ginger)
1/4 cup minced scallions
Mix everything together and enjoy. Keeps up to 2 days in the fridge.
Also, I made this lemony lentil soup (pictured below) the other day from 101 cookbooks and love loved it. Totally repeat-worthy. It’s very similar actually to Awanti’s Family-Friendly Dal, but the lemon and spinach give it a nice twist—also the Greek yogurt as a condiment is perfect.
I blended up the onions with the stick blender (at the same time you’re supposed to blend the lentils) so the kids wouldn’t see them. I served it to the kids without spinach (side of green beans instead) and one kid ate it and liked it, the other did not, but hey, he ate a bunch of fruit so I’m not going to quibble.
For other posts on trying (mostly) vegetarian recipes, see my “Food” category.
* I wonder if you could make this with all rice flour and make it gluten-free. If you’re a Hannover friend, you can find rice flour at the Thai shop on Ferdi-Walli or probably at any of the Asian shops around town.
Unrelated: I just read this excellent essay about creativity and silliness and faith here. So worth reading. Thank you to my sweet neighbor back in the U.S. for sending it my way.