Sunday, April 5, 2009

So here's a thought: Savory pancakes

The Bald Guy and I enjoyed a delicious Indian meal at Rajput Restaurant ( on Friday night. The food was very tasty and reasonably priced, and the service, while a bit disorganized at times, definitely had a "we live here" feel; Perveen, the proprietor and Chef Emerita, conversed with our table for a good five minutes. So far, it's the only Indian restaurant in Harrogate that doesn't seem to be afraid to use spices. The mango pickle especially was delicious (though not to the Bald Guy's liking).

Anyhoodle. That's not the point.

We ended up with two containers of doggie-bag slop (which is also VERY unusual for English restaurants - the waiter even offered the take-away boxes to us! We were impressed). Last night, the Bald Guy had made a delicious Chinese-style stir-fry with the rest of our London Broil, but he made a LOT of it. So tonight was leftover night at the Love Shack. What to do with all this sloppy yummy Indian goodness, though? Rice = takes too long for hungry Loves. Noodles didn't seem quite right. So we decided to make savory pancakes. And lemme tell ya, they were great.

Now, confession time: we used Bisquick. Yes, I said it. Bisquick. Worse: it was generic Bisquick. I know, I know. Anathema. Whatevs.

So, modified from the Bisquick (or generic thereof) back-of-box recipe:
2 c. baking mix
1 1/3 c. milk (actually, I added a little more milk to make the pancakes thinner - probably more like 1.5 c. milk)
1 egg
1/3 c. cheddar or parmesan cheese
1 T. thyme
1 T. garlic salt
Fresh ground black pepper, to taste

Heat griddle (or large skillet) to 375 degrees F (or medium-high). Stir all ingredients together in a large mixing bowl. I used a hand mixer, but I'm sure you don't have to - just make sure all the lumps are gone. Make sure you wipe off the coffee maker from all the splatters you've thrown across the kitchen using the hand mixer ill-advisedly, because you are a small-machine-impaired moron (oh wait. That only applies to me). Bake on hottish, lightly greased (I used one of those pressurized spray bottles filled with olive oil. They come in quite handy! I don't really recommend a whole lot of kitchen gadgets, but make-yer-own-oil-sprayer thingies get the Maggie Burned Thumb Up Seal of Approval) using a little less than 1/4 c. batter for each pancake. Cook until edges are dry and bubbles break towards the middle of the pancake surface. Flip, cook until golden, remove, repeat. Make a REALLY REALLY BIG ONE with the extra batter at the end (come on! You know you want to eat a gigantic-ass pancake!)

I served our leftover ethnic cuisine on little beds of savory pancake. Super delicious and relatively easy.

Or you can just make rice. How boring.

No comments:

Post a Comment