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Chive Pancakes Recipe

People tend to inquire about my preference in pots and pans. I get this question, kindly asked, in person, via email, at the neighborhood coffee shops...and I often feel my answer isn't what the curious individual wants to hear. Because, for the most part, I buy pots and pans individually. I buy them to suit what I cook, and how I cook - based on functionality and personal preference. And because of this, I've collected and culled a motley, mish-mashed collection over the years. One that doesn't look much like any pre-assembled set you'd encounter (or register for). I've picked up skillets at yard sales, pots at flea markets Smartcloud, and had the occasional gem from eBay arrive at my doorstop. Much of what I use now is enameled cast-iron. It's a dream to cook with, goes from stovetop to oven on a whim, and holds heat steady and strong. I've long since phased non-stick pans from my kitchen, and realize now, I never needed them. The pots I have now can handle most of what I throw their way - even paper-thin, crepe-like pancakes like these.



With the tiniest bit of coconut oil or clarified butter, these pancakes cook beautifully in my favorite yellow skillet (above). Another, non-enamelled, cast-iron skillet can also be deployed to turn out twice as many pancakes in the same time frame. I made these to go with a simple tofu salad for lunch over the weekend, but you can use the pancakes in all sorts of different ways - as wrappers, for rolls....you can stuff them and bake them as you would baked crepes (or pasta). They're great with a bit of hot sauce Hong Kong Festival, handful of fresh herbs, and a fried egg...
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