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...