Pathfinders Class: Pancakes Around the World
Light and Fluffy Buttermilk Pancakes (serve with butter and maple syrup)
Basic Dry Pancake Mix:
- 10 ounces (about 2 cups) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon sugar
For Each Batch of Pancakes:
- 2 large eggs, separated
- 1 1/2 cups (about 12 ounces) buttermilk
- 1 cup (about 8 ounces) sour cream (see note above)
- 4 tablespoons unsalted butter, melted, plus more for serving
- Warm maple syrup
For the Dry Pancake Mix: Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogenous. Transfer to an airtight container. The mix will stay good for 3 months.
For each Batch of Pancakes: Place one batch of dry mix in a large bowl. In a medium clean bowl, whisk the egg whites until stiff peaks form. In a large bowl, whisk the egg yolks, buttermilk, and sour cream until homogenous. Slowly drizzle in the melted butter while whisking. Carefully fold in the egg whites with a rubber spatula until just combined. Pour the mixture over the dry mix and fold until just combined (there should still be plenty of lumps).
Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of butter or oil to the griddle and spread with a paper towel until no visible butter or oil remains. Use a 1⁄4-cup dry measure to place 4 pancakes in the skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 2 minutes. Carefully flip the pancakes and cook on the second side until golden brown and completely set, about 2 minutes longer. Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and butter.
Crepes (serve with whipped cream and fruit)
- 1 cup all-purpose flour
- 1/4 tsp. kosher salt
- 4 large eggs
- 3/4 cup milk
- 3/4 cup heavy cream
- 3 tbl. unsalted butter, melted
Combine flour, salt and pepper in a large bowl. Whisk together eggs, milk and cream in a medium bowl. Whisk half the wet mixture into dry ingredients until smooth, then whisk in remaining liquid. Allow batter to rest at least 1/2 hour, then strain through a fine-mesh sieve into a bowl. Mix in melted butter.
- 2 cups short-grain rice
- ½ cup urad dal (split husked black lentils)
- 1 teaspoon fenugreek seeds
- ½ teaspoon salt
- Vegetable oil, for frying
- 3 tablespoons ghee or vegetable oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 medium onion, diced
- ½ teaspoon salt
- ½ teaspoon turmeric
- Pinch of asafetida
- 1 tablespoon grated ginger
- 6 to 8 curry leaves
- 4 garlic cloves, minced
- 1 pinch chili flakes
- 1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
- ½ cup roughly chopped cilantro, leaves and tender stems
Make the dosa batter: Rinse rice well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.
Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)
Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, and garlic. Stir to coat and let sizzle for 1 minute.
Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.
- 8 thin slices flat pancetta
- ¾ cup (110g) flour
- 1 egg, lightly beaten
- 200 ml milk
- 1 bunch chives, finely chopped
- 1 kg russet potatoes, peeled, finely grated, squeezed to remove excess water
- lingonberry jam, to serve
Heat a large non-stick frying pan over medium–high heat. Fry pancetta for 2 minutes each side or until golden and crisp. Drain on paper towel, then transfer to an oven tray and place in the oven to keep warm. Reserve pan.
Meanwhile, place flour, egg, milk and three-quarters of the chives in a large bowl and whisk until combined. Season with salt and pepper, then add potatoes and stir until well combined.
Melt a little butter in the reserved pan over medium heat. When butter is foaming, add ¼ cupfuls of potato mixture, spreading each portion with the back of a spoon to a 12 cm round. Cook for 3 minutes each side or until golden and cooked through. Drain on paper towel and transfer to an oven tray. Keep warm in the oven while cooking the remaining potato mixture, adding extra butter between batches. Makes about 12 pancakes.
Divide pancakes among plates, top with pancetta, scatter with remaining chives and serve with lingonberry jam.