- Heat the oven to 200 degrees and line a rimmed baking sheet with a wire rack. Put a large skillet over medium-high heat or heat an electric griddle to 375°F. Put the beans in a large bowl and mash them roughly with a fork. Use the fork to stir in the half-and-half, egg, and melted butter. Stir until thoroughly combined.
- Add the flour and sprinkle with salt and pepper, keeping in mind how well-seasoned the beans were to begin with. Stir with a fork just enough to incorporate the flour, adding more half-and-half or reserved bean cooking liquid if necessary to achieve the consistency of thick pancake batter.
- The skillet or griddle is ready when a drop of water dances on the surface. Working in batches, first brush with a little butter or oil. Spoon on about 1/3 cup batter at a time to form 3-4-inch griddle cakes. Cook until bubbles form on top and the cakes firm a bit, then turn and cook the other side until golden, about 4 minutes per side. As they finish, transfer the griddlecakes to the prepared pan and keep warm in the oven while you finish the others. Serve hot or at room temperature.
10 Additions to Bean Griddlecakes:
- 2 tablespoons minced mild fresh herbs like parsley, mint, chervil, or cilantro
- 2 teaspoons minced potent fresh herbs like rosemary, thyme, tarragon, oregano, or epazote
- 2 teaspoons minced fresh or candied ginger
- 1 teaspoon minced garlic
- Up to 1/4 cup chopped or sliced scallions or minced red onion
- Minced fresh chile like jalapeño or Thai red chile flakes or cayenne, to taste
- 1 tablespoon any spice mixture like curry powder or chaat masala
- Up to 1/4 cup chopped nuts like almonds, pecans, peanuts, hazelnuts, or walnuts
- Up to 1 cup corn kernels (frozen are fine; fresh are also fantastic added raw)
- 4 ounces bacon or sausage, chopped and cooked until crisp
— Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition