Time: 6 to 12 hours to ferment the batter, plus 1 hour to bake the pancake
Turning your starter into a batter not only opens up a world of savory pancakes but makes this the easiest recipe in the book. Everyone can find something to love here: We always gravitate toward anything made with chickpea flour; both the scallion and kimchi versions are amazing; and we were astonished by the blini-ness of the buckwheat pancake.
Whichever direction you take, control the texture by making the batter thick enough to plop from a spoon (for crisp pancakes), or by making it soupy (for custardy pancakes). Use a 12-inch skillet for a pancake about 1/4 inch thick; you can use smaller or larger pans instead to create a thicker or thinner pancake (adjust the baking time accordingly using the cues in the directions).
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.
No Comments