Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Certainly a treasure for serious cooks, and novices too, Plenty by Yotam Ottolenghi is a must have for vegetarians. Inspiration in abundance, and the photos will have you wanting food right away. I can't recommend this book highly enough. If you are looking for nourishing dishes with a flare, this is surely a valuable resource to consult.

The addition of mung bean sprouts made in your own kitchen really fills out this meal. I did a bit of research, and I found this post rather helpful. My method was to rinse and soak the mung beans overnight. Then I transfered the beans to a stainer, covered with plastic wrap, placed over a bowl, and put them in a cool place on my cupboard. I washed the with cold water every 8 to 12 hours, being careful not to shake up the beans, and replaced the plastic wrap. I repeated this for 4 days and ended up with tender, plump and delicious home-sprouted mung beans ready to eat.

Raw vegetables and herbs are such a treat and pair so well with these fried pancakes. The sauce is simply divine. And yes, mushrooms too. I shared with friends but I was tempted to be greedy and eat these all myself.

I am sharing this with Jac's Bookmarked Recipes, an event started by Ruth's Kitchen Experiments. I am also submitting this to May's My Legume Love Affair, a truly popular event started by lovely Susan of The Well Seasoned Cook and hosted this month by Priya of Mharo Rajasthan's Recipes. We can never have enough delicious recipes including a healthy dose of legumes.

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Cuisine: Vietnamese Published on May 2, 2012 An astonishingly delicious light savory Vietnamese pancake stuffed with raw vegetables, herbs and mushrooms, and served drizzled with a fragrant spicy light sauce — Bánh Xèo (literally "sizzling cake") is an extraordinary dinner to serve special guests Print this recipe Pancakes: 1 1/3 cups brown rice flour 1 egg, beaten 1/2 teaspoon sea salt 1 teaspoon turmeric pinch of cayenne 1 fresh green chili, seeded and minced 1 3/4 cups of coconut milk + water if needed sesame oil for frying Sauce: juice from 2 limes 1 1/2 tablespoons toasted sesame oil 1/2 tablespoon brown sugar 1 tablespoon rice vinegar 1 tablespoon tamari sauce 1-inch piece fresh ginger, grated 1 clove garlic, crushed 2 fresh red chilies, seeded and minced 1/2 teaspoon sea salt Filling: 1 large carrot, scrubbed and grated 1 medium daikon radish, scrubbed and grated 4 green onions, washed and cut on an angle 2 fresh green chilies, seeded and sliced into small strips 1 1/2 cups snow peas, sliced into small strips 1 cup fresh parsley or cilantro, roughly chopped 2/3 cup fresh basil leaves, roughly chopped 1/4 cup fresh mint leaves, trimmed and roughly chopped 1 cup mung bean sprouts (see note below) 1 cup enoki mushrooms, trimmed Instructions: Begin by preparing the pancake batter. Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency. Add a little water if necessary. Cover and set aside while you prepare the rest of the food. Now prepare the sauce. Whisk together all of the ingredients and set aside. For the filling, combine the carrot, radish, green onions, green chilies and snow peas. Put the herbs in another bowl and have your sprouts ready along with the mushrooms. Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side. Transfer to a plate and keep warm in a 150° oven while you finish the rest of the pancakes — you should finish with 4 to 6 pancakes. To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake. Sprinkle some sauce over top and fold the pancake. Drizzle with more sauce and there you go. Makes 6 servings Note on making mung bean sprouts at home: Rinse mung beans and soak overnight in water. Drain and transfer to a strainer, cover with plastic wrap, and place over a bowl. Store in a cool place and rinse every 8 to 12 hours with cold water for 4 days, replacing the plastic wrap after every rinse. Rise gently without shaking the beans. You may also want to line the strainer with cheese cloth.

More Asian recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Massaman Curry with Paneer Cheese
Vegetarian Miso Soup
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

On the top of the reading stack: cookbooks

Audio Accompaniment: Harold Budd and Brian Eno - Ambient 2: The Plateaux of Mirrors

Lemon Curd Ricotta Pancakes

A batch of my homemade golden lemon curd provided the inspiration for these lemon curd ricotta pancakes, and I've got to say that they really are among the most extraordinarily delicious pancakes I've ever tasted. Made from a thick batter without any added sugar except for the sweetness of the lemon curd, these are dense, sturdy and hearty pancakes with a bit of "chew" to them. At the same time, they have a beautifully delicate and almost savory lemon taste and fragrance that makes them a pleasure to nibble on even as they come off the griddle without any toppings. But they made for a lovely treat on a chilly morning covered with some extra homemade lemon curd, warmed on the stovetop, and with some whipped cream and blackberries.

They're also very easy to make and take no more than 10 minutes of preparation and 15 minutes of cooking. Of course I would suggest making your own lemon curd at home to enjoy the rich butteriness and "egg-ness" that store-bought varieties can't quite manage, but these pancakes will still be enjoyable if using the latter.

Lemon Curd Ricotta Pancakes

Recipe by Lisa Turner Published on February 25, 2012 Thick, sturdy and hearty ricotta pancakes made with lemon curd and no added sugar, with a delicate and almost savory lemon taste and fragrance — wonderful on a chilly morning or any morning really, topped with warmed lemon curd or maple syrup, whipped cream, or your favorite berries Print this recipe Ingredients: 4 large eggs, separated 1 1/4 cup ricotta cheese 2 generous tablespoons lemon curd 1 1/3 cup all-purpose flour Instructions: In a small mixing bowl, beat the egg whites until stiff peaks form. In a large mixing bowl, whisk together the egg yolks, ricotta and lemon curd. Mix in the flour and stir to combine. Fold in the egg whites. Heat a buttered or greased skillet over medium heat. Scoop a 1/4 cup to 1/3 cup of batter for each pancake on to the skillet and use a wooden spoon to spread the batter into a roughly circular shape. Cook for 3 - 4 minutes or until the bottom is a golden brown. Turn over and cook for 5 more minutes or until both sides are golden brown and the pancakes are cooked through (you can test with a cake tester or toothpick). Serve hot topped with warmed lemon curd or maple syrup, whipped cream or berries. Makes four 6-inch pancakes

Other pancake recipes from my kitchen:
Light and Creamy Ricotta Pancakes
Vanilla Oat Pancakes
Blueberry & Cornmeal Buttermilk Pancakes
Buckwheat and Molasses Pancakes
Ginger Molasses Pancakes with Mixed Dried Fruit

On the top of the reading stack: "1000 Indian Recipes" by Neelam Batra

Audio Accompaniment: the blues

Buckwheat and Molasses Pancakes

The strong and distinctive nutty taste of buckwheat flour is always a treat in buckwheat pancakes, but using the cracked whole "grain" in addition to the flour adds an extra toothsome chewiness to this breakfast classic. Available from Bob's Red Mill at most major US and Canadian supermarkets, cracked buckwheat is also a delicious and fast hot breakfast cereal by itself — and if you can't find it, these rich and filling buckwheat and molasses pancakes are just as delicious if increasing the amount of buckwheat flour accordingly. And if you do have cracked buckwheat on hand, you can also grind it to make the buckwheat flour.

Despite its name, buckwheat is no relation to wheat or any other grain, but is instead the seed of an herb plant that can be ground or cracked for use as with wheat or other whole grains. Buckwheat is also one of the best sources of protein among all the grain-type foods, and is also rich in B vitamins, potassium, phosphorus and iron. Because buckwheat has no gluten, regular flour is added to the batter so that the pancakes are soft, spongy and just right.

Buckwheat and Molasses Pancakes

Recipe by Lisa Turner Published on January 28, 2012 The distinctive nutty taste of buckwheat and the earthy sweetness of molasses makes these pancakes a great morning treat. Print this recipe Ingredients: 1/4 cup cracked buckwheat 1/2 cup buckwheat flour 1/2 cup whole spelt or all-purpose flour 1 cup whole fat yogurt 1/3 cups spring water 4 large eggs, separated 2 teaspoons baking powder 1/4 teaspoon cinnamon dash of ground nutmeg 1 tablespoon blackstrap molasses Instructions: Combine the buckwheat and flours in a large mixing bowl with the yogurt. Cover with a clean dishcloth and leave overnight at room temperature. Stir in the water, egg yolks, baking powder and spices. Cover again with the dishcloth and set aside to rest for 15 minutes. Beat the egg whites until stiff peaks form. Gently fold into the batter. Mix in the molasses, leaving a few dark streaks in the batter. Heat a non-stick griddle or cast-iron skillet over medium heat. Lightly grease the pan with butter. When the pan is hot enough to makes drops of water dance and sputter before vanishing, pour in 1/3 cup of batter for each pancake. Cook for 1-2 minutes or until small bubbles appear on the edges, then flip and cook for 2 more minutes or until the batter is set and the sides are golden brown. Remove from heat and serve right away with fresh fruit and warm maple syrup. Makes 15 4-inch pancakes

More pancakes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Light and Creamy Ricotta Pancakes
Baked Blueberry and Peach Pancakes
Chickpea Flour Pancakes with Crushed Peas and Cilantro
Apfelpfannkuchen (Baked German Apple Pancake)

On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck

Audio Accompaniment: Roy Harper

Chickpea Flour Pissaladières with Caramelized Fennel & Onions

Pissaladières are simple but stunning little savoury pies from Provence in the south of France that are traditionally topped with little more than caramelized onions, anchovies and olives, befitting the bounties of the coastal Mediterranean region. Well, no anchovies for me, thank you, but for the sake of creativity and tastes pissaladières can also be considered a kind of pizza, even if the natives might disagree.

But even omitting anchovies from any conception of a Provençal pizza, I still craved the simple elegance and joyously intense flavours of Mediterranean ingredients, and the inspired pairing of pungent saltiness with sweetness suggested by the placement of anchovies with caramelized onions. So in place of anchovies, this version of a pissaladière has plenty of full-flavoured good quality kalamata olives and some generous rounds of fresh soft unripened goat cheese, while the sweetness comes from caramelized fennel as well as onions, in addition to some colourful roasted grape tomatoes.

Pissaladières are also typically made with a bread dough, but I loved the idea of making little savoury pancakes from chickpea flour as a base for these "pizzas", as suggested in Yotam Ottolenghi's beautiful and inventive cookbook "Plenty". Quite honestly, the aroma of these pancakes alone is so inviting you'll be tempted to eat them without any topping at all. You can easily find chickpea (garbanzo bean) flour in Italian, Middle Eastern, Indian or Asian grocers, or at many natural food stores.

Chickpea Flour Pissaladières with Caramelized Fennel & Onions

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Cuisine: French (Southern) Published on December 15, 2011 Savory Mediterranean "pizzas" loaded with pungent olives, salty and creamy goat cheese, and sweet roasted tomatoes and caramelized fennel and onions Print this recipe Tomatoes: 1 pint grape tomatoes, halved olive oil for drizzling sea salt and fresh ground black pepper Onions and Fennel: 4 tablespoons olive oil 2 large onions, thinly sliced 1 fennel bulb, trimmed, cored and thinly sliced 2 tablespoons fresh thyme (or 1 tablespoon dried) 1/2 teaspoon sea salt 1/2 teaspoon white wine vinegar fresh ground black pepper Pancakes: 1 3/4 cups chickpea flour 2 cups water 1 1/2 tablespoons olive oil 1/2 teaspoon sea salt fresh ground black pepper 2 egg whites olive oil for frying Finish: 10 oz soft unripened goat cheese, cut into rounds 1 cup kalamata olives, pitted and halved Instructions: Preheat an oven to 275°. Arrange the tomatoes cut-side up on a baking sheet, drizzle with olive oil and sprinkle with salt and fresh ground black pepper. Roast for 25 minutes or until cooked and slightly shriveled but not dry. Remove from heat and set aside. Meanwhile, heat 4 tablespoons of olive oil in a large frying pan over medium-high heat. Add the sliced onions and fennel and thyme. Cook, stirring occasionally, for 10 minutes, then lower the heat to medium and sprinkle the vegetables with salt. Continue cooking, stirring occasionally, for another 20 minutes or until the vegetables are soft and lightly browned. Stir in the vinegar, heat for 30 seconds, and remove from heat. Season with fresh ground black pepper and additional salt if desired, and set aside. When the tomatoes are done, raise the temperature of the oven to 325° and line two baking sheets with parchment paper brushed with a little olive oil. Whisk the chickpea flour, water, olive oil, salt and pepper in a mixing bowl until smooth. In a separate bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the batter. Brush a small non-stick frying pan with a little olive oil and heat over medium-high heat. When hot, pour a quarter of the chickpea flour batter in the pan. Cook for 2 minutes or until air bubbles appear on the surface and the bottom is set. Use a rubber spatula to gently turn the pancake and cook for another minute. Transfer to a lined baking sheet and repeat with the rest of the chickpea flour batter. When all the pancakes have been made, arrange the goat cheese rounds on the pancakes, scatter with fresh ground black pepper, and place the baking sheets in the 325° oven for 5 minutes. Remove the pancakes from the oven and spread the onion and fennel over the pancake surfaces. Arrange the tomatoes and kalamata olives on top, and return to the oven for 4 to 5 minutes. Serve warm. Makes four 8-inch pissaladières (4 - 8 servings)

Other recipes from my kitchen you may enjoy:
Grape Tomato and Goat Cheese Clafouti
Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli
Cassoulet with Bread Topping
Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce

On the top of the reading stack: the web

Audio Accompaniment: Nulleins

Apfelpfannkuchen (Baked German Apple Pancake)

Also known as a "Dutch Baby" in much of the United States, this sweet eggy apple treat speaks directly to my weakness for baked pancakes. Rising like a soufflé and turning a beautiful golden brown colour in the oven, the pancake gently falls when removed and quickly fills the kitchen with the tempting aroma of brown sugar, cinnamon and nutmeg. Perfect for warming the flesh and spirit on a cool autumn morning, or even for serving as dessert, the "apfelpfannkuchen" is worth the little time and effort it requires. Weekends deserve a treat such as this.

I'm sending this off to Simply Food who is celebrating apple desserts this month. Raven of Cook Eat Delicious is the founder of this monthly food event and giveaway.

Apfelpfannkuchen (Baked German Apple Pancake)

Recipe by Lisa Turner Published on November 19, 2011 A soft, sweet baked soufflé-like baked apple pancake with the inviting homey aromas of brown sugar, cinnamon and nutmeg — wonderful for breakfast or for dessert Print this recipe Ingredients: 1/2 cup unbleached all-purpose flour 1 tablespoon sugar 1/2 teaspoon baking powder pinch of sea salt 4 large eggs 1 cup whole milk 2 tablespoons melted butter 1 teaspoon vanilla 1/2 teaspoon ground nutmeg 1/4 cup butter 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 large apple, cored and cut into thin slices 1/4 cup brown sugar Instructions: In a large bowl, mix the flour, sugar, baking powder and salt. Mix in the eggs until combined. Stir in the milk, followed by the melted butter, vanilla and nutmeg. Let the batter rest for 30 minutes to an hour. Preheat an oven to 425°. On the stove, melt the butter in a large 10-inch cast-iron or oven-safe skillet over low heat, and use a brush to coat the sides of the pan. Meanwhile, combine 1/4 cup of brown sugar with the cinnamon and nutmeg. Sprinkle the mixture over the bottom of the skillet and then line the pan with slices of apple. Sprinkle the remaining 1/4 cup of brown sugar over the apples. Turn up the heat to medium-high and let the pan sit for a few minutes until the brown sugar starts to bubble. Remove the pan from heat, and gently pour the batter over the apples. Place the pan in the preheated oven and bake for 15 minutes, then reduce the heat to 375° and bake for 10 more minutes or until the pancake is a deep golden brown and a toothpick inserted in the pancake comes out clean. Remove from heat and slide a rubber spatula around the edges to loosen the pancake from the sides. Serve hot or warm. Leftover pancake can be wrapped in aluminum foil and refrigerated for up to 2 days, then reheated at 300° for 15 - 20 minutes. Makes one 10-inch pancake

Other baked breakfast delights from Lisa's Vegetarian Kitchen:
Baked Blueberry & Peach Pancakes
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce
Baked Strawberry Pancakes
Baked Strawberry Ricotta French Toast

On the top of the reading stack: cookbooks

Audio Accompaniment: Trentemoller vs. Massive attack

Blue Grape Pancakes

Those of us living in Ontario or the northeastern United States have always been fortunate to be able to enjoy baskets of fresh Concord grapes every fall. Even more fortunate has been the arrival several years ago of a seedless variety known locally as "Coronation" or "Ontario Blue Grapes". Bursting with an unmistakeable sweet and tangy juice, I snack on these deep-blue-skinned grapes almost compulsively at this time of year, and both Concords and Coronations are great for jams, jellies, preserves, and even pies.

After the first basket or two disappeared from the snack bowls that I set out every day on the table, I knew I had to put these amazing Coronation grapes to use in a treat to share with my blog readers. I was delighted recently by Kevin's idea at Closet Cooking of freezing pieces of cream cheese to put into pancake batter for his Blueberry Cheesecake Pancakes, and then the idea of pancakes with a blue grape sauce struck me. If you like the flavour of Concord grape jellies, you'll be blown away with this blue grape sauce! Best of all, it makes plenty extra to store in a tight-sealed container for several days to pour over ice cream or other baked treats.

If you can't find Coronation grapes, Concords may be used if they are available in your area — follow the instructions below for seeding the grapes. Muscats would make an interesting option as well. If using other table grapes, add an extra tablespoon or two of sugar or honey to the sauce.

Blue Grape Pancakes

Recipe by Lisa Turner Published on October 2, 2011 Cream cheese pancakes served with an amazing sweet and tangy blue grape sauce Print this recipe Pancakes: 4 oz cream cheese 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons butter, melted 2 tablespoons honey 1 cup milk 1 egg, lightly beaten Blue Grape Sauce: 2 cups blue grapes 1/4 cup water 1/4 cup sugar or honey 2 teaspoons cornstarch 1 tablespoon warm water juice from 1/2 lemon Instructions: The night before making the pancakes, cut the cream cheese into small pieces. Lay the pieces between two pieces of wax paper and freeze. Prepare the blue grape sauce by mashing the blue grapes in a bowl. If using seeded grapes like Concords, first squeeze the end of each grape opposite the stem to separate the skins from the pulp and set the skins aside for the sauce. Mash the grapes well and press through a strainer to remove the seeds. Add the mashed grapes (and their skins if separated) to a medium saucepan. Bring to a boil over medium-high heat with the 1/4 cup of water and sugar or honey, stirring frequently. Reduce the heat to low and let the sauce simmer gently, stirring occasionally. Mix the cornstarch with the tablespoon of warm water, and stir into the sauce. Keep the sauce at a low simmer while the pancakes are being prepared. To make the pancakes, preheat an oven to 150°. Combine the flour, baking powder, baking soda and salt in a large mixing bowl. Melt the butter in a small saucepan. Beat the egg lightly in a small mixing bowl. Stir in the melted butter, honey, and milk. Pour the egg and cream cheese mixture into the dry ingredients and mix the batter with the frozen pieces of cream cheese. Butter a non-stick griddle or cast-iron frying pan and heat over medium heat. Pour 1/4 cups of the batter into the pan and cook for 2-3 minutes or until bubbles appear on the surface and the bottom is golden brown. Flip the pancakes and cook for another minute or two or until the bottom is golden brown. Keep the finished pancakes warm on an oven-safe plate in the preheated oven. Finish the blue grape sauce by removing the pan from the heat and stirring in the lemon juice. Serve the pancakes warm topped with generous ladles of the warm blue grape sauce. Makes eight or nine 4-inch pancakes

Other recipes you may enjoy from Lisa's Vegetarian Kitchen:
Concord Grape Pie
Light and Creamy Ricotta Pancakes
Vanilla Oat Pancakes
Ginger Molasses Pancakes with Mixed Dried Fruit

On the top of the reading stack: cookbooks

Audio Accompaniment: Underworld - Diamond Jigsaw (Moguai Remix)

Light and Creamy Ricotta Pancakes

Ricotta cheese lends delicious warmth and creaminess to make these pancakes a perfect way to greet a cool early spring morning. Light and fluffy besides, a thorough and patient beating of the egg whites with an electric hand mixer is essential … I still can't quite believe that I used to beat egg whites by hand with a whisk, but it is good exercise for the arm.

Light and Creamy Ricotta Pancakes

Recipe by Lisa Turner Published on March 23, 2010 These light, fluffy and creamy ricotta cheese pancakes are simple to whip up Print this recipe Ingredients: 4 large eggs, separated 3/4 cup whole milk 2 tablespoons honey 1/2 teaspoon vanilla 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking powder pinch of sea salt zest from 1/2 lemon 1 cup whole milk ricotta cheese 1 pint fresh or frozen blueberries (optional) Instructions: Combine egg yolks, milk, honey and vanilla in a large mixing bowl. Stir in flour, baking powder, salt and lemon zest. Cover with a clean dish cloth and set aside to rest for 15 minutes. Beat the egg whites until stiff peaks form. Gently fold into the batter, leaving a few white streaks. Gently mix in the ricotta, leaving small chunks of cheese in the batter. Stir in the blueberries if using. Heat a non-stick griddle or cast-iron skillet over medium heat. Lightly grease the pan with butter. When the pan is hot enough to makes drops of water dance and sputter before vanishing, pour in 1/3 cup of batter for each pancake. Cook for 1-2 minutes or until small bubbles appear on the edges, then flip and cook for 2 more minutes or until the batter is set and the sides are golden brown. Remove from heat and serve right away with fresh fruit and warm maple syrup on top. Makes about 16 4-inch pancakes

Other pancake and ricotta cheese recipes you may enjoy from Lisa's Vegetarian Kitchen:
Ginger Molasses Pancakes with Mixed Fruit
Blueberry and Cornmeal Buttermilk Pancakes
Vanilla Oat Pancakes
Rum and Ricotta Fritters
Baked Ricotta Cheese

On the top of the reading stack: Selected Prose of Heinrich von Kleist

Audio Accompaniment: Insomnia by Biosphere

Mushroom Oven Pancake with Chive Sauce

As promised, here is the baked mushroom pancake I served as part of a birthday dinner for a dear friend. If you like mushrooms as much as I do, you will want to try this easy pancake that can be served for brunch or a light dinner. I always enjoy pancakes and the baked versions take so little time to prepare but are just as good as their fried cousins. The chive sauce especially compliments the earthy flavour of the mushrooms and custardy eggs. I filled it out with some biscuits and a decadent dessert of Peanut Butter and Blueberry Shortbread Bars.

Mushroom Oven Pancake with Chive Sauce
Adapted from The Best Quick Breads by Beth Hensperger

For the pancake:

6 tablespoons of unsalted butter, divided
1 pound of wild mushrooms, sliced, or a combination of button mushrooms and wild mushrooms
2 shallots, minced
sea salt to taste
freshly cracked black pepper
4 large eggs
1 1/4 cups of milk
1 cup of unbleached white flour

For the chive sauce:

1/3 cup of yogurt
1/3 cup of sour cream
2 tablespoons of fresh chives, finely chopped
1 tablespoon of olive oil
1 tablespoon of Dijon mustard

In a large frying pan, melt 4 tablespoons of the butter over high heat. When hot, add the mushrooms and the shallot and saute until the mushrooms are just cooked and and start to brown. Season with salt and pepper, remove from the heat and set aside.

Grease a glass pie plate with the remaining 2 tablespoons of butter.

In a small bowl, beat the eggs until they are frothy. Add the milk and flour and beat until smooth.

Spread the sauted mushrooms over the bottom of the prepared pie plate. Pour the batter over the mushrooms and bake the pancake in a preheated 400 degree oven for roughly 25 minutes or until the pancake is firm and golden brown.

To make the chive sauce, whisk together the yogurt, sour cream, chives, olive oil and mustard in small bowl.

Serve with spoonfuls of the chive sauce.

Serves 4 - 5.

Other baked pancakes from Lisa's Vegetarian Kitchen:
Baked Whole-Wheat Strawberry and Blueberry Pancakes
Baked Strawberry Pancakes
Baked Blueberry and Peach Pancakes
Baked Coconut and Mango Pancakes

On the top of the reading stack: The National Post

Audio Accompaniment: Drive By The Necks

Ginger Molasses Pancakes with Mixed Dried Fruit

I've never been fond of those dry, sticky Christmas Cakes found in grocery stores this time of year, but these simple pancakes have the same festive flair with a much lighter, fluffier and fresher texture. These are perfect for serving up on a cold December morning without having to wait around for the store-bought treats to be set out, and are much tastier and more satisfying besides.

Use any dried fruit on hand or that strikes your fancy, and cut larger pieces like apricots or apples into raisin-size dice.

Ginger Molasses Pancakes with Mixed Dried Fruit

3/4 cup rolled or steel-cut oats
3/4 cup plain whole fat yogurt
3/4 cup mixed dried fruit (e.g., raisins, currants, cranberries, apples, cherries, apricots)
1 1/4 cups all-purpose flour
3/4 cup water
1 tablespoon molasses
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground cloves
pinch of sea salt
2 large eggs

Stir the oats into the yogurt in a large mixing bowl and leave to soak overnight at room temperature.

Cover the dried fruit with warm water and soak for 5 to 10 minutes. Drain and add to the oats and yogurt. Stir in the flour, water, molasses, baking powder, baking soda, spices, salt and eggs. Let stand at room temperature for 20 to 30 minutes.

Lightly butter a large cast-iron skillet or frying pan and warm up on just less than medium heat. At the same time, preheat an oven to 175°.

Drop in a quarter-cup of the batter for each pancake and fry for 3 to 4 minutes or until the edges are cooked and bubbles are well formed on the surface. Turn over and fry on the other side until the pancakes are golden brown on both sides, about one minute longer. Remove from the pan and place on a plate in the oven to keep warm until all the batter's been used up for pancakes.

Serve the pancakes warm with pure maple syrup.

Makes about 12 four-inch pancakes.

More pancake and waffle recipes you may enjoy:
Vanilla Oat Pancakes
Blueberry and Cornmeal Buttermilk Pancakes
Spiced Pumpkin Waffles

Baked Whole-Wheat Strawberry and Blueberry Pancakes

The summer's first few pints of fresh local strawberries don't often make it past the bowl into a recipe, but the idea of baked strawberry pancakes can usually provide an occasion. One of my most popular recipes, and a personal favourite as well, these simple pancakes are soft, creamy and slightly chewy with a light crispy exterior, and so easy to make that they're always worth a reprise or a variation with other fresh fruits …

… such as blueberries, of which I had plenty juicy specimens on hand. This time around I decided to use whole-wheat flour to preserve the vitamin, mineral and protein nutrients and dietary fiber found in the wheat bran and germ that are removed to make refined flour. But while a far superior food, whole-wheat flour is a "heavier" product than white flour, and does not rise as well during baking without assistance. Soaking the flour at room temperature overnight in good, plain whole-fat yogurt "leavens" the whole-wheat pancake batter and results in a light and fluffy dough that smells so delicious you'll be tempted to bake it right away. The yogurt soaking has the additional benefit of helping to break down the phytates found in the wheat bran — these phytates bind with minerals such as calcium, magnesium, copper, iron and especially zinc, and block their absorption into the body.

The oils found in the bran also makes whole-grain flours particularly susceptible to rancidity, which is why I recommend buying flours milled close to the source and storing in the freezer. Readers who live in London, Ontario can find locally sourced flours located in the freezers at Grains, Beans and Things, or pre-order flours milled right at the store.

While I'm in a food-nannying role, I'll add to always look for non-homogenized whole-fat yogurts without added gums or stabilizers. Whey should separate easily in a good yogurt, indicating live, healthy and active cultures. Saugeen Country and Hewitt's Dairy Goat's Milk yogurts are both healthy and delicious choices for Ontario readers.

On the other hand, these beautiful pancakes are meant to be savoured, not calculated … so please do enjoy!

Baked Whole-Wheat Strawberry and Blueberry Pancakes

1 cup whole-wheat flour
1 cup plain whole-fat yogurt
2 tablespoons butter
4 eggs, separated
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon baking powder
1 pint strawberries, hulled and halved (or quartered if they are very large)
1 pint blueberries
icing sugar (optional)

Combine the flour and yogurt together in a small mixing bowl. Cover and leave 8 hours or overnight at room temperature

Heat an oven to 425°. Place 1 tablespoon of butter in each of two deep 9-inch pie plates. Put in oven to melt.

Beat the egg whites until stiff. In a medium mixing bowl, beat the egg yolks, sugar, vanilla and baking powder into the flour and yogurt mixture.

Fold the egg whites into the batter. Remove the pie plates from the oven and pour half of the batter into each. Arrange the strawberries and blue on top.

Bake for 15-20 minutes, until golden on top.

Remove from the oven. Run a rubber spatula around the edges and slide the pancakes onto a serving plate. Sprinkle with icing sugar if desired, and serve immediately.

Other pancake ideas you may enjoy:
Baked Strawberry Pancakes
Baked Blueberry Peach Pancakes
Blueberry & Cornmeal Buttermilk Pancakes
Vanilla Oat Pancakes

On the top of the reading stack: The Frog and Toad Collection Box Set by Arnold Lobel

Audio accompaniment: Structures from Silence by Steve Roach