Meanwhile Mr. Perfection made his pancakes.
Nice and round but how will he remember what is in each one?
And he scored them!
My score? A ten, I loved these pancakes especially when drizzled with the dressing and served with the slaw.
2 cups fresh or frozen edamame beans
1/2 cup sliced scallions
Flour for thickening if needed
Salt and pepper
Vegetable oil for frying
Bring a pot of water to a boil. Add the edamame to the boiling water and cook until tender, 5-10 minutes. Drain, reserving 1 cup of the cooking liquid.
Transfer the beans to a food processor and pulse a couple of times to break them down, then add the remaining 1 tbsp. sesame oil, egg, and scallions. Process until combined but not finely pureed; you want a thick batter with some texture that drops from a spoon. If the mixture is too stiff, stir in a little of the reserved cooking liquid; if too wet, add a little flour. Sprinkle with salt and pepper and stir until the mixture is thoroughly combined.
Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of oil. Working in batches, spoon on the batter, making any size pancakes you like. Cook until the top sets and the bottom is browned, about 4 minutes. Turn and cook the other side for a couple minutes more. Keep the finished griddle cakes in the warm oven while you finish the others. Serve hot or at room temperature along side Asian slaw and drizzled with the dressing.
Recipe by Mark Bittman
- 1 1/2 tablespoons minced garlic
- 2 tablespoons minced peeled fresh ginger
- 3 tablespoons soy sauce
- 3 tablespoons packed brown sugar
- 5 tablespoons creamy peanut butter
- 6 tablespoons vegetable oil
- 6 tablespoons rice vinegar
- 2 carrots, peeled,cut into matchsticks
- 1 red bell peppers, seeded,cut into matchsticks
- 1 yellow bell peppers, seeded,cut into matchsticks
- 2 cups thinly sliced red cabbage
- 5 cups thinly sliced green cabbage
- 1/2 cup chopped cilantro
- 8 green onions, cut into matchsticks
- In a small bowl, whisk together the dressing ingredients.
- This can be made ahead and refrigerated for several days.
- Let stand 30 minutes at room temperature before tossing the slaw.
- In a large bowl, combine the slaw ingredients.
- Add dressing and toss to coat.
- Season and serve.
Recipe from Food.com