Brunch: the green light meal on the weekend to mix and match anything you want to eat in one meal without worrying about the service order.  Pain-au-chocolat treat with an espresso to start, sure that makes sense, because it’s basically breakfast.  Followed immediately by cheese “en aperitif”,  then a green salad with carrot ginger dressing.  Why, yes, totally ok, we’re now at lunch!  And maybe a coupe of champagne during the meal, because hey, this is brunch, so why the f not!

If I ever get back to posting regularly, there will be a lot of brunch entries, because it’s easily my favorite meal to prepare and to eat.

So here’s a good one to start: Savory Scallion Pancakes.  Totally easy, totally fast, and a big hit among kids and adults alike.  As a lil’ shout-out to my Pittsburgher sister and her fam, I’ll call them Savory Scall-yinz Pancakes.  Because yinz is gonna like ’em.

I also have to admit that I snagged this recipe from Gwyneth’s cookbook (don’t judge me), and actually didn’t tweak it much because it’s pretty good as is.

Fry for about 3 minutes on each side

Drizzle with some tamari !

Savory Scall-yinz Pancakes

1 cup spelt flour

1/4 cup brown rice flour

1 1/4 cups ice water

1 tablespoon grilled sesame seed oil

1 to 1 1/2 cups of thinly sliced scallions

Pinch of sea salt

Oil for frying (I’ve used canola and olive… the canola seems to turn out the best pancakes)

In a large bowl combine the flours and the ice water and whisk to get a nice looking batter with no lumps.  Add the sesame seed oil and incorporate the scallions.

Heat a large pan for frying and cover the bottom lightly with a layer of cooking oil.  I use my iron pan for this and it’s the bomb (even if I don’t have the Eiffel Tower handle version).  Really, totally and completely worth the investment.

There are a couple of ways to fry these babies.  I tend to make smaller pancakes as opposed to one big pancake for each person.  I find most people have a hard time committing to “bigger”, and experiment more easily with little portions.  And let’s be honest, it takes a leap of faith to accept pancakes based around something from the onion family.  I use my 1/4 measuring cup and make batches of 3 small pancakes at a time, frying lightly on each side for 2-5 minutes depending on the heat of the pan. Between each batch I add a bit more oil so the bottom of the pan is covered very lightly.

Sprinkle with some salt, or drizzle with a bit of tamari and serve warm!

Stick a Fourchette in It, ‘Cause You’re Done!