I’ve been rethinking the way I look at food.
Let’s take pancakes, for example. I have never been a pancake-for-breakfast type of guy.
They’re way too filling. They’re way too sweet. They’re almost always made from some crappy mix from a box that’s been sitting in the back of somebody’s pantry for way too long.
When we change the idea of a pancake from a fluffy, sugary breakfast food to that of a hearty, crisp, savory meal… Well… That’s something I can get into.
The other day, I was watching The Chew. On this episode, guest chef, Ming Tsai, showed how to make a simple, savory pancake out of leftover Chinese food.
It looked so tasty…
So not like a traditional pancake…
I just had to make my own version (without the leftovers).
So, here’s what I did…
I mixed together 2 cups of flour with one cup of warm water until it became one fluffy ball. I kneaded the dough for about ten minutes, then left it in a bowl (covered by a damp towel) for about an hour.
While the dough was resting, I chopped up about a quarter of a cabbage and two scallions, and threw them in a bowl.
I rolled out half of the dough really thin, brushed it in olive oil, sprinkled in some salt, and covered the dough with the half of the cabbage and scallions. I then rolled up the dough, pulled it apart into two smaller pieces, and rolled each piece into a 7″ pancake. I proceeded to make two more pancakes with the rest of the dough.
Each of the pancakes was cooked over medium heat in an omelet pan with a little bit of olive oil for about 3 and a half minutes each side. To finish the pancake, I topped it with some prosciutto and a little bit of the leftover cabbage and scallions.
To serve, the pancake was cut into four slices, topped with a drizzle of Sriracha, and accompanied by a butter lettuce salad with a spicy peanut vinaigrette.
I was really happy with how this turned out. The pancake is crisp and chewy. The cabbage and scallions give the pancake an earthy flavor. The prosciutto gives a delicate meaty flavor, while the Sriracha adds a spicy complexity.
You know I’ve gotta have some wine with this.
Here’s what I chose…
VINTJS 2012 Willamette Valley Pinot Noir
Trader Joe’s keeps surprising me with the quality of juice they are bringing for price. In a world where people are obsessing over Pinot Noir from the Willamette Valley of Oregon, usually the entry-level wines from this region come in at $20.
When I saw this wine for $8, I had to get it.
Color: Very light ruby. I know Pinot Noir is always going to be light, but this is one of the lightest I’ve ever seen.
Nose: Upon first inspection, the fruit on this wine is hard to miss. Though it does dissipate as the wine opens up, initially, all I could really get was fresh raspberries. Notes of maraschino cherries, whipped cream, and even some lettuce leaf begin to appear over time.
Taste: Though dry, I can’t help but think of a summertime dessert of cherry, raspberry, blackberry, and blueberry tart when tasting this wine. There are some good notes of vanilla, spice, clove, and tobacco leaf. While pretty, the wine finishes a bit thin for me.
Score: Make no mistake. If you really want to know what Willamette Valley Pinot Noir tastes like, this not the wine for you. But… If you want a quality wine for 8 bones, this will do the trick. 88 points.
With Food: I am really happy with this pairing. The savory, salty, and spicy pancake highlights notes of tea leaf and tobacco in the wine. It provides a good body and depth of flavor to the wine as well. The peanut dressing on the salad continues to provide a great earthiness I felt was lacking in the wine.
Do yourself a favor…
The next time you’re thinking about pancakes, put down that maple syrup and grab the Pinot Noir instead.
What wine would you pair with your favorite pancake? Leave a comment, and let us know.