Good eats: A look back at 2012 provides a smorgasbord of dishes for Good Eating's annual roundup of favorite recipes. Dig in! (Bill Hogan/Chicago Tribune) |
Pancakes for dinner can't help but bring fun to the table, Lisa Schumacher, the Tribune test kitchen recipe tester, reminds us. She gives them a savory twist here, studding them with corn kernals and topping them with sauteed shiitake mushrooms and grated Asiago cheese.
2 tablespoons olive oil
8 ounces shiitake mushrooms, thinly sliced
3 cloves garlic, crushed
1 cup flour
3/4 cup buttermilk
1/4 cup milk
1 teaspoon sugar
1/2 teaspoon each: baking soda, salt
1 large egg
2 tablespoons unsalted butter
1 1/2 cups fresh or frozen corn kernels (about 2 ears if using fresh)
2 teaspoons canola oil
1 cup grated Asiago cheese
1. Heat olive oil in a skillet over medium heat; add mushrooms. Cook until the liquid is released and mushrooms are golden brown; add garlic for the last minute. Transfer to a bowl; keep warm.
2. Meanwhile, combine flour, buttermilk, milk, sugar, baking soda, salt, egg and butter together in a bowl, stirring lightly; stir in corn.
3. Wipe out skillet; heat 1 teaspoon canola oil over high heat. Reduce heat to medium; with a paper towel wipe away excess oil leaving a thin film on the entire pan. Add 1/4 cup batter for each pancake, being careful not to crowd; cook until there are bubbles on the edges, about 2 minutes. Flip the pancakes; cook until brown, about 1 minute. Repeat with remaining batter, adding more oil as necessary.
4. Place pancakes on a baking sheet in a single layer. Top with mushrooms and Asiago cheese. Broil until cheese melts.
Nutrition information per serving:
483 calories, 27 g fat, 11 g saturated fat, 96 mg cholesterol, 47 g carbohydrates, 16 g protein, 794 mg sodium, 4 g fiber.
2 tablespoons olive oil
8 ounces shiitake mushrooms, thinly sliced
3 cloves garlic, crushed
1 cup flour
3/4 cup buttermilk
1/4 cup milk
1 teaspoon sugar
1/2 teaspoon each: baking soda, salt
1 large egg
2 tablespoons unsalted butter
1 1/2 cups fresh or frozen corn kernels (about 2 ears if using fresh)
2 teaspoons canola oil
1 cup grated Asiago cheese
1. Heat olive oil in a skillet over medium heat; add mushrooms. Cook until the liquid is released and mushrooms are golden brown; add garlic for the last minute. Transfer to a bowl; keep warm.
2. Meanwhile, combine flour, buttermilk, milk, sugar, baking soda, salt, egg and butter together in a bowl, stirring lightly; stir in corn.
3. Wipe out skillet; heat 1 teaspoon canola oil over high heat. Reduce heat to medium; with a paper towel wipe away excess oil leaving a thin film on the entire pan. Add 1/4 cup batter for each pancake, being careful not to crowd; cook until there are bubbles on the edges, about 2 minutes. Flip the pancakes; cook until brown, about 1 minute. Repeat with remaining batter, adding more oil as necessary.
4. Place pancakes on a baking sheet in a single layer. Top with mushrooms and Asiago cheese. Broil until cheese melts.
Nutrition information per serving:
483 calories, 27 g fat, 11 g saturated fat, 96 mg cholesterol, 47 g carbohydrates, 16 g protein, 794 mg sodium, 4 g fiber.
