Who says pancakes have to be sweet? Generally, I do. I love sweet things for breakfast, mostly because I love coffee with my breakfast and savory does not go well with coffee (at least for my taste buds).
Good think Bittman labeled these griddle cakes and not pancakes or I may have had a hard time eating them. Remember that fiesta we had for Labor Day? Well that week we had a ton of leftovers, turns out some boys don't eat as much as you think they would. One of my meal planning goals as of late has been to not throw away any food in my fridge, using every leftover and vegetable. So, it was Mexican week in our household, and I wanted to make some things a little new. We did of course have burritos the first day, and a tortilla soup, and then finally a day of griddle cakes.
I had about a cup of rice, 3/4 c of black beans, salsa, guacamole, mushrooms, cheddar cheese, and sauteed onions left over, with no clue what to do with such tiny servings.
In comes the Minimalist with his wonderful base recipe ideas. I perused his cookbook index for the ingredients I had on had, then browsed the recipes listed underneath until I found one that suited my needs/ingredients. This worked well with Bittman's cookbook since it is so large and comprehensive, though I do this with my magazines and other cookbooks as well, it just takes much much longer. Thank goodness for Bittman. This recipe is based on his, but suited to my kitchen.
Griddle Cakes
2 eggs
1 c rice
1/2 c milk
1/2 c cheddar cheese
1/2 c flour
1/2 t baking powder
salt and cayenne to taste
a few tb canola oil
salsa and guacamole to top
Heat an electric skillet to 375.
Mix everything together well, getting a medium thick batter. Pour 1/4 c of batter onto the skillet for each cake, cooking on each side until browned, around 3 minutes per side. Serve topped with some salsa and guac.
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