Saturday, May 27, 2017

Damned Rodan's Manhattan Pancakes

I don't know whether they're really Manhattan-style pancakes, but at one of our local restaurants, that's what they call these guys — they're rolled crepes, basically, stuffed with sour creme. So I decided to try my version of them, and they were flippin' delicious. I used Greek yogurt rather than sour cream, which I think was actually better. They're best with boysenberry syrup, and I have some, except I left it at the office (I like it with oatmeal, one of my typical weekday morning breakfasts), but good old maple syrup is perfectly acceptable on these guys.

WHAT YOU NEED (1 serving; modify as needed):
1/3 cup pancake mix
1 egg
3/4 cup milk
tsp vanilla extract
1/2 cup Greek yogurt (plain or vanilla)
syrup, boysenberry, maple, or otherwise
cooking oil or spray

For the convenience of it, I used your basic Hungry Jack buttermilk pancake mix; one could always go with scratch-made, if preferred. However one does it, you need more liquid than you'd customarily use for pancake batter.

Dump the pancake mix, milk, egg, and vanilla extract into a large bowl. Whisk vigorously until the batter consistency is about the same as heavy cream.

You want your cooking surface to be very flat; I cook on a cast-iron skillet, which works perfectly for this. Heat initially on medium-high, then, just before pouring the batter, turn the temperature down to medium. Before making each crepe, I hit the skillet with a thin coating of cooking spray.

Slowly pour the batter onto the cooking surface and let it spread to a diameter of about eight inches. You want the crepes to be very thin. Cook until the batter is no longer spreading and the surface is slightly bubbly, approximately one minute.

With a very thin spatula, flip the crepe, cook for no more than ten seconds, and then move it your plate. If you've done this right, you'll have a very round, very thin crepe. Scoop a dollop or two of the yogurt (or sour cream if you prefer) onto the crepe and roll it into a nice little cylinder.

Repeat this process for each crepe. With this recipe, I made three, rolled as you see in the photo above. With the maple syrup, they were delicious, but I think next time, I'd better remember to bring home the boysenberry. Good stuff is what that is.

And there you have it: a non-spicy, non-lethal Damned Rodan recipe. What can the world be coming to?

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