Happy 4th of July weekend, all!
American pride and BBQ etiquette dictate that there be at least 2x the amount of food necessary to overfeed a party. The result is another quintessentially American phenomenon - leftovers.
Surprisingly divisive, leftovers are either highly anticipated or hotly derided. But with the sheer amount of them post-4th of July, collaboration from both camps is necessary. The easiest way to accomplish such a feat is to transform leftovers into a completely different meal. I bring you savory pancakes.
These savory pancakes are the best way to use leftovers while appeasing both sides of the debate. Not to mention they are incredibly easy to throw together in a post-holiday hangover daze.
Have a good weekend!
Savory Pancakes (aka the best way to use leftovers)
(Makes approximately 15 medium-sized pancakes)
2 cups flour
½ cup corn flour
½ cup garbanzo bean flour (this isn’t entirely necessary, but I think it makes it feel more savory. If you don’t have it or don’t want it, substitute it with ½ cup regular flour).
3 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
3 cups buttermilk*
½ cup unsalted butter, melted
1 ½ cups or so of leftovers (I used corn on the cob, brisket, coleslaw, and maple bbq sauce)
- In a medium bowl, whisk together the flour, corn flour, garbanzo bean flour, baking powder, baking soda, and salt.
- Stir in leftovers.
- In a small bowl, whisk together the buttermilk, eggs, and melted butter.
- Add the wet ingredients to the dry and gently stir until just combined.
- Let the mixture rest in the refrigerator for 5-10 minutes.
- Meanwhile, coat a skillet in butter or oil, and bring it to “sizzling” over medium heat. When I think the pan is ready, I usually sprinkle a drop of water on the pan to see if it sizzles. If it does, the pan is ready to go.
- Scoop batter into rounds on the skillet.
- Flip the pancakes when you see bubbles rise to the surface.
- Cook until each side is golden brown.
- Top with more leftovers, sauce, or anything you might like!
*I (like many others) never have buttermilk on hand. Simply stir in 1 tablespoon white vinegar to every cup of milk. The milk should bubble and thicken slightly.
Recipe adapted from Burygold's Buttermilk Pancakes II recipe.