More Bittman

Isn’t Mark Bittman the best? Why did it take me so long to discover this?!

We kicked off 2011 with his Everyday Pancakes.

And then tried his hummus. (Not together.)

Good stuff! And easy. More to come.

 

Everyday Pancakes (Mark Bittman)

Makes: 4 to 6 servings
Time: 20 minutes
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 2 eggs
  • 1 1/2 to 2 cups milk
  • 2 optional tablespoons melted and cooled butter, plus unmelted butter for cooking, or use a neutral oil like grapeseed or corn

1. Heat a griddle or large skillet over medium-low heat while you make the batter.

2. Mix together the dry ingredients. Beat the eggs into 11/2 cups of the milk, then stir in the 2 tablespoons cooled melted butter if you’re using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

3. Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pancakes and the bottoms are cooked; they won’t hold together well until they’re ready.

4. Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an ovenproof plate in a 200°F oven for up to 15 minutes.

 

Hummus (Mark Bittman)

Makes: 6 to 8 servings
Time: 15 minutes with precooked chickpeas

  • 2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
  • 1/2 cup tahini, with some of its oil if you like
  • 1/4 cup extra virgin olive oil, plus oil for garnish
  • 2 cloves garlic, peeled, or to taste
  • Juice of 1 lemon, plus more as needed
  • Salt and freshly ground black pepper
  • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
  • Chopped fresh parsley leaves for garnish

1. Put the chickpeas, tahini, oil, garlic, and lemon juice in a food processor (or a blender for even smoother hummus), sprinkle with salt and pepper, and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.

2. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

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