Bean Griddlecakes
MAKES: 4 servings
TIME: About 30 minutes
A little more work than Baked White Bean Cakes (preceding recipe), but also more elegant. Use virtually any cooked beans here and see the lists that follow for some ideas about seasoning them and pairing specific beans with side sauces and accompaniments. All you really need, though, is a sprinkle of cheese, a dollop of sour cream or any pesto, a drizzle of vinaigrette, or a small bowl of salsa for dipping.
2 cups cooked or canned beans (any type), drained until as dry as possible
1 cup half-and-half or whole milk, plus more if needed
1 egg
2 tablespoons melted butter, extra virgin olive oil, or neutral oil, like grapeseed or corn, plus more for cooking the griddlecakes
1 cup all-purpose flour
Salt and freshly ground black pepper
Set a skillet over medium-high heat or heat an electric griddle to 375В°F. Put the beans in a large bowl and mash them roughly with a fork. Use the fork to stir in the half-and-half, the egg, and 2 tablespoons of the melted butter or oil. Stir until the mixture is thoroughly combined.
Add the flour and sprinkle with salt and pepper (keeping in mind how well seasoned the beans were to begin with). Stir with the fork just enough to fold in the flour, adding more half-and-half if necessary to reach the consistency of thick pancake batter.
Start cooking when a drop of water dances on the surface of the skillet or griddle. Working in batches, use a little more butter or oil to grease the cooking surface. Spoon on the batter to form 3- or 4-inch pancakes. Cook until bubbles form on the surface, then turn and cook the other side until golden, about 4 minutes per side. Keep the finished griddlecakes in a warm oven if you like while you finish the others. Serve hot or at room temperature.
Variation
Bean Sprout Griddlecakes. Serve with soy sauce or one of the Asian-Style Sauces: Instead of whole cooked beans, use 3 cups washed and drained mung or soy bean sprouts. Use 2 tablespoons dark sesame oil instead of the butter or other oil in the batter, then use a neutral oil, like grapeseed or corn, to grease the pan. Add 1/2 cup sliced scallion to the batter if you like.
8 Great Additions to Bean Griddlecakes
- 2 tablespoons minced mild fresh herbs, like parsley, mint, basil, chives, chervil, or cilantro
- 2 teaspoons minced potent fresh herbs, like rosemary, thyme, tarragon, oregano, or epazote
- 2 teaspoons peeled and minced fresh or crystallized ginger
- 1 teaspoon minced fresh garlic
- Up to 1/4 cup chopped or sliced scallion or minced red onion
- Minced fresh chile (like jalapeo or Thai), hot red pepper flakes, or cayenne to taste
- 1 tablespoon any spice blend, like curry powder, chaat masala, zaвatar , or Japanese Seven-Spice Mix
- Up to 1/4 cup chopped nuts, like almonds, walnuts, pecans, peanuts, or hazelnuts
7 Terrific Accompaniments for Bean Griddlecakes
- Adzuki griddlecakes with Basil Dipping Sauce
- Chickpea griddlecakes with Grilled or Broiled Eggplant and Harissa
- Edamame griddlecakes with Teriyaki Sauce or Simple Miso Dipping Sauce
- Cannellini griddlecakes with Fast Fresh Tomato Sauce or Braised Endive, Escarole, or Radicchio
- Black bean griddlecakes with Fresh Tomatillo Salsa
- Pinto bean griddlecakes, tostada style, topped with shredded lettuce, chopped scallion and tomato, minced fresh cilantro, and crumbled queso fresco
- Mung bean griddlecakes, served with Curried Stir-Fried Potatoes
