Dinner Tonight: Wholesome Pancakes + Brussels Sprouts Salad

Pancakes are the ultimate leisure food. One syrup-laced bite instantly transports you to lazy Sunday mornings, bottomless cups of coffee and the joy of having no particular place to be. Maybe even some fuzzy slippers if you're lucky. So what business do they have being on your table tonight? 

Let's put things in perspective. Weeknights are hard. Pancakes are easy. Work is sometimes not fun. Pancakes are always fun. Did we mention there's a salad thrown in there too? Whole grains, vitamins, minerals, and maple syrup. I think we're on the same page.

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

Fruit-Laden, Whole-Grain Pancakes by Nicholas

 

Brussels Sprouts Salad a la M. Wells by Amanda Hesser

The Grocery List

Serves 4 to 5

1 1/4 cups white whole wheat flour
1/3 cup cornmeal
2 large eggs, separated
4 tablespoons butter, melted and cooled
3/4 cup whole millk
1/2 cup yogurt
A few fruits of your choice: bananas, peaches, apples all work well.
1/4 pound Brussels sprouts, trimmed and shaved on a mandoline
1 cup finely chopped baby arugula
1 celery rib, trimmed and finely diced (1/8-inch dice)
4 slices speck, cut into slivers
1/4 cup dried cranberries, roughly chopped
1/3 cup walnuts, finely chopped
1/4 cup finely grated pecorino Romano cheese
Pinch piment d'espelette, or to taste

We're assuming you have olive oil, salt, pepper, lemon juice, baking powder, and sugar. If not, be sure to pick those up, too!

Tip: Feeling productive? Double the salad recipe, and Dinner Tonight becomes #NotSadDeskLunch tomorrow.

The Plan

In a large bowl, whisk together the flour, cornmeal, 1 tablespoon sugar, 2 teaspoons baking powder, and 1 teaspoon salt. In another bowl, whisk together the egg yolks, melted butter, milk, and yogurt until smooth, and then add this to the flour mixture, whisking to combine the two. Let the batter rest for five minutes or so until it thickens.

In a clean bowl, or with a stand mixer, whisk the egg whites until they hold stiff peaks. Fold the egg whites gently into the batter. Cut the fruit into relatively thin slices and set aside.

In a large mixing bowl, toss the brussels sprouts, arugula, celery, speck, cranberries, walnuts, and cheese together. Drizzle over 2 tablespoons of olive oil and add salt and pepper to taste. Add a squeeze of lemon juice and a pinch of piment d'espelette, if desired.

Grease a griddle or cast-iron pan with butter (or vegetable oil, if you prefer). Cook the pancakes over moderate heat, dropping several tablespoon sized scoops of the batter onto the hot griddle. Then decorate the top of the pancakes with the sliced fruit. When bubbles appear on the top of the pancake flip and then cook until the fruit is caramelized. Serve immediately.