Bean Griddlecakes

Bean Griddlecakes are a versatile and delicious option to enjoy cooked or canned beans in a new and exciting way. These savory pancakes can be easily customized with various toppings, sauces, and additions, making them perfect for a quick and satisfying meal. Whether you serve them as a main course with your favorite dipping sauce or as a side dish to complement your meal, these griddlecakes are sure to please your taste buds.

MAKES: 4 servings

TIME: About 30 minutes

INGREDIENTS:

• 2 cups cooked or canned beans, drained (use any type of cooked beans)
• 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 (grapeseed or corn), plus more for cooking the griddlecakes
• 1 cup all-purpose flour
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. In a large bowl, roughly mash the cooked or canned beans with a fork.
2. Add half-and-half, egg, and the melted butter or oil to the mashed beans. Stir until the mixture is thoroughly combined.
3. Sprinkle the flour, salt, and pepper into the bean mixture. Stir with the fork just enough to fold in the flour, adding more half-and-half if needed to achieve the consistency of thick pancake batter.
4. Heat a skillet over medium-high heat or an electric griddle to 375°F. Test the temperature by dropping a drop of water onto the cooking surface; it should dance on the surface when it’s ready.
5. Grease the cooking surface with a little butter or oil. Spoon the batter onto the skillet or griddle to form 3- or 4-inch pancakes.
6. Cook until bubbles form on the surface, then carefully turn and cook the other side until golden brown, about 4 minutes per side.
7. Keep the finished griddlecakes warm in the oven while cooking the remaining batches.
8. Serve the Bean Griddlecakes hot or at room temperature with your choice of toppings and sauces.

VARIATIONS:

• Bean Sprout Griddlecakes: Replace the whole cooked beans with 3 cups of washed and drained mung or soybean sprouts. Use 2 tablespoons of dark sesame oil instead of butter or other oil in the batter. Add 1/2 cup sliced scallion to the batter for extra flavor.
• Tasty Additions: Experiment with various tasty additions like minced herbs, ginger, garlic, scallion, chile, spice blends, nuts, corn kernels, crumbled bacon or sausage, or minced anchovies for unique and flavorful griddlecakes.

Sauces for Bean Griddlecakes:

• Fast Tomato Sauce: Serve with a quick and easy tomato sauce.
• Basil-Soy Dipping Sauce: Enjoy the griddlecakes with a flavorful basil-soy dipping sauce.
• Simple Miso Dipping Sauce: Serve with a delicious miso dipping sauce.
• Harissa: Pair the griddlecakes with spicy and flavorful harissa sauce.
• Fresh Tomato or Fruit Salsa: Try them with fresh tomato or fruit salsa for a refreshing twist.

USES:

• Serve the Bean Griddlecakes as a main course with your favorite dipping sauce for a satisfying and wholesome meal.
• Use them as a delightful side dish to complement your lunch or dinner.
• Enjoy the griddlecakes as a tasty snack or appetizer at gatherings or parties.

Bean Griddlecakes offer a delightful and versatile way to enjoy cooked or canned beans. The easy-to-make batter, consisting of mashed beans, half-and-half, egg, and a touch of butter or oil, creates fluffy and flavorful pancakes. With endless variations of herbs, spices, nuts, and other additions, you can customize these griddlecakes to suit your taste preferences. Whether you prefer them as a main course with various dipping sauces or as a side dish to accompany your meal, Bean Griddlecakes are sure to be a hit. Try different combinations of toppings and sauces to discover your favorite way to savor these delicious bean-infused pancakes. Enjoy them as a wholesome and satisfying meal or snack anytime you crave a tasty treat.