24 November 2010 – Savory pancakes with bacon, bitter greens, and lemon butter.

This is one of my specialties that D has taken on a couple of times. He and R covered the front yardlet with new soil recently, and rescued a dandelion plant before doing so, so he had to use up the dandelion greens. What a great way to do it!

This is from Georgeanne Brennan’s Potager, one of the truly great cookbooks. The pancakes look pretty normal, but they are not sweet, and you put sliced scallions into the batter.

There are three pancakes per serving. You cook bacon strips, and steam dandelion greens (excising the center ribs if the greens are pretty mature) and then layer the whole lot: pancake, greens, bacon, etc. After the third pancake, you pour butter cooked with parsley and lemon over the top. It’s an incredible recipe.

Here’s a pretty top view of one piece:

We had a red wine with this, which worked remarkably well. I always think of this as a white wine meal. This is a Cabardes that we have had before and really liked. We liked it again.

 

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