Pancake
Rice Pancakes With Ham & Tomato Basil Sauce From Leah Chase
Of all the techniques taught in culinary schools and beginner cookbooks, the one that irks me the most is the tomato concassé, in which you remove the skin, seeds, and juice—and along with them, much of the flavor, texture, and joy—of the tomato.
Ingredients:
- 2 large eggs
- 2 cups (320 grams) cooked rice
- 1/2 cup (60 grams) self-rising flour
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon ground white pepper
- 1/2 cup (120 milliliters) milk, preferably whole
- 1/4 cup (60 milliliters) neutral oil, such as canola
- 1 tablespoon unsalted butter
- 8 ounces (225 grams) thickly sliced ham, chopped (about 1 ½ cups)
- 2 cups (360 grams) chopped ripe fresh tomatoes, with seeds
- 4 scallions, sliced
- 2 fresh jalapeño chiles, de-seeded and chopped
- 1 teaspoon fresh basil, roughly chopped
- 1/2 teaspoon garlic salt
Directions:
- In a small bowl, crack the eggs, then beat well with a fork. In a medium bowl, combine the rice, flour, salt, and pepper and stir well with a wooden spoon. Slowly pour in the eggs while continuing to stir, then add the milk and beat everything together well.
- Set a large heavy skillet over medium-high heat and pour in the oil. When the oil is hot enough that a drop of batter sizzles right away, use a large spoon or ¼ cup (60ml) measuring cup to scoop the batter into the pan, leaving about 3 inches (7.5cm) between each pancake. Cook until golden on one side, about 4 minutes, then use a wide spatula to flip each one and brown the other side, about 4 minutes. With the spatula, lift the pancakes to a platter.
- For the sauce:
- Carefully wipe out the skillet with a kitchen towel or paper towel, then set over medium-low heat to melt the butter. Add the ham and stir to coat. Turn up the heat to medium, add the tomatoes, scallions, and peppers, and sauté until softened, about 5 minutes. Lower the heat to medium-low, add the basil and garlic salt, and cook until saucy and fragrant, 5 minutes more. Serve spooned over the rice pancakes.
- Leftover pancakes and sauce will keep well in separate sealed containers in the refrigerator for a few days. To crisp the pancakes, heat on a sheet pan under the broiler, flipping once (watch closely so they don’t burn). Heat the sauce in the microwave or in a small pot over medium heat on the stovetop, stirring occasionally.