PANCAKES REVISITED

(eedy biddy silver-dollar pancakes, garnished with sugar and pineapples poached in coconut milk)

I strongly believe that a day that starts with pancakes just cannot end up that bad -- The fluffy starchy cakes promise amazing and happy things will come your way. I am a believer! I started thinking about working with yeast in a pancake because I bought some to make pizza dough (pizza night with our downstairs neighbor was a total smash!). I recall eating yeasted, often called "sourdough" pancakes, in Santa Cruz, CA. one summer -- and the subtle sour earthiness went perfectly with the generous portion of raspberries sitting on top.

Raspberries don't come around here -- except for in mysterious desserts at high-end hotels, most likely frozen and sad looking, next to the brownie . . . But what Panjim lacks in berries it makes up triple fold in pineapple. Seriously, the pineapple tastes as if it were injected with syrup and cranked up to taste like the most 'pineappley' pineapple ever. The ones here are so juicy, tender, sweet and tangy. Don't need much doctoring, but I just couldn't help myself this morning. I felt in the mood for a donut -- and the mini pancakes and pineapple compote concoction would do so much better!

I took this recipe word for word, not wanting to mess with the delicate balance of rising powers, flavors and ratios (some recipes are a science!), from Epicurious.

Yeasted Pancakes
from Epicurious

(makes about 20 2-inch pancakes, serving 4)


Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoons active dry yeast
2 cups milk
1 large egg, beaten lightly
1/2 teaspoon salt
1 teaspoon (I used a tablespoon) sugar
1 teaspoon baking soda
2 teaspoons unsalted butter, melted, plus additional as an accompaniment
vegetable oil for brushing the griddle
syrup as an accompaniment


Preparation
In a bowl whisk together 1 1/2 cups of the flour, the yeast, and 1 cup of the milk and let the mixture stand in a warm place, covered loosely, overnight. Whisk 1/2 cup of the remaining milk into the starter and add the remaining 1 cup flour, the egg, the salt, the sugar, the baking soda, dissolved in 2 tablespoons hot water, 2 teaspoons of the butter, and the remaining 1/2 cup milk, whisking until the mixture is combined well. Heat a griddle over moderate heat until it is hot but not smoking and brush it with some of the oil. Drop the batter by 1/4 cups onto the griddle and cook the pancakes for 1 to 2 minutes, or until the undersides are golden brown. Turn the pancakes and cook them for 1 minute, or until the undersides are golden. Serve the pancakes with the additional butter and the maple syrup.

Pineapple Coconut Compote
1 pineapple, diced into 1/2 " pieces
2 dried figs, slivered
1 tsp vanilla
1/3 c coconut milk
1 heaping tbsp sugar

Place all ingredients into a small sauce pan, saute on medium heat until pineapple begins to break down slightly, and a bit of coconut milk evaporates, about 5 minutes. Serve hot with sugar-dusted pancakes.