Bean Griddlecakes

Use virtually any cooked beans here. All you really need is a sprinkle of cheese, a dollop of sour cream or any pesto, a drizzle of vinaigrette, or a small bowl of salsa for dipping. As you can see from the list here, there are plenty of possibilities.

2 cups cooked or canned beans, drained

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, like grapeseed or corn, plus more for cooking the griddlecakes

1 cup all-purpose flour

Salt and freshly ground black pepper

• Put a skillet over medium-high heat or heat an electric griddle to 375 F. Put the beans in a large bowl and mash them roughly with a fork. Use the fork to stir in the half-and-half, the egg, and the 2 tablespoons melted butter or oil. Stir until the mixture is thoroughly combined.
• Add the flour and sprinkle with salt and pepper (keeping in mind how well seasoned the beans were to begin with). Stir with the fork just enough to fold in the flour, adding more half-and-half if necessary to produce the consistency of thick pancake batter. Start cooking when a drop of water dances on the surface of the skillet or griddle. Working in batches, use a little more butter or oil to grease the cooking surface.
• Spoon on the batter to form 3- or 4-inch pancakes. Cook until bubbles form on the surface, then turn and cook the other side until golden, about 4 minutes per side. Keep finished griddlecakes in a warm oven if you like while you finish the others. Serve hot or at room temperature.

Bean Sprout Griddlecakes.
• Serve with soy sauce : Instead of whole cooked beans, use 3 cups washed and drained mung or soybean sprouts. Use 2 tablespoons dark sesame oil instead of the butter or other oil in the batter, then use a neutral oil, like grapeseed or corn, to grease the pan. Add 1/2 cup sliced scallion to the batter if you like.

MAKES: 4 servings

TIME: About 30 minutes