I read about French farçous pancakes for the first time on Friday morning and by lunchtime I was eating them. As my usual process of funneling the hundreds of recipe ideas swarming around in my head into a single one worth sharing is an exercise in exasperation involving extensive considerations of how I’d like to approach something, ingredient availability, time availability, estimated number of rounds it will take to get said recipe right, scanning my worry meter over all the places I suspect it might flop, number of stores to get to find ingredients, all interspersed with baby feedings, and overdue items on an forever-long to-do list, getting from “yes I want to make this” to “eating it” in a little over an hour alone makes this the best thing I’ve made this year.
It also ticked off several other boxes: Lunch? Dinner? Vegetables? Protein? Quick? Forgiving? Flexible? Fun to eat? Check, check, check, check, check, check, check, check. And a few I hadn’t expected, such as a 6 year-old spying these very green pancakes in the fridge, requesting one, and then another. (I won’t tell him there’s Swiss chard in there if you don’t.) I only poured out about half the batter on Friday, but it keeps just fine in the fridge for a few days, if you’d like to make it over a few days. The pancakes also freeze very well, which is good, as it makes a lot.