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Categories: Appetizers, Sides, Vegetarian

Soybean Pancakes

Cooking fish at home can seem intimidating, but it's much easier than you might think. Take your cue from Paul Kahan, the chef-owner of Blackbird Restaurant in Chicago. Kahan is a gifted cook who can combine bold, interesting flavors in ... Read more

Total time: 35 minutes | Serves 6
  • 1 (16-ounce) bag frozen soybeans (whole edamame in pods), thawed and hulled
  • Salt
  • 1 egg
  • 1 egg yolk
  • 1/2 cup whipping cream
  • 3 tablespoons flour
  • Freshly ground pepper
  • 2 to 5 tablespoons butter

Step 1Preheat the oven to 350 degrees and put the rack in the center position.

Step 2Blanch the hulled soybeans in boiling salted water until the beans are tender, about 4 to 5 minutes. Drain them in a colander. Reserving 1/3 cup of the soybeans for Basil, Olive and Soybean Garnish, grind the remaining soybeans, egg, egg yolk, cream, flour, 1/4 teaspoon salt and pepper to taste in a food processor until almost smooth.

Step 3Heat 1 1/2 tablespoons of butter in a large nonstick skillet over medium heat. When hot, drop 1 1/2 tablespoons of batter on the skillet for each pancake; use the back of a teaspoon to spread each into a 2-inch circle if the batter is a little thick. Cook until the pancake is set and lightly browned, about 2 minutes. Transfer the cooked pancakes to a baking sheet, browned side down, in a single layer. Adding more butter as necessary, cook the remaining pancakes and transfer to the baking sheet.

Step 4Bake the pancakes only until they are just barely set on top, about 1 minute. (The recipe can be made ahead to this point and held several hours at room temperature.)

Step 5To serve, melt 1 tablespoon of butter in a large nonstick skillet over medium-high heat. When the butter is hot, quickly brown the other side of the pancakes, about 30 seconds. Serve them hot.

Each serving:
231 calories; 87 mg sodium; 119 mg cholesterol; 18 grams fat; 9 grams carbohydrates; 9 grams protein; 2.20 gram fiber.
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