Savory Pancakes

“Pardon me, is that brie?” ~Carolyn

inspiration
Saw an episode of Diners, Drive-Ins and Dives where the Colossal Cafe makes pancakes topped with Brie and sautéed apples. My husband and I decided to build it bigger. You are invited to design your own…but the key ingredients are Brie and sautéed fruit. But you should really include the arugula or spinach. And don’t forget the nuts. But it’s really all about the Brie.

our comments
Yum! (We are making this tomorrow night so I’ll have the picture later…wanted to get it up for those making pancakes this Shrove Tuesday 2015.)

ingredients
your Favorite Pancake Mix (boxed or homemade)
Ras el Hanout (Moroccan spice blend) or Garam Masala (Indian spice blend)
arugula or spinach
Brie
sweet onion
mushrooms
apples or peaches and/or blueberries (or whatever fruit is in season)
butter
brown sugar
nuts (peanuts or walnuts or whatever)

directions
Mix pancake ingredients to make 2 pancakes per person using your favorite pancake mix…adding several sprinkles or so of Ras el Hanout or Garam Masala. (About 1/2 tsp for 10 to 15 pancakes.) Make pancakes according to directions. Store in warm oven until ready to assemble.

Using butter and/or oil, sauté onion and mushrooms, about a small handful per person. Season with salt and pepper.

Sauté your sliced fruit with butter and brown sugar–it should look like pie-filling–using about 1 apple or peach per person. (Or you can make homemade applesauce with dried cherries following the same sauté practice in a small saucepan.)

Slice brie in long thin strips, about 4 or 5 strips per pancake.

Chop nuts, toasting if needed.

Assembly Directions from the bottom to top
In the center of a big round dinner plate,
place small pile of arugula or spinach.
Top arugula with two pancakes. (I put them side by side.)
Top each pancake with several strips of brie.
Top brie with sautéed onions and mushrooms.
Cover with sautéed fruit.
Sprinkle chopped nuts all over everything.