Pancakes, specially flanked by bacon and gilded with maple syrup, comprise a sumptuous breakfast. But, savory ground turkey, seafood, vegetable pancakes (or fritters) are great for dinner (Or “supper” as they call evening dining on Prince Edward Island). BSK makes wondrous pancakes from ground turkey, zucchini, scallions and Middle East spices bound together with a beaten egg. HG complements them with a garlicky sour cream/yogurt sauce heady with zaatar, cumin, sumac and coriander. (You can find the recipe for the pancake/fritters and sauce in “Jerusalem”, a Yotam Ottolenghi cookbook.) BSK used daughter-in-law Maiko Sakamoto’s recipe for the Korean seafood pancakes BSK made last night. BSK mixed flour, egg, baking powder, canola oil, shredded cabbage, chopped scallions. Added thinly sliced local sea scallops to the batter. Fried the pancakes to a glistening crisp. HG made Japanese “Bulldog” sauce: Ketchup, Worcestershire sauce, Dijon mustard, soy sauce, mirin, sugar. BSK steamed a batch of local asparagus. Drank Canadian pinot grigio. The pancake recipe can be altered by using sliced onion instead of cabbage and shrimp, lobster or crabmeat for the seafood element. HG’s preference is to add a bunch of shucked oysters to the batter. In HG/BSK’s continual homage to cross cultural dining, dessert was authentic Middle Eastern pistachio Halvah, imported from Lebanon and sold at PEI’s Atlantic Super Stores.
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