Yes, HG is very fond of pancakes of all types (crepes, galettes, latkes, even waffles). HG is not too demanding. Will gladly douse diner flapjacks (or any chain version) with plenty of butter and fake maple syrup and be happy if there’s plentiful coffee and fruit juice. When HG is eating salmon red caviar and smoked fish (Zabar’s or Russ & Daughters) at holiday festivities, HG ignores the bagels and opts for Gifted Daughter Lesley R.’s scintillating blini and crepes. However, HG’s pick for dinner joy in New Mexico is BSK’s version of Korean Oyster Pancakes. Don’t know the precise ingredients but they include chopped cabbage, fresh bean sprouts, white flour, chopped scallions, onions, garlic. Also, mirin, soy sauce, rice wine and a dash of chili oil. And, of course, canned shucked oysters from the Pacific (the Whole Foods version is good). Last night, HG mixed this melange and made nine plump pancakes fried to a super crispy exterior and a lush interior. This treat was accompanied by a refreshing salad of sliced avocado, chopped tomatoes and bean sprouts. The condiments were Bulldog Sauce, mango chutney and sriracha. Drank a nice pinot noir and finished with flan made by local women in HG/BSK’s New Mexico neighborhood. Another happy eve.
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