There's something so comforting about a big stack of pancakes, but I'm rarely in the mood for all that sugar in the morning. When I do indulge, it's usually in the form of a donut. These savory pancakes are packed with cauliflower puree and creamy crescenza. Gently fold in a beaten egg white to make the lightest and fluffiest pancakes you will ever have. The texture is divine and you get an occasional melted, gooey bite of crescenza. No need to drown 'em in syrup, a drizzle of creme fraiche on top is all you need.
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sugar
1 generous pinch sea salt
1 generous pinch sea salt
7 oz or 1 package Bellwether Crescenza
1 cup Mill King Whole Milk
1 farm fresh egg, separated
1/2 cup cauliflower puree
Steam cauliflower until soft. Process in a food processor until pureed, set aside. Cut crescenza into little pieces. Mix crescenza, milk, and egg yolk until smooth. Stir in the cauliflower. In a separate bowl, beat the egg white until stiff peaks form. Sift dry ingredients. Add the crescenza/milk mixture to the dry ingredients, and stir to combine. Gently fold the egg white into batter with a spatula. To cook, warm a griddle or pan over medium heat, melt a bit of butter, then pour a little batter (about 1/4 - 1/3 cup) onto the pan for each pancake, working in batches. Cook slowly, until pancakes are nice and golden on both sides, flipping when first side is done.
*Makes 1 dozen medium pancakes
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