Welcome once again to our Weekend Cook and Tell where each Wednesday we work our way through the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week Deena Prichep of The Oregonian is talking pancakes for dinner but not the maple syrup soaked sort. She's delving into the world of savory, globally-inspired pancakes like Korean pajeon, latkes, and saffranspannkaka from Sweden, and if you ask us all of these are way more enticing than breaking out the box of Bisquick.
For this week's challenge we're asking all of you to share your best savory pancake recipes. We're looking for those great ham and Gruyère filled crepes, jalapeño and cheddar studded cornmeal cakes, filled to the brim roti. Of course, if you're a die hard fan of the breakfast variety we're also taking ideas for savory breakfast griddle cakes, just no blueberries or whipped cream please.
Show us photos of your pancakiest creations on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your flapjack-inspired ideas, recipes, and experiences next Wednesday.