Pickled Carrot and Daikon Radish

I bought the smallest daikon they had for the shabu-shabu.  I still had most of it left.  I almost started a batch of kimchi with it, but that would have involved an inconvenient trip to the grocery store.  Plus, I'm still kind of weirded out by home-fermentation of vegetables.  Instead, I went flipping through canning books, remembering the kohlrabi relish.

Food in Jars had this recipe.  The phrasing is slightly different in the cookbook than on the blog, but the result is the same.  Super easy, and I had everything for it on hand.  Plus, it was something I could process for a later date when I figured out what to do with it.  Marisa's suggestion is as a sandwich condiment.  I like to put things like this in a green salad.  Don't really like pickles in sandwiches.  They can be on the side at a picnic or with a cheese plate.  Or chopped fine and added to tuna salad.  Just think of whatever you like to use cucumber pickles for, then substitute these.

I made a smaller batch than her full recipe, and scaled ingredients accordingly.  I do recommend wide-mouth jars if you process.  Even a narrow daikon might not fit through a regular mouth lid.  I cut mine in quarters lengthwise, to match the diameter of the carrots.

1 lb carrots (fat is better)
1 lb young daikon radish (thin, to match the carrots)
1-1/2 C distilled white vinegar
3/4 C granulated sugar
3 Tb pickling or kosher salt
1-1/2 tsp ground ginger
*3 Tb coriander seeds
*2 tsp black mustard seeds
1/2 tsp red pepper flakes
3 whole star anise

1.  Prepare a boiling bath canner and jars for a 3 pint yield.  Start simmering lids.

2.  Peel carrots and daikon.  Using a mandoline or food processor with the slicing blade, slice carrots and daikon into paper-thin slices.  Set aside.

3.  Combine vinegar, 1-1/2 C water, sugar, salt, and ginger in a pot and bring to a boil to create the brine.  In a separate bowl, combine remaining spices.  If using something smaller than three pint jars (um, me), break apart star anise into the appropriate number of pieces.  Divide whole spices between the sterilized jars.

4.  Add sliced vegetables to brine and remove from heat.  Using tongs, add vegetables to jars.  Slowly pour the hot brine over the vegetables, leaving 1/2" headspace.  Tap jars and poke with a clean chopstick to remove air bubbles.  Add more brine as necessary.  I saved the remaining brine to mix with oil and use as a sweet ginger salad dressing.

5.  Wipe the rims clean with a paper towel, apply lids and rings, and process in a boiling bath canner for 5 minutes.  Remove and check the seals once cooled.  Refrigerate any unsealed jars and use within one month.  These do not require a curing time, and can be enjoyed immediately.  They also benefit from sitting in the jar at least a week, to intensify the flavor.

Yield 3 pints

Difficulty rating  :)

Shabu-Shabu at Home

So after griping about all the work involved in Bowls, I decided to do this.

As long as I was stocking up on frozen dim sum and cheap Asian essentials at 99 Ranch for Chinese New Year, I decided to partake of their shabu-slice meat selection.  I spent a lot.  I did manage to control myself and only get one packet of shabu chicken.  The beef was crazy expensive.  I splurged on a duck instead.  Come on, $3.29/lb for duck?  Had to.

Shabu-shabu, or "hot pot" as the dated Oriental Cookbook calls it, is kind of like Japanese fondue with broth.  You are presented with a pot of flavorful broth and a plate of beautifully arranged raw foods, plus a rice landing pad for the cooked items and a sauce or two.

Similar to fondue, it is very important not to mix up the raw and cooked plates.  Even vegetables must get a one minute-minimum bath, since they shared a plate with raw meat or fish.  Dip the chopsticks in the broth, too, to sanitize them.  The exception is a vegetarian arrangement.  Also as with fondue, the finished product is very hot.  Give it a moment to cool in the rice bowl before consuming.

As a group thing, you would want to make sure no one is allergic to any of the dipping ingredients or on a special diet (like vegetarian or gluten-free).  It isn't impossible to do at a dinner party, but maybe have no more than three people to a pot.  I'm considering doing this for Passover, with appropriate dietary modifications.

As a disclaimer for the photos, I've been eating a lot of white rice lately and decided to fill the final bowl with udon noodles instead.  Usually, the noodles go on the serving plate to swirl in the broth, along with everything else.

You can change the dipping ingredients to fit your preferences and availability.  Tofu instead of meat or fish, zucchini, other kinds of cabbage, etc.

And expect more recipes with miso in them.  The smallest package was 500g.

2 qt unsalted chicken stock
2 Tb dashi miso paste (optional)
1 lb very thinly sliced chicken, beef, or pork
1 kamoboko (fish cake, the pink thing), sliced
1 bunch green onion, sliced in 1" pieces
1 carrot, sliced in ovals
2 baby bok choi, cut into manageable pieces
4 oz daikon radish, sliced
4 oz mushrooms, sliced or quartered
2 bundles udon noodles
1 C dry white rice
soy sauce as needed

1.  Cook the rice and udon according to package directions.

2.  While that's going on, heat stock and miso paste in a large pot to boiling.

3.  Cut all the vegetables (and meat, if necessary).  Arrange on individual serving platters or bowls.  Add udon noodles to the plate when done.  When the rice is ready, make four bowls of it.  Place soy sauce into serving cups for everyone to flavor their own dish.

4.  Pour now-flavored stock into fondue pots set on simmer.  I used the cheese baker thingy as an easier thing for one person to use.

5.  To eat, dip ingredients in pot and allow to simmer for a couple of minutes.  Move cooked items to rice bowl and eat as the next batch is cooking.  This is when you would add any soy to taste.  Waiting for everything to cook makes this meal last a long time.  It's a very social way of eating.

6.  By the end of the meal, the stock in the fondue pot has picked up the flavors of everything that has been in it.  Pour the remainder into the bowl and have it as soup.

7.  Alternately, any leftovers can be microwaved directly into leftover stock and had as nabeyaki udon the next day.

Difficulty rating  π

Adzuki Bean and Vegetable Bowl

I'm not into the whole "bowl" craze.  They're a lot of work.  It's all about the aesthetics.  Instagram makes everyone think that all food magically lands in a bowl arranged just so.  Restaurants can do them because they have employees to prep the million little ingredients.  I know; I've done it.  As much as I like prep cooking when I'm getting paid for it, doing it at home for one meal is a pain in the butt and creates a lot of dishes.

This recipe came from not being able to figure out how to use these ingredients any way that isn't a bowl.  It just made more sense to put them over rice as a way to keep them from running all over a plate.  Even a salad would have gotten awkward with the beans.  For a while, it was going to be quinoa, but then I started adding up all the fiber (beans, squash, leafy greens) and decided on plain, old, stick to the gut, short-grain white rice.

If you can't find adzuki beans (try the Asian section if they aren't with the regular beans), red or black beans will work just as well.  I do recommend working from dry for the texture.  Besides, you can use the simmering time to prep everything else.

3/4 C adzuki beans
1 C Calrose (short-grain) rice
*1 small butternut squash
1 portobello mushroom
1 bunch kale (I used lacinato), de-stemmed and chopped
1 Tb black bean sauce
1 Tb rice vinegar
2 Tb soy sauce
vegetable oil

1.  The night before or very early in the morning, start soaking the beans in water to cover by 2 inches.  2 hours out, drain, put in a saucepan with lightly salted water to cover by one inch, and simmer.

2.  1-1/2 hours to mealtime, preheat oven to 375º.  Cut squash in half lengthwise and scoop out seeds and strings.  Place cut-side down on a lined, rimmed baking sheet and roast until easily pierced with a fork, 45 minutes to an hour.  I baked up the last of my tiny, home-grown butternuts, so it didn't take nearly that long.  Allow to rest until touchable, then peel off skin and dice into bite-sized chunks.

3.  25 minutes to mealtime, start the rice.  Rinse in a sieve and place in a small saucepan with water to cover by one inch.  Bring to a low boil, lower heat to a simmer, and cover.

4.  And now the real work begins.  Slice the onion and set aside.  Slice the mushroom into thin slices. Get a medium skillet warming over medium-high heat with a tablespoon of oil in it.  Add mushroom slices and cook until wilted.  Remove, add the chopped greens, and cook until wilted.  Remember, even if they're overflowing the pan when you start, they're going to cook down to about 1/4 the volume.  Remove them to somewhere else.  Add another tablespoon of oil, the black bean sauce, vinegar, and soy sauce.  Heat into a warmed mixture.  If it seems too thick, add a bit of water.  Add back the mushrooms to coat.

5.  To assemble:  Divide the rice between four bowls.  Drain the beans and divide to one side of each bowl.  Place the wilted greens in another quadrant.  Arrange diced squash in the middle.  Line up several strips of mushroom on the side.  Pour any remaining sauce over the bowls, then garnish with the sliced onions.

Difficulty rating  :)

Garlic Parmesan Loaf

Somehow, making bread to have with the lentil crepes evolved from khubz to something closer to an Olive Garden breadstick.  Basically, I had bought too much milk, the garlic was starting to sprout, and a tub of parmesan was almost empty.  Ta-da, a post.

I chose to make this in a 6" x 3" round cake pan.  You can make it in a regular loaf pan, as rolls, or as breadsticks.  It will only change the baking time.  Just make sure that any pans are greased.

To use a packet of yeast, double the recipe and use an 8" round or regular loaf pan.

*1/2 C milk
*1 tsp yeast
1 tsp sugar
2 Tb butter, divided
1-1/2 C flour
1/4 tsp salt
*2 cloves garlic, minced and divided
*3 Tb grated parmesan, divided

1.  Warm milk to 100ºF.  Stir in yeast, 1 Tb butter, and sugar.  Allow to get foamy, about 5 minutes.

2.  In the stand mixer with the paddle attachment, beat together milk mixture and 1/2 C flour into a batter for 2 minutes.  Add another 1/2 C flour, salt, 2 Tb parmesan, and half the minced garlic.  Beat into a soft dough for another 2 minutes.

3.  Scrape out dough onto a well-floured work surface.  Knead until smooth and elastic, but not dry, about 5 minutes.  Shape into a ball.

4.  Turn dough ball in a lightly oiled bowl to grease all sides.  Let rise in a warm place until doubled, about 1 hour.  Punch down and allow to rest 10 minutes.

5.  Grease a cake pan and shape dough into a ball again.  Place in center of pan and allow to rise 30 minutes, then start preheating the oven to 375º.

6.  Melt remaining tablespoon of butter.  Brush onto top of loaf.  Sprinkle with remaining garlic and parmesan.  Bake 25 minutes, until loaf is golden brown and sounds slightly hollow when thumped.

7.  Allow loaf to sit for 5 minutes in the pan, then turn out onto a rack to cool.  Slice and serve.

Difficulty rating  :)

Lentil Crepes

I'm not exactly a red lentil addict, but I did buy a 1 lb bag of them only three months out from Passover.  (PS: had to get those at Ralphs, too.  The other markets only had $6/lb brands.)  I randomly googled "lentil crepes" one afternoon, and this came up.

Upbeet Dietician's recipe is not the same as Dosa, the Indian lentil-rice crepe.  This one only has lentils, and it isn't fermented.  She advertises it as GF, vegan, and paleo-friendly.  I was just looking for a healthier option after finishing the last of the Christmas roast.

I'm not posting a filling recipe because these are highly versatile.  They can be a substitute for tortillas on Taco Tuesday, swapped out for pitas, or rolled into proper crepes.  I filled them with spring mix, oven-dried tomatoes, and fried eggplant.  The sauce is Greek yogurt flavored with curry spices.

The spices in the batter are up to you.  I skipped the curry because it was already in the dressing and went for more basic American flavors, plus a little cumin for kick.  I've scaled down the recipe for my standard 4-serving amounts, assuming 1/4 C dry lentils as a serving and two crepes per person.

1 C dry red lentils
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp celery salt
1/4 tsp ground black pepper
oil for frying

1.  At least 4 hours ahead, and preferably overnight, sort and rinse lentils.  I was surprised how much milling dust there was.  I changed the water four times before deciding a little cloudiness was no big deal.  Add water to cover by 2" and set at room temperature.

2.  The lentils are soaked when there isn't much water left above them and the beans themselves are split.  Drain and rinse again, then place in the blender.

3.  Add all the spices and 2 C water to the lentils in the blender.  Pulse at first to combine, then let it run into something that looks like pancake batter.  Keep the blender plugged in.  The batter is going to separate as it sits between crepes, and the easiest way to stir it is to pulse a few times.

4.  Preheat a non-stick 8" egg skillet over medium-high heat.  Add a teaspoon or so of oil and swirl to coat.  Pour 1/3 C batter into center of pan and swirl to spread around until it sets.  Cook until the bottom is crisp and easily separates from the pan.  Flip and cook the other side until done, about 2 minutes.

5.  Set finished crepe in a warm place, like a low oven, to wait for its brethren.  Re-oil pan and go at it again, remembering to pulse the batter each time.  If it gets too hard to swirl the batter before it sets, lower the heat.  If the bottoms keep sticking to the pan, or the crepe tears, the heat is too low.  If you want a thinner crepe, beat in more water.  This will change your yield.

6.  Serve hot with filling of choice.  Leftovers can be reheated in the same skillet or the microwave.  The latter will yield a more pliable crepe.

Makes about 8, or 4 servings

Difficulty rating  :)

Cherry-Cola Jell-O

I was recently gifted some vintage Tupperware molds and a Jell-O cookbook copyrighted 1981.  The vast majority of the recipes were gross.  A literal salad encased in lime Jell-O?  Don't get me started on the potato salad mold or what they did to fish.  These trends started in the 50's with the space race and were slowly on the way out in the 80's.

Most of the desserts were reasonable.  Some people swear by adding Jell-O or pudding mix to boxed cake mixes.  One of the recipes caught my eye.  I love cherry cola.  A recipe with cola added to cherry gelatin and dotted with canned cherries was definitely something I could get behind.

The grocery store wasn't as cooperative.  I struck out at Pavilions, Sprouts, and Smart & Final.  Finally googled them.  Wal-Mart carries the Oregon brand I was looking for, but I don't have a store in my area.  Kroger brand finally came up, which is Ralphs in L.A.  The can size is 15.25 ounces instead of the original recipe's 17.  So I'm missing about 4 cherries.  If you can't find canned cherries at all, defrost 2 cups of frozen ones.  You'll just need more water to make up for there only being a bit of cherry juice instead of 3/4 C of syrup.  I wouldn't worry about the decreased sugar.  My goodness, a packet of cherry gelatin, a cup of cola, and cherry syrup!  You're fine.

1 (17oz) can pitted sweet cherries
1 3oz box cherry Jell-O
1 C cola (Coke or Pepsi is fine, and you can use diet)

1.  Drain cherries and reserve syrup.  Add enough water to make 1 C and bring to a boil in a 1 or 2 quart saucepan.  Stir in gelatin until dissolved.  Stir in cola.  It's going to fizz up like an Icee, which is why you used a bigger saucepan than you thought you needed.

2.  Cool the mixture in the fridge, stirring every half hour or so, until it starts to thicken.  You want it just thick enough that the cherries don't settle to the bottom.

3.  Stir in cherries, then spoon mixture into six individual ramekins or a gelatin mold.  I wanted to play with the mold, but this probably does work better as single-serve.  Chill until set, at least 3 hours.

4.  If going the mold route, set in warm water for half a minute and unmold onto serving platter shortly before serving.  Serve with whipped cream if desired.

Makes 6 servings

Difficulty rating  π

Chickpea Curry

This recipe proves that vegan does not ensure a low-fat diet.  Anything with a can of coconut milk in it is off a lot of people's diets.

I did discover a vegan website, yup..it's vegan! , after I'd been talking about needing a vegan or vegetarian cookbook because I was running out of ideas.

The author states that this is not a traditional Indian dish, merely inspired by ingredients, flavors, and technique.  Pretty much how I cook, so I'm giving it a non-American label anyway.

I'm simplifying the list of seasonings.  Instead of garam masala and other spices, I'm just using curry powder, black pepper, and salt.  Both are spice mixes, but curry usually has more diversity than garam masala.  Chickpeas, cauliflower, and coconut milk all need help to become interesting, so use as much spice as you think you need.

1-3/4 C cooked chickpeas (1 14oz can or 2/3 C dry)
1 Tb olive oil or melted coconut oil
1/2 large red onion, sliced
*1 Tb curry powder, or to taste
salt and pepper to taste
*1 Tb each minced garlic and grated ginger
1 14 oz can diced tomatoes, drained
*2 C cauliflower florets (frozen ok)
1 14 oz can coconut milk (lite ok)
chopped cilantro for garnish, optional

1.  If going from dry, soak beans 12 hours, drain, refill pot, and simmer for 2 hours.  Drain again.  For canned, open, drain, rinse.  For me, it's a texture choice.  This time, I opted for the long version because I wanted a firmer bean.

2.  I made brown rice for the side.  It takes 30-40 minutes to cook, so I started it shortly before starting the curry.  Something to think about.  White rice only takes 15, so you can start that when you get to step 4.

3.  In a deep skillet with a lid, heat oil over medium-high.  Cook onion until softened, about 5 minutes.  Add curry, 1/2 tsp salt, and pepper and cook until fragrant.  Mash together garlic and ginger and add to skillet.  Finally, add drained tomatoes and cook until they are broken down and a little dry.  These are all your aromatics.

4.  Add coconut milk, chickpeas, and cauliflower to the skillet.  Bring to a boil, then lower heat to a simmer and cover.  Cook until cauliflower is done.  Remove lid, move all the vegetables to the edges, and turn up the heat to reduce the sauce, especially if you used reduced fat coconut milk.  Taste and add salt if necessary.

5.  Once sauce is at desired consistency, ladle into serving bowls alongside rice or whatever grain you're serving, topped with plenty of sauce.

Difficulty rating  :)

Baked Brie with Marmalade and Pine Nuts

Um, so, like with the rib roast, you're seeing a next-day leftover photo of the finished product.  We were all hungry on Christmas and I forgot to take pictures.

My Secret Santa gave me a cheese baker from Cost Plus.  It's an oven-safe ceramic crock with a tealight heater under it.  She included the gift receipt, but it was just what I needed for Christmas hors d'oeuvres.  I was planning on Welsh Rarebit as a melted-cheese delivery system.  This is much more practical and fun.

You can make this in a cake pan, ramekin, or any small casserole.  I just happened to have the perfect serving dish because of the gift.  Not quite fondue, but definitely party friendly.

1/2 lb brie or camembert (small wheel or wedge)
*1 Tb marmalade of choice (I used the last of the kumquat)
*1 Tb pine nuts, toasted
bread slices, apples, crackers, etc for serving

1.  If using a wedge, cut into chunks.  For a wheel, trim to fit oven-safe casserole as necessary, then slice top with several deep gashes that the marmalade can penetrate.

2.  Melt jam in the microwave until it softens, about 15 seconds.  Spread over the brie.  Scatter pine nuts on top.  Bake at 350º for about 20 minutes, until everything bubbles together.  Serve hot in the same casserole, warning everyone the container is hot.  One cheese spreader should be enough.  I had baguette and apple slices as the dippers.  Again, no photo.  Whoops.

Serves 4-8, depending on appetite

Difficulty rating  π

Standing Rib Roast

I made a rib roast for Christmas for the second time in a a row, and still haven't posted a recipe for it.

It's a weird thing that Prime Rib is the best deal at the meat counter for Christmas.  You can get cuts as small as a single, two-pound bone and as big as the whole rack.  With coupon, it was only $4.47/lb.  Ground beef was more.  Duck was more.  Goose was way more.  And with only four of us, it was silly to make a turkey or half ham.

As far as preparing it, that's easy if you plan your oven usage.  I made the mince pies two days before so I would only need the oven for reheating latkes and baking a cheese dip, which could be done while the roast was resting.  Estimate 3/4 pound per person for bone-in, 1/2 lb for boneless.

Finally got a latke photo

You can go as simple as only salt and pepper.  You can make a dry-rub and age it in the fridge for days to get the pellicle.  I'm assuming you have a million things to do in a holiday or special event week and split the difference.

3 lb bone-in rib roast (4 people)
1 Tb kosher salt
1 tsp black pepper
*1 Tb fresh or 1 tsp dry herb of choice (I used leftover fresh tarragon)
*2 cloves garlic, minced

1.  Up to 24 hours ahead, unwrap the roast and pat dry.  Combine remaining ingredients into a paste and rub into fat on the top of the roast.  Place on a rack in a roasting pan and refrigerate uncovered.  Sorry, your fridge is going to smell like raw beef for a while.  Change the baking soda box the next day.

2.  3 hours before dinner (3-4 lb roast), preheat oven to 450º.  Allow the roast to come to room temperature on the counter during the preheating, at least 30 minutes.  Roast for 30 minutes, to get the outside browned and crisp the fat.

3.  Turn down the oven to 350º for the remainder of the baking time.  Estimate 15 minutes per pound, then start checking the temperature.  You want the lowest temperature in the core at 130º if anyone wants rare.  If no one likes rare, pull it at 135º.

4.  Wait, you're thinking, that's barely 2 hours and you told me to allow 3.  The roast has to "rest" for a minimum of 20 minutes.  The residual heat of the outer layers and the bone will continue to cook the core until it reaches 145º, aka rare.  Also, the juices will resettle in the meat so they don't all run out.  If you're making Yorkshire pudding, this is when you drain off the pan juices and make it.  You can also put the drippings in a gravy boat, or use them to make brown gravy by boiling them with a bit of flour.

5.  The rest of the time I'm allowing you is to carve the stupid thing.  I need my knives sharpened.  It's easier when the meat is cooked to at least medium.  Place slices on a warm platter for serving.  If it's still going to be a while, put the platter in the oven with the heat off and the door cracked.  You don't want it in an environment warmer than 145º, rare temperature.

Difficulty rating  π

Limoncello Chicken

Still working on my Dad's liquor cabinet.  Pretty sure it's going to take a few more decades.  It isn't overly stocked, I just don't drink much.

Tucked up in the back of the top shelf was an unopened, very old bottle of Limoncello.  I bought a single chicken breast for a couple of dinners between evenings out and decided to give it a more interesting treatment than a salt and pepper roast.

I ended up cutting the chicken breast into thirds because I'm trying to eat less when I'm home.  I've been eating plenty at parties, and had a ton of green bean casserole left over from the potluck at work.  Here, I'm suggesting half a 1 lb chicken breast per serving.  If you can get skin-on, great.  Two days before Christmas, I was lucky to get even one skinless breast.  By only cooking it until it was barely done, it stayed juicy.  Overcooking is the bane of poultry.

2 chicken breasts
2 Tb limoncello
2 Tb olive oil
1 lemon
*1/4 C chopped fresh parsley
1/4 tsp fennel seeds
salt and pepper

1.  Slice lemon in half.  Juice one half and cut the other into thin slices.  Store the slices in the fridge for later.

2.  Place limoncello, lemon juice, olive oil, parsley, fennel seeds, and salt and pepper into a freezer bag.  Squish around to combine.  Add chicken pieces and seal.  Marinate in the fridge for at least 2 hours, and up to a day.

3.  Preheat oven to 350º.  Line a roasting pan with foil.  I didn't, and the marinade took all night to soak off.  Empty plastic bag contents into pan (skin-side up if you have it) and cook until meat reaches 160º, about 45 minutes.  Let sit for 5 minutes, then cut each breast in half and serve, garnished with fresh lemon slices.

Difficulty rating  π

Bob's Yeast Buckwheat Pancakes

Happy New Year!  It's a little late to get these started today, but you could have them for the first Saturday of the year.

This recipe comes from the back of the Bob's Red Mill buckwheat flour bag.  I didn't realize it was vegan until I went to double-check how much milk and eggs to buy.  Um, none.  I decided to give them a shot anyway, and trust the wheat flour to keep them from turning into yeasty crepes.  Actually, crepes have eggs in them.  (Adds maple syrup to grocery list.)

They do taste a little earthier than white-flour pancakes, but that's to be expected with only buckwheat and whole wheat flours.  Kind of a Pioneer Era feel.  The yeast gives an unusual fluffiness that's different than chemical.  If you don't mind planning breakfast the night before, this recipe is for you.

1 C a.p flour
1/2 C buckwheat flour
3/4 tsp salt
1 packet (2-1/2 tsp) dry yeast
1/4 C 100º water
1 C cold water
1 Tb brown sugar
2 Tb melted margarine
1/2 tsp baking soda
1/4 C hot water

1.  Stir together both flours and salt.  Separately, stir together yeast and 1/4 C warm water.  Let sit until it proofs, about 5 minutes.  Add 1 C cold water and stir into dry ingredients.  Cover and refrigerate until doubled or overnight.  The batter will rise to about 4 cups.

2.  Combine brown sugar, melted margarine, baking soda, and hot water.  Stir into batter (it will deflate) and let sit half an hour.

3.  Heat a griddle or skillet over medium-high.  Lightly oil, then drop batter to make size of pancake desired.  It's kind of a thick and sticky batter, so my pancakes ended up a little bigger than I usually make them.  They will not produce as many bubbles as a baking-powder pancake, just a few from the soda.  Cook until tops are set, flip, and cook other side.  Serve hot with syrup or preserves.

Difficulty rating  :)