Swine-in-the-Pasture : Green Pancakes with Prosciutto

Posted on November 20, 2016 by

Swine-In-The-Pasture: Prosciutto and Green Pancakes
Swine-In-The-Pasture: Prosciutto and Green Pancakes

Swine-In-The-Pasture: Prosciutto and Green Pancakes

Who doesn’t love the classic ‘pigs-in-a-blanket?’ There are two renditions that I am aware of. One being breakfast sausage links wrapped in actual pancakes, and the other, seemingly more common option, little smokies rolled inside crescents.

I can, in fact, remember what is probably the first time I ever had the pancake type of ‘Pigs-in-a-blanket.’ I must have been preschool age when we ate out at the Long Riffle Lodge. It’s one of those places in Alaska that has an instant nostalgic feel, whether you have ever been there before or not. It’s a bit of a museum of past times all it’s own. I remember my Dad suggesting the dish for me and having a creative imagination about what might end up being presented. “Piggies in blankets?” In fact I think I was a little disappointed to not actually find whatever whimsical ‘friendship’ dish I had expected, but I also recall, for the first time, how words can be ‘played-on.’

Now for a little bit of a ‘bunny trail:’ The Long Riffle Lodge holds several fond memories for me. It is there that I first learned about dumb waiters. I was fascinated. I believe it was actually at that meal with the pigs-in-a-blanket in which we sat near it. I think it was the only time I have ever been to their downstairs, past the giant King Crab display and some of the largest Japanese glass fishing floats I think I’ve ever seen. I can still only recollect looking down those stairs otherwise wondering about the mysterious bright green carpet. The memory of this brunch stands out because I most often recall sitting under the picture windows over looking the valley and the Matnuska Glacier. I remember a couple of times when we saw the herd of caribou just below. It’s the kind of place that has a ‘smell’ that you never forget. They had a cute little gift shop with items that no one ever bought. We played with them each time we passed through on our way between Anchorage and our home in Glennallen. I remember there being dust on things. The reason we stopped most often was to use the bathroom, strategical located 100 miles from either end of the journey. I recall favorite candy bar purchases, (required for ‘patrons only’ restroom use), and the cute boy and girl moose paintings on each door. I also recall the time when they switched those signs, since both bathrooms were exactly the same otherwise. (Utter silliness to a little girl.) I remember the cute taxidermy beaver and wolverine, and the full size bear, musk ox, moose, and mountain goat. Not to mention multiple other mounts. Oh! And the little black bear dressed as a waiter with an apron and arm towel! Of course I remember all these things before the ‘modern’ renovations. I even remember the sound of walking up the porch steps. It’s just one of those places. Places in Alaska. Places in your life. Places in time.
A green pancake with a side of pickled swiss chard stems and asparagus.

A green pancake with a side of pickled swiss chard stems and asparagus.

Okay, so back on the trail of pigs with blankets. Seemingly unrelated, I recently borrowed a new recipe book from the library. As a family that is learning French and making plans to travel there, the title obviously stood out to me; “The French Market Cookbook” by Clotilde Dusoulier. Cookbooks abound in great variety, and although there is always at least one thing good that can be made and probably something to learn in each one, it so often feels that most are just filler and a repeat of something I’ve already come across before.

I’m not going to lie that I usually flip through a cookbook and look at the pictures first. “Ooh, that looks good. I wonder what’s in it?” or “I like that cut of meat. How did they use it this time?” I look at titles of recipes and try to pick out ingredients I like. It’s usually a lot of flipping and ‘happening-upon.’ Most often it’s “Meh. There isn’t much here catching my eye,” but sometimes, like with this one, I read a cookbook like a novel, literally cover to cover. It was like that with a really easy and informative sushi book I found 5 years ago, and then with an intriguing Polish and Russian cookbook soon after. Last year it was “Bowl” by Lukas Volger, but this season it is “The French Market Cookbook.”

Making Swine-in-the-Pasture

Lay down an oblong layer of batter and gently rest the prosciutto over. Pour over another layer, leaving time for it to spread gently. Do not press your batter.

Every single recipe held my interest, of course for their ingredients, but also so much more for the story behind each recipe. She talks about where she first tried each, and what she likes, or how she has her own take. I even took the book into the bathtub for a relaxing read. I was then totally over joyed to find it at our local used book store, Title Wave, while shopping for other recipe books as Christmas gifts. (Yes, a used gift is acceptable in my family. Thoughtfulness matters much more than monetary value.)

When I came to her recipe “Green Pancakes,” (ironically with no picture, but that didn’t matter since I was reading every part of every recipe; every page) I don’t know why but I thought instantly about using it to make a more sophisticated version of Pigs-in-a-Blanket. But you can’t just call it that; “My Better-Than-Yours-Pigs-in-a-Blanket.” However, in keeping with this idea I chose a ‘snootier’ cut of pork and decided mine would be ‘Swine-in-the-Pasture.’ Prosciutto and green pancakes.

whipped egg whitesThe recipe calls for whipped egg whites, which I had never done before. We live in a small and very full apartment at this time, so I could either dig the electric whisk out from the second layer of H*!! under a shelf in our pantry, or I could just whisk them myself with, well, a bowl and a whisk. Look at that! I can do it! I’m not going to lie that it does take some time, about 5-6 minutes solid, but it’s really not that hard, and if I can do it first try anyone can.

I like the extra texture this process brings to these otherwise typical pancakes. I also like the amount of protein in this recipe. It calls for a lot of eggs which are great for the calorie intake needs of our son with CF. Eggs are also a good source of vitamins A, D, and E which are fat solubles that he needs a higher intake of as well. I would actually suggest this recipe for anyone with CF looking to add some more calories in a healthful and tasty way.

As for making it my own? Obviously I added a layer of prosciutto, turning it into ‘swine-in-the-pasture’ but I also tried a version that exchanged the chard for a few table spoons of basil.

Swine-in-the-Pasture Medallions

Swine-in-the-Pasture Medallions

It was interesting that we all liked the original recipe enough to want to keep it in the ‘swine-in-the-pasture’ rendition, but with the small medallion hors d’oeuvre version the basil very fantastic.

I think these ‘pancakes’ are great used as sandwich bread with meat and melted cheese. I also think they are a flexible canvas for exchanging favorite or desired herbs and spices. For instance I think I will be using the Herbs Fines I brought back from Seattle’s World Spice Merchants in the next batch.

However you choose to use the ideas put together here I think you will find success. And above all, I truly think the extra effort of whipping those egg whites is worth it.

Swine-in-the-Pasture

Swine-In-The-Pasture: Green Pancakes with Prosciutto

By:avduley
Serves: 4-6+

Ingredients:

  • 1 1/2 cup all purpose flour
  • 6 large eggs – 3 whole, 3 separated
  • ground pepper
  • fine ground sea salt
  • 2 garlic cloves – chopped
  • 4 T white wine
  • 3/4 cup milk
  • 4 large swiss chard leaves (or equivalent of other favorite greens) – remove stems, fine chopped
    • OR 6 T basil – fine chopped
    • OR 4-6 T favorite fresh or dried herbs
  • prosciutto

Directions:

  1.  Add the flour and 1 1/2 teaspoon of salt to a medium bowl and combine. Create a well in the center and add the three whole eggs and three egg yolks. Whisk a little flour into the yolks. Add the garlic and pepper to taste and slowly pour in the milk and wine while whisking to combine all the flour and egg into an even batter with no lumps. Let stand for one hour, or cover and refrigerate for 2 hours or even as long as overnight.
  2. When you are ready to fry your pancakes add the chopped greens or herbs to the batter.
  3. In a medium bowl with a small or medium hand whisk, or an electric whisk, beat the egg whites with 1/4 t salt until they form peaks. At this point, add them to the batter, carefully folding it in with an under to over motion, being sure not to crush your freshly whipped egg whites.
  4. Cooking over medium heat (<– important), add a table spoon of olive oil to your warmed pan and pour in a thin layer of batter, the same shape and size as your prosciutto cuts. Gently lay your prosciutto over the batter without pressing or crushing. Layer an additional thin coating of batter over this, allowing time for it to spread and smooth out.
  5. Cook first side for approximately 4-5 minutes, until golden around the edges. Gently flip your cake and cook for another 3-4 minutes until golden on the other side.
  6. For plating, either roll each oblong cake and slice on a bias for a main course. You can slice this several times to serve as wraps for  an appetizer or use a small biscuit cutter to make medallions for hors d’oeuvres.

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