FOCUS ON FOOD

Potluck Go-To

Piece of cake for a buffet

Story and Photograph by Rose Shewey

Gatherings at our house are a well-practiced routine: We provide all food and drink, you just show up in your party hat. In fact, don’t bring anything at all. From first course to last, wine included, we have it covered. I have always been inclined to encourage our guests to come empty-handed, but one fateful Easter brunch solidified my stance on the matter.

A few years ago, we spent Easter Sunday at a friend’s house — a classic potluck affair. One by one, we arranged our dishes on the dining table, complimenting each other’s handiwork. Then one of the guests slid a half-eaten, shriveled quiche onto the table. As we awkwardly eyeballed his contribution, quiche-guy paused, then retrieved his tray. “I should probably taste this first to make sure it’s still good,” he said cheerfully, then added with a shrug, “Leftovers from last weekend!” Off he went to the kitchen, clattering around for a fork to sample his contribution.

And yes, he decided in favor of the quiche and boldly brought it back to the table to share. That was enough to set my house rules in stone: I cook, you eat, the end.

Although potlucks are a bit of a gamble, if called upon, I will faithfully bring a dish to a friend’s house. I have a number of stand-by offerings I typically prepare, but recently I have truly been enjoying sheet pancakes, or skillet pancakes, which are an excellent addition to buffets when kids are included. Instead of flipping cakes for half an hour, you just pour the batter right into a skillet, bake it for 25 minutes or so, and you’re done.

And don’t stop there! Who says pancakes have to be sweet? Try this savory version with herbs and whipped goat cheese — or create your own medley of spring flavors.

Savory Skillet Pancakes with
Garden Herbs and Whipped Goat Cheese

(Serves 4)

For the whipped goat cheese:

8 ounces fresh goat cheese (chèvre)

1/4 cup Greek yogurt

1/2 teaspoon honey

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

2 tablespoons chopped chives

For the pancakes:

1 cup all-purpose Einkorn flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup milk (dairy-free, if desired)

1/2 cup Greek yogurt

1 1/2 tablespoons melted butter or melted coconut oil

1/4 cup scallions, finely chopped

1/4 cup fresh herbs, such as parsley, chives, dill, basil

Optional toppings:

Boiled eggs, prosciutto, sprouts, diced cucumber and radishes, pine nuts, more fresh herbs and scallions for serving.

Method

To make the whipped goat cheese, add all ingredients except for the chives to the bowl of your stand mixer or, if using a handheld mixer, to a medium size bowl. Whip until the cheese is smooth and creamy, then fold in chives and transfer to a serving bowl. Refrigerate until ready to use.

To make the skillet pancakes, preheat oven to 375F. If using a cast iron skillet (10-inch), set it in the oven while it heats. In a medium-size bowl, sift together the flour, baking powder, baking soda and salt. In a large bowl, whisk egg with milk, yogurt and butter. Add the flour mixture to the bowl with the wet mixture and whisk briefly to smooth out the batter. Fold in scallions and herbs. Pour the batter into the skillet and bake for 20-25 minutes, or until the center is cooked through. Serve with whipped goat cheese and toppings of your choice.