Soybean Pancakes

Time 35 minutes
Yields Serves 6
Soybean Pancakes

Preheat the oven to 350 degrees and put the rack in the center position.


Blanch the hulled soybeans in boiling salted water until the beans are tender, about 4 to 5 minutes. Drain them in a colander. Reserving 1/3 cup of the soybeans for Basil, Olive and Soybean Garnish, grind the remaining soybeans, egg, egg yolk, cream, flour, 1/4 teaspoon salt and pepper to taste in a food processor until almost smooth.


Heat 1 1/2 tablespoons of butter in a large nonstick skillet over medium heat. When hot, drop 1 1/2 tablespoons of batter on the skillet for each pancake; use the back of a teaspoon to spread each into a 2-inch circle if the batter is a little thick. Cook until the pancake is set and lightly browned, about 2 minutes. Transfer the cooked pancakes to a baking sheet, browned side down, in a single layer. Adding more butter as necessary, cook the remaining pancakes and transfer to the baking sheet.


Bake the pancakes only until they are just barely set on top, about 1 minute. (The recipe can be made ahead to this point and held several hours at room temperature.)


To serve, melt 1 tablespoon of butter in a large nonstick skillet over medium-high heat. When the butter is hot, quickly brown the other side of the pancakes, about 30 seconds. Serve them hot.

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