1Method for the pancakes:
In a mixing bowl, whisk the flour with the salt, baking powder, and cumin. Beat the eggs with the cup & tablespoon of beer and add to the flour mixture. Whisk just until combined, a few lumps remaining is fine. Ladle about 1/3 cup of batter at a time into a heated skillet —non stick is best, lightly oiled. Swirl the pan a little to spread the batter —you want a thin pancake, somewhere between a regular breakfast pancake and a crepe. When little bubbles appear on the surface and it no longer looks wet, it should be ready to turn—cook the other side, remove from pan, and stack on a plate. Repeat until all the batter is used, set the pancakes aside to cool. When cool, roll into cylinders and slice with a sharp knife. These spiral “noodles” will soak up the savory broth but keep their shape and pillowy texture.
2Method for the soup:
In a soup pot or Dutch oven, mix the broths, salt, ginger and onions. Bring to a boil, then reduce heat and simmer covered for 15 to 20 minutes. Add mushrooms, the remaining beer, simmer another 5 minutes or so. Adjust the seasoning (a tablespoon or so of orange or lemon juice will brighten flavor here at the end of cooking.) You can strain the broth now for a clear soup, or leave the onions and mushrooms in. Ladle hot soup over pancake spirals in bowls, garnish if you like, and serve hot.
Of course either homemade or canned broth can be used. Combining chicken and beef broth is delicious, and results in a nice gold beer color. The background beer flavor is in both the soup and the pancake noodles.
“The Moon is a Pancake” is an old (?) photographer’s saying, and the title of a song.
The greatest chefs strive to serve the best food, and often, their inspiration comes from many sources. Chef Antoine Westermann of Le Coq Rico, develops many of his Michelin-starred meals by exploring the farmers’ market to procure local foods for his finest dishes. Read more.