Maybe you want to make a dessert with all that rhubarb that is just as easy as the traditional crisp, goes great with ice cream, but breaks the routine (and isn’t too sweet, either).
These pancakes use the interaction of yogurt and baking soda to achieve their tender loft.
The day that I found this particular recipe was the day my life changed, said my student Jordan Bird.
It’s a staple in Israel, and is usually served up in a sizzling cast-iron pan with a half loaf of Israel’s subsidized (dense and comforting) white bread
Easy to make. Pleases wheat-eaters. Thanks to a secret ingredient.