Beer and a lot of pancakes in the New York Times' Dining Section today . . .

Pancakes of the World, Dressed for Dinner: "None of these pancakes take more than a half hour to prepare. How easy can a delicious supper get?" asks the Minimalist. With recipes for: Italian-Style Vegetable Pancakes, Spinach Pancakes, and Korean-Style Crisp Vegetable Pancake (Pa jun).

1966: David Eyres Pancake: We've shared thoughts and recipes for "the big pancake", that classic 1960's-1970's dish here before. In the Sunday Magazine, Amanda Hesser looks into the origins of the recipe and a way to make the concept into a savory. We got a kick out of the photo/chart with reminders on how to best serve the big pancake. Limoncello, anyone?
Pickles and Cheese, Not Wine and Cheese, at the New Whole Foods: Here's Florence Fabricant's dispatch from the Bowery Whole Foods. Were you at the pre-opening last night? What did you think of Whole Foods 2.0? We'll post our pix in a bit.
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i've been making savory big pancake for ages, it's like a much better pizza - parmesan, olive oil subbing for butter & whatever topping -- olives, onions, tomatoes all fab.
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