everything pancakes with smoked mackerel, cream cheese, and sweet-and-sour beets

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Step 1

In a small saucepan, combine the onions, water, vinegar, sugar, and salt and bring to a boil over medium heat. Turn off the heat and let the onions cool to room temperature in the liquid. Transfer to an airtight container and store in the fridge for up to 1 month.

Step 2

Put the beets in a medium saucepan, add water to cover, and season with enough salt so the water tastes salty. Bring to a boil, lower the heat to maintain a simmer, and cook until fully tender, 30 to 40 minutes.

Step 3

Drain the beets and let cool.

Step 4

Using paper towels, rub off the beet skins, coarsely chop the beets, and then transfer to a blender. Add the vinegar, soy sauce, and water and blend until very smooth. Transfer to an airtight container and store in the fridge for up to 5 days.

Step 5

Whisk together the flour, sugar, and salt in a medium mixing bowl and make a well in the center of the mixture. In a small mixing bowl, whisk the water and yeast until the yeast dissolves and then briefly whisk in the eggs.

Step 6

Add the egg mixture to the well, whisking in about a quarter of the flour mixture to make a smooth paste surrounded by loose flour.

Step 7

Melt the butter in a small saucepan over low heat and then let it cool slightly so it’s no longer hot but still liquid. Pour the butter into the paste and whisk until smooth. Continue to whisk, gradually incorporating the loose flour mixture to make a smooth batter (it’s okay if it looks a little broken). Scrape the batter onto a baking sheet and spread to make an even, approximately -inch layer. Press a sheet of plastic wrap against surface of the batter to prevent a skin from forming. Refrigerate until cool, at least 1 hour or up to 4 hours. When it has cooled, it will be more like a dough than a batter.

Step 8

Put the everything spice in a bowl. Roll the dough into about 30 spheres, using a mounded tablespoon of dough per ball. Add a few balls at a time to the spice mixture and toss gently to coat them. One by one, gently flatten the balls between your hands to form -inch-thick discs and return them to the baking sheet. Cover and refrigerate until ready to cook, at least 30 minutes or up to 4 hours.

Step 9

Preheat the oven to 200 F, set a wire rack over a baking sheet, and preheat a large cast-iron skillet over medium heat.

Step 10

Once the skillet is hot, add 1 Tbsp of the clarified butter, swirl to coat the skillet, and let it smoke. In batches of six, add the dough discs to the skillet. Cook until the pancakes have puffed up slightly and the bottoms are golden brown, 2 to 3 minutes. Flip and cook until the other sides are golden brown, another 2 to 3 minutes. Transfer the pancakes to the prepared baking sheet and keep warm in the oven while you cook the rest. Between batches, wipe out any stray seeds, add another 1 Tbsp butter, and let it smoke before adding more discs.

Step 11

Arrange the pancakes on a platter or individual plates. Spoon on dollops of the cream cheese and add the beets, pickled onions, and slices of smoked mackerel. Sprinkle with the everything spice and garnish with the dill sprigs and pea shoots. Serve right away.