KITCHEN ADVENTURES: BREAKFAST OF CHAMPIONS. Mostly my leftover adventures this post-Thanksgiving have been far from adventurous: turkey sandwich, toasted turkey sandwich with cranberry sauce and apple and munster, soup with leftover whatnot, macaroni and cheese with leftover whatnot. All tasty, none innovative. But! I had most of a can of cranberry sauce left over, and I pretty much never eat it except with turkey, so I had to get creative. And so yesterday and today I have had what might actually be the best breakfast food I have ever eaten anywhere, even England.

The recipe is stupidly simple. You need chickpea flour (yes, this is another socca recipe!), cayenne, salt, cinnamon, dried rosemary, butter, water, and cranberry sauce.

To make the batter, mix all the dry ingredients together and add water. Just guess how much if you’ve made socca before; if not, here’s a recipe with quantities. While you’re mixing…

Brown the butter very slightly in a pan. To do this, melt it… let it get foamy… then there will be a point where you can see that it is just starting to shimmer from golden into tan.

That’s when you pour the batter in. Let the pancake cook until it starts to bubble on top and slides very easily along the buttered pan when pushed by a spatula. Flip it and brown the other side.

Plate with the sauce, say grace, and devour! Best accompanied by a glass of whole milk.

This is immensely tasty: sweet but not too sweet, spicy enough to play really well with the cranberry sauce, and filling. I’ve tried making savory socca with an egg and some milk replacing the water in the batter, and that was great; it would probably make this dish even better, assuming improvement is possible. I seriously loved this and am already wishing it were breakfast time again.