Vocabulary:

pancake breakfast maple syrup butter around the world scores of pa jun Korean ingredients vegetables shrimp (British English: prawns) soy sauce (British English: soya sauce) dipping sauce flour salt instead of to stir lumps to be out a couple of nor at this point a little teeny bit of cooking pan while we're at it to add to shredded carrots one carrot's worth chopped shrimp zucchini to mean s.t. seriously scallion greens

professional job scallions chives for good measure basically bound with typical batter this'll make = this will make thin enough to spread readily thick a personal taste thing poofy (= puffy, from "to puff up") thick flat pourable chunky to the edges crisp to dry out to turn = flip a no-stick skillet cast iron to wind up (= to end up) using scorch marks per pancake that "baby" (= one) done pie pizza grandmother Korean

Listening comprehension questions:
1. a. Why is this video entitled "Not Your Grandmother's Pancake"?
2. a. What is zucchini? b. Scallions? c. Chives?
3 . Why do you think it took Bittman "about an hour and a half" to shred the scallion greens?
4 . What is the difference between "shredding" and "chopping"?
5 . Why does Bittman say "and chives, for good measure"?
6 . Why is a no-stick skillet especially good for making this dish?
7. What are the pancakes served with?
8. Extra credit: What key ingredient of typical American pancakes, besides milk and sugar, is missing from pa jun? What difference will it make in how the pancakes come out?

Full recipe here:
http://www.nytimes.com/2007/03/28/dining/281mrex.html?scp=1&sq=pajun&st=cse

home