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From Sourdough To Comfort Food: One Year Of Pandemic Home Cooking In Idaho

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Sáša Woodruff
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Boise State Public Radio

 

Along with everything else in our lives, food has changed a lot in the past year. Amid stay-at-home orders and urging from public health officials to resist going out except in emergencies, many people were forced to figure out how to cook at home for every meal — perhaps for the first time. 

Some longtime home chefs took on bold new recipes they’ve always wanted to try. Ingredients like flour flew off the shelves while we toiled over sourdough starter. 

 

How has our pandemic cooking evolved in the last 12 months? Idaho Matters talks about this with Sáša Woodruff, News Director of Boise State Public Radio and home chef extraordinaire.

 

Below, Woodruff shares a family recipe she's returned to often during the pandemic:

 

Palacinky: Central European version of crepes

  • 1 ¼ cup (309 grams) milk
  • ¾ cup (200 ml) water
  • ½ cup 100 ml oil
  • 2 eggs
  • 1 2/3 cup (200 grams) flour
  • Pinch of salt
  • Oil for cooking 

Put all the ingredients into a blender and blend until the batter is smooth. Heat up a non-stick pan (you don’t need a crepe pan) to medium-high heat and coat the bottom of the pan with oil. Ladle the batter into the pan so that you have a thin coat of batter and swirl it until it makes a smooth thin layer. The amount of batter you use will depend on the size of the pan. Cook for about 2-3 minutes, flip and cook the second side for another 2-3 minutes. Serve with jam or lemon juice and sugar or a chocolate sauce.

 

Frankie Barnhill is the Senior Producer of Idaho Matters, Boise State Public Radio's daily show and podcast. She's always interested in hearing surprising and enlightening stories about life in the West. Have an idea for Idaho Matters? Drop her a line!