Creamy mustard dressing
2 tbsp. pickled mustard seeds (recipe follows)
1 cup crème fraîche
1 tbsp. Dijon mustard
Salt, to taste
6 to 8 oz. Brussels sprouts
Olive oil (if baking) or canola or peanut oil (if frying)
Salt and freshly ground black pepper, to taste
2 1/2 tbsp. dry active yeast
1/4 cup hot water
5 egg whites
4 cups pastry flour
1/2 cup sugar
2 tbsp. baking powder
1/2 tbsp. salt
1 tsp baking soda
1/2 cup egg yolks
8 cups buttermilk
1 cup melted better
Nonstick pan spray
For pickled mustard seeds: Place in a small saucepan 1/4 cup white wine, 1/4 cup white wine vinegar, 1/4 cup water, 1 tbsp. salt, 1 bay leaf and 1 tsp. black peppercorn. Bring to a boil and pour over 2 tbsp. mustard seeds. Cover and let stand overnight. Remove mustard seeds from liquid and reserve for dressing.
For dressing: Fold in crème fraîche with pickled mustard seeds and then fold in Dijon mustard. Season with salt and set aside.
For Brussels sprouts: To bake: Toss sprouts with 1 tbsp. olive oil, salt and pepper. Bake at 425 degrees for 12 to 15 minutes. Or, to fry: Fry sprouts in canola or peanut oil at 350 degrees for 2 to 3 minutes. Remove from fryer and immediately toss with salt and pepper.
For pancakes: Add hot water to yeast to activate. Cover and let sit for about 15 minutes. Meanwhile, whisk egg whites until small peaks begin to form. Set aside.
In a separate bowl, mix together flour, sugar, baking powder, salt and baking soda. Slowly whisk in egg yolks, buttermilk and melted butter. Add yeast and lightly fold in reserved egg whites.
Spray a nonstick pan with pan spray. Place over medium heat and pour batter to form pancakes of whatever size you like. Cook first side until bubbles form on top, about 3 minutes. Flip and cook other side until it, too, is brown (about 2 minutes). Serve immediately with Brussels sprouts and drizzle with dressing.