Even avid Brussels sprout haters will love this unusual, imaginative take, says Shruti.
Ingredients for the pancakes
150 grams chickpea flour
250 ml water
1 medium size onion finely chopped
½ tsp caraway seeds
¼ tsp cumin seeds
1-2 green chillies finely chopped (reduce this amount if too spicy)
chopped, fresh coriander
salt to taste
oil to make the pancakes
Sift the flour so it is nice and smooth. Add water to make a smooth batter. If you would like thick pancakes, then add a little less but then they tend not to cook so well. Add all the other ingredients, leaving some coriander to garnish, and mix well. Leave the batter aside for 10-15 minutes.
How to make the pancakes
Heat a griddle on high. Add some oil and ladle a small amount of batter onto the pan. Tilt the pan so the batter spreads evenly and smoothly all over. Cover and cook on low heat for a minute or two. Flip the pancake and cook on the other side. This is a nice thin, crispy pancake that is wheat-gluten free. No need to add yeast or eggs to the batter. Sprinkle some coriander before serving.
This can be had on its own as a savoury snack. You can make the gingery Brussels sprouts filling as detailed below or, for a special sweet-savoury snack, it tastes delicious with bitter orange marmalade! Trust me.
Ginger Brussels Sprouts
1 onion finely chopped
2 cloves garlic
Cook the Brussels sprouts till they are tender and a fresh green. Make sure not to overcook them so they don’t become mushy. Meanwhile finely chop the onion, garlic and grate the ginger. Heat the oil in a pan and add the onion, garlic and ginger and lightly stir-fry. The onions should become a pale translucent colour. Once the Brussels sprouts have cooled slightly, cut in half and add to the garlic mixture. Remove from heat and drizzle with tamari.
Have as a filling to the pancakes (see above) or as greens as part of a general meal. Even avid Brussels sprout haters will love this unusual, imaginative take.
Recipe by Shruti – fairfieldretreats.co.uk