In A Modern Way to Cook, Anna Jones’ vegetarian recipes are time savers for quick, yet satisfying weeknight dinners.
This is a light but hearty pancake made from chickpea flour and grated carrots. I made these a lot while staying with my sister in California, and they are what Californian cooking is all about for me—delicious, nourishing, light, and bright. Chickpea flour is cheap and easy to find; it will be in the flour or Indian section at the supermarket and may be called gram flour.
The batter can be easily doubled or tripled for more pancakes. It keeps well in the fridge until the next day, if necessary, though you may need to loosen it to pancake-batter consistency with a little more water or milk. For a vegan version, make the sauce using blended soaked cashews in place of the cottage cheese.
2 servings
- First, make your batter. Sift the chickpea flour into a large bowl and add a generous pinch each of salt and pepper. Whisk in the milk and olive oil and let the mixture sit, covered, while you make your sauce.
- Finely chop the cornichons and the green chile. Chop the leaves of the parsley and dill. Put all this into a small bowl with the cottage cheese, Worcestershire sauce, chile sauce, and lemon zest. Mix well and season with salt and pepper to taste.
- Peel and grate the carrots and stir them into the batter. Place a large nonstick frying pan over high heat and add a teaspoon of ghee or coconut oil. Add the batter and allow it to cook for 4 to 5 minutes, until the pancake is set around the edges and starting to brown and crisp. Place a plate on top of the pancake, then cover your hand with a tea towel and flip the pancake onto the plate. Slide off the plate back into the pan and cook on the other side for 4 to 5 minutes.
- Cut the pancake into slices and top with sprouted seeds, salad leaves, and spoonfuls of the sauce.
Reprinted with permission from A Modern Way to Cook, copyright 2016 Anna Jones.Published by Ten Speed Press, an imprint of Penguin Random House LLC.
