Midweek Quickie: Flat-Cakes
Simple dinners are my favourite and you can't get much simpler than savoury, bread-like pancakes with a scattering of fresh raw veggies and a splash of Alpro cream. I was going to write up the recipe, but that's pretty much it, so I'm done now. Bye. Have a great week!
Only joking. I can probably be a bit more precise.
I used the flat side of my seasoned, cast iron griddle plate for this, but I'm sure they'd work just as well in a frying pan. You can flavour and load these with anything you like really. I've got a glut of fresh corn to work through so that's what's in these but, I reckon a black bean and spring onion version would be lush. Play about with it, it can't be too easy to muck it up , just give it a try. They're pretty dense, and even though I served 3 CD sized pancakes per person, I think we'd have been quite content with just 2. Depends on how many you think you can scoff really.
To the recipe!
1 cup besan flour
2 tsp salt
1 tbsp dried mixed herbs
1 1/2 cups water
1 cob of corn, kernels removed
Alpro soy cream
1 red pepper, finely diced
1/3 cucumber, finely diced
- Pop your griddle plate or frying pan on to get hot.
- In a bowl whisk together your flours, salt and herbs. Slowly mix in the water until a very thick, smooth batter forms.
- Stir in the corn and mix thoroughly.
- Scoop out 1/2 cup of batter onto your hot plate and spread out until it looks even and is about 1 cm thick. Cook for a couple of minutes until bottom is brown and easily lifts away from the griddle plate. Use a turner, not your fingers - that would definitely end in tears. And molten finger tips.
- Cook on the second side until golden.
- Stack a few Flat-Cakes onto a plate, drizzle over the soy cream, sprinkle over a handful of cucumber and pepper and snip some chives to finish.
- Eat this simple, beautiful masterpiece and be thankful some geniuses once invented both flatbread and pancakes.
- Seriously - could you imagine a world without bread or pancakes?!
- Tha's just not a world I'd want to know.