Chickpea pancake with mache, asparagus and manchego

Chickpea pancake with mache, asparagus and manchego

By
From
Feasting
Makes
2
Photographer
Elisa Watson

I was inspired to create this dish by something similar that I ate at one of my favourite Melbourne restaurants, Embla. Besan (chickpea flour) is gluten-free and is available at health food stores, and you will find manchego at gourmet cheese shops or good delicatessens. This dish is best eaten hot, straight from the oven.

Ingredients

Quantity Ingredient
250g besan (chickpea flour)
1 teaspoon salt, plus extra for seasoning
60ml olive oil
1 rosemary sprig, leaves picked and roughly chopped
100g mache (lamb's lettuce) or butter lettuce
100g asparagus, thinly sliced lengthways
60g manchego cheese, to serve

Dressing

Quantity Ingredient
1 teaspoon white balsamic vinegar
60ml olive oil
sea salt and freshly cracked black pepper, to taste

Method

  1. Combine the besan and salt in a mixing bowl. Gradually add 750 ml (25½ floz/3 cups) water, whisking constantly, until you have a thin, smooth batter. Set aside to stand for 40 minutes at room temperature.
  2. Preheat the oven to 250°C (480°F).
  3. Position one of the oven racks on the second rung from the top and place a heavy baking tray on top (this will help to crisp the pancake as it bakes).
  4. Coat the bottom of a 20 cm (8 in) ovenproof frying pan or skillet with the oil, and place over medium–high heat for 3–5 minutes to warm the oil.
  5. Remove any foam from the surface of the batter and discard, then mix the batter well.
  6. Pour half the batter into the hot pan, then sprinkle with a pinch of rosemary and pepper and transfer to the oven, setting the pan on top of the preheated baking tray. Cook for 15 minutes, until golden brown. Transfer the pancake from the pan to a plate and cover with foil to keep warm. Repeat with the remaining batter to make a second pancake.
  7. While the pancakes are cooking, make the dressing. Whisk together the vinegar and oil in a small bowl, season to taste, then dress the lettuce and asparagus.
  8. Serve the pancakes warm, topped with the lettuce and asparagus. Grate the manchego cheese over the top and season with a little more salt.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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