Made with chickpea flour, these pancakes are really delicious. The onion in this recipe is cooked quite quickly, but I’ve recently decided that, as I add caramelised onion to so many dishes, it’s worth making a big batch to always have on hand. If I’m doing so, I just cook sliced onion very slowly and gently in a heavy-based pan until the natural sugars in the onion caramelise, then spoon it into sterilised jars. It keeps in the refrigerator for months, and I’m grateful I took the trouble every time I use it.
Ingredients
- 3 tablespoons currants
- 2 tablespoons verjuice
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 red onions, thinly sliced
- Sea salt flakes and freshly ground black pepper
- 20 g unsalted butter
- 3 tablespoons toasted pine nuts
- 1/3 cup (95 g) natural probiotic yoghurt
- 1 cup coriander leaves
Flatbread
- 1 teaspoon ground turmeric
- 1½ cups (225 g) chickpea flour (besan)
- 2 teaspoons sea salt flakes
- 1 tablespoon extra virgin coconut oil, melted
- 2 tablespoons extra virgin olive oil
- 60 g unsalted butter
How to Make It
- To make the pancake batter, heat a small frying pan over medium–high heat. Add the turmeric and shake for 30 seconds or until aromatic. Remove from the heat and put into a small bowl
- Place the flour and salt in a large bowl. Whisk in 1½ cups (375 ml) warm water until a completely smooth batter forms. Whisk in the melted coconut oil and turmeric, then cover the bowl with a tea towel and set aside for 1 hour or overnight if possible.
- Meanwhile, soak the currants in the verjuice for at least 1 hour or overnight if possible.
- Heat the olive oil in a small saucepan over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 10 minutes or until soft and translucent. Add the butter and cook for another 5 minutes. Stir in the pine nuts, currants and verjuice, season to taste and remove from the heat.
- To cook the pancake, preheat the grill to high.
- Heat a 20 cm frying pan over medium heat. Add 2 teaspoons olive oil and 15 g butter. When melted, add one quarter of the batter (about 3/4 cup), tilting the pan to coat the base evenly. Cook for 2–3 minutes or until golden. Spread over one quarter of the onion mixture, then place under the grill for 3–4 minutes or until set and golden, being careful not to burn the currants. Repeat with the remaining mixture. Serve the pancakes immediately, topped with yoghurt, coriander leaves and a drizzle of olive oil.