01/31/2022
Ingredients
160 g gram (chickpea) flour
olive oil
2 onions
2 cloves of garlic
220 g broccoli
1 lemon
100 g goat’s cheese
50 g Parmesan cheese
1 bunch of fresh flat-leaf parsley
Method
In a bowl, whisk together the flour, 2 tablespoons of oil, 200ml of water and a pinch of sea salt. Set aside for at least 15 minutes.
Peel and thinly slice the onions and garlic, keeping them separate. Trim the broccoli, then slice into 3cm pieces.
Heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion and fry for 10 minutes, or until beginning to brown.
Add the broccoli and garlic and cook for 7 to 8 minutes, or until the veg is tender and the onion caramelises.
Remove from the heat, add the lemon zest and juice and set aside.
Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Ladle in the batter for four pancakes (roughly 8-10cm each).
Cook for 2 to 3 minutes, until bubbles appear, then flip and cook for 2 more minutes, or until golden. Repeat with the rest of the batter.
Crumble the goat's cheese, shave the Parmesan, then pick and chop the parsley leaves.
To serve, top the pancakes with the broccoli, goat’s cheese, parmesan and parsley.
