Veggie Magazine March_2019

the middle and pour in a quarter of
the milk. Use a whisk to combine the
mixture thoroughly. Once you have
a paste, mix in another quarter of
the milk and, when all the lumps are
gone, mix in the remaining milk and
the vanilla extract. Leave to rest for
20 minutes. Stir again before cooking.
2 Heat a small, non-stick frying pan and
add a knob of butter. When the butter
starts to foam, ladle some pancake
batter into the centre of the pan
forming a circle, then place an
apple ring in the centre.
3 Cook for a few minutes until
golden brown on the bottom and
bubbles are bursting on the surface
of the pancake, then turn over and
cook until golden on the other side.
Keep the pancakes warm while
you cook the remaining batter in
the same way, stirring the mixture
between pancakes and adding more
butter for frying, as necessary.
4 Serve with maple syrup, yoghurt,
vanilla powder and blackberries.

Turmeric Pancakes
with Carrot Hummus
& Vegetables
Per serving: 231 cals | 12.4g fat

Makes 8 pancakes
Ready in 25 mins (plus cooking)

Healthful turmeric, which contains
antioxidant and anti-inflammatory
properties, also adds savoury
flavour and vivid colour to the
batter for these pancakes. You can
vary the filling by using whatever
veggies are in season.

For the pancake batter:

2 tsp cumin seeds

150g chickpea flour

2 tsp ground turmeric

½ tsp salt

350ml cold water

1 tbsp olive oil, plus extra

for frying

For the filling:

500g carrots, peeled and

roughly chopped

1 tbsp olive oil

200g tin chickpeas

1 small garlic clove, crushed

squeezed juice of 1 lemon

4 tbsp extra virgin olive oil

¼ tsp ground cumin

1 cucumber, deseeded

1 large courgette

1 bunch radishes

150g podded peas

100g salad leaves

handful of coriander

extra oil, lemon juice and salt

and pepper, to serve

1 Preheat the oven to 180C/350F/

Gas 4 and line a roasting pan with

baking parchment.

2 To make the carrot hummus, place

the carrots, olive oil, salt, pepper

and one tablespoon of water into

the prepared pan and roast in the

preheated oven, covered with foil,

for 40 minutes until tender. Set aside

to cool. Reduce the oven to its lowest

setting. Drain the chickpeas, reserving

three tablespoons of their liquid.

Purée the carrots, chickpeas and

reserved liquid, garlic, half the lemon

juice (reserving the rest for later),

three tablespoons of the extra virgin

olive oil, the cumin and some salt

and pepper in a food processor until

smooth. Set the hummus aside.

3 To make the pancakes, toast the

cumin seeds in a dry frying pan until

golden; allow to cool. Sift the chickpea

flour, turmeric and salt into a bowl and

stir in the cumin seeds. Make a well in

the centre and beat in the water and

oil to make a thin pouring batter. Rest

for 15 minutes.

4 Meanwhile, thinly shred or slice the

cucumber and courgette. Halve or

quarter the radishes. Blanch the peas

in lightly salted boiling water for two

minutes, drain, then refresh under

cold water and pat dry. Combine the

vegetables in a bowl and toss with the

remaining lemon juice, remaining olive

oil and some salt and pepper. Set aside.

5 Heat a frying pan over a medium heat.

Drizzle with a little oil and then mop

up with a paper towel. Pour in about

60ml of the pancake mixture, swirling

the pan to lightly coat the base. Cook

over a medium-low heat for about 1.

minutes until the bottom is golden. Flip

the pancake over and cook for a further

30-60 seconds until dotted with brown.

Transfer to a low oven to keep warm.

Repeat to make eight pancakes.

6 To serve, spread a little carrot

hummus onto each pancake, then

scatter over the shredded vegetables,

the salad leaves and herbs. Wrap, roll,

flip and serve drizzled with a little extra

oil, lemon juice and black pepper.

Recipe extracted from

Modern Pancakes

(Ryland Peters & Small)

EAT WELL