Pancake Twist

I’m always in the market for a good recipe – so much the better if it’s something a little different or out-of-the-box. My friend, Jamie Adams (Exec. Chef at Veni Vidi Vici) was kind enough to share this recipe with me and I can’t wait to try it. It sounds like such a great start to a meal – and you could leave off the smoked salmon to make vegetarian, which makes it really flexible. Let me know if you make it. If I do, I’ll try to remember to add some photos (I’m not the best at remembering… Too excited about actually tasting the finished product!). Or, better yet, perhaps I’ll just trek down to 14th Street and let the experts at VVV show me how it’s done! Enjoy!

Chickpea Pancake “Mock Pizza”
For six pizzas

 Ingredients

  • 1 cup chickpea flour
  • 1 cup all purpose flour
  • 1 medium red onion, finely diced
  • 1.5 cups water (approximate)
  • 1 tsp salt
  • 1 tbn chopped parsley
  • 1\2 lb. robiola cheese (or an available soft cheese)
  • 1\2 lb. sliced cured or smoked salmon, sliced thin
  • 1 tbn capers
  • 1 tsp red wine vinegar
  • 1 tbn extra virgin olive oil
  • 1 cup canola oil or olive oil blend for the pancakes

 Method

  1.  In a mixing bowl, put the two flours together and whisk in the water, a little at a time, until a smooth pancake like batter consistency is achieved. You may need a little more or little less depending on the vagaries of the flour. Add half of the diced red onion, salt and the chopped parsley. This can be done several hours before serving.
  2. With the other half of the red onion, add the extra virgin olive oil and the red wine vinegar and let it marinate for about 20 minutes.
  3. When you are ready to serve, heat a large non stick skillet, I prefer cast iron, with the canola oil or blend until the oil just begins to smoke. Use a four ounce ladle to pour the batter into the skillet and cook just like a pancake. Let it get nice and brown on the bottom, turn and brown on the other side. Transfer to an absorbent towel, pat the excess oil then slather the pancake with roughly one ounce of robiola, lay the cured salmon over the top, then garnish with the capers and the marinated red onion. Cut into four slices and serve.
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