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Sunday, April 27, 2014

Buckwheat Oat Chickpea Flax Pancake with Collard Greens, Asparagus, Leeks

buckwheat oat flax pancake with collard greens and leeks


Growing up with an array of dosai made from the traditional rice and urad dal, as well as chickpea and sooji and anything else my mom felt like throwing together for an amazing experimental dish, I love quick pan fritters and pancakes and pan breads for a weeknight meal, along with vegetable curries and chutneys.

This time, I went with a combination of quarter cup each of buckwheat flour, chickpea flour, rice flour, oat flour, flax meal, and fine cream of wheat (sooji). To boost it a bit, I also added some cooked brown lentils leftover from making Mesir Wat.

For the vegetable side, wilted collard greens with leeks, zucchini, yellow squash, and asparagus  turned out perfect.

Ingredients:
¼ cup each of:
buckwheat flour
oat flour
rice flour
chickpea flour
cream of wheat
flax meal
¼ cup cooked seasoned brown lentils
¼ cup finely chopped radish greens or beet greens
¼ cup finely diced onions
salt to taste
water as needed to make a thick batter

oil for pan-cooking

Preparation

  1. Combine the dry ingredients, mix well; add a little water at a time stirring gently to make a thick pancake-like batter
  2. Heat a seasoned cast iron skillet to medium, and cook like pancakes
  3. Serve warm with any favorite chutney or the Wilted Collard Greens-Leeks-Asparagus side
Wilted Collard Greens Leeks Asparagus Zucchini Yellow Squash 
Since there is no rigid combination here, use as much or as little of each of the above, chopped or sliced to desired size/length. Heat a couple of tablespoons of olive oil and wilt the collard greens; then add the other vegetables and saute till desired doneness. Season to taste.







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