with Sage-roasted and Pickled Pumpkin, Mozzarella, and Cottage Cheese
Recipe for chickpea pancakes
Chickpea Pancakes with Sage-Roasted and Pickled Pumpkin, Mozzarella, and Cottage Cheese
In the future, plants, especially legumes, will take over a portion of meat’s role as a protein source.
This will only happen if we can do it with maximum flavor:
We have the recipe from the book: “Meyers Grønne proteiner“, which writes the following about the recipe:
“These chickpea pancakes are inspired by the southern French flatbreads called socca. Crossing the border to Liguria in Italy, they are known as farinata and are simple flatbreads made of chickpea flour, water, and olive oil, and fried in more olive oil. The breads are quite large, and we have taken advantage of this by topping them like a pizza.”
Servings: servings
Chickpea Pancakes
with Sage-roasted and Pickled Pumpkin, Mozzarella, and Cottage Cheese
Equipment
- Bowl
- Frying Pan
- Cutting Board
- Chef'S Knife
- Baking Tray
- Oven
Ingredients
PANCAKES
- 500 gram Water
- 9 gram Fine Salt
- 40.5 gram Olive Oil
- 200 gram Chickpea Flour
- Olive Oil for frying
SAGE BAKED PUMPKIN
- 400 gram Hokkaido Pumpkin about 1/2
- 45 gram Olive Oil
- 20 pcs. Sage Leaves
- 0.5 pcs. Chili red
- 0.5 pcs. Lemon the juice and zest, organic
- Salt and Pepper
DESUDEN
- 300 gram Mozzarella Chees fresh
- 80 gram cheese grated Vesterhavsost - or another hard cheese
- Scallion - Spring Onions 1/2 bunch
- 125 gram Cottage Cheese
- Pickled pumpkin
Instructions
Pancakes
- Mix water with salt and olive oil in a large bowl, then gradually stir in the chickpea flour.
- Stir until there are no lumps in the batter.
- Place the batter in the refrigerator for at least ½ hour – you can also make the batter a day ahead.
- Heat a pan with a little olive oil, and pour the batter onto the pan to a thickness of 3-4 mm (the batter should make about 4 pancakes).
- Toast the pancakes for 1½-2 minutes on each side. You can also – more traditionally – place a cast-iron skillet in the oven at 250°, take it out of the oven, add a little olive oil to the skillet, spread the batter, and place it in the oven for 4-5 minutes.
- Halve the pumpkin, remove the seeds with a spoon, and cut it into cubes.
- Toss the pumpkin cubes with a bit of olive oil, and spread them on a baking sheet.
- Sprinkle with salt and half of the sage leaves.
- Bake in the oven at 190° for 12-15 minutes.
- Roughly chop the remaining sage, slice the chili and lemon zest thinly, squeeze the lemon juice, and mix everything with the roasted pumpkin cubes. Season with salt and pepper.
- Shred mozzarella over the four pancake bases along with the roasted pumpkin cubes and grated cheese.
- Bake in the oven at 200° for 8-10 minutes.
- Top the baked pancakes with finely sliced spring onions, cottage cheese, and pickled pumpkin, and serve.
Notes
TIP: You can vary the filling according to the season, and you can also incorporate fillings like finely chopped onions and blanched spinach into the batter itself.