Ingredients
2 Hispi Cabbag
250g Pumpkin Seeds - toasted
2 San Marzano Tomato – fine diced or chargrilled
1 Red chilli, fine diced or grilled
1 tsp Aleppo Pepper
2 limes—juice
2 tbsp Ground Cumin
XV Olive Oil
Salt & Pepper
Directions
Step 1 – Prepare the Charlie Oven and Ingredients
Preheat oven to 200 degrees Celsius. Gather ingredients and have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
Step 2 – Mix the Dry Ingredients
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
Step 3 – Prepare the Wet Ingredients
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Step 4 – Heat the Skillet
Heat a large skillet (non-stick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half and moisten with oil; carefully rub skillet with oiled paper towel.
Step 5 – Cook the Pancakes
For each pancake, spoon 2 to 3 tablespoons of batter onto the skillet, using the back of the spoon to spread the batter into a round (you should be able to fit 2 to 3 in a large skillet).
Step 6 – Keep Warm and Serve
Transfer to a baking sheet or platter; cover loosely with aluminium foil, and keep warm in the oven. Continue with more oil and the remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.