Ingredients
2 Hispi Cabbage
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.
Cooked in a Charlie Oven
This recipe is made for live-fire charcoal cooking. Here is the kit that nails it every time: