Charred Hispi Cabbage. Pumpkin Seed Pistou. By Chef Andrew Clarke.
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Time to read 1 min
Source: Chef Andrew Clarke Acme Fire Cult Classics Charlie Oven Masterclass
10 min
40 min
4-6pers
Side
United Kingdom
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 Lime - juice
- 2 tbsp Ground Cumin
- XV Olive Oil
- S&P
Directions
Step 1
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
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
Step 3
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 a large skillet (nonstick 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
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Step 6
Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.