Savory cakes with lemon yogurt and roselle pesto
FLIPPING A PANCAKE ON ITS HEAD
I married into a devout pancake family- a family who holds the custom of Sunday morning pancakes with religious fervor. I won't say that I had a difficult time adjusting to this tradition, after all- pancakes are buttery, fluffy and the perfect platform for my favorite sweet topping - maple syrup. But I'm not really someone that loves to eat sweets. Growing up I often preferred to eat potato chips, french fries, pizza as treats over ice cream, cakes or candy.
This savory pancake recipe is the perfect brunch item for those of us who have a panache and deep passion for salty snacks.
PS! - Roselle is such a yummy hearty green that's in season now and most likely available at your local farmer's market. It's like a citrusy kale or chard.
PANCAKE
- 1/2 cup oat flour
- 1 cup cornmeal
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups of almond milk
- 1 egg
ROSELLE PESTO
- 2 cups of roselle or a green of your choice
- 2 cloves of garlic
- 1/2 cup of parmesan
- 1/2 cup of olive oil
- 1/2 cup of water
- 1/2 cup of nuts of choice (I used almonds)
LEMON YOGURT
- 1/2 cup of yogurt
- 1/2 of lemon, squeezed
- 4 tbs. chopped dill
- 1 clove of garlic
- 1 tbs. dijon mustard
- 1/2 tsp. salt
DIRECTIONS
Mix the pesto ingredients in a food processor until smooth. The consistency should be a liquidy paste. Add more water if needed.
Mix the dry ingredients in the pancake recipe together. Make sure there are no lumps. Make a well in the bowl and add the wet ingredients. Mix together until smooth. Heat olive oil on med-high heat in a pan on the stovetop until a droplet of water sizzles. Add 1/2 cup of the batter in the pan, and one tsp. of pesto in the middle. Wait until the batter develops bubbles (about 3 mins), and flip the pancake.
Meanwhile, mix the yogurt with all ingredients.
Serve the pancakes with yogurt and drizzle of pesto (add more water if the mixture is too stiff), and a soft boiled egg on top (boil an egg in water for 4 mins).
