Really simple and light savoury brunch or anytime pancakes. No measuring is necessary despite that for the first time in my life I am the proud owner of a scale. And the kale pesto got another outing.
Serves 2
Ingredients
A large handful of kale washed and chopped
1 large sweet potato
2 leeks
4 small carrots or two normal
3 eggs
1 heaped tablespoon of chickpea flour
2 tablespoons kale pesto
4 tablespoons of olive oil
1 tablespoon of sage dried or fresh chopped
Salt
Pepper
First peel the sweet potato and chop into rough chunks. Scrub the carrots and chop as well. No need to peel. Put them on to boil. Check them after 10 minutes by poking with a fork. They should be soft but not falling apart. Drain them and cover with a tea towel.
Whilst the potato and carrots are boiling thinly slice the leeks and fry in 2 tablespoons of olive oil on a gentle heat for 10 minutes until caramelised and golden.
Mash the carrot and sweet potato season with salt and pepper, add the sage and combine the leeks. Crack one egg into the mixture and combine followed by the chickpea flour and combine again. You should have a batter that is thicker than a regular pancake but lighter than a latke.
Rest it for 30 minutes
Take 2 tablespoons of the pesto and if it is thick loosen with a little olive oil and lemon juice. Add half of it to the kale with a pinch of salt and pepper and toss it. Arrange it on 2 plates
Next heat 2 tablespoons of oil in a frying pan and add the batter. 2 tablespoons per pancake. Gently fry for approximately 3 minutes each side.
Whilst they are frying poach your eggs. I think I have mentioned this before but take a cup, stretch the cling film over it creating a well, rub with a little oil , crack the egg in, twizzle it up and then poach for 3/4 minutes. Really allows an indefinite number of eggs to be poached at once.
To serve, put the pancakes on the dressed kale, the poached egg on top, season with salt and pepper and drizzle the remaining pesto on the egg.
Labels: carrot sweet potato pancake, Kale pesto
