Niçoise street pancake × Indian besan × New Zealand floral honey.
From the shop
- Besan Flour
- Buckwheat Flour
- Organic Camembert
- Sliced Beetroot
- Sauerkraut with Red Beet & Apple
- Honey & Lavender
- Extra Virgin Coconut Oil or Avocado Oil
- Fine Celtic Salt
- Sottolestelle Turmeric Bread (optional, on the side)
Serves 2 as lunch
Method
- Make the batter: whisk 60 g besan flour, 40 g buckwheat flour, 180 ml water, ½ tsp salt and 1 tbsp oil until smooth. Rest for 20 minutes.
- Heat an oiled pan until very hot. Pour in the batter and spread it thin.
- Cook until the underside is golden and spotted and the top has set, then flip briefly.
- Top with torn room-temperature camembert so it slumps into the warm pancake, warm beetroot slices and a tangle of beet and apple sauerkraut.
- Finish with a thin drizzle of honey & lavender. The floral sweetness is lovely against the tang of the cheese and pickle.
Tips
- Vegetarian, and perfect for a weekend lunch.