A light and easy meal that uses a beautiful spring veg. Purple sprouting is in season right now and we are loving having it in the garden. Steaming for just a minute keeps it super fresh and crunchy – Yum!
Pancakes
125 g buckwheat flour
1 tsp ground turmeric
1/2 tsp salt
1 large egg
300 ml water
Filling
300 g purple sprouting broccoli
1 tsp toasted cumin seed
1/2 juice of a lemon
2 tblsp crème fraîche or soya cream
small handful toasted pine nuts
salt and pepper
1. Make the pancakes: Put the flour, salt and turmeric into a large bowl. Beat in the water and egg with a whisk and leave to sit for at least 10 minutes. Half an hour is better if you have the time.
2. You need to cook the pancakes quickly on a high heat. Heat a little olive oil in a heavy based frying pan, and once very hot, add a ladle full of batter, turning the pan to spread the mixture over the base. Cook until the edges are curling up and bubbles have formed on the top, then turn over and cook on the other side. Repeat until all the batter is used up.
3. To make the filling, steam the broccoli for 1 minute (keeping it crunchy). Mix in the cumin, lemon and soya cream or crème fraîche. Fill each pancake with some of the broccoli mix and top with some pine nuts – serve warm. 