Kale + coriander pancakes with slow-roasted tomatoes + avocado cream

Kale + coriander pancakes with slow-roasted tomatoes + avocado cream

By
From
A Lot on Her Plate
Makes
8-10
Photographer
Helen Cathcart

This is my healthier version of the cherished breakfast pancake – stuffed full of goodness in the form of kale and coriander, with the slow-roasted tomatoes lending richness and acidity. But just because it’s nourishing doesn’t mean it has to be joyless, and the creamy, perky avocado cream made with tahini is sumptuous as hell. Make too much and then smear it on hot toasted sourdough. Or just eat it with your fingers like I do.

Slow-roasted tomatoes

Ingredients

Quantity Ingredient
2 large tomatoes, sliced into rounds
or 8 cherry tomatoes, halved
olive oil, for greasing and drizzling
sea salt
freshly ground black pepper
3 sprigs fresh thyme, leaves picked

Kale pancakes

Quantity Ingredient
100g organic plain white flour
1/2 teaspoon baking powder
1 lime, zested
1 teaspoon garlic granules
1 teaspoon ground cumin
1 teaspoon sea salt
freshly ground black pepper
2 large kale leaves, washed and stems removed
35g coriander leaves and stalks
100ml milk
1 egg, beaten
1 tablespoon olive oil
rapeseed oil, for frying

To serve

Quantity Ingredient
avocado cream, (see note)

Method

  1. Start by making the slow-roasted tomatoes. Preheat the oven to 160°C. Place the tomato slices or halves on a greased baking tray or enamel plate, then drizzle with olive oil, season with salt and pepper, and scatter over the thyme leaves. Roast for 25–30 minutes, until they have softened and slightly shrivelled.
  2. While the tomatoes are roasting, make the pancake batter. Put the flour, baking powder, lime zest, spices, and salt and pepper into a mixing bowl. Blitz the kale leaves and coriander in a food processor until very finely chopped. Combine the milk, egg, olive oil, chopped kale and coriander in another bowl or jug. Pour the liquid ingredients into the flour mixture and whisk with a fork or balloon whisk, adding 1 tablespoon of cold water to the batter to loosen it, if necessary – you want it about the consistency of double cream. Leave to rest while you make the avocado cream, and remove the tomatoes from the oven.
  3. To make the pancakes, dig out your best medium-sized non-stick frying pan and a silicone brush or spatula. Pour about 1 tablespoon of rapeseed oil onto a small plate and brush your pan with the oil. Heat the pan over a high heat until stinking hot, then spoon about half a ladleful of the pancake mixture into the pan. Swirl the pan in a circular motion to evenly distribute the mixture – you’re aiming for small, thick, American-style pancakes. Cook for 2–3 minutes and then shake the pan. When the pancake comes away from the bottom easily, flip it over and cook on the other side for 2 minutes, until golden. Transfer to a plate and cover with foil to keep warm. Repeat the process with the rest of the pancake mixture.
  4. Divide the pancakes between two plates and serve topped with the slow-roasted tomatoes and avocado cream.

Note

  • To make the avocado cream, blitz the flesh from 1 very ripe avocado, 1/2 shallot, 1 tablespoon lime juice, pinch of red chilli flakes and 1 tablespoon tahini in a food processor and blend until you have a smooth cream. Scrape out of the food processor, and into a bowl, and season with salt and freshly ground black pepper to taste.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again