Drive away with green broad beans and ricotta
second courses from Italy - Veneto
Soft Pancakes with Beetroot Cream
Soft Pancakes with Beetroot Cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
savory and super colorful chickpea pancakes. I highly recommend preparing this dish for those who say that vegan food is sad!
preparation
step 1
If you have fresh beets, first boil them and peel them. Otherwise you can use the ready-made ones! For this recipe you will only need one very large or two small ones.
step 2
Prepare the pancakes batter, at least a couple of hours before preparing them. Mix chickpea flour, baking soda, salt with lemon juice and enough water to make the batter liquid but not too much. Mix with a whisk to remove lumps!
step 3
Put the batter in the fridge to rest, while preparing the beet cream. Blend it with the vegetable cream, a little salt, a little cumin and a few drops of lemon juice. If needed, add water so that you blend better.
step 4
To prepare the pancakes, heat a little oil in a small pan and distribute it well. Pour a little batter and wait until it forms bubbles on the surface, at which point you can turn it. 3/4 minutes per side is sufficient.
step 5
Stack the pancakes and spread a layer of beetroot cream in the middle. If you want, add a few sesame seeds on top.