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Chickpea pancake with turmeric, topped with Snøfrisk (a Norwegian spreadable tangy goat cream cheese) and black trumpet mushrooms sauteed in duck fat.
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Chickpea pancake (makes 2 thin ones): whisk ½ tsp turmeric and a couple grinds of black pepper with ½ cup chickpea flour. Then stir in a bit of salt, 1 Tbsp olive oil and ½ cup of water. Whisk so that the batter is smooth, careful to incorporate the flour on the bottom edges of the bowl. Let sit for at least 15 minutes.
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Meanwhile, in a very well-seasoned cast iron or non-stick pan, heat up some duck fat or neutral oil on medium-high heat. When hot, add in a handful or two of cleaned black trumpet mushrooms or any mushrooms of your choice. Cook undisturbed for about 2 minutes then saute until cooked through, about 1-2 minutes more. Remove from heat and set mushrooms aside. Carefully wipe pan clean and return to stove
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To cook the chickpea pancakes, heat some duck fat in the same pan on medium-high. Add half of the pancake batter and tilt skillet so it spreads out into a relatively thin pancake. Cook until golden on the bottom, about 2-3 minutes. Carefully flip and cook the other side for about a minute more. Transfer to a serving plate and repeat with the remaining batter.
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To serve, spread Snøfrisk onto the warm pancakes and top with reserved mushrooms, sea salt, urfa pepper and parsley.
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