Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4
PANCAKES
INGREDIENTS
- 200g pumpkin leaves, washed and roughly chopped
- 1 cup white millet
- ½ cup cake flour
- 1 t baking powder
- Salt and pepper, to taste
- 1 cup milk
- 2 eggs
METHOD
- Place millet in a food processor and blitz until ground into a fine flour.
- Add to a mixing bowl with all the ingredients except the pumpkin leaves.
- Blend the pumpkin leaves with ¼ cup of water to form a green liquid.
- Add this to the bowl and whisk together until smooth.
- Heat a non-stick pan and spray lightly with cooking spray.
- Ladle the pancake batter into the pan and swirl to coat the surface of the pan.
- Cook for 2 minutes, flip over and cook for an additional minute or until cooked through.
- Repeat until the pancake batter is finished. Set aside until ready to serve.
CHARRED SPRING ONION CREAM CHEESE
INGREDIENTS
- 1 x 250g tub smooth cream cheese
- ½ cup cream
- 100g spring onion
- Salt and pepper, to taste
METHOD
- Heat a pan until very hot and add the spring onion into the dry pan to char all over.
- Place in a blender along with the cream, cream cheese and seasoning and whip until smooth, then set aside.
PUMPKIN LEAF OIL
INGREDIENTS
- 100g pumpkin leaves
- 100ml canola oil
METHOD
- In a pot of boiling water, blanch the pumpkin leaves for 1 minute, then quickly submerge them in icy water to halt cooking.
- Squeeze the excess water out of the leaves and place in a blender with the oil.
- Blitz until completely smooth. Pass the liquid through a strainer and discard the pumpkin leaf puree.
To serve: Dollop the cream cheese onto the pancakes and fold, drizzling with the pumpkin leaf oil and finishing off with the charred spring onions.
Recipe and styling: Khanya Mzongwana
Photos: Daniela Zondagh
