A simple one-pot wonder that is easy to put together. One-pot meals are the saving grace for busy home cooks and make the dish washer that much happier. I like to make this after I get back from a big run or training ride.
- 1 cup chickpea flour (Bob’s Red Mill)
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1 1/4 cups milk
- 1 tablespoon extra-virgin olive oil
- 1/4 cup water
- melted unsalted butter, for brushing
In a medium bowl, mix the chickpea flour with the all-purpose flour and salt. Whisk in the milk until smooth. Whisk in the olive oil and let the batter rest for 30 minutes. Whisk in the water.
Lightly brush a 7-inch or similar pan with the butter and set it over moderately high heat. Pour 5 tablespoons of the batter into the pan and swirl to coat the bottom. Cook for 1 minute, or until brown around the edge. Flip the pancake and cook for 30 seconds longer. Transfer to a large plate. Repeat with the remaining batter. If you are cooking just for yourself, you can reserve the batter in the refrigerator for a couple days.
INGREDIENTS serves 2pp
- 1 each avocado halved and sliced (I add a squeeze of lemon and salt)
- 2 each sunny side up eggs or your preference of cooked egg.
- 3 tablespoons cooking oil
- 3 scallions including green tops, sliced thin
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2 small heads of baby bok choy (about 3/4 pound), cut into 1-inch pieces
- 2 cups of baby spinach
- 1/4 teaspoon fresh-ground black pepper
- Salt to taste
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat. Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes. Add the spinach and the salt and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more. You can also chill and save for another day.
Put down one of the chickpea pancakes on a plate or pan. Next, top the pancake with the cooked spinach and bok choy. Add the sliced avocado and top with the sunny side up egg. Finally, drizzle the sesame oil and sesame seeds over the top and around.