And Again – Pancakes / I opet – palačinke

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As we hinted in our previous post about pancakes, here is the second version of scallion pancakes. This food is so delicious and relatively easy to make, that I would gladly make them every day if I’m not watching my weight (damn genetics! 🙂 ). We got Jerusalem artichokes, and as we brainstormed what to do with them, pancakes kinda snuck up on us. To keep it short:

• around 300g of brown rice flour
• around 400g dark rye flour
• around 100g ground flax seed
• 1 bunch of scallions
• 2 finely chopped red bell peppers
• teaspoon of baking soda
• 3 teaspoons of sea salt
• curry, pepper
• water
• virgin olive oil (for frying)

Since we made our own rice flour, it turned out a little coarse, so it was harder to knead and the dough wasn’t consistent enough. That’s why we added a cup of oil and then it was easier to knead. Also, from the previous making we had some dressing leftovers with broccoli and soy yogurt, and this time it went into the dough. Otherwise, use water.

The process of mixing and kneading, stretching and frying is the same as in the previous recipe, so we will not repeat it.

Oil in the dough made pancakes oilier, which I liked. My grandfather used to say that the food is not good enough if you do not have oil running down your chin :-). Well, I didn’t go that far, but I believe my hand was guided by his will as I poured the oil into the dough.

What seemed to complete this recipe is a side dish of Jerusalem artichokes:

Courtesy of Dorćolka

• 300 grams of Jerusalem artichokes
• 1 orange
• 1 onion
• 400g white mushrooms
• kuzu starch
• salt
• garlic powder
• little bit of virgin olive oil
• parsley for decoration

Jerusalem artichokes are cut into thin slices and sprinkled with orange juice, to avoid oxidation. Onion is cut into cubes, mushrooms into slices. In pan we poured Jerusalem artichokes, cover them and cooked in orange juice. When softened, and juice evaporated for the most part, add a little oil and onions. In a few minutes add chopped mushrooms and spices. Wonderful aroma spreads through kitchen and all that is left to do is to dilute the kuzu with a little water and pour into the pan so that the entire dish obtains a creamy texture. We served everything in a large platter and sprinkled over parsley leaves.

Jerusalem artichoke has a sweet, sort of a nutty flavor. Although we don’t remember that we have previously eaten them, through entire meal we were wondering: ”Why does this taste so familiar?” It will remain a mystery. One thing is for sure, when we run into them, we’ll buy them and prepare in a completely new version.

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Kao što smo nagovestili u prethodnom postu o palačinkama, sledi i druga verzija palačinki sa mladim lukom. Ova klopa je toliko ukusna i relativno jednostavna za pravljenje, da bi ih rado jela svaki dan da ne brinem o kilaži (prokleto žensko! 🙂 ). Dobili smo čičoke (iliti jerusalimske artičoke) i dok smo smišljali šta ćemo sa njima, palačinke su se tu nekako prišunjale. Da skratim:

• oko 300g integralnog pirinčanog brašna
• oko 400g integralnog ražanog brašna
• oko 100g mlevenog semena lana
• 1 veza mladog luka
• 2 sitno seckane crvene paprike
• kašičica sode bikarbone
• 3 kašičice morske soli
• kari, biber
• voda
• devičansko maslinovo ulje (za prženje)

Pošto smo mi sami pravili svoje pirinčano brašno, ispalo je malo krupnije, pa se testo malo teže mesilo i više raspadalo. Zato smo dodali u smesu šoljicu ulja i sve se već lepše vezalo. Takođe, od prethodnog pravljenja nam je ostalo nešto onog preliva od brokolija i sojinog jogurta, pa je to ovom prilikom ušlo u testo. Inače, dobra je i voda.

Postupak mešanja i mešenja, razvlačenja i pečenja je isti kao i u prethodnom receptu, pa nećemo to ponavljati.

Zbog ulja i u samom testu, ove palačinkice su ispale masnije, što mi se posebno dopalo. Moj deda je govorio da hrana nije dobra ako se mast ne sliva niz bradu 🙂 Dobro, nisam otišla toliko daleko, ali verujem da mi je njegova volja vodila ruku dok sam sipala ulje u testo.

Ono što je upotpunilo ovaj recept jeste prilog od čičoka:

Ljubaznošću Dorćolke…

• 300g čičoka
• 1 pomorandža
• 1 glavica crnog luka
• 400g šampinjona
• kuzu
• so
• beli luka u prahu
• malo devičanskog maslinovog ulja
• peršun list za ukrašavanje

Čičoke smo isekli na tanke listiće i posuli sokom od pomorandže, kako ne bi tamnila na vazduhu. Iseckali na kockice crni luka, pečurke na listiće. U tiganj smo presvratili čičoke i poklopljene ih kuvali u soku od pomorandže. Kada su omekle, a sok većim delom ispario, dodali smo malo ulja i luka. Par minuta i seckane pečurke i začine. Mirisi su se divno širili kuhinjom i ostalo je samo da se kuzu razmuti sa malo vode i sipa u tiganj, kako bi celo jelo dobilo kremastiju teksturu. Servirali smo sve u jednom velikom tanjiru i posuli lišćem peršuna.

Čičoka ima neki slatkasto-jezgrast ukus. Iako se ne sećamo da smo je ranije jeli, svo vreme dok smo klopali smo se pitali zašto nam je ovaj ukus poznat? Ostaće misterija. Jedno je sigurno, kada naletimo na njih, kupićemo ih i praviti u nekoj sasvim novoj varijanti.