Rye pancakes with crispy Jerusalem artichokes
These are deliciously savoury rye pancakes which I top with some flash- fried Jerusalem artichokes, but outside of their short season some new potatoes will do just as well.
If you don’t buy rye flour often, do think about trying it here. It makes a rich, filling and super-satisfying bread, and it’s great in brownies and any chocolate baking.
I often make a double batch of these pancakes and store them in the fridge to use throughout the week for quesadillas and burritos.
(MAKES 8–10 PANCAKES)
FOR THE PANCAKE
110g rye flour
100g spelt flour
a good pinch of sea salt
3 free-range or organic eggs 500ml water, plus more if needed olive oil
FOR THE TOPPING
400g Jerusalem artichokes or new potatoes
4 spring onions
2 tablespoons capers
1 unwaxed lemon
200g ricotta cheese
1 red chilli (optional)
Get all your ingredients and equipment together. You’ll need a large non-stick frying pan.
To make the batter, combine the flours and salt in a bowl. Use a fork to stir in the eggs until the batter is raggedy, then gradually whisk in the water. The batter may seem a bit thin, but it will thicken as it rests for 5 minutes while you get on with the toppings.
Use a mandolin or your excellent knife skills to very finely slice the artichokes or potatoes, there is no need to peel. Finely chop the spring onions.
Heat a tablespoon of olive oil in a large frying pan and add the drained capers. Leave to cook for 4 minutes, until crispy, then scoop out with a slotted spoon and leave to one side.
Leave the pan on the heat and add the artichoke or potato slices. Fry them on a high heat, turning every so often, for about 10 minutes, or until they are starting to crisp and becoming golden. Add the spring onions and fry for a further 3 minutes, then grate over the zest of a lemon and add the juice of half the lemon; place over a low heat while you make the pancakes.
Heat a medium frying pan on a medium heat. Rub the pan with a touch of oil, then pour in just enough batter to thinly coat the bottom. As you pour, rotate the pan so the batter runs to cover the entire base of the pan. Cook for a couple of minutes, until the pancake is browned, then flip with a spatula to brown the second side.
If you are making a few pancakes, put your oven on low, stack them on a plate as you make them and keep them warm in the oven.
Serve topped with the artichokes or potatoes and crispy capers and crumble over some ricotta. Scatter over the rocket and finish with a final squeeze of lemon juice and, if you like, some chopped fresh red chilli.