These pancakes are similar to scallion pancakes, but vegan and with a healthy, tree-filled Italian flare.
Have fun with the filling: chicory, broccoli rabe, escarole, romaine...
The important thing is to cook the greens very well, getting rid of any water content that would otherwise compromise the dough.
| Servings | Prep Time |
| 8 pancakes | 20 minutes |
| Cook Time | Passive Time |
| 10 minutes | 1 hour |
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These pancakes are similar to scallion pancakes, but vegan and with a healthy, tree-filled Italian flare.
Have fun with the filling: chicory, broccoli rabe, escarole, romaine...
The important thing is to cook the greens very well, getting rid of any water content that would otherwise compromise the dough.
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Ingredients
- 315 gr. all-purpose flour 2 1/2 cups
- 240 ml. boiling water 1 cup
- 30 ml. Extra-virgin olive oil
- 5 gr. Salt
- 1 pinch coconut sugar
- sunflower oil to fry the pancakes
Servings: pancakes
Units:
Instructions
- Rinse and chop your escarole, romaine, or chicory. Sauté the greens in extra-virgin olive oil and a clove of garlic (that you will remove once the greens are thoroughly cooked). Add salt and a pinch of coconut sugar, cook for 10 minutes then set aside and allow to cool down. You can do this ahead of time, even the day before.
- Now, on to the dough. With a wooden spoon, whisk flour, salt, oil, and water in a mixing bowl until a wet dough forms. Careful, because the dough will be hot.
- Transfer the dough to a lightly floured surface and knead (adding flour if necessary) for a few minutes. Form a ball, cover, and allow to rest, at room temperature for approximately an hour. I coat the mixing bowl with some olive oil and rest the dough in there, covered with a clean kitchen towel.
- After an hour, divide the dough into 8 balls.
- One at a time, roll out each ball on a lightly floured surface as thin as possible. Top the thin dough with one tbsp of escarole, romaine, or chicory.
- Roll the dough away from you, then, starting at the extremity, roll it onto itself into a coil, like you would do with a cinnamon roll. let the coils rest for 10 to 15 minutes (optional but recommended)
- Now, roll out the coils one a time, on a floured surface (to prevent from sticking) to form your pancakes.
- Heat one tbsp of sunflower oil in a non-stick pan and cook the pancake (flipping it frequently) until golden and crispy on both sides.
- Allow to rest for 5 minutes before serving and enjoy warm.
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