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Japanese pancakes and pea hummus stack

If you haven’t seen the latest craze of Japanese pancakes floating around, now’s the time to try these light and fluffy delights with pea hummus!


For the pea hummus
1 cup peas
2 tbsp sesame seeds, ground
2 garlic cloves
1 tsp cumin
±⅓ cup olive oil
For the Japanese pancakes
1 cup self-raising flour
2 tbsp sugar
½ tsp baking powder
1 cups buttermilk
Handful parsley
2 eggs
2 tbsp mayonnaise
1 tsp vanilla essence

For the pea hummus
1. Place the peas, sesame seeds, garlic and cumin in a food processor. Blitz until very finely chopped.
2. With the food processor running, trickle in the oil through the top. Add a little more if needed to create a smooth paste. Season.
For the Japanese pancakes
1. In a bowl, sift together the flour, sugar and baking powder.
2. In a food processor, blend the buttermilk and parsley until smooth. Whisk in the eggs, mayonnaise and vanilla.
3. Make a well in the centre of the dry mixture and pour in the wet mixture.
4. Heat some oil in a pan. Add 3 tbsp batter, cover, and fry for 2–3 minutes, until bubbles start to form on the surface. Flip the pancake and cook, uncovered, for another 3 minutes.
To serve
1. Build a stack of pancakes, spreading each one with pea hummus. Serve with broccoli and salad leaves.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

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