When I first noticed this idea in a cookbook, I just stared at the picture, thinking “really?”. It seemed like a slightly strange idea, using miniature pancakes with a topping for a savory appetizer…. Why not just use crackers? But, I love the cookbook, and really respect the food ideology of the woman who wrote it, so I figured they couldn’t be that bad.
Then, while Joe & I were contemplating what to make for Easter, I kept coming back to this recipe. I wanted to try making gravlox (more on that in the next post!), and these seemed like they would be a great accompaniment. So we finally settled on the little pancakes with their cashew cream, albeit a bit nervous about whether our hand-crank food processor would really be able to create cashew cream.
Thankfully, it was! Maybe not entirely as smooth as electricity would provide, but close enough. These also surpassed all of my expectations. They were pretty tasty on their own, but once you added the gravlox to the picture? Unbelievably delicious. I can’t wait for an excuse to make them again! (The only reason I’m waiting is that, unfortunately, raw cashews and teff flour are both kinda spendy. This was a splurge, but certain a worthwhile one.)
The recipes, revised slightly, are from Jennifer Katzinger’s Gluten-Free and Vegan Holidays, which is a beautiful little book. When I found her first book, I was so excited by the fact that she had vegan baked goods, but, like me, avoided using soy products or refined sweeteners. Her two cookbooks are great resources; I love them!
Teff Pancakes with Cashew Cream
makes about 24
1 1/2 cups raw cashews, soaked in water for at least 8 hours, then drained
about 6 Tbsp lemon juice (1 large lemon did it for me)
2 Tbsp chopped fresh dill
1/4 cup water
sea salt and freshly ground pepper
1/2 cup brown rice flour
1 cup teff flour
1 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp poppy seeds
1/2 tsp ground coriander
1 cup water
small fresh dill sprigs, for garnish
To make the cashew cream, combine the cashews, lemon juice, dill and water in a blender or food processor and process until the cream is smooth. Season to taste with salt and pepper. Set aside or chill overnight.
To make the pancakes, whisk all the ingredients together in a large mixing bowl. Heat a cast-iron skillet lightly greased with coconut oil over medium heat. Drop tablespoon size portions of batter and fry the pancakes for about 3 minutes per side, or until slightly firm. Keep the cooked pancakes warm in the oven, or wrapped in a towel on the back of the stove, while you cook the remaining batter.
To serve, place a dollop of cashew cream on each pancake, and garnish with a sprig of dill. Serve with gravlox, if you eat fish.