Chickpea pancakes with mushroom and zucchini vegetables

Ingredients for 2 servings:

• 75 g chickpea flour
• 140 ml milk, 1.5% fat
• 1 m.-sized egg(s)
• 1 pinch(s) of salt and pepper
• 400 g mushrooms
• 1 m.-large zucchini
• 1 m.-sized onion(s)
• ½ bunch parsley, fresh
• 1 shot of milk, 1.5% fat
• 2 tbsp rapeseed oil
• 1 shot of water
• n. B. Salt
• n. B. Pfeffer
• e.g. paprika powder
• n. B. Herbs of Provence

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

First, mix the milk with the chickpea flour, egg, salt, and pepper. A whisk is best for this, as it ensures lump-free mixing. Set aside for 15 minutes and let it swell. Clean the mushrooms and quarter or halve them, depending on their size. Peel the zucchini as desired and cut into pieces about 2 mm wide. Roughly chop the onion. Fry the onion in 1 tablespoon of oil. When it is translucent, add the mushrooms and zucchini pieces and fry while stirring. Deglaze with a splash of water and season with salt, pepper, paprika, and Provençal herbs. Sauté for about 8-10 minutes. In the meantime, wash the parsley, shake it well, and place it in a food processor. Add a splash of milk and puree until smooth. Stir this mixture into the vegetables just before serving. Heat 1 tablespoon of rapeseed oil in a non-stick pan about 20 cm in diameter. Briefly beat the pancake batter again. When the pan is hot, add half of the batter. As soon as the batter firms up and starts to bubble, flip the pancake. Do the same with the remaining batter. Place the pancakes on a sufficiently large plate and scatter the vegetables over the batter. Serve with a mixed salad of radicchio, green lettuce, radishes, tomato, and cucumber. This amount makes two pancakes, each 20 cm in diameter, with a side of vegetables. If you’re very hungry, please double the batter.