Savoy Cabbage Pancake

Savoy Cabbage Pancake

With kale salad and a poached egg

This style of meal is great for a weekend brunch or a light speedy dinner. Taking inspiration from Eggs Benedict, this recipe is a little more grounded in seasonal produce as we head into the hungry gap.

Buckwheat flour is a nutty grain with distinctive flavour that pairs with brassicas beautifully. Red Russian and hungry gap kales are tender enough to enjoy raw, lightly dressed in a vinaigrette and bring a delicious texture to the pancake. Topped off with a runny egg and that’s brunch.

Sauerkraut makes a delicious alternative to raw cabbage in this pancake, but make sure to drain it well first.

Serves 4
Preparation time: 30 minutes
Cooking time: 10 minutes

Ingredients:
200g +/- savoy cabbage
120g buckwheat flour
1 egg
290g milk
Red Russian kale or hungry gap kale
Rapeseed oil
Your favourite vinegar
Honey
Sea salt flakes and fresh ground black pepper
4 eggs to poach

1. Start with the cabbage. Finely shred the heart and massage a pinch of salt into the cabbage to draw out the moisture. Leave to one side.

2. The kale benefits from a little time in a marinade to soften and soak up the flavour. Hold the red Russian by the stem and strip the leaves from the base up, then tear the remaining leaves. Mix 4 dessert spoons of oil and 2 of vinegar with a teaspoon of honey, then dress the kale and season with salt and pepper.

3. Now for the pancake. Mix the flour, egg and a quarter of the milk in a bowl and beat out the lumps. Then slowly add the remaining milk. Now stir in the cabbage (or drained sauerkraut if you prefer).

4. Bring a small pan of water to the boil for the egg.

5. Warm a large frying pan with a sparse amount of oil over a medium / high heat, and add a ladle of the pancake batter, slightly spreading it out as you do. Cook for 2 minutes on one side then flip and cook for another 2 minutes. Repeat this until the batter is gone.

6. Poach the eggs, and while they are cooking place some salad on top of the pancakes, followed by the poached egg and enjoy.

Serve with toasted walnuts and mayonnaise.