Breakfast & Brunchdeliciouslyella
Spring Onion Pancake With Miso-Glazed Aubergine
This dish is one you will likely keep in your repertoire. It comes together in just 30 minutes but feels special enough for the weekend or even for entertaining friends. The aubergine is vibrant and dressed in an irresistible miso-based glaze. And the pancake is not just delicious, but because it’s made with gram flour it packs the meal with protein.
👥 1 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●frying pan
- ●pan
📝 Preparation Steps
1
For the pancake batter, mix together the gram flour, 1 teaspoon olive oil and 100ml / 3.5 fl oz water, whisking until combined and no lumps remain. Set aside to rest for ⏱️ 10 minutes. Stir in the sliced spring onions, reserving a small handful for serving.
gram flour2 ozolive oil1 tablespoondrizzle of olive oil
2
Whisk together the miso, maple syrup, tamari, and 3 tablespoons water in a medium bowl; set aside.
maple syrup2 tablespoonstamari2 tablespoons
3
Meanwhile, heat 1 tablespoon of olive oil in a large nonstick frying pan over medium heat. When hot and shimmering, arrange the aubergine, cut side down, in the pan. It might be a tight squeeze but they will reduce in size as they cook. Cook, undisturbed, until very deeply browned and have reduced in size (4–⏱️ 5 minutes). Flip and cook on the other side for 4–5 more minutes. Resist the temptation to touch the wedges as they cook. Uninterrupted contact with the frying pan yields a deeply caramelised result. Pour the reserved glaze into the pan and cook until mostly absorbed (1 further minute). Some steam will be released as the glaze hits the pan but don’t be alarmed by this.
olive oil1 tablespoondrizzle of olive oilaubergine1
4
Add the baby leaf spinach, tossing to coat in the sauce and cook until it begins to wilt (about ⏱️ 1 minute). Remove from heat. The spinach will continue to wilt in the residual heat.
5
Divide the aubergine mixture in ½ and set aside. If you are following our healthy plant-based January meal plan | week 4, you will use ½ for lunch on day 7. Give the frying pan a quick rinse and dry, as you will use it again for the pancake.
aubergine1
6
Place the pan back over a medium high heat and add the remaining 1 teaspoon of olive oil. Once hot and shimmering, spoon the pancake batter into the centre of the pan, making sure the spring onions are evenly dispersed across the surface of the pancake. Cook until the edges are turning golden brown and crispy and you can see some small bubbles appearing on the surface of the pancake (about ⏱️ 3 minutes). Flip and cook for 3–⏱️ 4 minutes until dark golden brown.
olive oil1 tablespoondrizzle of olive oil
7
Serve and top the pancake with the glazed aubergines. Sprinkle with the reserved sliced spring onions, sesame seeds, and drizzle over a small amount of toasted sesame oil, if desired.
aubergine1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...