What to do with the rest of my sweet lupin flour? So far, I‘ve learned to use it in a variety of dishes (e.g. this pancake recipe, or a recipe for pumpkin gnocchi), but mostly as an additive. It does give food a particular taste: albeit bred to be non-toxic, even sweet luipines are slightly bitter. This can be an advantage. An undoubtfull disadvantage of luipin flour is that it tends to boycott the adhesive forces of any duff. That‘s why you usually add it only in very small quantities to e.g. bread enhancing the fluffiness of the baked good.
However, there are some ingredients that go well with luipin flour and stick better together. In particular, sweet luipin flour mixes well with beans. While the combination of lentil and luipin flour pancakes is rather difficult to fry, a bean/luipin-based pancake is far easier prepared. Mixing sweet lupin flour with beans instead of lentils has one disadvantage though – lentils have a more dominant taste than beans; the combination of bean and lupin doesn‘t go together with anything… In case of doubt rather use a multitude of fresh and spicy herbs with it.
Now it happened that an Iranian friend of my mother recently prepared us the most awesomely addicting egg plant purée ever. Judging from the amount of olive oil she used I am certain that the Iranian way how to prepare egg plant purée can‘t be healthy, but, who cares! (as soon as I‘ve got a hold of that recipe I am gonna post it). She used quite a variety of fresh spices to go into – and ‘puff’ I had an inspiration. I recently I developed a pancake recipe with a base consisting of kidney beans mixed with luipin flour. And, now, thanks to my mother’s friend – I found a topping that makes my pancake recipe even more awesome.
So, let’s start with the pancakes. For around 3 to 4 people you need:
80g kidney beans
(you need soft ones – so if you don‘t get them canned, prepare them the day before by cooking them)
40g sweet luipin bean flour
60g standard wheat flour
(when you prepare this dish the first time, you may need some more so keep an extra 40g)
6 tea spoons carob seed flour
½ tea spoon salt
(that‘s my preference – you may want to add a full one)
(you may need some extra)
2 purple onions
1 red bell pepper
rapeseed or olive oil
Start by puréing the kidney beans in a mixer. Then, mix them together with the luipin flour, carob flour, salt and water. Leave the duff to soak for 20 min. In the meantime cut the onions and bell pepper into very small pieces. Then add the wheat flour to the duff and potentially some more water. But, be carefull, a too thin duff easily disintegrates during frying. Adding the wheat flour serves two purposes: first, it gives an extra bit of adhesion to hold the onion and the bell pepper (and it is the red bell pepper that turns this recipe into something very delicious); second, the wheat flour helps that the pancake more quickly turn cross during frying. If you don’t add it the interior of the pancake stays longer soft (something luipin flour does) – so add plenty. However, if you do add too much, the pancakes taste too plain. So, in the beginning just start by using 60g and see how well you can prepare the pancakes – afterwards you may want to use more or less wheat flour according to your personal taste. If you want to add as little wheat flour as possible, but the pancakes just don’t adhere, increase the amount of carob flour added.
Next, fry the pancake – this is an art for luipin flour containing recipes (however, as I pointed out before the result is worth the effort). Do not fry the pancakes in sunflower oil – they will disintegrate in it. Instead, use olive oil or rapeseed oil. From an adhesion point of view, coconut oil makes frying luipin flour-containing pancakes the easiest. However, it is a very heavy oil and the pancake soaks it all in. For this recipe I do not recommend it.
The trick is to give a spoon full of duff into a pane in which oil is already frying. Turn down the heat to mid level. Wait three minutes and then tap the dough flat. Wait three more minutes and then flip site. On the other site, wait again three minutes tap the pancake down and wait again. The pancake should now have reached the final flatness it needs. Fry two more minutes twice on each site. Take the pancake out of the frying pan and try it. If the interior stayed soft then you need to adjust the method to your particular kitchen (e.g. tapping the pancake into a thinner shape and frying at higher heat for an elongated time). Voilá – you now got the pancake, let’s start preparing the topping!
In fact, it is kinda straightforward – you may want to do it while the duff is resting before you start frying. Take the following ingredients:
1 clove of garlic
3g to 5g of fresh mint
3g red chillie
And chop them into small pieces like this:
Prepare a dressing by mixing 2 soup spoons of fresh lemon juice with 1 soup spoon of olive oil as well as a bit of salt and mix the topping with it. Add the topping on the pancakes and serve! It is a pleasantly, deliciously fresh taste! Plus, you really have got everything you need (proteins, carbohydrates, fat, fiber, and vitamins) in one dish 🙂 Enjoy!!