This is a savory pancake made out of Purslane! Purslane is Verdolago in Spanish, Pourpier in French, and тученица (tuchenitsa) in Bulgarian language.... Have you ever heard of this plant before? Many of us would think of it as weeds...
Taste wise...it's not something very exotic...but nutrition wise, it's very rich in omega! For that reason...I love cooking them as savory pancake for the family...quick and easy thing to do too. This is what purslane plant looks like...
The recipe is easy. With some fresh eggs from the chooks...
Add a couple of funny looking sweet pepper harvested from the garden....
Yes, sometimes we open them up and find some more bonus inside...another little green pepper ?! Well, just chop them all in...
Mix it in with some flour, yogurt, baking soda, a bit of salt for taste...or add any other herbs you fancy and have on hand... Mix...mix and mix. It should have a pancake mix consistency. Pan fry them by the spoonful on little hot oil. Flip it when it starts to pop tiny bubbly holes, to cook the other side too. Then, it's done.
Eat it as it is... or make a dipping sauce that's spicy or sweet, as you fancy.
Here's a more or less recipe to follow:
Fresh Purslane, rinsed and cut in bite size piecesSalt
For the batter
1 1/4 cup flour
1/4 tsp baking soda3/4 cup cold water or yogurt
A beaten egg
Add any herbs like cilantro, cummin etc...
Put the Purslane in a bowl and sprinkle with salt.
Let sit for 15 minutes.
Make a batter by combining all the dry ingredients and
slowly adding water and the egg. Add more if needed, the batter should be thick.
Coat the Purslane pieces with batter and deep fry them for about ten minutes on medium high heat or until golden brown.
Drain on a paper towel.
Serve with a spicy dip sauce.
Enjoy your omega packed pancake!