When we woke up on Saturday morning, the wind was blowing, which is fairly rare in Pretoria (the least windy city in South Africa). So we grabbed Sim's kite and walked to the nearby veld to fly it.
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| I didn't take the camera with on Saturday, so here's a recent photo of Sim flying the kite on the Rondebosch Common in Cape Town (a city where the wind practically never dies!) |
The combo of potato starch and chickpea flour is magic.
It clings together like slime to a pond wall (that's a good thing, albeit untasty imagery).
All you do is modify the consistency with your liquid of choice.
So pancakes = thinner batter.
Flapjacks = thicker.
And the blend of flours is up to you.
A more neutral taste but chewier texture = more potato starch.
A heavier taste but softer texture = more chickpea flour.
Hint: a non-stick crêpe pan is muy importante.
Pancakes (to use as wraps)
gluten-free
egg-free
makes 6
Recipe:
Fillings:
- 3/4 cup potato starch
- 6 tablespoons chickpea flour
- water
Whisk the batter to the desired consistency (adding water slowly).
Lightly oil a non-stick crêpe pan, and ladel some batter into it
over medium-high heat. Watch closely to make sure it doesn't burn,
and flip it when you see air bubbles.
Et voilà!
Fillings:
- tofu
- aubergine
- wild rocket
- tomato
Slice tofu in 1cm thick slices.
Fry in a tiny bit of olive oil (just enough to coat the pan)
till golden and slightly crispy. Add a sprinkling of your seasoning of choice
(in this case, just a little sea salt).
Slice aubergines into 1cm thick slices.
Fry in a tiny bit of olive oil (just enough to coat the pan).
Add a sprinkling of your seasoning of choice
(in this case, just a little sea salt).
Amass the fillings like a grand vegan army on a plate.
Born-up-a-tree!
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