Squash and Seaweed Pancake Recipe

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This recipe also includes an optional sea pesto topping.

Photo by Lisette Kreischer

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“Ocean Greens” by Lisette Kreischer and Marcel Schuttelaar brings together 50 recipes to make eating seaweed exciting and delicious.

Photo by Lisette Kreischer

10 pancakes SERVINGS

Directions

• Thoroughly rinse the kombu to remove all the brine. Dab dry and chop. Peel the squash, remove the seeds, and cube the flesh.
• Bring a pot of water to a boil and add the squash cubes; boil until tender, about 8 minutes. Drain and blend in a food processor into a smooth puree. Separate 1-2/3 cups (400 grams) of puree for the pancakes. If there’s extra, you can freeze it for later.
• Combine the flour, baking powder, rosemary, paprika, and curry powder in a bowl. In another bowl, mix the squash puree with the oil, kombu, and warm water and then add this to the flour. Whisk thoroughly until you have a thick, smooth pancake batter. Season with salt and pepper.
• Heat a splash of olive oil in a skillet and pour some batter in the pan. Rotate the pan so you get a small, thick, and round pancake about 4 inches (10 centimeters) in diameter. Cook until golden brown on both sides, about 6 minutes, flipping after 3 minutes. You can use a greased ring in the pan so all pancakes are evenly sized and perfectly round. Keep the pancakes warm by setting them on a plate that’s resting on a pot of simmering water.
• Top the pancakes with Pesto from the Sea and fresh winter purslane. Sprinkle the purslane with some olive oil and lemon juice and garnish with Everything Goes ’Weed Mix.

  Pesto From the Sea

  Makes 1 (8-ounce) jar This green pesto owes its intense and powerful flavor to the use of kombu. It’s such an easy recipe that you can experiment with the ingredients as much as you like. The arugula and basil, for instance, can be substituted with any leafy green of your choice. And the pine nuts can be replaced by any other type of nut, such as cashews or hazelnuts. You can even use sunflower seeds! Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.

  Ingredients:

  • 1.4 ounces (40 grams) fresh kombu (or a mix of kombu and wakame) • 1/3 cup (50 grams) roasted pine nuts • 1 small garlic clove, minced • 1 cup (25 grams) fresh basil (including stems) • 1 cup (25 grams) arugula • 2 tbsp. extra virgin olive oil, with extra for storing • 1-1/2 tsp. lemon juice

  Instructions:

• Thoroughly rinse the kombu with water, making sure all pickling salt has been washed off. Dab dry and cut into pieces.
• Puree the kombu, nuts, garlic, basil, arugula, olive oil, and lemon juice in a food processor until the mixture forms a smooth paste.
• Put the pesto in a glass jar, cover with a layer of olive oil, and store in the fridge for up to two weeks. Always serve with a clean spoon to maintain freshness.

  More from: Ocean Greens

  • Chocolate, Raspberry, and Seaweed Cake Recipe • Sea Chowder with Shiitake Bacon Recipe

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  Recipe from Ocean Greens: Explore the World of Edible Seaweed and Sea Vegetables by Lisette Kreischer and Marcel Schuttelaar. © Kosmos Uitgevers Utrecht/Antwerpen 2015, 2016. Translation © Maria M. Reimer and Victor Verbeck, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com.