Rye pancakes with crispy Jerusalem artichokes from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 143) by Anna Jones

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Notes about this recipe

  • Rutabaga on December 19, 2017

    This is an unusual and creative dish. My pancakes were a little different from Jones', as I discovered that I had no spelt flour and was almost out of rye. Instead, I used a mix of rye, fine corn flour, kamut, and chickpea flower, with the kamut and chickpea flower making up the majority of the mix. They actually were quite tasty, although they weren't as flexible as most crepes or pancakes, and broke if you tried to roll them. The Jerusalem artichokes were tasty, but I would try frying them in small batches to help them crisp up better. I also kept mine in the oven for about 20 minutes after they cooked, and they were pretty limp after that. Also, I sliced them by hand, which wasn't especially difficult, but was time consuming. For that reason alone, this dish took me closer to 45 minutes to make. We used goat cheese in place of the ricotta, since that is our family preference. As a bonus, while my one-year-old did not like the sunchokes, he did enjoy the pancakes on their own!

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