Preparation Time: 20 minutes

Cooking Time: 20 minutes

Serves: 4

PANCAKES

INGREDIENTS

• 200g pumpkin leaves, washed and roughly chopped
• 1 cup white millet
• ½ cup cake flour
• 1 t baking powder
• Salt and pepper, to taste
• 1 cup milk
• 2 eggs

METHOD

• Place millet in a food processor and blitz until ground into a fine flour.
• Add to a mixing bowl with all the ingredients except the pumpkin leaves.
• Blend the pumpkin leaves with ¼ cup of water to form a green liquid.
• Add this to the bowl and whisk together until smooth.
• Heat a non-stick pan and spray lightly with cooking spray.
• Ladle the pancake batter into the pan and swirl to coat the surface of the pan.
• Cook for 2 minutes, flip over and cook for an additional minute or until cooked through.
• Repeat until the pancake batter is finished. Set aside until ready to serve.

CHARRED SPRING ONION CREAM CHEESE

INGREDIENTS

• 1 x 250g tub smooth cream cheese
• ½ cup cream
• 100g spring onion
• Salt and pepper, to taste

METHOD

• Heat a pan until very hot and add the spring onion into the dry pan to char all over.
• Place in a blender along with the cream, cream cheese and seasoning and whip until smooth, then set aside.

PUMPKIN LEAF OIL

INGREDIENTS 

• 100g pumpkin leaves
• 100ml canola oil

METHOD

• In a pot of boiling water, blanch the pumpkin leaves for 1 minute, then quickly submerge them in icy water to halt cooking.
• Squeeze the excess water out of the leaves and place in a blender with the oil.
• Blitz until completely smooth. Pass the liquid through a strainer and discard the pumpkin leaf puree.

To serve: Dollop the cream cheese onto the pancakes and fold, drizzling with the pumpkin leaf oil and finishing off with the charred spring onions.

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Recipe and styling: Khanya Mzongwana

Photos: Daniela Zondagh