Recipe courtesy of Pierce Abernathy
Recipe courtesy of Pierce Abernathy
Watch how to make this recipe.
Smashed White Bean Pancake
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- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 1 large (10-inch) pancake or 2 to 3 smaller ones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1160
- Total Fat
- 42 g
- Saturated Fat
- 8 g
- Carbohydrates
- 149 g
- Dietary Fiber
- 35 g
- Sugar
- 13 g
- Protein
- 57 g
- Cholesterol
- 372 mg
- Sodium
- 2095 mg
This savory pancake is the kind of pantry-meets-produce dinner that feels both cozy and surprisingly elegant. Creamy cannellini beans get smashed into a hearty batter with tender cabbage, scallions, dill and lemon zest, then crisped in a hot skillet until deeply golden on the outside and soft in the center. A swipe of cool labneh and a squeeze of lemon brighten every bite. It’s satisfying enough for dinner, sturdy enough for brunch and endlessly adaptable depending on what herbs or greens you have on hand.
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 1 large (10-inch) pancake or 2 to 3 smaller ones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1160
- Total Fat
- 42 g
- Saturated Fat
- 8 g
- Carbohydrates
- 149 g
- Dietary Fiber
- 35 g
- Sugar
- 13 g
- Protein
- 57 g
- Cholesterol
- 372 mg
- Sodium
- 2095 mg
Ingredients
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Directions
- Drain the cannellini beans and rinse with cold water, then dry the beans thoroughly. Transfer to a bowl and use a fork to smash the beans until you get a mostly homogenous paste (think chunky peanut butter).
- Place the sliced cabbage in a separate bowl and massage using your hands to break it down a bit. Add the beans, tomato paste, salt, eggs and scallions and use a fork to combine. Add the flour, dill and lemon zest and mix to combine. Let the batter sit for a few minutes to hydrate the flour.
- Heat a 10-inch cast-iron skillet over medium-low heat, then add the avocado oil. Add all of the batter to the skillet and use a spatula to bring in the sides and make the classic pancake shape. Press down on the mixture to ensure even contact with the skillet. (If making smaller pancakes, use a 1/2-cup measuring spoon to ladle smaller portions and follow the same steps.) Cook the pancake until golden brown on the bottom, 7 to 8 minutes, then cover the skillet with a plate, carefully flip the pancake and return it to the skillet (like flipping a Spanish tortilla). Cook the second side until golden brown, 5 to 6 minutes more.
- Serve with lemon wedges and a dollop of labneh.
Cook’s Note
You can use a nonstick or cast-iron skillet, but don’t use a stainless-steel pan. Depending on your skill level or how risky you are feeling, you can make one large one or a few smaller ones. The large one is more difficult to flip.
