3 tablespoons chopped tender herbs, such as parsley, oregano, mint, and/or cilantro (optional)
⅓ cup buckwheat flour
Freshly ground black pepper
2 tablespoons ghee
¼ cup sour cream or labneh (see note)
2 large lacinato kale leaves, stemmed and sliced into thin ribbons
Toss the carrots with a generous pinch of salt, then set into a colander to drain for 15 minutes. You can help this along by taking up handfuls and squeezing, every so often.
Toast the coriander, fennel, and mustard seeds in a small, dry pan set over medium heat until fragrant, about 3 minutes. Grind in a mortar and pestle or spice grinder (or, if you have neither, chop finely with a chef’s knife).
Beat eggs in a large mixing bowl, then add the purged carrots, garlic, herbs, toasted spices, buckwheat flour, and a few cracks of black pepper. Mix well with a spatula.
Warm the ghee in a large cast-iron skillet set over medium heat. Plop in ⅓ of the batter, and smooth and press to form a pancake that’s ½” thick. Allow to crisp for about 3 minutes, then flip to brown the other side. Repeat until all the pancakes are made.
Massage the kale with the lemon juice until wilted, about a minute. Top pancakes with the marinated kale and a dollop of sour cream or labneh.
To make labneh: line a medium/large mesh strainer with multiple layers of cheesecloth, and set over a bowl. Spoon 1 cup yogurt into the strainer, and allow whey to drain for at least 8 hours. Season thickened yogurt with a pinch of salt, and store in the fridge.