Step 1

Bring sherry to a boil in a small saucepan over medium-high. Place prunes in a heatproof glass bowl; pour sherry over. Let stand until cool, about 20 minutes.

Step 2

Stir together butter, honey, 1 teaspoon chile powder, and 1/2 teaspoon salt in a bowl until well combined. Set aside.

Step 3

Preheat oven to 500°F. Whisk together chickpea flour, carrot juice, ground coriander seeds, 1 1/2 teaspoons salt, and remaining 1/4 teaspoon chile powder in a bowl until smooth. Set aside.

Step 4

Heat olive oil in a 12-inch cast-iron skillet over medium-high. Add carrot slices, black pepper, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until just tender, about 10 minutes. Remove from skillet; set aside. Wipe skillet clean.

Step 5

Add canola oil to skillet; heat over medium-high until very hot, about 2 minutes. Pour in chickpea batter. (Oil should come up over batter.) Arrange carrot slices on top of batter; cook 1 minute.

Step 6

Transfer skillet to preheated oven; bake until set, about 12 minutes. Remove from oven; transfer chickpea pancake to a cutting board. Cut into 8 wedges. Top with butter mixture and soaked prunes (drain before serving). Garnish with carrot tops.