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Speedy chickpea-flour pancake

This is the perfect way of bringing together a few sad leftovers in your fridge - simply by creating a speedy chickpea-flour pancake to top them with. This also goes well with just a simple salad, on it's own with chili oil drizzled on top, or as a companion to any dal or curry. Adjust the seasoning to your likings - no limits here.

What you need

Enough for 4

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Must have ingredients:

  1. 2 cups of Chickpea flour (300g)
  2. 3 cups of Water (I find the ratio of 1:1.5 of CP flour and water work best here but adjust to your likings)
  3. 1,5 tsp of salt & pepper

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Optional (but recommended) ingredients:

  1. 1/2 a fresh chili
  2. Some fresh herbs cut thinly - I usually use cilantro but parsley or basil will also work
  3. pinch of turmeric or cumin or more chili powder

Method

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  1. If you only have raw chickpeas then measure your two cups and blend until you have a fine (ish) flour. Whisk together your 3 ingredients in a bowl
  2. Chop your chili, cilantro and perhaps garlic or some onion into a size of your liking and add to your bowl with the batter. Whisk to combine.
  3. Add a dash of your preferred oil and start pouring in batter. You can make a few bigger ones and use them more as a "wrap/pancake" as seen above or make smaller one to just have as a "side". Either way, they will be delicious. Fry for a few minutes on each side or until the pancake starts crisping up and enjoy straight away!

(DO NOT USE a sticky pan, you will end up ruining your pancakes as the batter is quite fragile)

Also good this season

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