Chickpea flour pancakes

Chickpea (gram) flour is very tasty, and makes a good pancake batter. I made these to have with a spiced spinach filling, to go alongside a coconut-based sweet potato curry.

Serves 2 greedy people

1 cup chickpea (gram) flour
1 cup water
1/2 an onion
1 clove garlic
Bunch fresh coriander

1/2 bag of spinach
1/2 lemon
1/2 an onion
2 cloves garlic
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp chilli powder

Put the flour and water in a bowl, and stir/whisk to a smooth batter. You want it to be about the consistency of double cream, so add more flour or water as necessary. Finely chop the onion, garlic and coriander, and stir into the batter.

Heat a small frying pan to medium hot and wipe with kitchen paper dipped in oil to lightly grease the pan. Gently cook 1/2 cup of batter at a time. Flip over with a spatula after 2mins and cook for 1min on the other side.

Cook quite gently and grease the pan between each one, otherwise this happens:

Meanwhile, fry the other half of the onion, garlic and spices in a tiny bit of oil. Add the spinach to wilt, then squeeze over lemon juice to taste. This would also be really good with spiced mushrooms.

Roll a spoonful of the spinach mixture up in each pancake and keep warm in a low oven until ready to serve.

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