Chickpea Savory Pancake

Savory, crispy, and definitely different from your usual pancakes! I found this recipe in my Indian Cookbook while looking for fenugreek recipes for a colleague (who is growing heaps of fenugreek in her garden), and thought it would be great change compared to your usual sweet pancakes for breakfast. The main difference is the use of chickpea flour instead of plain all purpose flour.

Chickpea flour, also known as gram, or besan flour, is rich in protein and dietary fiber. It is also gluten free. With the correct proportion of water mixed with it, it also becomes an egg-replacement for vegan cooking.

To make this pancake you would need

1.5 cups chickpea flour

1 cup water (more or less)

half an onion (brown), minced

1 in ginger, minced

1 red chili, minced

1 tsp ground coriander seeds

a handful of fresh coriander, finely chopped

salt, to taste

peanut oil, for frying

Mix all ingredients except water and oil in a mixing bowl. Slowly add water until the consistency is slightly thick and pourable (but actually even if it becomes very thin, it will still be good!).

Heat a tablespoon of peanut oil in a skillet, and cook like your usual pancake. When bubbles appear on the surface, drizzle a bit more oil on the side to crisp up the edges, and then flip over. Give it a good couple of minutes and should be ready to serve!

(try it with a bit of tomato sauce - pretty good too!)