Indian Chickpea Flour Pancakes
Gram flour absorbs a lot of moisture, so these are to be eaten fresh out of the pan, when they are at their height of lightness and fluffiness. Makes 12 pancakes, to serve four.
100g gram flour
½ sachet fast action yeast (4g)
½ tsp caster sugar
Salt
1 small (or ½ large) egg, beaten
½ tsp baking powder
Vegetable oil, for frying
This is a delicious savory pancake recipe served with Indian meals as a bread alternative.
Ingredients
140g/5oz/ chickpea flour, sifted
½ tsp salt
½ tsp cayenne pepper
½ tsp ajwain seeds
1 small red onion, very finely chopped
4 fresh hot green chillies, very finely chopped
5 garlic cloves, peeled and very finely chopped
2 tbsp very finely chopped, fresh green coriander
about 3 tbsp vegtable oil
Ingredients
140g/5oz/ chickpea flour, sifted
½ tsp salt
½ tsp cayenne pepper
½ tsp ajwain seeds
1 small red onion, very finely chopped
4 fresh hot green chillies, very finely chopped
5 garlic cloves, peeled and very finely chopped
2 tbsp very finely chopped, fresh green coriander
about 3 tbsp vegtable oil
Method
Put the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl oz water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes.
Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about 55ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an 18-19cm/7-7½in pancake.
Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used).
Put the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl oz water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes.
Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about 55ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an 18-19cm/7-7½in pancake.
Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used).
Middle Eastern Chickpea Flour Pancakes
(Ottolenghi)
Gram flour absorbs a lot of moisture, so these are to be eaten fresh out of the pan, when they are at their height of lightness and fluffiness. Makes 12 pancakes, to serve four.
100g gram flour
½ sachet fast action yeast (4g)
½ tsp caster sugar
Salt
1 small (or ½ large) egg, beaten
½ tsp baking powder
Vegetable oil, for frying
Put the flour, yeast and sugar in a large bowl with a quarter-teaspoon of salt. Add the egg and 100ml water, and whisk until smooth. Cover with clingfilm and set aside for an hour, until doubled in size. Add the baking powder, mix well and set aside for 10 minutes longer.
Put a heavy-bottomed skillet pan on a medium heat and add a tablespoon of oil. Once hot, put three or four heaped dessertspoons of the batter into the pan, and cook for four minutes in total, turning once halfway through, until the pancakes have risen to about 1.5cm in height and are light, fluffy and golden-brown. Transfer to a wire rack and set aside while you cook the remaining batter mixture, adding more oil with each batch. Serve at once, with the following spiced aubergine alongside.
Put a heavy-bottomed skillet pan on a medium heat and add a tablespoon of oil. Once hot, put three or four heaped dessertspoons of the batter into the pan, and cook for four minutes in total, turning once halfway through, until the pancakes have risen to about 1.5cm in height and are light, fluffy and golden-brown. Transfer to a wire rack and set aside while you cook the remaining batter mixture, adding more oil with each batch. Serve at once, with the following spiced aubergine alongside.
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