Chickpea Flour Pancakes Recipe

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Searching for yumilicious recipes to please your taste buds? Find the mouth watering Chickpea flour Pancakes with ingredients and method online for your assistance. Note dow Read More

Searching for yumilicious recipes to please your taste buds? Find the mouth watering Chickpea flour Pancakes with ingredients and method online for your assistance. Note down the recipe in your regular diary and prepare it at home with ease. Hide

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

1. 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.
2. 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.
3. 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).

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