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Chickpea pancakes
Makes 12 Starters and mains
Ingredients
- 175g chickpea flour
- 75g plain white flour
- 50g cornflour
- 1tbsp soft brown sugar
- 1⁄2tsp baking powder
- 1⁄2tsp ground turmeric
- 150g natural yoghurt
- 4tbsp coconut, freshly grated or desiccated
- 1 thumb-sized piece ginger, peeled and finely chopped
- 1 green chilli, finely chopped
- 3-4tbsp butter or oil, for frying
To serve
- fried eggs (optional)
- good-quality chutney
Method
In a large bowl, combine the three flours, brown sugar, baking powder and turmeric.
In another bowl, whisk the yoghurt, a pinch of salt and 150ml of water together, then stir into the dry ingredients until the batter is smooth and the consistency of double cream.
Mix the coconut, ginger and chilli in a separate bowl and set aside until use.
Place a large frying pan over a medium heat and add 1-2tsp of the butter or oil. When hot, add a ladle (2-3tbsp) of batter, then swirl the pan to achieve a thin, even layer. Sprinkle a good pinch of the coconut mix over the pancake and cook for 2-3 minutes or until bubbles form on the top and the edges shrink from pan.
Flip the pancake and cook for a further minute or until both sides are golden brown. Remove from the pan and keep warm while you make the next. Continue in this way until you’ve used up all the batter – you can freeze any surplus pancakes or batter for up to 6 months. Serve warm with a fried egg and chutney.
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