I’m currently experimenting with flatbreads . . . and you know me, experimenting = obsession.
Experiment # 1 involved some whole wheat & oatmeal sourdough pancakes. I’ll do a blog post on them soon, yum.
And today was Experiment #2: Chickpea Flour Pancakes, after inspiration from a few places around the web, including:
- Mark Bittman’s discussions of Skillet Flatbread, specifically the French street food socca.
- More Mark Bittman: Finessing Flatbread, including a recipe for wholewheat flatbread with coconut milk and roasted cauliflower.
- Meghan Telpner’s Protein Power Savoury Flatbread, made with chickpea flour and quinoa flour.
- Madhur Jaffrey’s Chickpea Flour Pancake, served with Indian mains as an alternative to bread.
So I threw together a quick chickpea flour pancake with a little bit of Indian spices, and a super-quick curry to serve inside — like a crepe, but with lots more protein. It was the perfect first-nice-day-of-almost-spring meal: savoury and light, while really hitting the spot. And it took a whopping fifteen minutes to prepare lunch for two of us with leftovers for snacking later in the day.
Chickpea Flour Pancakes
Makes 4 (approximately 8″ diameter) pancakes
- 140g chickpea flour (besan), sifted
- 250 ml water
- 1 tsp. salt
- 1 tsp. cracked black pepper
- 2 tsp. black cumin seeds
- 1 tsp. turmeric
- 1/2 medium onion, finely chopped
- 1 hot green chili pepper, finely chopped
- 4 tsp. olive oil
In a large mixing bowl, combine chickpea flour and water. Whisk to remove any lumps, and add salt, pepper, cumin, turmeric, onion, and chili. Stir and let sit for 15 minutes. While you’re waiting, go ahead and make the Chickpea & Mushroom Curry.
Add a teaspoon of the olive oil to a non-stick pan over medium heat (4/10 works perfectly on my stove). Let the pan become very hot, then pour a quarter of the batter into the pan, quickly tilting the pan in all directions (like you’re making a crepe) to spread the batter out thinly and evenly.
Let cook until the surface is solid, (no longer liquid) and full of bubbles. Gently slide a spatula under the pancake from all angles to release it before flipping. Then sum up your courage, yell: “one, two, three”, and flip the thing (this is now the official standard procedure in my kitchen. The yelling makes it work, most of the time). Or, use a spatula to turn it over so you don’t make a mess on your floor.
Cook for another minute, then remove to a plate. Cover with a second plate to keep warm, and continue to make pancakes with the rest of the batter.
Ridiculously Quick & Easy Chickpea & Mushroom Curry
- 1 can of chickpeas, drained
- 1 package of white mushrooms, sliced
- 2 Tbsp. paprika
- 1/2 c. water
- 5-6 dashes of tabasco
- a good pinch of salt
- 1 tsp. harissa (I adore Belazu Rose Harissa)
- 2 tsp. olive oil
In a large pot, heat olive oil. Add chickpeas, mushrooms, and paprika. Stir and cook for five minutes over medium-high heat. Add water, and tabasco, and bring to a simmer. Turn down the heat and simmer until your pancakes are done, or about 10 minutes more. Add tabasco, salt, and harissa.
Serve with Chickpea Flour Pancakes, either using the pancakes to eat the curry (as you would do with naan bread), or serving the curry inside the pancakes as you would serve crepes.