I first began making these for a client who is Gluten free, now I am addicted to these wonderful, tasty pancakes that go well with anything savory.
This makes 6-10 x 6inch pancakes
The idea is to mix the batter then leave it covered in a cool place for 2 days..stir once a day, it should ferment slightly that is what you are looking for.
In a medium bowl, using a wooden spoon
1 cup firmly packed chickpea flour ( this is called Bengal Grams aka Kala Chana Besan in Indian markets and is imported toasted chickpea flour)
1/2 tsp salt
1 tsp ground turmeric
2 tsp smoked or reg paprika
2 tsp ground cumin (optional) OR 2 tsp cumin seeds
2 tsp black caraway seed (optional)
Mix well then slowly add 1 cup filtered cold water, 2 tbsp at a time, mixing well with the spoon from a paste to a batter.
Leave covered for 48 hours (it will thicken up)
3rd day
Mix well and check the texture, you need a thin batter,( like single cream) if necessary add more cold filtered water.
Add 1/2 cup chopped scallion
1/2 cup chopped cilantro
1/4 cup grape seed oil
mix well
in a six inch skillet add 1 tbsp grape seed oil* and heat to smoking.
pour off the oil
Using a ladle pour in the batter and swirl round to cover the base..( approx) 1/4 cup.
These cook very fast, flip over when sides are golden brown.
cook both side and remove and place on either a wire rack, plate or clean kitchen towels.
*Oil the pan between every 3rd pancake
Serve with vegetable stews, chutneys salsas soups.
These are too tender to try and fill, but delicious when eaten like bread.
They can be kept in fridge between wax paper and wrapped in foil, and even frozen this way...defrost in fridge, heat on a cookie sheet, individually unwrapped, at 400f for about 10 mins.
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| Fabulous, easy, gluten free, 100% Vegan and wonderful |
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