Toss these savory pancakes together for a simple snack, or serve topped with tomato sauce for dinner.
2 cups chickpea flour
2 cups water
½ teaspoon salt
½ teaspoon garlic powder
Wisk together all ingredients, squishing lumps against the side of the bowl. Allow batter to stand for 20 minutes, then wisk again. Preheat nonstick skillet to medium hot (hotter than for traditional pancakes). Ladle out small pancakes onto skillet. The batter will bubble and begin to set. When the bubbles have set in the center of the pancake, making it look somewhat lacy, and the edges of the pancake are visually cooked, flip the pancake. When done, they should be golden to reddish brown on both sides.
Fresh herb pancakes: Before cooking, wisk in 1/4 cup chopped fresh basil and ¼ cup chopped fresh parsley. Increase the garlic powder to 1 teaspoon. Follow basic recipe. Drizzle olive oil on top of pancakes when serving. Delicious when served with fresh tomatoes.
© 2007 Jeanette Bradley