Initially, this recipe was created to make basic pancakes, but the very simple batter mixture was the perfect base for herbs and/or spices and, as I soon discovered, the pancake would be anything but basic.
These pancakes make a tasty alternative to naan bread or chapati when served piled high with curry and onion salad as shown but can be equally at home with Asian or Tex-mex style food.
Or maybe try them served with sauted mushrooms, roasted tomatoes and wilted spinach for a weekend brunch.
It can be a bit of trial and error at first to get the mixture to a consistency that works for you, but I definitely recommend persevering. Have a play around with flavor too, from this one basic batter recipe you could create countless variations.
Basic batter recipe
50g chickpea/gram flour
Pinch of pink Himalayan salt
1 teaspoon coconut oil – melted
Depending on the size of your frying pan this quantity should make 4 – 6 pancakes
A hand whisk or electric whisk are useful but with a bit of patience a fork could be used for the whisking
Mixing bowl / jug
1 – In a mixing bowl or jug whisk together the chickpea/gram flour and water until a smooth batter is formed.
2 – Allow this to stand for about 20 minutes to allow the flour to absorb some of the water.
3 – If the mixture is now too thick and you would like thin pancakes add a little more water 1 teaspoon at a time until you have pancake batter consistency. If you’re happy with thicker pancakes no extra water may be needed.
At this stage add in anything other flavourings, see below for some examples, and if necessary whisk briefly to incorporate.
4 – Heat your frying pan and brush with a small amount of coconut oil, but only a tiny bit, just enough to prevent the pancake from sticking.
5 – When the pan is good and hot pour in enough batter to coat the base of the pan. Lift the pan and swirl the batter around to get a nice even thickness.
6 – Cook for 3-4 minutes on a moderate to high heat.
7 – Check that the base is cooked and turning slightly golden brown then flip over and cook for 3-4 minutes on the other side until just turning golden.
Repeat with remaining mixture.
Use just 50mls of water to create a batter with a thicker consistency. Add any herbs and spices then drop individual tablespoons of mixture into your frying pan to make blinis.
Thin pancakes for wraps
Add a little more water for a thinner consistency and pour a thin layer into a larger frying pan, this makes a thinner, more flexible pancake perfect to use as a wrap.
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 tablespoon each chopped fresh coriander, parsley and chives
A good twist of freshly ground black pepper
Make up as per basic batter recipe to the end of step 3 and add the spices. Then at this stage you can easily stir in the spices, herbs, salt and black pepper. Or whisk briefly to incorporate them.
Add a couple of tablespoons of freshly chopped chives to the batter after step three