This lovely recipe is from the second ‘World food Café book. If is for a savoury gluten-free pancake which goes well with curries or filled with stir fries.
12oz gram flour (chickpea)
2 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp black peppercorns, crushed
2 tsp baking powder
1 tsp salt
1 pint water
2 eggs, whisked
1 red onion (white will do)
1 cup coriander or parsley leaves (optional)
1 tbsp corn oil
In a small pan, dry fry the cumin and coriander seeds for a couple of minutes. Tip them into a pestle and mortar or spice grinder, together with the black pepper and crush them. Mix them with the flour, baking powder and salt, then stir in eggs and water. Leave the batter to stand for half an hour.
Finely chop onion and coriander and stir into the batter.
Heat a little oil in a small frying pan and wait until it sizzles. Wipe round with a piece of kitchen roll. Pour in batter and swirl to cover base of pan. Turn down heat. Once bubbles appear and the top looks nearly done, flip the pancake to cook the other side for a minute or so, then eat. Wipe the pan with the greased kitchen roll and repeat.
Eat immediately or keep warm in the oven until you have cooked them all.
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- Cut up some fresh mango and mix with a few coriander leaves