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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A recipe for savoury pancakes - ideal for vegetarians and those who can't have wheat flour. Haven't tried yet, but goes well as a brunch dish with shredded chicken, bean sprouts, mushrooms and spinach apparently..From Dominique Rizzo, a Brisbane organic chef. TIP; test the 1st pancake and if it's a bit dry, add some more oil to the batter. Ingredients:
500 g besan flour (chickpea flour) |
2 cups water |
1/3 cup oil |
2 tablespoons ginger, minced |
1/2 cup red capsicum, finely diced |
2 tablespoons fresh mint, chopped |
1 teaspoon salt |
2 shallots, sliced finely |
1 pinch nigella seeds |
ghee (for frying) or other oil (for frying) |
Directions:
1. Whisk together the flour and water to make a batter of pouring consistency. Adjust with more flour or water as necessary. Stir in the remaining ingredients.
2. Heat some ghee (or oil) in a non stick frying pan over medium heat.
3. Spoon 1/4 cup batter into pan and cook until the top starts looking a little dry and bubbles appear. Turn and cook til other side browned. Remove and keep warm. Repeat with rest of batter.
4. Serving ideas; topped with sweet chutney, some yoghurt mixed with lemon juice, as well as chopped coriander. Or sauteed mushrooms, wilted spinach and spiced chutney. Or a meat version with the chicken mentioned above.
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