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Chickpea pancakes / Silverdollar Socca

1 1/2 cup / 6 3/4 ounces chickpea flour

1 1/2 teaspoons fine sea salt

2 large eggs

1/2 cup / 120 ml water

1 cup / 240 ml buttermilk

1/4 cup / 60 ml extra virgin olive oil

2 tablespoons black sesame seeds

1 teaspoon yellow mustard seeds (optional)

cold-pressed mustard seed oil, extra-virgin coconut oil, or clarified butter,

for frying

Combine the chickpea flour, salt, eggs, water, buttermilk, olive oil and sesame

seeds in a large bowl. Whisk until the batter is smooth. You're after a batter

that is on the thin side, similar to a crepe batter. Allow it to sit for at

least 15 minutes, so the chickpea flour absorbs the buttermilk, resulting in a

more tender pancake. Stir again.

Heat a small splash of oil in a large skillet over medium heat, just enough to

coat the pan. Add spoonfuls of batter to the pan, one tablespoon at a time. The

batter will spread a bit, so be mindful not to overcrowd. Cook for

approximately 1-2 minutes per side or until lightly golden with crisped edges -

you'll likely be able to get 4-5 pancakes going at once. Transfer from the pan

to a paper towel, blotting gently. These are best enjoyed immediately, but you

can also place on an oven-proof patter in a low-heat oven while cooking the

remaining pancakes. Alternately, a quick reheat in the skillet just before

serving if the pancake have gone cold, brings them right back to life.

Makes about 30 tiny pancakes.