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–+ servings
Tami Kramer Nutmeg Notebook

Savory Chickpea Flour Pancakes

These savory chickpea pancakes are a fabulous appetizer or can be used as a side dish with a soup. I always make a double batch. They reheat nicely in the microwave oven.
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Servings: 6
Course: Appetizer, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chickpea flour or garbanzo bean flour or it might say besan flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 1/2 cup finely diced onion
  • 2 tablespoons fresh cilantro, diced
  • 1/2 cup frozen peas or corn, thawed

Equipment

  • non stick skillet or griddle

Method
 

  1. Heat up a non stick griddle or frying pan, drop batter by a generous tablespoon if you want silver dollar size pancakes or if you prefer full size pancakes use 1/4 cup - 1/3 cup batter per pancake.
  2. When bubbles begin to surface and the edge begins to look dry flip over and finish cooking.
  3. Serve with optional condiments such as Major Grey Chutney, Hot Mango Chutney or Brinjal Eggplant Relish. Can be served as an appetizer, a savory breakfast or lunch along side a cup of soup or a salad.

Notes

Options; If you swap out chili powder for the tumeric the pancakes could easily go with a Mexican/Southwest meal and could be topped with a peach or mango salsa. Yum!

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