Table of Contents
Bored of your conventional pancakes? Strive these savoury gluten-free pancakes, that are full of protein and may be eaten for breakfast, lunch, dinner – or any time in between.
125 g gram flour; often known as chickpea flour or besan
2 tbsp olive oil; plus additional for frying the pancakes
2 spring onions; white elements solely, finely chopped
1 medium carrot; finely grated
1/4 tsp floor cumin
1/4 tsp floor coriander
1/4 tsp floor fennel seeds
1/4 tsp floor turmeric
freshly floor black pepper
4 medium eggs
1 curly-leaf lettuce; separated into leaves
1 small jar pickled shallots; sliced
4 radishes; sliced
Measure the gram flour right into a bowl and steadily whisk in 375 ml chilly water. Put aside.
Warmth the oil in a big frying pan and fry the spring onion and carrot for five minutes or till any water that comes out of the carrot has evaporated. Stir within the spices and cook dinner for two minutes, then whisk the combination into the chickpea batter. Season with salt and pepper.
Wipe out the frying pan, then add a drizzle of olive oil and set it over a medium-low warmth. Add 4 small puddles of batter to the pan and fry for two minutes or till bubbles begin to seem on the floor and the pancakes have set across the edge. Rigorously flip them over with a spatula and cook dinner the opposite facet till golden brown. Preserve heat in a low oven when you cook dinner the opposite three batches.
When the pancakes are prepared, add just a little extra oil to the pan and fry the eggs to your liking.
Stack the pancakes with lettuce leaves in between and prime every stack with a fried egg. Garnish with pickled shallots and sliced radish.
Makes 16 pancakes.