savory chickpea pancakes

Name: Savory Chickpea Pancakes
Cuisine: American
Ingredients: 2 cup(s) chickpea flour; 2 teaspoon(s) baking powder; 2 teaspoon(s) kosher salt; 1 teaspoon(s) sugar; 1 3/4 cup(s) buttermilk; 2 tablespoon(s) butter, unsalted; 2 tablespoon(s) olive oil, extra virgin; 2 - egg yolks, beaten; 3 - egg whites whipped to soft peaks; - zest of one lemon

14 Pinches

Charlotte Gunther

Stow, OH

Updated on Dec 22, 2013

from a sunday paper i served mine with maple syrup

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yield makes 36 2 1/2" pancakes

Ingredients

2 cups chickpea flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
1 3/4 cups buttermilk
2 tablespoons butter, unsalted
2 tablespoons olive oil, extra virgin
2 - egg yolks, beaten
3 - egg whites whipped to soft peaks
- zest of one lemon

How To Make savory chickpea pancakes

Step 1

Mix all dry ingredients together in one bowl

Step 2

In a separate bowl, combine buttermilk, melted butter, olive oil, and egg yolks.
Step 3

Fold dry ingredients into buttermilk mixture gently (do not over mix or pancakes will be tough.
Step 4

Let batter stand for 5 minutes. Then gently fold half of the egg whites into batter, then fold remaining egg whites in.
Step 5

Heat a non-stick skillet over medium heat untill moderately hot. Add in a pinch of butter and spoon a heaping tablespoon batter into pan. Cook each pancake until golden brown; flip; cook for another minute or two & keep warm.
Step 6

To serve, place two chickpea pancakes on individual plates and spoon ragu on top.
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