Real Recipes From Real Home Cooks ®

savory chickpea pancakes

a recipe by
Charlotte Gunther
Stow, OH

from a sunday paper i served mine with maple syrup

serves makes 36 2 1/2" pancakes
method Grill

Ingredients For savory chickpea pancakes

  • 2 c
    chickpea flour
  • 2 tsp
    baking powder
  • 2 tsp
    kosher salt
  • 1 tsp
  • 1 3/4 c
  • 2 Tbsp
    butter, unsalted
  • 2 Tbsp
    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

  • 1
    Mix all dry ingredients together in one bowl
  • 2
    In a separate bowl, combine buttermilk, melted butter, olive oil, and egg yolks.
  • 3
    Fold dry ingredients into buttermilk mixture gently (do not over mix or pancakes will be tough.
  • 4
    Let batter stand for 5 minutes. Then gently fold half of the egg whites into batter, then fold remaining egg whites in.
  • 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.
  • 6
    To serve, place two chickpea pancakes on individual plates and spoon ragu on top.