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