John Myers
Ingredients for 1 servings:
- 50 g chickpeas, ground
- 100 g corn, ground
- 100 g buckwheat, ground
- 1 tsp salt
- 1 pinch(s) of cane sugar
- 500 ml mineral water, carbonated *)
- 4 tbsp oil (rapeseed oil)
- Oil, for frying
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, egg-free, dairy-free
Mix all the ingredients together, but add the oil last. Leave to swell for 30 minutes, stirring occasionally. Use three 20cm pans. Heat them up first, then add the oil. Hold the pan at an angle and add a ladle half full of batter. It should spread out, not too thick, not quite full. Reduce the heat by half a level out of three possible. Fry the first side until the outer edge is light brown and the surface is no longer shiny. Then carefully loosen it from the bottom with a spatula, turn it over, and fry for another 1-2 minutes, moving the pancake back and forth so it doesn’t stick. The less corn there is, the easier it is to move around in the pan. The second batch can also be cooked without any fat, the pans are hot enough, everyone does it as they please. The same batter can also be made in a waffle iron, but it’s best to oil both sides of the iron after each waffle. Mine took between six and five minutes each. Bake them all and stack them on a plate. Starting from the bottom, they can be filled and folded/rolled while still lukewarm, where they’re soft and no longer crispy. Recipe No. 4 tears when rolled.
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