John Myers
Ingredients for 1 servings:
- 135 g chickpea flour
- 200 ml milk
- 70 ml carbonated mineral water
- 4 eggs
- 1 tsp oil
- ½ tsp salt
- nutmeg
- turmeric
- 1 tsp pesto, e.g. wild garlic pesto
- Butter, for frying
Instructions
Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
gluten-free, low-carb
Whisk the chickpea flour with milk and water until no lumps remain. Add the eggs one at a time, then stir in the oil and spices. Let the batter stand in the refrigerator for about 20 minutes, then stir again to ensure all lumps are gone. Heat a little butter at a time in a non-stick, shallow pan, add about 1 ladleful of batter, and tilt the pan to spread the batter. Cook over medium heat until lightly browned on both sides. Continue until all the batter is used up. I made 6 large, thin pancakes from this amount of batter, which really looked like real pancakes and tasted close to “regular” pancakes. If you omit the spices and use sugar, stevia, or another sweetener instead, you can also make sweet pancakes.
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