IT'S THE WEEKEND: The Weekend Recipe - Chickpea pancakes by freelance South Wales vegetarian chef Shaheen Sutton

South Wales Argus: (5666286) (5666286)

Chickpea Pancakes with Spinach

Ingredients

Makes lots

275g chickpea flour aka gram flour

1 teaspoon salt

1 teaspoon baking powder

375ml water

Optional: Small handful of spinach, roughly chopped

4 tablespoons olive oil or other vegetable oil to shallow fry

Method

In a wide bowl, sift the flour , salt and baking powder. Stir well, then slowly pour the water whisking all the time until well combined and a thick consistency is reached, then stir in the optional spinach. Allow to sit for a minimum of 20 minutes before using.

Heat 1 tablespoon of oil in a wide pan, heat then using a small ladle pour some batter into the pan. You should be able to pour/make four mini pancakes in the pan. Cook gently over medium to high heat, when bubbles begin to surface, flip the pancake over to cook on the other side for a couple of minutes. Transfer to a plate and continue until all the batter is finished. Best enjoyed warm with your favourite chutney.

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