Hi LACali
It started as chick pea flatbread, but I put too much water in, so got super liquid (I hadn’t made it for a while, and grabbed the wrong measure), so I added an egg.
For 1 large pancake
20g gram flour, 1 egg, 100ml water
pinch of salt, pepper to taste (& I recently chucked some dried italian herbs in, another with a teaspoon of grated parmesan)
fluffier if you add 1/4 teaspoon of baking soda, but not essential if you don’t have any.
Mix together and leave to stand for a bit (5 mins?)
Heat a large frying pan (10 inches is good), coat with spray oil (or any oil really, I have non stick pans and don’t need to use much at all)
Pour in the batter, fry til it’s nearly cooked through, flip it over and brown the other side
If you’ve made it in a measuring jug, make really certain that the gram flour hasn’t stuck at the bottom ‘corners’.
When I first started making gram flour batters, I read that the batter thickens when you leave it to stand – I haven’t really checked, but I tend to make the batter, prepare whatever I’m going to put inside.
I’ve had it with several fillings –
garlic mushrooms and cottage cheese
ham, cheese and tomato
smoked salmon, cottage cheese and samphire
courgetti and cottage cheese
I’ll put in recipes at some point!