Have you ever had that amazing feeling of thinking of something awesome for the first time? You feel like you've made this immense world-changing discovery because for you, it wasn't there, then you thought of it and it was. I've gotten it a few times in my lifetime. Sometimes for almost child-like discoveries of working out how something works without being shown. Sometimes for thinking of a novel way of using an ordinary household item. And sometimes for inventing recipes that blow my mind.
I know the I wouldn't be the first person to make these. I know that they possibly even exist as a traditional dish that's been around for generations. I also know that I invented them. In my world, anyway. In a food-related email discussion (I have a lot of those. A lot), we were talking about chick pea fritters and their awesomeness when I had a lightbulb moment. Chick pea pancakes. Savoury pancakes are already awesome, how about I make them with chick pea flour? I already had a Moroccan stew in the slow cooker that was requiring some form of side when I got home. What would be better than chick pea pancakes to dip in the saucy deliciousness? Armed with just this thought and an off-by-heart pancake recipe (more pikelet than crepe). I thought I would try it for the first time almost identically, minus sugar. I ramped up the baking powder and bicarb to ensure fluffiness with the new flour and voila. They were good. Really good.
This is pretty much going to be my go-to 'bread' recipe for all Middle Eastern and Indian dishes I make from now on, I'd say. My husband says they are like a cross between a pappadum and a paratha. So whilst it's probably not a new dish out there in the big wide world - I invented these. 100% from idea to finished product. And I'm pretty darned proud!
Chick Pea Pancakes
serves 4 as a side
1 cup chick pea flour
1 tsp baking powder
1 tsp bicarb
1/4 tsp salt
1 large egg, lightly beaten
1/2 cup water
1 tbsp butter (I actually use olive oil spread)
More butter/spread for frying
Whisk chick pea flour, baking powder, bicarb and salt together to fully combine.
Make a well in the middle of the dry ingredients and add the egg and water, whisk until a smooth batter is obtained.
Melt the butter in a fry pan on a low heat. Pour this into the batter whilst whisking and make sure it is fully incorporated.
Put the pan back on the heat and a minute or so later, pour the batter into the pan for making pancakes to your desired size. The first time I made big ones, the next time I made pikelet size ones.
Fry until bubbles start forming on the surface, around 3 minutes. Then flip over and cook for another 1-2 minutes or lightly golden on the other side.
Store on a plate in a really low oven to stay warm as you repeat the process until all cooked.