Another experiment from Morgan, and a very successful one. We tried it with a spinach/mushroom filling but there are plenty of other possibilities. Gram flour is higher in protein than wheatflour and is gluten free. This recipe feeds 4 for a light lunch , served with a side salad.
- 250g gram flour (flour made from chickpeas – available in most big supermarkets or Asian supermarkets)
- 500ml cold water
- 1 clove garlic, crushed
- 1 small red chili, finely chopped
- small handful finely chopped coriander (optional)
- Pinch of salt
- veg oil
Sieve the flour into a bowl and slowly pour in the water, whisking all the time. Make sure the batter is free of lumps before adding all the other ingredients and mixing well.
Heat about 1 tsp veg oil in a medium sized frying pan for about a minute. Add a small ladleful of the pancake mixture, move it about the bottom of the pan until the base is covered. When the pancake begins to bubble and set slightly on the top, flip it over carefully and cook it until the whole thing is golden. Turn out the pancake onto a warmed plate and repeat with the rest of the mixture until it is all used up.
- 2 big handfuls of mushrooms ( we used frozen mixed mushrooms but fresh would be even better)
- 2cloves garlic, crushed
- 2 big handfuls of spinach (again we used frozen, but fresh would also work)
- Squeeze lemon juice
- 1 tablespoon creme fraiche
- Grated cheese, preferably a strong flavoured hard cheese like mature cheddar or Old Amsterdam
- Black pepper
Put the mushrooms and spinach into a pan over a low heat until they are all defrosted and heated through. If necessary drain off the water. Add in 1 tablespoon of creme fraiche, the crushed garlic and a squeeze of lemon juice. Keep cooking over a low heat until it’s all bubbling together. Season with pepper (you may not need salt as you’ll be adding grated cheese). Spoon the hot filling over the pancake and then sprinkle with a good amount of grated cheese so it melts a bit over the filling.