It’s late Autumn, and although we have some beautiful days – a long lingering warm Autumn – the evenings can be cool. Winter is not yet poking its head around the corner but we are all aware that it is coming. Winter doonas are on the bed. The warm coats, PJs and dressing gowns are released from their Summer storage. Throw rugs are ready for snuggling up on the couch as we sip warm drinks or cups of soup in the evenings.
Chickpea Flour Pancakes are just perfect for evening meals – topped with any imaginable toppings, from curries to sautés to Wintery salads. Just a note of warning, these are not like wheat-flour based pancakes or crepes, quite different in flavour and texture in fact. But so delicious and full of protein.
Continue reading “Chickpea Flour Pancakes (Egg Free) with Eggplant Puree and Wild Rice Salad”
Goodness, how good are these sweetcorn pancakes! They make the perfect weekend breakfast or lazy Sunday lunch. I would also make them for an eat-in-front-of-netflix weekend evening meal with a green salad, or, heaven forbid, some chips with spicy mayo.
It’s based on an Ottolenghi recipe. I have made it egg-free with my usual replacement for eggs in dishes like this. That is – chickpea flour, cream and eno or baking soda. Recently I have changed the ratio I use – 5 rounded Tblspn chickpea flour + 1 large Tblspn cream + 0.25 tspn eno per egg. You can use less flour of course, but don’t leave out the cream. It adds beautiful texture. If you are vegan you might like to play around with some vegan cream, perhaps. If you want to see Ottolenghi’s original recipe, check his books or Guardian website.
Similar recipes include Sweetcorn with Black Pepper and Lime, Cauliflower and Cumin Fritters, Aloo Tikki, Zucchini and Sweetcorn Fritters, Sweetcorn and Butternut Fritters, Sweet Potato Fritters, Broad Bean Burgers, and Indian Pakoras.
Browse all of our Sweetcorn recipes and all of our Fritters and Pancakes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Autumn recipes.
Continue reading “Sweetcorn, Spring Onion and Chilli Pancakes”
Crespeou (pronounced cres-PAY-oo) is a Provencal (France) layered dish normally composed of mini-omelettes filled with herbs and vegetables, and then layered in alternating colours. I make my usual chickpea flour pancakes/pudla/cheela instead of omelettes, to make the dish egg-free. It is a simple technique using common ingredients to produce a vibrant savoury cake.
Prepared in advance, the dish can be served hot or cold. Serve warm with a tomato and red onion salad, or, even better, wrap in foil, refrigerate and serve next day. Take it on picnics and to potlucks.
Similar dishes include Sweetcorn, Spring Onion and Chilli Pancakes, Farinata with Tomatoes, Onions and Cheese, Socca, and Pudla with Green Coriander.
Browse all of our Provencal recipes, French recipes and Chickpea Flour Pancakes recipes.
Continue reading “Eggfree Crespeou | Vibrant Layered Chickpea Pancakes”
Many parts of the world have pancakes, fritters, or thicker, baked “pan” cakes that are made from chickpea flour and water. In these variations, an infinite array of flavourings are added to the base – spices and herbs; thinly sliced vegetables such as onion, tomatoes, and zucchini, beans sprouts; coriander leaves to give a fresh crisp punch; basil or parsley oil is a terrific addition.
The various versions of the chickpea pancake – farinata in Italy, socca in France, pudla or cheela in India – are often found in the streets of cities and at roadside stalls in the rural areas. They are served on parchment paper or piece of banana leaf, and devoured hot on the spot.
The batter can be made several days before using, so plan ahead and use spare moments to mix the batter, ready for a quick snack or a mezze dish. Mix up a double amount, and make pancakes one day, and baked chickpea pizza a day or two later. Divine.
See below for a range of pancake recipes made from chickpea flour batter. Or browse all of our Farinata and Pudla. Alternatively, explore our other Late Autumn dishes.
Continue reading “Collection: Farinata, Socca, Pudla, Cheela, Giant Pakora – Making Chickpea Flour Pancakes”
A classical Chinese dish with a twist
Scallion Pancakes are classic Chinese fare – crisp, flaky and chewy, made with layers of dough and sesame oil – they are surprisingly easy to make. You can also pre-make the dough and pop it in the fridge to make later. The pancakes can even be rolled out prior to cooking and kept with layers of baking paper between until you are ready to cook.
The traditional filling is Spring Onions (aka Scallions in the US), but indeed any filling can be used. Today, I have made 3 different ones:
- Fenugreek Leaves with Ajwain and Cumin Seed
- Coriander Leaves and Green Chilli
- Spring Onions with Grated Orange Zest and White Pepper
Are you looking for similar recipes? We have some Indian chickpea flour “pancakes” here, and try some Indian dosa. And try Sweetcorn, Spring Onion and Chilli Pancakes, Sizzling Rice Squares, and Spring Onion Greens Salad.
Check out our Chinese and other Asian recipes. Or explore our easy Winter dishes.
Continue reading “Chinese Scallion and Orange Zest Pancakes | Coriander and Chilli Pancakes | Fenugreek and Ajwain Pancakes”
Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks.
Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks very often. They are a type of quick, simple dosa, that pancake-like flatbread of India. Truly, they take no time at all to make, can be cooked thick or thin, and can be made plain or have different herbs, spices and vegetables mixed into the batter. This recipe includes coriander and healthy mung bean sprouts.
There are many ways of cooking Pudla. Why don’t you explore our Pudla recipe collection. You might also like our Chickpea recipes here. Or simply browse our Breakfast recipes here. For seasonal delights, check out our easy Spring recipes here.
Continue reading “Indian Essentials: How to make Besan Dosa | Pudla | Chickpea Flour Fritters”