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Awesome Chickpea Pancakes with fruits de Mer

All around the world from crpes, to blinis there is a pancake recipe for everyone. Symbolically associated with lent and Shrove Tuesday pancakes are a staple part of everyday breakfast in many cuisines. Its definitely much more than the literal translation of Cake, made out of a Pan. Shrove Tuesday was the last times to feast and to use up foods that were not eaten in Lent: milk, eggs and fats fell into this category and so you have most of the ingredients for pancakes. Pancake races are traditional and actually originated over five hundred years ago .A lady heard the Shriving Bell and rushed to the church still holding her frying pan. Living by the sea, my recipe for an awesome savory pancake is a great way to enjoy the best of fresh fast food, even when you have intolerance for gluten forming flour varieties.

Ready in an hour To Make 6 Pancakes Ingredients: For the Batter 300ml Chickpea Flour 50g Egg 2 Milk 150ml Cumin Powder 5g Turmeric Powder 5g Water 100ml For the filling: Spring onion Finely chopped 1 Smoked salmon 100g White Crab meat 50g Crme Fraiche 50g Method: In a large bowl mix all the dry ingredients followed by the liquids with a large balloon whisk. Leave the batter to rest and ferment for an hour. Fold the spring onion, chopped smoked salmon and white crab meat into the crme Fraiche. Keep aside in a cool place. Heat a flat non stick pan and drizzle a little olive oil on it. Pour a little of the chickpea batter and spread evenly on the pan. Cook the pancake for a minute and flip over. Continue the process until you have used up the batter. To serve: Place the chickpea pancake(also called Socca or pudla)in the middle of a serving plate, and top with generous amounts of the seafood mix. Enjoy the pancakes with crisp potato wafers and crunchy red radishes. Sanjay Says: Chickpea pancakes can be enjoyed, heartily with yoghurt dressings, coconut chutneys and all sorts of spicy relishes.

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