See Also: Chickpea flour pancakes(recipes)
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flour(1)(dictionary)
flour(2)(dictionary)
Flour(recipes)
white flour(dictionary)
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self-rising flour(dictionary)

EXIT (oh) and Chickpea flour pancakes (recipes)


EXIT (oh)



a British organization which aims to change the law against helping seriously ill people to die if they wish to. The organization gives advice to such people and their Families. The Hemlock Society is a similar organization in the US.

Chickpea flour pancakes (recipes)








Makes 5 pancakes



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



140g/5oz/ chickpea flour, sifted½ tsp salt½ tsp cayenne pepper½ tsp ajwain seeds1 small red onion, very finely chopped4 fresh hot green chillies, very finely chopped5 garlic cloves, peeled and very finely chopped2 tbsp very finely chopped, fresh green corianderabout 3 tbsp vegtable oil



Method



1. Put the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl oz water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes.2. Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about 55ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an 18-19cm/7-7½in pancake.3. Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used).