I am, generally speaking, a terrible pancake maker. The whole business of flipping the floppy thing over usually ends up in splitting and half-cooking and panicking and a plate of broken, semi-undercooked, semi-burnt pieces of something that had the potential to be a pancake.
Hence after a few attempts to make the lovely-sounding socca, I decided I was wasting ingredients and time. Thin, elegant pancakes will always be a mystery to me. Squat little fat ones, on the other hand?
Yep, they're more my style. This recipe is dead easy, delicious, and even the worst pancake-makers will master the technique in five seconds flat.
It's also versatile - feel free to change up the spices and add-ins! I rarely make this the same way twice ;)
- 1 cup gram flour (also known as chickpea, besan, or garbanzo for the US folk)
- 1/2 tsp salt
- 1/2 tsp garlic
- 1/4 tsp baking powder
- 1 tsp ground coriander
- 1/2 tsp chili powder (Optional, can replace with chopped fresh chilli or omit altogether)
- 1/2 cup freshly boiled water
- 2 tsp lemon juice
- 2 handfuls spinach, torn