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 ;)
Spinach Pancakes (Gluten-Free)
Cook Time: 15-20 mins
Ingredients (Serves 2)
- 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
1. In a mixing bowl, combine dry ingredients, add wet, and mix to form a sticky batter.
2. Mix in spinach and leave to rest for 5-10 mins.
3. Heat coconut oil in a frying pan over medium-low heat.
4. Place the batter into the frying pan in dollops of roughly 1 heaped tablespoon, leaving room between each pancake. You may need to do this in 2-3 batches.
5. When the underside has browned (a minute or two) flip each lump of batter and flatten immediately with the spatula into a pancake-like shape. (I find its easier to flip them using 2 spatulas instead of just one.)
6. Fry until both sides are nicely browned, then transfer to a plate lined with kitchen roll (to soak up excess oil.)
7. Serve with salad, hummus, or whatever you like! Enjoy.
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