Savoury pancakes with chickpea flour
Prevent your batter from curdling
The combination of hot milk and eggs requires careful handling, as adding eggs to a hot mixture too quickly can cause them to cook prematurely, resulting in a curdled batter. To prevent this, start by thoroughly whisking the flour into the boiled milk until smooth. Be sure to use room-temperature eggs, as cold eggs increase the risk of curdling even more when combined with hot ingredients. Once the flour is fully incorporated, allow the milk mixture to cool slightly for a minute or two before gradually adding the eggs. Whisk continuously as you add the eggs to ensure they blend evenly into the batter without cooking or separating. Taking these steps will help you achieve a smooth, lump-free batter every time.
Don't rush the resting process
Our recipe recommends a 15-minute resting period, giving the flour time to fully hydrate for a smoother, more cohesive texture. This step is especially important with chickpea flour, as it tends to absorb liquid more slowly than regular flour. Proper hydration prevents lumps and ensures the batter spreads evenly in the pan, resulting in pancakes that cook uniformly. Resting also allows the flavours, particularly the rosemary and salt, to meld beautifully, enhancing the overall taste. For the best results, cover the batter and let it sit undisturbed at room temperature.
Questions about savoury pancakes
This recipe offers a delightful twist on a classic favourite, making them perfect for any meal. Below, we answer some key questions to help you master these pancakes, including tips on preparing them in advance, determining the right amount of batter for the pan, and suitable substitutes if you don’t have chickpea flour on hand.
Absolutely! Simply cook the pancakes as instructed, then let them cool completely before stacking them with parchment paper between each one to prevent sticking. Store them in an airtight container in the refrigerator for up to two days. To reheat, warm the pancakes in a skillet over low heat or in the oven at 150 °C until heated through, which helps retain their texture and flavour. Alternatively, you can prepare the batter in advance and store it in the fridge for up to 24 hours. Give the batter a gentle stir before cooking to ensure a smooth consistency.
For the best results, add about 75-100 ml (approximately ⅓ to ½ cup) of batter at a time, depending on the size of your pan. This amount spreads evenly to create a thin, delicate pancake that cooks quickly and evenly. Tilt the pan gently after pouring the batter to help it spread in a smooth, even layer. Avoid adding too much, as it can result in thicker pancakes that are harder to cook through evenly. Adjust the amount slightly based on your preferred thickness and the size of your frying pan.
If you don’t have chickpea flour, there are several alternatives you can use. All-purpose flour is the most accessible substitute. While it won’t have the same nutty flavour, it will still produce delicious savoury pancakes. Another option is oat flour, which adds a slightly earthy taste and tender texture, or rice flour for an alternative that creates light and crisp pancakes. To more closely mimic the texture and flavour of chickpea flour, try gram flour (also known as besan), which is made from split chickpeas. Or, if you have a high-speed blender, you can even make your own chickpea flour by grinding dried chickpeas until fine.
Nutritional values
Nutritional value, per
1143 Kcal
| Fibre | 15.1 gram fibers |
| Protein | 96.3 |
| Carbohydrates | 93.8 |
| Fat | 41.9 gram |
Ingredients
|
Milk
|
400 ml |
|---|---|
|
Chickpea flour
|
120 g |
|
Eggs
|
2 |
|
Chopped fresh rosemary leaves
|
2 tsp |
|
Salt
|
1 tsp |
|
Butter
|
25 ml |
|
Rapeseed oil
|
25 ml |
To serve
|
White truffle cheese
|
150 g |
|---|---|
|
Fresh figs, cut in wedges
|
2 |
|
Rocket
|
30 g |
|
Air dried ham (optional)
|
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Add spices and herbs for enhanced flavour
Take this recipe to the next level by incorporating spices and herbs into the batter. A pinch of cumin or paprika adds warmth and depth, while a dash of turmeric provides an earthy flavour and a vibrant golden colour. For a hint of heat, include a touch of chili powder or cayenne pepper.
Fresh herbs like parsley, cilantro, or dill can be finely chopped and mixed into the batter for a burst of freshness. If you prefer dried herbs, oregano, thyme, or rosemary work wonderfully to complement the chickpea flour's nutty flavour. These additions not only enhance the taste but also allow you to customise the pancakes to your personal preferences or the meal you’re serving.
Transform your savoury pancakes with a dollop of skyr
For a richer, creamier and tangier taste experience, add a dollop of skyr. This Icelandic dairy delight adds a refreshing contrast to the nutty, hearty flavour of this recipe, making each bite more vibrant. For added flair, mix the skyr with freshly chopped herbs like dill, parsley, or chives, or season it with a pinch of salt and a drizzle of olive oil for a smooth, savoury topping.
Popular toppings
Delicate toppings like this recipe’s truffle cheese, figs, arugula and ham are excellent for achieving a distinct taste to your savoury pancakes. Layering your ingredients correctly can significantly enhance the overall taste: start with a base of truffle cheese for richness, then layer on the sweet figs, peppery arugula and salty ham. This approach ensures a harmonious blend of flavours in every bite.
For additional options, consider smoked salmon, poached eggs, or grilled chicken, or roasted vegetables like zucchini or bell peppers for a vibrant colour and texture. To finish, sprinkle with toasted nuts, seeds, or a drizzle of pesto or tahini sauce.
For more savoury pancake inspiration, try our thin Russian pancakes with salty roe and tangy sour cream for an indulgent, elegant option. Or explore the bold flavours of okonomiyaki, a flavourful option packed with shredded cabbage and topped with a traditional sauce, bonito flakes, and seaweed for a bold umami punch.
Creative uses for leftover savoury pancakes
Leftovers can be transformed into delicious new meals with a bit of creativity. Roll them up with your favourite fillings, such as roasted vegetables, hummus, or cheese, to create savoury wraps perfect for a quick lunch or snack.
For a heartier dish, layer the pancakes with sautéed vegetables, tomato sauce, and cheese, then bake them in the oven to create a casserole. You can also cut the pancakes into strips and use them as a unique alternative to pasta in dishes like stir-fries or soups.
If you prefer something simple, reheat the pancakes and serve them with a fried egg or fresh salad for an easy meal. These versatile pancakes offer endless possibilities, making leftovers as exciting as the original dish!