Chickpea pancakes recipe
- Cuisine: Modern Australian
- Serves 4
150g chickpea flour
2-3 tbsp butter
1 large silverbeet, leaves shredded, stalks chopped
4 spring onions, cut into rings
1 garlic clove, finely chopped
2 tbsp olive oil
4 sage leaves, chopped
PreparationIn a large bowl, mix together the milk and the flour with a pinch of salt. Stir in the eggs and then leave the dough to rest for 15 minutes. Bake 4 pancakes, one at a time, in not-too-hot butter and and keep them warm.
To make the filling, heat oil in a frypan. Add the silverbeet stalks, spring onions and garlic. Stir in the silverbeet leaves and sage, and fry for another 2-3 minutes. Season with salt and nutmeg. Spoon into the pancakes and serve.
If you enjoyed this Chickpea pancakes recipe then browse more Modern Australian recipes, vegetarian recipes, stockfood recipes, pancakes recipes, baking recipes and our most popular hainanese chicken rice recipe.
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