This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo firstname.lastname@example.org with numerous contributions by others.
[adapted from _Madhur Jaffrey's Vegetarian World of the East_ by Madhur Jaffrey
Alfred A. Knopf 1981, ISBN 0-394-40271-5 or ISBN 0-394-74867-0]
This will produce a thinner "eggy" textured pancake much like a
crepe. I prefer a savory treatment, with scallions or other
flavoring, but sweet is okay, too. Chutneys and relishes can be used
to fill these, or a dipping sauce can be made.
Use a nonstick skillet approximately 8 inches in diameter. Bigger or
smaller is ok, but yo u will have to adjust the amount of batter you
use to correspond. I prefer a 4 inch pancake for snacking.
In making these, you need to move deliberately and quickly. The first
few you make may be a little weird, until you get the hang of it.
1 cup chickpea flour (garbonzo bean flour), firmly packed
1/2 teaspoon salt
1/2 teaspoon turmeric (optional)
1/8 to 1/4 teaspoon cayenne pepper (optional)
about 1/4 cup vegetable oil
Sift the chickpea flour into a bowl. Slowly add 1 cup of water , two
tablespoons or so at a time. Stir well after each addition of water,
breaking up the lumps of flour. Once this is smooth, add ano ther 1/2
cup of water to the mixture, and all of the spices. Stir to mix.
Measure out the oil and place in a small cup near where you will be
cooking; place a pastry brush, a teaspoon , and a 1/2 cup* measuring
cup there, too. (*The size of the cup depends upon the size of the
pancake you will be making. Experiment to find out what produces the
size you want.) Have a plate for the finished pancakes ready. Each
pancake takes between 5 and 8 minutes to cook. If you have two
suitable skillets that will make the process much faster.
Brush the skillet with approximately 1 teaspoon of oil. Let the
skillet heat on a medium l ow setting until it is hot. Stir the
batter and remove approx. 1/2 cup (or whatever your desired measure
turns out to be). Pour this into the skillet. Turn and tilt the
skillet to spread the batter to the very edges of the pan* (*If you
are making a smaller pancake, you can let it move as far as needed to
get a thin cake.) Keep doing this until the batter is evenly
distributed and has set. Dribble approximately 1 teaspoon of oil
around t he edges of the pancake and another teaspoon on top. (Use
less if you are making a smaller pancake.) Cover
the skillet and let cook for 5 to 8 minutes; it should be slightly
crisp at the edges and bottom. Carefully ease a plastic spatula
under the pancake, lift it and place on a plate.
These are best eaten immediately, but you can cover the plate of
pancakes with an inverted plate and do the remaining pancakes in
order to serve them all at once.
Serve with any chutney, dipping sauce, or condiment that strikes you.
Variation: While pancake is cooking place a small amount of chopped green onion on