Ingredients
| 100g (1 cup) chickpea flour | |
| 1 teaspoon salt | |
| ½ teaspoon baking powder | |
| ¼ teaspoon coriander seeds | |
| ¼ teaspoon cumin seeds | |
| 2 tablespoons olive or plain oil |
These gluten-free pancakes have a lovely flavour. They are nicest made fresh but you can make them in advance and heat them up for 5 minutes wrapped in foil in the oven. They are perfect served with sumac lamb, yoghurt and broccoli tabbouleh. Click here for the sumac lamb recipe.
Instructions
| 1. | Put the flour, salt and baking powder in a bowl and whisk in 200ml water. Whisk until smooth then set aside for at least 30 minutes (can be up to 2 hours). |
| 2. | Just before serving, heat an 18cm frying pan to medium hot and cook the coriander and cumin seeds for about 30 seconds until fragrant. |
| 3. | Transfer to a mortar and pestle and grind to a powder. Stir this through the batter. |
| 4. | Heat a little oil in the pan. Pour ¼ cup of the batter into the pan and swirl around to form an even pancake. |
| 5. | Cook for about 1½ minutes until bubbles form on top, flip and cook a further 1-1½ minutes. Repeat with the remaining batter to make four pancakes. |
| 6. | Serve the warm socca topped with tabbouleh, lamb, yoghurt and a sprinkle of sumac. |
Recipes & food styling Fiona Smith / Photography Aaron McLean Styling Fiona Lascelles
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