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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