This is from Madhur Jaffrey's Eastern Vegetarian Cooking. I just noticed that the pancakes section has lots of recipes using non-wheat flour so you might like to check it out.
Gram Flour Pancakes (that's chick pea flour to you and me)
Sift the gram flour into a bowl. Slowly add 8 fl oz/1/4 l water, 2 tbs at a time. After each addition stir well with a wooden spoon, breaking up all lumps. Now add another 4 fl oz/1 dl water, the sale turmeric, and cayenne. Stir to mix.
Put a small cup with the oil, as well as a pastry brush, a teaspoon and a small measuring cup somewhere near your frying pan. Have plates ready so you can serve the pancakes as soon as they're made. Each pancake takes about 7-8 minutes to cook.
Brush a nonstick frying pan with about 1 tsp of oil [I did not own a pastry brush back in the day, but somehow I made it work] and heat on a lowish flame. When it is hot, stir the batter well and pour about 4 fl oz from the bowl. Tilt the pan around to spread the batter to the edges (it should end up about the thickness of a crepe). Keep doing this until all the batter in the frying pan is evenly distributed and is set. Dribble 1 tsp of oil around the edges of the pancake and another tsp over the pancake. Cover the frying pan and let the pancake cook for 7 to 8 minutes. It should be slightly crisp at the edges and on the bottom.
I used to eat mine with loads of mango chutney, but I don't need much of an excuse for mango chutney.
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Date: 2007-09-03 07:16 pm (UTC)Gram Flour Pancakes
(that's chick pea flour to you and me)
4 oz/115g gram flour
1/2 tsp salt
1/2 tsp ground turmeric
1/8-1/4 tsp cayenne pepper
About 2 fl oz/1/2 dl vegetable oil
Sift the gram flour into a bowl. Slowly add 8 fl oz/1/4 l water, 2 tbs at a time. After each addition stir well with a wooden spoon, breaking up all lumps. Now add another 4 fl oz/1 dl water, the sale turmeric, and cayenne. Stir to mix.
Put a small cup with the oil, as well as a pastry brush, a teaspoon and a small measuring cup somewhere near your frying pan. Have plates ready so you can serve the pancakes as soon as they're made. Each pancake takes about 7-8 minutes to cook.
Brush a nonstick frying pan with about 1 tsp of oil [I did not own a pastry brush back in the day, but somehow I made it work] and heat on a lowish flame. When it is hot, stir the batter well and pour about 4 fl oz from the bowl. Tilt the pan around to spread the batter to the edges (it should end up about the thickness of a crepe). Keep doing this until all the batter in the frying pan is evenly distributed and is set. Dribble 1 tsp of oil around the edges of the pancake and another tsp over the pancake. Cover the frying pan and let the pancake cook for 7 to 8 minutes. It should be slightly crisp at the edges and on the bottom.
I used to eat mine with loads of mango chutney, but I don't need much of an excuse for mango chutney.