58
MAY 2019

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SAVOURY

CHICKPEA

PANCAKES

Hot or cold, these pancakes are

the real deal. By Maddy Bellcroft

These pancakes are delicious and easy

to make. You can mix the dry ingre-

dients together at home and just add

the water when you are ready to cook.

They are delicious dipped in curry or

topped with chutney, cheese and pesto.

They can also be eaten cold the next

day with peanut butter or marmite.

Wild

CUISINE

PROFILE

Prep time: 5min

Serves: 2-3

Cost: $3–$4

RECIPE

1 cupFKLFNSHDćRXU

¼ cupDUURZURRWćRXU

½ tsp veggie stock powder

½ tsp garlic powder

½ tsp onion powder

Pinch salt

1 cup water

1 tbsp olive oil

METHOD

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garlic, onion powder and salt.

Slowly add water, whisking as you

add it. Allow to sit for a little while

and then work out any lumps with

a spoon.

Heat a non-stick pan to a medium

heat and add oil. Pour about half a

cup of the batter into the pan and

once bubbles form and the batter

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other side (1-2min on each side).

When the pancakes start to go

slightly golden and crispy, they are

done. Remove from heat and serve

immediately.

MADDY BELLCROFT