N-O-T-H-I-N-G
One of my favorite memories as a kid was on Saturday
mornings. I was a pretty early riser on the weekends (8 AM. Oh the college
kid in me running on so little sleeps loves this). My mom says I took after my
dad. He would probably get up around 6 or 7 AM (although he had an excuse; he
had to do hospital rounds.)
I was just a strange kid
As the first one who was awake, my dad would ask me what I
would want for breakfast. Eggs, frittatas, waffles, French toast? Nope, nope,
nope, and nope. There was only one thing that I would beg for breakfast: his
famous buckwheat pancakes. I don’t even think I had Bisquik-mix pancakes until
I was 8 or 9. At a friend’s sleepover, I got upset and cried at my friend’s house
because her mom was not making “Daddy’s pancakes.”
Future foodie in training people.
Topped with maple syrup and stuffed with blueberries and
bananas, these pancakes became a staple of my childhood. However, since coming
to college, I need recipes that have very few ingredients. You know, to save
money for books. Or let’s be real: Trader Joe’s cookie butter. Please never
leave me alone in a room with that stuff. I might not exit alive.
Therefore, a chickpea pancake is the perfect recipe to
satisfy my pancake craving without breaking my wallet. Perfect for brunch or
even for a dinner, this pancake is HUGE and fills you up in a pinch with
relatively few ingredients. Plus, you can basically top it with any veggies of
your choice. And who doesn't love that?
Giant Chickpea Pancake
Note: Chickpea (or garbanzo) flour was really difficult to
find. After scouring multiple grocery stores around NYC, I eventually found it
in a Whole Foods 60 blocks away. Bob’s Red Mill makes a mean chickpea flour.
The act of flipping the pancake is quite fun, especially
because it is so large. If you don't want it to spontaneously break in front of
you, this recipe also works to make a couple smaller pancakes instead of one
large one. Note that these smaller pancakes will cook in around 5-6 minutes.
In terms of topping the pancake, I personally like to use
hummus, tomato, cucumber, and roasted asparagus, but honestly, the pancake is a
vessel for all the veggie goodness in your fridge. A lot of times I whip up
this bad boy to eat any veg I have leftover.
- ½ cup chickpea flour
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp curry powder
- Pinch red pepper flakes (optional)
- Salt and pepper
- ½ cup water
- ½ red or yellow bell pepper, diced
- Cooking spray, for the pan
- Toppings (hummus, tomatoes, cucumber, asparagus, etc)
In a bowl, whisk together chickpea flour, baking powder,
garlic powder, curry powder, red pepper flake, salt, and pepper until combined.
Add water and whisk to combine. The batter should be a little thin and there
should be air bubbles throughout. Add the bell pepper and stir just to combine.
Heat a large skillet on medium heat. Once the pan is hot,
spray with cooking spray. Pour the batter into the pan. Let the pancake cook
until you see holes bubble through, but do not fill in with batter (around 8-10
minutes). Using a spatula, flip the pancake and cook for around 4-5 minutes
more until the pancake is completely cooked through. Put on a plate and smother
in your favorite toppings.
Vegetables have never looked so good
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