| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 4 servings |
Instructions
- Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.
Reviews
I made the pancake in an 8 inch cast iron pan. The pancake was about 1/2 -3/4 inches thick. I had to cook it around 25-28 minutes before the pancake was able to spring back. It was quite tasty and very filling. Instead of cutting it into 4 pieces you may want to consider slicing it into 6 pieces if you plan on having it as a side dish.