Spicy Pancakes with Chilli Eggs
This is a vegetarian and gluten free recipe for pancakes. Our initial plan had been to use this recipe for waffles but when we tested it, the mixture stuck to the waffle iron so we used the remaining mix to make pancakes instead. This recipe uses chickpea (gram) flour and we’ve added some spices, fresh herbs and red onion.
We served this with Eggs cooked two ways in our new favourite style flavoured with Crispy Chilli Oil.
Cooking surfaces
BBQ Temperature
Ingredients
For the pancakes
- 2 small red onions, finely chopped
- 30g fresh coriander, finely chopped
- 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 200g chickpea (gram) flour
- 1 tsp baking powder
- water
- 1 tbsp vegetable oil
Method
For the pancakes
- Set up your Big Green Egg for a direct cook to 200°C.
- Place a skillet or frying pan on the Egg to warm up.
- Put the onion and coriander in a mixing bowl with the chilli powder, cumin, coriander and salt. Mix them all together.
- Add the gram flour and baking powder to the bowl and some water to form a batter, which is pourable but thick.
- Once your pan is hot, add a little oil to the pan.
- Once the oil is hot, add 1 large spoon or ladle of your pancake batter to the pan. Add another 1 or 2 spoonfuls to the pan depending on the size of the pan. You want the individual pancakes to be about 10cm in diameter. Try to keep them separate.
- Cook for 2 to 3 minutes until the pancake has risen slightly and is set, the underside should be nice and golden brown.
- Flip the pancake and cook for another 2 to 3 minutes until the other side is cooked and golden brown. Â Remove from the heat.
- Repeat until you’ve used the all the batter.
- We served our pancakes with Crispy Chilli Eggs. We also tried them with smoked salmon and some crème fraîche. How about serving with some leftover curry!