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Spicy Pancakes with Crispy Chilli Eggs

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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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 people
Course: Side Dish
Cuisine: British
Ingredients Equipment Method Video

Ingredients
  

For the pancakes

Equipment

Grill Temperature

200C temp_icon

Surfaces

Cast Iron Skillet
Stainless grid

Method
 

For the pancakes
  1. Set up your Big Green Egg for a direct cook to 200°C.
  2. Place a skillet or frying pan on the Egg to warm up.
  3. Put the onion and coriander in a mixing bowl with the chilli powder, cumin, coriander and salt. Mix them all together.
  4. Add the gram flour and baking powder to the bowl. Gradually add the water to form a batter, which is pourable but thick.
  5. Once your pan is hot, add a little oil to the pan.
  6. 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.
  7. Cook for 2 to 3 minutes until the pancake has risen slightly and is set, the underside should be nice and golden brown.
  8. Flip the pancake and cook for another 2 to 3 minutes until the other side is cooked and golden brown. Remove from the heat.
  9. Repeat until you've used the all the batter.
  10. 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!

Video