Plantain & Chickpea Pancakes

I love plantain pancakes and I’ve always done it the same way until now, and as you know I have a penchant for mixing things up. I don’t leave perfectly good recipes alone, I play with them, shake, squeeze and mold them till I create another “perfectly good” recipe and then repeat. It’s an itch to create that I can’t seem to shake off and my stomach remains eternally grateful. The way I see it, there are so many flavor combinations to try, so much food to eat (and spit out) and there are only so many hours in the day. Ideally I’d like to taste everything at least once, sometime you win and some times you lose but boy does it feel good when you win, and this recipe is definitely a winner. It took a little tweaking here and there but I finally hit the nail on the head.

I used cooked plantain mash as a base for my pancakes; the result is a sweeter pancake without any added sugar. Chickpea pancakes or socca as they are known in the Mediterranean are a popular French street food and are also one of the best selling dishes at the Mediterranean restaurant I used work with. The mild flavor of the chickpea is great to build upon, so I went ham on the spices, it’s the African in me, I can’t help it. Cinnamon, chilli, paprika, ginger and a dash of thyme. It makes for beautiful deep savory notes that’s perfect when served with fresh greens and tomato sauce.

There is a bit of prep work involved but it is totally worth it for a delicious stack of blow your mind panackes. I hope you enjoy it.

Serves 2
You'll need:

1 1/2-cup chickpea flour (gram flour)
¾ cup cooked plantain (mashed)
1 egg
½ tsp. baking powder
¼ tsp. cinnamon
¼ tsp. smoked paprika
¼ tsp. dried thyme
¼ tsp. dried ginger
¼ tsp. chili
¼ tsp. sea salt
2 tsp. olive oil
2 tsp. water

Directions
Whisk together all of the dry ingredients with in a bowl. Add the mashed plantain and adjust constituency with a 2 tsp. of till you get a thick but slightly runny batter.

Heat the oil in a non-stick frying pan over a medium heat and cook ¼ cup of batter at a time.

Cook for 3-4 minutes on each side, or until golden and slightly crisp.

You should be able to lift the edges of the pancake away from the pan and easily lift and flip the pancake without it breaking.

Garnish and serve immediately.

Note: My topping of choice is with Tomato Sauce and Sautéed Spinach. 

 

RecipesGbemi Giwa