Chickpea pancakes with cucumbers

Chickpea pancakes

The chickpea flour blended with the white flour makes the batter of those pancakes extra nutritious. With a lightweight cucumber salad, the meal is served.

Components

Small meal For four folks

1 cucumber

½ pink onion

½ lemon

approx. four tablespoons of rapeseed oil

salt

cayenne pepper

½ bunch of mint

Pancake

2 eggs

2 l of milk

80 g of chickpea flour

80 g of white flour

1 salt

2 teaspoons of baking powder

How one can proceed

Preparation:

approx. 30 minutes

Relaxation:

approx. 30 minutes

Complete-time:

1 h

For the pancake batter, separate the yolks from the whites. Set the egg whites apart and blend the egg yolks with the milk, each flours, salt and yeast, then depart the batter to relaxation for approx. three minutes.

In the meantime, minimize the cucumber into cubes and the onion into strips. Squeeze the lemon and blend the juice with the cucumber, onion and half of the oil. Corridor and pepper. Break up the mint and add it to the salad.

Beat the egg whites till stiff and punctiliously incorporate them into the batter. Warm some oil in a non-stick pan. Pour in approx. 2 tablespoons pancake batter in a pan and brown on either side over medium warmth. Serve the pancakes with the cucumber salad. You may be interested to read about the cabbage pesto recipe/ beef salad bowl recipe/ Italian apple cake recipe/ rice puddings recipe/ mandarin marmalade recipe.

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