1 1/2 c Chickpea flour
1 1/2 ts Fine sea salt
2 lg Eggs
1/2 c Water
1 c Buttermilk
1/4 c Extra virgin olive oil
2 tb Black sesame seeds
1 ts Yellow mustard seeds
-(optional)
Cold-pressed mustard seed
-oil, extra-virgin coconut
-oil, or clarified butter;
-for frying
Combine the chickpea flour, salt, eggs, water, buttermilk, olive oil,
and sesame seeds in a large bowl. Whisk until the batter is smooth.
You're after a batter that is on the thin side, similar to a crepe
batter. Allow it to sit for at least 15 minutes, so the chickpea
flour absorbs the buttermilk, resulting in a more tender pancake.
Stir again.
Heat a small splash of oil in a large skillet over medium heat, just
enough to coat the pan. Add spoonfuls of batter to the pan, 1 tb at a
time. The batter will spread a bit, so be mindful not to overcrowd.
Cook for approximately 1 to 2 minutes per side or until lightly
golden with crisped edges--you'll likely be able to get 4 to 5
pancakes going at once. Transfer from the pan to a paper towel,
blotting gently.
These are best enjoyed immediately, but you can also place on an
oven-proof patter in a low-heat oven while cooking the remaining
pancakes. Alternately, a quick reheat in the skillet just before
serving if the pancake have gone cold, brings them right back to life.
