Simple but Delicious Pulse Pancakes

by Nick Saltmarsh February 28, 2017

Pack your pancakes with the flavour and extra protein of pulse flour! Our fava bean and pea flours make great tasting pancakes, simply by substituting them for wheatflour in a standard pancake recipe.

This is one of the simplest pancake recipes and works well for our pulse flours, with or without plain wheatflour.

First, choose your flour. Our Green Pea Flour makes a striking green pancake that's great with a dhal or curry. Yellow Pea Flour pancakes have a subtly sweet and nutty flavour that's superb with both sweet and savoury toppings.

Pancakes made with Fava Bean Flour (as pictured above) taste deliciously toasty and are delicious served with traditional sugar and lemon.

Using some wheatflour will give a lighter texture to the pancakes, but it can be omitted for excellent gluten-free pancakes.

Makes about 10 large pancakes

Ingredients

200g Flour - any combination of Green Pea, Yellow Pea and/or Fava Bean, with or without Plain Wheatflour
Pinch Salt
2 Large Eggs
500ml Milk
1 tbsp Oil (optional)
Oil for frying

Method

Put the flour and salt in a bowl (we find there's no need for sifting)
Make a well in the flour, add the eggs and about 150ml milk
Whisk firmly until you have a well mixed thick paste
Add the rest of the milk and continue to whisk to a smooth and thin consistency
Whisk in the oil if included
(Alternatively, replace steps 1 to 5 by putting all the ingredients in a blender and mixing until smooth)
Leave the batter to rest for at least 20 minutes
Heat a heavy frying pan and add just enough oil to lightly coat the base when swirled around
Add a ladle of batter and swirl to fill the pan
Fry for 1 to 2 minutes, then flip and fy the other side for a further 1 to 2 minutes
Serve immediately or keep warm in a low oven for up to 30 minutes

Nick Saltmarsh

Author

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