Recipe Of The Week – Chickpea Pancake with Poached Egg & Spinach
- 1 tbsp chickpea (gram) flour
- 4-5 tbsp water (try sparkling water, it makes a fluffier pancake)
- Salt and pepper to taste
- 1 egg
- 100g fresh spinach, rinsed and shaken to remove most of water
- Oil (just enough to coat a non-stick fry pan)
- Step 1
Heat oil coated non-stick frying pan over moderate heat whilst boiling some water in a kettle.
- Step 2
Measure the chick pea flour into a small bowl, add water, salt, pepper and whisk until dissolved (consistency is like double cream).
- Step 3
Pour mixture into the heated frying pan and tilt pan to spread mixture evenly around.
- Step 4
Cook for about 2 minutes on each side which will make the pancake easy to fold – cook longer on each side if you like a crisper texture.
- Step 5
Remove pancake to a plate and keep warm if desired.
- Step 6
Add spinach to the pan and quickly saute the water remaining on the leaves will be enough to steam it.
- Step 7
Place spinach on top of pancake – cover to keep warm.
- Step 8
Pour boiled water from the kettle into the frying pan and quickly bring to a simmer- break egg into pan for poaching.
- Step 9
Cook for about 2 minutes or until preferred texture and using a slotted spoon remove egg and place it on top of spinach, season to taste.
- Step 10
Pancake can be served opened or folded.
- Step 11
Frozen spinach can be used instead of fresh (defrost and saute as above) or try other greens leaves like watercress , rocket, or finely sliced kale or Swiss chard.
- Step 12
Make 2 pancakes by doubling flour and adding more water save second pancake for the next morning and serve with warm berries and chopped nuts, seeds and a spoonful of yogurt, or use as a wrap for lunch.
- Step 13
Make up plenty and put them into the freezer for convenience.