Happy 2018, friends! If you're struggling with a return to routine, let me introduce you to one of the easiest, most reliable dinners out there: this huge, fluffy, savory pancake made from chickpea and white rice flours. It's tasty, filling, and ready in minutes. It's made entirely from things you keep on the pantry shelf and studded with frozen peas that keep for ages in the freezer.
Whatever project you have going on, all you need is a 10-minute break to make sure you're fed and nurtured. Let's get cooking.
Anyone who's ever had a dosa knows how pleasantly crispy white rice flour cooks up in a hot skillet. You'll get that great magic on the edges, but the bulk of this guy is soft from the combination of rice flour and chickpea flour, seasoned with nutritional yeast and—for bananas-convenient flavor—a little spoonful of vegetable broth powder (check your local co-op's bulk section). You can always toss in some garam masala or garnish with fresh herbs, but the basic recipe is good to go.
Like the jumbo buckwheat and blueberry pancake, this recipe halves perfectly. Make the whole thing for an express dinner, split it with a pal or make half if you're in the mood to pair it with a hearty salad or soup, or just make a half-recipe if all you need is a solid snack (or for a savory breakfast if you don't have a big appetite in the morning).
Finally, don't skip the sauce. You'll find this pancake just a touch dry, which is a feature, not a bug. It welcomes a generous amount of hot sauce, a mild pureed salsa, or whatever else you feel like drizzling on or dipping in without getting soggy.
Dead Simple Jumbo Savory Chickpea-Rice Pancake
serves one generously, or two as a snack or meal component
1 tsp olive oil
1/4 cup chickpea flour
3 TBSP white rice flour
1 TBSP nutritional yeast
1/2 tsp vegetable broth powder [see Note]
1/4 tsp baking powder
1/2 cup water
small handful frozen (or fresh) peas
Heat oil in a large nonstick skillet over medium heat. Meanwhile, add chickpea flour, rice flour, nutritional yeast, broth powder, and baking powder to a bowl and whisk to combine.
When the skillet is hot, swirl the oil around the skillet to coat. Add water to dry ingredients, whisk to combine, and immediately add batter to skillet. Sprinkle the peas over the surface. Cook until the bottom is golden and the edges are visibly cooked at least 1/4-inch in (and up to 1/2-inch, being careful not to burn—this allows for easy flipping, even with the very large pancake), about 3-4 minutes. Flip with a wide plastic spatula and cook until cooked through and browned on the pea side, another 2-3 minutes.
Serve at once with hot sauce, salsa, or other sauce of choice.
[Note: salt content will vary depending on the brand purchased. Season to taste after cooking, if needed.]