Chickpea Pancakes with Mushroom and Ricotta Filling

Cook Time 40 Minutes

Servings 4


Chickpea Flour Pancakes
1 cup chickpea flour
1 cup water, room temperature
1½  tbsps extra-virgin olive oil, plus more for the pan
Sea salt

Mushroom and Ricotta Filling
1 tbsp extra virgin olive oil
1 clove garlic, chopped
100g fresh mushrooms, chopped (such as field, honey browns)
245g ricotta cheese
2 tbsps freshly chopped flat leaf parsley
1 lemon zested
1 tsp salt
½ tsp pepper
1 egg yolk


Sieve the chickpea flour into a bowl and whisk together with the water, olive oil, a pinch of salt and any other seasoning you’re trying. Cover with a tea towel and let the batter rest for ½ hour to 2 hours to give the flour time to absorb the water.

Add a teaspoon or so of olive oil to a non stick pan and swirl to coat the bottom of the warmed pan. Whisk the chickpea batter quickly and then pour half into the pan, the consistency should be that of pouring cream. Tilt the pan so the batter coats the entire surface of the pan.

Fry the pancake for 3 to 5 minutes or until you see the top begin to blister and brown. Flip and cook the other side until golden.

Carefully remove from the oven and use a spatula to work your way under the pancake and ease it from the pan. Repeat the process with remaining batter and then set aside to cool.

To make the filling, heat oil in a frying pan over medium heat. Add garlic and cook until softened and golden. Stir in the mushrooms and cook for another few minutes. Season with salt, pepper and parsley.

Place ricotta cheese in a bowl, add the mushroom mixture along with an egg yolk and combine well.

Season the mix well and adjust with some lemon zest. At this stage you could add some truffle oil to really put a spin on it.

To finish the pancake, place two to three tablespoons of mix per pancake and make a half moon shape. Place on a greased tray along with some sea salt and place in hot oven for about 8-10 mins at 200C.

Serve immediately.


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