Middle Eastern style Pancakes
Recipe type: Savoury
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 8
For the roasted chickpeas and kale:
  • 400g can chickpeas, drained and rinsed
  • 2 handfuls chopped kale
  • 2-3 tbsp olive oil
  • 1 tsp sumac
  • pinch of salt and pepper
For the pancakes:
  • 150g white spelt flour
  • 40g wholemeal spelt flour
  • 3 spring onions, thinly sliced
  • 3 tbsp freshly chopped coriander
  • 1 JalapeƱo chilli, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 300ml milk
  • 1 egg
  • 25g melted butter
Tahini dressing:
  • 3 tbsp tahini
  • juice of half a lemon
  • 1-2 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • enough water to bring it to a pouring consistency (approx. 5-6 tbsp)
  1. Preheat your oven to 190 deg C. Combine the chickpeas, kale, olive oil, sumac and salt and pepper in a bowl. Stir to combine and then place the mixture in a roasting and bake for 20-25 mins until the kale becomes crispy.
  2. In a separate bowl combine the spelt flours, spring onions, coriander, jalapeno, cumin and sumac. Stir to combine.
  3. In a separate jug, combine the milk and egg and whisk thoroughly. Pour into the spelt flour mixture and stir until well combined. Add the melted butter to the savoury pancake batter and allow to rest for 10 mins.
  4. To make the pancakes, preheat your pan with a little ghee on a medium high heat. Once heated scoop out ¼ measuring cup of batter and cook the pancake on one side for 2 mins, turn over and cook the other side for 1 min. Repeat until all pancakes are cooked.
  5. Combine the ingredients for the tahini dressing and serve alongside the pancakes and roasted chickpeas.
Recipe by Souvlaki For The Soul at https://souvlakiforthesoul.com/2014/06/middle-eastern-pancakes