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Makes 6 small (about 12 cm diameter) pancakes
Servings 2


  • 100 g gram (chickpea) flour
  • 1 tsp ground cumin
  • 20 g Italian-style hard cheese, grated
  • 1 tbsp olive oil plus extra for frying
  • 150 ml water
  • 1/4 tsp salt


  • Mix together the flour, cumin, cheese and salt in a bowl.
  • Whisk in the olive oil and water. You might need a touch more or less water - you want a consistency that will spread out into a pancake when you put it in the pan.
  • Cover and rest in the fridge for 30 minutes.
  • Heat a small frying pan over a medium heat and add a tiny amount of olive oil, just enough to stop them sticking.
  • Each pancake uses about 3 tbsp batter. I used a 1/4 cup measure (60 ml) not quite filled to scoop the batter into the pan. Spread it out with the back of a spoon if it doesn't spread itself and fry for 1-2 minutes. Flip it over and cook for another minute.
  • Keep the pancakes warm in the oven while you cook the rest of them and serve warm with whatever you like. Look to taco recipes or menus for inspiration (as long as you don't mind mixing your cultures) :-)