Ingredients:
- 160 g chickpea flour
- 200 g soy milk
- 4 g baking powder for savoury baking
- chives
- salt
- black pepper
- 1 tablespoon Ménage à Trois Emozioneolio blended olive oil
Preparation:
1. First make the savoury pancake batter by mixing chickpea flour with chopped chives.
2. Dissolve the baking powder in warm soy milk and add to the chickpea flour.
3. Mix well, adding a pinch of salt and a little black pepper.
4. Cover and leave to rest for 1 hour.
5. Grease a non-stick pan with a drizzle of sunflower oil and heat well.
6. Ladle some of the slightly risen batter into the hot pan. When bubbles appear, turn the pancakes over and cook for a few minutes. Serve hot with a drizzle of Ménage à Trois Emozioneolio oil.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.