Some people say socca, some say farinata; I decided to christen my breakfast this morning ‘gramcake’ – a pancake made with gram flour and little else. I can’t believe it’s taken me so long to crack into my bag of gram flour, seeing it ticks all of my culinary boxes – it’s high in protein, versatile, and I can bake with it! All of which make me very happy indeed. This simple recipe made for a very satisfying breakfast – you can amend the spices and flavours to whatever you like, as the base is slightly sweet and nutty, so will complement all manner of things. I opted for spice this morning, because chilli and cumin are great any time of day, and I’m more of a savoury than sweet girl myself.
(This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)
Serves 1, easily doubled or tripled or multiplied by 87:
50g gram flour, 7p (KTC gram flour £1.30/1kg)
a pinch of salt <1p (Basics Table salt 25p/750g)
a splash of oil 2p (Sunflower oil £4/3l)
¼ tsp ground cumin <1p (£1/42g)
a pinch of dried chilli flakes <1p £1/32g
a wedge of lemon, 3p (Basics lemons £1.10/5)
Beat the gram flour with a little of the water to form a thick paste, then loosen with the remaining water for a runny batter. Making the paste first stops the gram flour from forming into clumps and lumps, as it might when you add the water all in one go. For a richer pancake you can make it with milk instead of water, but water works just fine in this. I’m looking forward to a future version with coconut milk or almond milk, but I don’t feel that this version is a compromise in any way!
Add the cumin and chilli (or whatever spices you choose) to the batter and mix through, then stand the batter to one side to rest for 30 minutes – if you’re in a rush it’s not absolutely utterly essential to rest the batter but the results are better if you do.
Heat a little oil in a pan and pour the batter in. Cover the pan with a lid/plate/foil to trap the heat and reduce the heat to medium. Cook for around 5 minutes, until the edges are coming away from the side of the pan and the bottom is crisp. Covering the pan cooks the top of the pancake with the trapped heat, rather than the palaver of trying to flip it over. I am a rubbish pancake tosser (we all have our flaws) so worked out how to cheat them a while ago! Fold in half, squeeze some lemon over, and enjoy.
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All text copyright Jack Monroe.
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