Chickpea Flour Pancakes (Savory) (6 servings) 5 ounces chickpea flour-sifted 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon ajwain seeds (or substitute caraway) 1 small red onion - finely chopped 4 fresh hot green chillies - finely chopped 5 garlic cloves - peeled and finely chopped 2 Tablespoons fresh green coriander - finely chopped 3 Tablespoons vegetable oil Put the chickpea flour into a large mixing bowl. Slowly, add 9 ounces water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes. Smear a large, wide, non-stick frying-pan with 1 teaspoon of the oil and set over a low heat. When hot, stir the batter and pour about 2 ounces on to the center of the pan. Quickly tilt the pan in all directions as you would for a crepe, spreading the batter to make a 7 or 7 1/2 inch pancake. Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another teaspoon of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates. Repeat with the remaining batter. Always remember to stir the batter before you use it. Not your ordinary pancake. This crepe-like creation has a spicy kick and a wild combination of savory flavors. Mr Breakfast would like to thank brekkiebaby for this recipe. Recipe number 2339. Submitted 6/24/2008.