Chickpea leek pancakes with kale, salted yoghurt and sumac

Chickpea Leek Pancakes
Chickpea Leek Pancakes

I'm not sure I've ever met anyone who doesn't like pancake day/ fat Tuesday/ madis gras, it is literally the best holiday, ever (well for food at least!). BUT (and I do wonder if I'm going crazy here) maybe I'm a bit bored of the classic lemon and sugar

crêpe

combo? Maybe....?

Anyway, even if I do have some delicious lemon and sugar crepes next Tuesday, I will for sure be having these for my first course. And probably for lunch several times in between.

They are easy to make, light, fluffy, full of savoury goodness, and taste absolutely amazing to boot. Using chickpea flour gives them another flavour dimension, makes them gluten free and add lots of extra protein to the mix. I am literally obsessed with putting savoury yoghurt sauces on everything at the moment, and sumac gave just the right lemony twist to this version. Add some greens, kale was my choice here, and everything balances out nicely.

I was a very happy lady when making these several times to test the recipe, and shoot them for the blog! Make them for brunch or supper and make sure you have some left over for lunch the next day. Go forth and make pancakes!

Chickpea leek pancakes with kale, salted yoghurt and sumac

Serves 4 for brunch/lunch/starter or 2 as a main

Ingredients

1 large leek, finely sliced and washed

100g kale, de-ribbed, washed and chopped

1/2 cup whole greek yoghurt

1 tsp sumac

1/4 tsp salt

1 cup chickpea (gram) flour

1 cup water

1/2 tsp baking powder

1/2 tsp salt - flavoured if you have it

Method

Sauté the leek in a large skillet with some olive oil and salt until well softened, remove to a bowl leave to cool. 

In the same sauté pan cook the kale with a splash of water and some salt and pepper. Transfer to a bowl and keep warm.

Mix together the yoghurt, sumac and salt.

Whisk together the chickpea flour, water, baking powder and salt until you have a smooth batter. Add the leeks. Heat a small amount of olive oil in the skillet on a medium heat. Add 3-4 tbsp batter to make medium sized pancakes, you should get 8 out of this batter, be careful not to overcrowd the pan. Cook for 3-4 minutes until you see bubbles on the top and the bottom is set and golden brown, flip and cook for another 3-4 minutes on the other side. Keep the pancakes warm whilst you cook the rest.

Serve the pancakes topped with some of the yoghurt, some kale, another sprinkling of sumac and a drizzle of good olive oil. YUM!