Chickpea Pancakes with Eggplant and Yogurt
Baking and Desserts | Lebanese cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
6
Description
John Smith, a chef at a popular American restaurant, expands the palette of traditional pancake recipes. Thick and fluffy like fritters, these pancakes made from chickpea flour are paired with eggplants prepared in a Turkish-style ali nazik (that is, baked with yogurt), and are generously seasoned with za'atar, or Syrian oregano, at the end.
Ingredients
- Wheat Flour - 10.6 oz
- Chickpea - 10.6 oz
- Chicken Egg - 2 pieces
- 3.2% Milk - 13 fl oz
- Water - 7 fl oz
- Ocean salt - 0.2 oz
- Sugar - 0.2 oz
- Eggplants - 3 pieces
- Natural Yogurt - 7.1 oz
- Olive Oil - 1 fl oz
- Meyer Lemon Juice - 1 fl oz
- Za'atar - 0.7 oz
- Salt - to taste
Step by Step guide
Step 1
Prick the eggplants with a toothpick in several places. Place them on a baking sheet and send them to a preheated oven at 482°F for 20–25 minutes.
Step 2
Prepare the batter for the pancakes. Whisk the eggs with a pinch of salt and sugar. Add the milk, 100 ml of water, and olive oil, and mix until smooth.
Step 3
Combine both types of flour and sift them together. Gradually add to the dough in a thin stream while constantly stirring to avoid lumps. Mix thoroughly and let the dough rest for 20 minutes.
Step 4
Heat the skillet. Grease it with olive oil. Cook thick pancakes with a diameter of 10 cm. You should end up with a total of 18 pancakes.
Step 5
Peel the eggplants, removing the stem. Squeeze out the flesh, chop it, season with salt, add olive oil, yogurt, and lemon juice. Mix well.
Step 6
Place a crepe on a plate, generously spread the eggplant sauce over it, then add another crepe. Repeat this process to create five layers.
Step 7
Garnish the stack of pancakes with yogurt and sprinkle with za'atar.
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