Chickpea flour pancakes

First you need to sift chickpea flour through a special flour sieve. Such flour can be bought ready-made in a supermarket or made yourself - grind chickpeas on a coffee grinder.

Next, break the chicken eggs into a bowl one at a time and beat them with a mixer until fluffy foam. Or mix well with a manual cooking whisk until smooth.

Add sugar and mix well again. You can add more sugar than indicated in the recipe or, conversely, less. And you can generally replace sugar with some kind of syrup or sweetener. The amount of sugar in the dough depends on individual taste preferences.

Pour a little vegetable oil into the egg mixture - so the pancakes will not stick to the pan when frying them.

Gradually pour 3/4 of the milk into a bowl and mix well until smooth.

Next, pour the sifted chickpea flour in several steps and mix thoroughly with the rest of the ingredients so as to break up all possible flour lumps. It is best to do this with a mixer, first turning on a small speed, and then gradually increasing the speed. But you can mix the dough with a simple tablespoon. It's just a little more time.

At the end, pour the remaining milk into the dough, gradually diluting the dough to the desired consistency. The dough for pancakes should not be too thick, but too liquid too.

Prepare a pancake pan with non-stick coating. It is not necessary to lubricate it with oil, since it is already contained in the dough.

Heat the frying pan at maximum temperature and pour out a small portion of the dough, covering the entire surface of the dishes. Fry the pancake on one side. Then, using a spatula, carefully turn the pancake over to the other side and fry it on the other side.

Chickpea flour is heavier than wheat flour, so it is necessary to mix the dough well before each pancake.

Bon appetit!