1 1/2 cup / 6 3/4 ounces chickpea flour
1 1/2 teaspoons fine sea salt
2 large eggs
1/2 cup / 120 ml water
1 cup / 240 ml buttermilk
1/4 cup / 60 ml extra virgin olive oil
2 tablespoons black sesame seeds
1 teaspoon yellow mustard seeds (optional)
cold-pressed mustard seed oil, extra-virgin coconut oil, or clarified butter, for frying
Combine the chickpea flour, salt, eggs, water, buttermilk, olive oil and sesame seeds in a large bowl. Whisk until the batter is smooth. You’re after a batter that is on the thin side, similar to a crepe batter. Allow it to sit for at least 15 minutes, so the chickpea flour absorbs the buttermilk, resulting in a more tender pancake. Stir again.
Heat a small splash of oil in a large skillet over medium heat, just enough to coat the pan. Add spoonfuls of batter to the pan, one tablespoon at a time. The batter will spread a bit, so be mindful not to overcrowd. Cook for approximately 1-2 minutes per side or until lightly golden with crisped edges – you’ll likely be able to get 4-5 pancakes going at once. Transfer from the pan to a paper towel, blotting gently. These are best enjoyed immediately, but you can also place on an oven-proof patter in a low-heat oven while cooking the remaining pancakes. Alternately, a quick reheat in the skillet just before serving if the pancake have gone cold, brings them right back to life.
Makes about 30 tiny pancakes.