Chickpea flour pancakes for weekend breakfast

 

A new year, a new pancake recipe! This time, using chickpea flour. I’ve baked with chickpea flour before and always thought chickpea flour pancakes were a particularly nice way of using chickpea flour in baking. These chickpea flour pancakes are super light and fluffy (without the use of baking powder) and make an excellent weekend breakfast choice. Unfortunately, they are not quite vegan due to the added egg, but certainly a good option for anyone on a vegetarian diet.

Chickpea flour pancakes
Chickpea flour pancakes

For more chickpea flour baking ideas including my recipe for chickpea flour and fennel sourdough bread, take a look at my chickpea flour baking post from a few years ago.

Chickpea pancakes
Chickpea pancakes

Chickpea flour pancakes recipe

This chickpea pancakes recipe uses a little bit of dried yeast as well as an egg to help them rise and make them light and fluffy.

The pancakes themselves don’t include any spices such as cumin, coriander, mustard seeds or turmeric – as can often be found in Indian chickpea pancakes. Instead, I like to serve them plain or add some fresh ingredients (onion, chili and coriander leaves) to the batter.

Serve with your choice of savoury topping; I’ve included some suggestions below.

Chickpea flour pancakes
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Chickpea pancakes recipe

These chickpea pancakes are best served with a savoury topping. My personal topping of choice is a fresh salad of avocado, cherry tomatoes, rocket leaves or lamb's lettuce, seasoned with olive or rapeseed oil, salt, pepper and a little bit of lemon/lime juice. A spoonful of natural yoghurt on the side works well with this. Note: If you prefer to serve your chickpea flour pancakes plain, just leave out the onion, chili and coriander leaves from the recipe below. Yotam Ottolenghi serves his plain chickpea pancakes with this tasty spiced aubergine and coriander topping.
Servings 4 people

Ingredients

Ingredients

  • 200 g chickpea flour
  • 4 g dried yeast
  • 1/4 tsp salt
  • 1 small egg beaten
  • 200 g water
  • 1/2 onion finely chopped
  • 1/2 fresh chili (green or red) finely chopped
  • Fresh coriander leaves a few sprigs, finely chopped

Instructions

How to make chickpea pancakes

  • Combine the chickpea flour, yeast and salt in a bowl.
  • Add the beaten egg and the water.
  • Add the chopped onion, chili and coriander leaves and combine well.
  • Cover and set aside for an hour, until nice and frothy.
  • Make the pancakes in a non-stick frying pan by heating up oil (I use a silicone brush to distribute a layer of oil evenly across the frying pan surface area). Use 3 tbsp of batter per pancake.
  • Serve immediately.

For more breakfast pancake recipe ideas, take a look at my buckwheat groats pancake recipe, this recipe for sorghum flour pancakes with options for both sweet and savoury breakfast pancakes or this recipe for galettes de sarrasin.

Fennel Seed Bread Recipe

 

The fennel seed is a a beautiful ingredient for bread baking – think subtle aniseed with warm, sweet aromas. This fennel seed bread recipe brings out the best of the seed’s aromatic flavours. A flavoursome breakfast bread for any day of the week!

For my fennel bread recipe, I’ve chosen a combination of flours: strong white wheat and maize flour. Taking a look at other bakers’ recipes, there are plenty of fennel and nut combos, specifically hazelnuts (e.g. Ottolenghi’s fennel seed crackers or Hamelman’s hazelnut and fig bread with fennel seeds and rosemary). Dried fruits such as raisins, cherries or figs are also popular fennel seed companions (e.g. Andrew Whitley’s semolina, raisin and fennel bannock). As such, I’ve opted for a fennel bread which includes nuts and dried fruit and it works beautifully.

Fennel seed bread
Fennel seed bread

Fennel Seed Bread Recipe

My recipe uses a fruit, nut and fennel seed soaker to infuse some of the liquid that goes into the dough to extract some extra flavour from the seeds and to soften the raisins pre-bake.
I provided options for both a yeast-based and a sourdough-based version of this bread below.

Fennel seeds
Fennel seeds

Yeast-Based Fennel Bread Recipe

This recipe is based on a small of amount of dried yeast as the leavening agent.

Ingredients

Soaked raisin, hazelnut and fennel seed mix

  • 50g raisins
  • 50g hazelnuts, roughly chopped (you can also use almonds)
  • 6g fennel seeds
  • 100g water, hot

Main dough

  • 450g strong white wheat flour
  • 75g maize flour
  • 9g salt
  • 5g dried yeast
  • 315g water
Fennel seed bread slice
Fennel seed bread slice

How to make fennel seed bread

  1. Prepare the raisin, hazelnut and fennel seed soaker by lightly toasting the fennel seeds in a frying pan for a few minutes until fragrant. Transfer to a mortar and roughly crush with the pestle. Combine the fennel seeds and other soaker ingredients in a bowl, stirring before covering the bowl. Leave to rest for a few hours or overnight.
  2. After this, combine all of the main dough ingredients and add the liquid from the soaker.
  3. Form a dough and knead for 10 minutes.
  4. Place in a bowl and cover for about an hour. The dough will have visibly risen by then.
  5. Take the dough back out of the bowl and fold in the raisin, hazelnut and fennel seed soaker until distributed evenly throughout the dough.
  6. Shape the dough into a round loaf, cover the outside with flour and place into a pre-floured proofing basket.
  7. Cover the proofing basket in a polythene bag to prevent the dough from drying out.
  8. Rest for an hour or two until the dough is fully proofed.
  9. Preheat the oven to 220°C and – if you are using a baking dome – preheat the dome from cold at the same time.
  10. Turn out the fennel seed loaf onto the baking dome plate (or otherwise a baking tray lined with baking paper) and score the bread with a scoring knife. Cover the dome if using.
  11. Bake at 220°C for 10 minutes, then turn down the temperature to 200°C for another 45 minutes. Take off the baking dome lid for the final 10 minutes to brown the loaf nicely.
  12. Cool on a wire rack.

Sourdough-Based Fennel Bread Recipe

This version of the recipe doesn’t use commercial yeast, but uses sourdough starter instead.

Ingredients

Sourdough starter

  • 25g wheat sourdough starter
  • 100g strong white bread flour
  • 100g water

Soaked raisin, hazelnut and fennel seed mix

  • 50g raisins
  • 50g hazelnuts, roughly chopped (you can also use almonds)
  • 6g fennel seeds
  • 100g water, hot

Main dough

  • 350g strong white wheat flour
  • 75g maize flour
  • 9g salt
  • 215g water

How to make fennel seed bread

  1. Refresh the sourdough starter by combining the sourdough ingredients mentioned above in a medium bowl. Mix well, cover with a lid and set aside at room temperature for at least four hours or overnight.
  2. At the same time, prepare the raisin, hazelnut and fennel seed soaker by lightly toasting the fennel seeds in a frying pan for a few minutes until fragrant. Transfer to a mortar and roughly crush with the pestle. Combine the fennel seeds and other soaker ingredients in a bowl, stirring before covering the bowl. Leave to rest for a few hours or overnight.
  3. After this, combine all of the main dough ingredients with 200g of the refreshed sourdough starter (the rest goes back into the fridge for your next bake) and add the liquid from the soaker.
  4. Follow steps 3 to 12 as in the yeast-bread recipe version above. However, please allow more time for step 4 and step 8 as the process will take quite a bit longer using sourdough instead of yeast.

Enjoy!

I also used fennel seeds in this Moroccan bread recipe.

Homemade baked beans from scratch

 

Making homemade baked beans from scratch is absolutely worth the effort. Try my recipe for a stunningly colourful and flavoursome weekend brunch. I promise, you will never want to go back to the shop-bought variety of baked beans again!

Homemade baked beans
Homemade baked beans (using butter beans)

Vegetarian homemade baked beans from scratch

A beautiful vegetarian recipe for homemade baked beans. Your efforts will be rewarded with the rich taste of the tomato sauce, balanced with the wonderfully textured beans.

Homemade baked beans ingredients

  • 180g dried white beans, such as butter, haricot or cannellini (you can use a mix of beans)
  • 2 tbsp rapeseed oil
  • 100g white onions, chopped
  • 2 garlic cloves, grated
  • 200g passata (use passata maker if using fresh tomatoes)
  • 2 tbsp tomato purée
  • 1 tsp smoked paprika
  • 75g red wine vinegar
  • 250g water
  • Salt and pepper to taste
  • A few sprigs of thyme (optional)

How to make baked beans from scratch

Day 1

  1. Cover the white beans in cold water and soak overnight.

Day 2

  1. After the beans have soaked overnight, drain them and put them in a large saucepan. Cover them with plenty water and bring to the boil. Reduce the heat and simmer, uncovered, for about 1 hour until the beans are just tender. Top up with more boiling water if required.
  2. Drain the beans and set aside.
  3. Heat the rapeseed oil in a large saucepan over a medium heat.
  4. Add the onion and garlic to the pan and stir for a few minutes until the onion is softened.
  5. Add the passata, tomato purée, smoked paprika, vinegar and water and bring to the boil.
  6. Season with salt and pepper and add the thyme if using.
  7. Add the beans, then reduce the heat and simmer, uncovered, for an hour or so until the sauce has thickened.
  8. Serve while hot with freshly baked bread or homemade potato farls.

 

Irish Potato Farls Bread Recipe

 

Weekends are my time for experimenting with food and this morning I was looking to Northern Ireland for inspiration. Visiting Belfast last year and stopping by at St. George’s Market, there was a huge variety of potato farls on offer and I’ve been a fan ever since. Irish potato farls are simple ‘breads’ made from potatoes, flour, butter and salt. Try my potato farls bread recipe for a simple and comforting treat.

Potato farls bread
Potato farls – a Sunday morning treat

“The word farl literally means ‘fourths’: they are shaped from a circle of dough cut into quarters.” The Guardian

Potato Farls Bread Recipe

A simple recipe, success guaranteed. Have the potato breads with your cooked weekend breakfast or simply with butter.

Potato farl bread
Potato farl bread – I left the skins on the potatoes before mashing them, works perfectly

Potato Farls Ingredients

  • 1 kg floury potatoes
  • 50g butter
  • Salt and pepper, to taste
  • 190g plain flour, plus extra for dusting
  • Fresh thyme leaves (optional)

How To Make Potato Farls

Day 1

  1. The day/evening before you plan to make the potato farls, cook the potatoes and mash them with a potato ricer or regular potato masher.
  2. Add the butter and season to taste.
  3. Leave to cool, cover and place in the fridge overnight.

Day 2

  1. On the day of making the potato farls, add the flour (and thyme if using) to the mashed potatoes until well combined and smooth.
  2. Turn the mixture out onto a lightly floured work surface and divide in half.
  3. On a floured work surface (to prevent sticking), flatten the dough into a round shape. You can do this with your hands or with a rolling pin. The round should be approximately 5mm thick.
  4. Cut each circle into quarters.
  5. Heat a large, non-stick frying pan over a medium heat until hot.
  6. Add the potato farls in batches (use a dough scraper if they stick to the surface), and fry for four to five minutes on each side, or until golden-brown on both sides. I don’t use extra butter to do this.
  7. Keep warm until ready to serve.

Irish potato farls can turn your breakfast into something extra special but if you are looking for other breakfast options, take a look at these:

 

Buckwheat English Muffins Bread Recipe

 

I love buckwheat flour pancakes for my weekend breakfast, so I decided to add some buckwheat flour into my English breakfast muffin recipe. It works a treat! The buckwheat flavours come through very subtly and the dominance of strong white wheat flour ensures the muffins get a good rise and come out with a soft, even and well structured crumb. So if you’re looking for English muffin recipe ideas with a twist, these buckwheat English muffins are an easy and tasty way to start.

Buckwheat English Muffins
Buckwheat English Muffins

Buckwheat English Muffins Recipe

Prepare the dough on the evening before you’d like to serve the muffins for breakfast. You can keep the dough in the fridge overnight. Take the muffin dough out of the fridge an hour before you need it and – one hour later – you can sit down to enjoy your beautifully flavoursome buckwheat flour English muffins.

English Muffins with Buckwheat Flour
English Muffins with Buckwheat Flour

Buckwheat English Muffins Ingredients

  • 350g strong white bread flour
  • 150g buckwheat flour
  • 7g salt
  • 7g dried yeast
  • 275g water
English Muffins Buckwheat Flour
English Muffins Buckwheat Flour

How To Make Buckwheat English Muffins

Day 1 – evening

  1. Combine all ingredients and form a dough.
  2. Place in a bowl, cover with a lid and leave to rise for 30 minutes.
  3. Punch down the dough in the bowl, cover with the lid again and place in the fridge overnight.

Day 2 – morning

  1. Take the dough out of the fridge and leave to warm up to room temperature for about an hour.
  2. Turn the dough out onto your work surface and roll out to about 2 cm thick.
  3. Cut out six muffins with a straight-sided cutter, 9cm in diameter.
  4. Lightly dust part of your work surface with fine semolina.
  5. Place the muffins on the semolina layer, ensure you keep some space between them as they will expand slightly.
  6. Turn the muffins once to ensure both the top and bottom are covered in semolina.
  7. Cover with a tea towel and leave to prove for 30 minutes.
  8. Preheat a heavy-based frying pan on the hob at a very low heat. Place the muffins on the hot frying pan plate and cover the pan with a lid, to capture the heat.
  9. Toast the muffins for approximately 5-10 minutes (keep an eye out to prevent burning), then flip over and griddle for another 5-10 minutes on the other side. I use a thermometer to ensure the inside temperature of the dough has reached 94°C which means the muffins are fully baked through.
  10. Cool slightly on a wire rack before serving.

Dried apricot bread recipe with walnuts #BreadBakers

 

My standard mid-week breakfast consists of porridge (in the winter), granola (in the summer) and a slice of bread with butter and honey or jam. Saffron bread and a plain old-fashioned milk loaf work well as breakfast breads and so do fruit and nut breads. This dried apricot bread with walnuts – baked in honour of this month’s #BreadBakers theme ‘stone fruit’ hosted by The Schizo Chef – is amazing for breakfast and sets you up for a nutrient-rich start into your day. It also works well with soft cheeses if you are, like me, a regular after-work, pre-dinner snacker.

Dried apricot walnut pumpkin seed bread
Dried apricot walnut & pumpkin seed bread

Dried apricot bread recipe with walnuts

Over the years, I have tried and tested quite a few variations of this dried apricot bread, using different types of nuts and seeds. The apricot, walnut and pumpkin seed combination gets my vote, but feel free to experiment with other nuts and seeds to create your own favourite dried apricot bread combination.

Unsulphured apricots & walnuts
Unsulphured apricots & walnuts

Dried apricot bread ingredients

  • 300g strong white flour
  • 100g wholemeal flour
  • 100g dark rye flour
  • 7g salt
  • 5g dried yeast
  • 150g whole milk, at room temperature
  • 150g water, tepid
  • 100g dried apricots (unsulphured and organic are best), chopped into 0.5cm dice
  • 50g walnut halves, chopped into quarters
  • 50g pumpkin seeds
  • 2 tbsp oat or rye flakes
Dried apricot bread with walnuts
Dried apricot bread with walnuts

How to bake dried apricot and walnut bread

  1. For the sponge, combine 100g strong white flour, 150g milk and 5g yeast in a medium bowl. Cover and keep at room temperature for approx. two hours until bubbly.
  2. Toast the pumpkin seeds.
  3. Place the apricot pieces into a large bowl and add 150g water. Cover and leave to stand at room temperature for approx. two hours until the apricot pieces have softened and soaked.
  4. Put the apricot and water mixture through a sieve and keep the water.
  5. In a large bowl, combine the bubbly sponge, the remaining flours (250g strong white and 150g dark rye) and salt.
  6. Add 150g water (use the apricot water as part of this).
  7. Prepare the dough and knead for about 10 minutes.
  8. Add the soaked apricot pieces, the walnuts and pumpkin seeds and work into the dough until evenly distributed.
  9. Place the dough back into the bowl, cover and leave to rest for about an hour or so.
  10. Lightly oil a 30cm baking tin.
  11. Punch down the dough and shape into an oblong to fit into the baking tin. It will fill roughly half of the tin. Make sure the dough is evenly filled into the tin.
  12. Sprinkle with oats or rye flakes.
  13. Cover with a polythene bag and set aside to proof.
  14. After a few hours, once roughly doubled in size, it’s ready to be baked. Make sure to preheat the oven in time.
  15. Bake for 10 minutes at 240°C, then for a further 40 minutes at 200°C.
  16. Cool on a wire rack.

#BreadBakers – Stone Fruit

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Easy homemade granola cereal recipe

 

Back in 2009, I went on a road trip from Alberta to Vancouver, driving through the stunning landscapes of the Canadian Rockies. We stopped in the friendly city of Nelson along the way, staying in the delightful Cloudside Inn. For breakfast, a bowl of deliciously crunchy and wholesome granola was served, the perfect start to our day exploring the Kootenay Lake area. Chris from the Cloudside Inn kindly printed the granola recipe for me back in 2009 and I have made it many times since. Friends and family love it too, so here it is, the Cloudside Inn Kootenay Granola recipe – with the permission of Chris – for all of you to enjoy.

Homemade Granola
Homemade Granola

Homemade granola cereal recipe

The original recipe cited a warning message: “Large volume – feeds a houseful!!” so I have taken the liberty to half the volume on the  recipe. You’ll still get a good big bowl full of granola.

Cloudside Inn Granola
Cloudside Inn Granola

Granola ingredients

Dry ingredients (all raw)

  • 3 cups large rolled oats
  • 1/2 cup rye flakes
  • 1/2 cup shredded coconut
  • 1 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sliced almonds
  • 1/2 cup cashew nuts / peanuts
  • 1/2 cup wheat bran (optional)

Wet ingredients

  • 1/8 cup sunflower or canola oil
  • 1/4 – 1/2 cup maple syrup

Dried fruit (after baking)

  • 1 cup dark raisins or currants
  • As desired: other dried fruit (apricots look good)

How to make granola cereal

  1. Add all dry ingredients and mix well in a large bowl. I sometimes add other seeds such as flaxseed or chia seeds. You can also work with different nuts such as hazelnuts or walnuts.
  2. Add oil and maple syrup and mix well.
  3. Spread evenly on baking sheets.
  4. Bake at 350F/180C turning the mix every 10 – 15 mins until it is an even light golden brown, time depends on oven, but approx. 40 mins in total.
  5. Leave to cool, then add the raisins/currants and dried fruit.

Enjoy your crunchy granola cereal with milk or yoghurt. Tastes especially good if enjoyed at the Cloudside Inn in Nelson, British Columbia, Canada.