Chickpea Flour Pancakes

Directions

• 1. In a small sauté pan, melt 1 tbsp butter. Add mustard seeds. When they start sputtering, add curry leaves, scallions and chopped green pepper. Sauté for 1 minute. Add cilantro and remove from heat. Now add remaining 2 tbsp butter in pan. It will melt from heat contents in pan. Let the mixture cool down.
• 2. In a bowl, stir together all-purpose flour and chickpea flour (garbanzo flour), baking powder and salt. In another bowl, whisk together milk and egg until blended. Add sauted onion and butter mixture to milk and stir to combine. (Make sure onion butter mixture is at room temprature or it can scramble the egg in milk) Pour this milk and butter mixture in the flour and gently fold in with rubber spatula. Additional Notes: Just use 15-18 strokes to combine ingredients. Mixture will be lumpy.
• 3. Heat the skillet and coat the skillet with small amount of butter. when butter is bubbly pour 1/4 cup of batter Additional Notes: do not spread the batter or your pancakes will not be fluffy
• 4. Turn the pancakes after 2-3 minutes, and cook the other side for another 2-3 minutes. Serve the pancakes with Mint chutney or your favorite sauce