I'll just cut to the chase - there is no better way to eat leftovers than atop a chickpea flour pancake. The pancake itself is so flavorful, it could breathe new life into almost any topping. It also takes 3 minutes to make - chickpea flour, stirred with some water, fried in a tiny bit of olive oil, done.
Depending on what I'm topping it with, I might stir in a dash of seasoning, say curry powder or cumin. But I often don't even bother.
Today's topping was a spoonful of leftover spaghetti meat sauce, sauteed with a handful of spinach. After it landed on the pancake, I added a crumble of feta cheese. It was, hands down, one of the best meals I've had all week.
You could add a spot of last night's pork roast, sliced thin and quickly sauteed with the two florets of stir-fried cauliflower sitting next to the milk. That dash of curry might be really nice. Include a spoonful of chutney and you'll forget your name for a minute.
Of course you don't need leftovers to enjoy a chickpea flour pancake. Stir one up, fill it with cheese and a sprinkle of fresh thyme, fold it over quesadilla-style. Nice.
Or - you know what I'm going to say next, because it's what I always say - top it with a fried egg. Fry your egg in olive oil with a dash of smoked paprika. Nestle the egg gently on the pancake, drizzle the reddish oil from the pan over the top, sprinkle with coarse salt.
I'm so having that for lunch tomorrow.
Chickpea Flour Pancake
Makes 1 pancake
1 tsp. olive oil
2 Tbsp. chickpea flour
2 Tbsp. water (perhaps a bit more)
pinch of salt
Heat olive oil in a small nonstick skillet over medium heat. While the pan heats, stir together the chickpea flour, water, and salt - the batter should be the consistency of thin pancake (or crepe) batter. When the pan is hot, add the batter. Swirl the pan so the batter covers the bottom of the pan. Cook until set and a little browned at the edges, about 2 minutes. Flip pancake and cook for another minute. Serve hot.