savoury chickpea and fenugreek pancakes

Serves: 4

Ingredients:
2 tablespoons cake flour, sifted
2 tablespoons chickpea flour
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon black pepper
pinch of salt
¼ cup water
¼ cup fenugreek leaves, trimmed and washed

Method:
in a small bowl, whisk water, flour, baking powder, salt, paprika and black pepper. allow batter to rest for 10 minutes.
trim and steam fenugreek leaves for 5 minutes and wring out all excess water. fold into the batter until well combined.
heat a non-stick pan over medium heat and when hot, scoop 2-3 spoonful of batter into the centre of the pan and cook until bubbles form, flip and cook for another 2 minutes. keep warm.