Chickpea flour pancakes

Based on a recipe by cookery writer Madhur Jaffrey. Madhur likes to add cayenne pepper to her pancakes to spice them up a bit.

Ingredients

115 g	Chickpea flour, (1 heaped cup)
½ tsp	Salt
150 ml	Water, plus extra if needed
1	Large tomato, seeded and finely diced
2	Spring onions, trimmed and finely sliced
2 Tbsp	Olive oil, for cooking

Directions

1. Sift the chickpea flour and salt into a bowl. Very slowly begin to pour in the water, stirring constantly with a wooden spoon or spatula to remove lumps. As soon as the batter forms a thick paste stop adding the water. Try to remove all lumps at this point – as you stir press any lumps against the sides of the bowl to disperse. Pour in the remaining water, a bit faster now, stirring as you go. Cover the bowl and leave batter to sit for 30 minutes.
2. Add the tomato, spring onion and cumin seeds and mix well.
3. Heat a non-stick small frying pan over medium-high heat. (Check batter, it should be the consistency of pouring cream). Add 1 teaspoon of oil and when hot, pour ¼ cup of the batter into the pan, swirling the pan to spread out the batter. Pour 1 teaspoon of oil over the top. Cook the chickpea pancake until golden then turn and cook the other side. Remove pancake to a warmed plate and repeat with the remaining mixture.
4. Serve pancakes with store-bought hummus.