Somewhere between a flat bread and a pancake lives something fluffy & utterly delicious

 Ingredients:

100 gr. Sorghum flour
100 gr. Gram flour (chickpea flour)
1 tsp Salt
1 Tbsp Baking powder
500 ml. Cold water
1 Tbsp. Olive oil or any other light oil
3 Tbsp. Marks & Spencer's Korma paste (please check ingredients before using)

Update Apr 2014: Instead of M&S Korma paste, I used a tablespoon of Korma spices by Tiwana Spice Blends. For details where it can be bought see his Facebook page: Tiwani Spice Blends.

Mix dry ingredients, except baking powder.

Mix in water and stir well.
Mix in Korma paste.
Make sure you end up with a thick pancake batter.
Preheat the frying pan, coat with a little oil (I used olive oil).
Add baking powder to batter and mix.

I use a big ladle to make the pancakes/flatbreads. Spoon in one ladle for each pancake. If your frying pan is big enough, you may be able to cook 2 or 3 at a time. Cook on medium heat. Wait until top is drying out before flipping over.

You will probably find after tasting your first pancake whether you need to adjust the seasoning. It is best not to try and taste the batter. You will find it revolting, unless you like the taste of metal. I learned it the hard way. It is the gram flour that gives it the metallic taste, which incidentally disappears completely when cooked. These pancakes have a lovely taste of falafels, which of course are made of chickpeas.

We had these for lunch with leftover from our favourite rice dish accompanied by a tomato salad.

P.S. We have also tried a variation of this recipe by adding shredded courgette and 2 tablespoons of soft goat's cheese to the batter. Yummy !