Chickpea & Tribute ale pancakes

With a melange of spring vegetables


  • In a large bowl mix all the dry ingredients followed by the Tribute ale with a large balloon whisk.
  • Leave the batter to rest and ferment for an hour.
  • Prepare the spring vegetables by boiling them separately and refreshing them in cold water.
  • Keep aside in a cool place.
  • Heat a flat non-stick pan and drizzle a little olive oil on it.
  • Pour a little of the chickpea batter and spread evenly on the pan.
  • Cook the pancake for a minute and flip over.
  • Continue the process until you have used up the batter.

To serve: Place the chickpea pancake (also called ‘Socca’ or ‘pudla’) in the middle of a serving plate and top with a generous amount of the spring vegetable mix.

Enjoy the pancakes with a savory yoghurt dip, spicy relishes and Tribute Ale.

Ingredients for 6 pancakes

For the batter 300ml:
50g chickpea flour
2 eggs
150 ml milk
5g cumin powder
5g turmeric powder
50ml Tribute Ale

For the topping:
1 spring onion, finely sliced
1 baby carrot, boiled and sliced
1 baby corn, boiled and sliced
4 mange tout or snow pea, boiled and sliced
A few pea tendrils to garnish