Crispy on the base, silky and delicate on the top, as thin as a crepe but much more delicious. And so simple. These are particularly good wrapped around some crunchy salad leaves dressed French style with a good Dijon mustard dressing.
100g gram flour
½ tsp ground tumeric
½ tsp salt
½ tsp chilli powder (less or more, depending upon how you feel)
Put all the ingredients into a food processor, and blend with 200-250 ml of water until you have a smooth batter.
Just before you're ready to cook the pancakes, remember to give the batter a good stir.
Heat a little (a tsp or so) of good quality oil in a non-stick frying pan. Pour a careful measure into the pan (just like a flour and egg batter) and swirl around to distribute evenly right around to the edges. The thinner the better, really, so don't be heavy handed with batter amounts.
Dribble a little oil on top of and around the pancake, cover the pan and cook for 5-6 minutes or so over a gentlish heat (you don't flip this kind of pancake).
When the pancake is crisp on the bottom and set on the top, carefully remove from pan, and apply to face. Yum.