Update for the Chickpea Pancakes:
So I just made these this morning again and realized I should be a tad more specific with the instructions. When you ladle the mixture onto the pan, don’t ladle more than about 1/2 -3/4 c. The more you use, the softer the pancake will be and it will be more likely to break when you try and flip it. The thinner, the better. And once you do ladle it onto the pan, just spread it out so it’s fairly even and as it’s cooking and the edges are crisping, run your spatula under the edges once or twice.
If you decide you want to make this on the sweet side, you can add all sorts of fruits and make it more like a chewy pancake–just try not to overload the mixture with too much stuff so it cooks fairly evenly.
my jerusalem kitchen 