Anna Jones’ pancake recipes | The Modern Cook

A quick chickpea and carrot crepe makes a superb sandwich stand-in, and a potato, polenta and cheese pancake makes a moreishly crunchy light lunchPancakes are my obsession. From syrup-drenched stacks delivered by waitresses with name badges to farinata cooked with nonnas, I’ll eat pancakes at any time of day. The crisp edges and soft insides are a perfect pair of textures, and always make for a thrill when eaten at dinnertime. Not least these two. The first is a chickpea flour pancake, a s