Name: Savory Chickpea-Flour Pancakes with Poached Spring Egg, Arugula & Dill
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Modern Mediterranean (inspired by socca / besan traditions)
Ingredients: 2/3 cup (90 g) chickpea (besan) flour; 2/3 cup (160 ml) water; 2 tsp (10 ml) - divided, 1 tsp per pancake for cooking, plus a little to finish extra-virgin olive oil; 2 large large eggs, poached; 2 tsp (≈2 g) fresh dill, finely chopped; 40 g (about 1½ cups loosely packed) baby arugula; 1 tsp (from ½ small lemon) lemon zest; 1 tsp white vinegar (optional, for poaching)

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