1 1/2 cups untoasted chickpea flour
1/2 cup all-purpose flour
1 teaspoon fine salt
1/2 teaspoons finely ground black pepper
1 large egg
1 tablespoon extra-virgin olive oil, plus additional for cooking
2 cups whole milk, plus a few tablespoons extra as needed
1 tablespoons minced chives
3 tablespoons unsalted butter, cut into very small pieces
Sift garbanzo flour and all-purpose flour together into a large bowl. Whisk in salt and pepper.
Beat egg in a large bowl. Whisk olive oil into the egg, then whisk in the milk. Stir the wet mixture into the dry mixture. Transfer to a blender and blend on the lowest speed, increasing to medium-low speed as needed, until smooth.
Refrigerate batter for 45 minutes or overnight. The batter should be loose, similar to crepe batter and thinner than pancake batter. If it’s too thick, especially if it rested overnight, add a few tablespoons of milk as needed. Stir in the chives.
Heat a 6-inch skillet (non-stick is best but not necessary) over medium high heat. Add enough olive oil to just coat the bottom of the pan.
Use 2, 2 ounce ladles (for a total of 1/2 cup of batter) into the skillet, immediately tilting and twirling the pan to move the batter to the edges of the pan. The pancakes should be about 1/8 inch thick. Cook until the bottom is crispy and bubbles begin to surface and pop, about 1 to 1 1/2 minutes. Flip the pancake with either an offset spatula or rubber spatula and cook on the other side until it begins to brown, about 1 minute more. Add four small pieces of butter to the edges of the pancake to help it crisp. Remove and repeat with the remaining batter. Reheat pancake in skillet before serving.