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Makes 36 (2.5-inch) pancakes 8 ounces chickpea flour (about 2 cups) 2 teaspoons baking powder 2 teaspoons kosher salt 1 teaspoon sugar 1-3/4 cup buttermilk 2 tablespoons unsalted butter, melted 2 tablespoons extra virgin olive oil 2 egg yolks, beaten 3 egg whites, whipped to soft peaks Zest of one lemon; use a microplane zester Additional butter to cook the pancakes

Mix all dry ingredients together in one bowl. In a separate bowl, combine buttermilk, melted butter, olive oil and egg yolks. In third bowl, whip egg whites until soft peaks form. Fold dry ingredients into buttermilk mixture gently (do not over-mix or pancakes will be tough). Let batter stand for 5 minutes. After 5 minutes, gently fold half of the egg whites into batter, then fold remaining egg whites in. Heat a nonstick skillet over medium heat until moderately hot. Add in a pinch of butter and spoon a heaping tablespoon batter into pan. Cook each pancake until golden brown; flip; cook for another minute or two and keep warm. To serve, place two chickpea pancakes on individual plates and spoon ragu (recipe follows) on top.