Do not open the oven door while they are cooking; your panisses won’t turn out well. Since they’re very easy to make and best right after they come out of the oven, I recommend serving the panisses right away. A popover pan with 2 x 2-inch-deep (6cm) molds works perfectly. You can use standard size muffin pans; the panisses won’t rise as dramatically, but they’ll still be delicious. Due to the batter’s tendency to stick in muffin pans, spray the molds well with nonstick spray right before pouring the batter, or use clarified butter.

2/3 C. (75g) chickpea flour
1/3 C. (45g) all-purpose flour
1 C. (250ml) whole milk
2 large eggs, at room temperature
1 large egg white
1 tsp. salted or unsalted butter, melted, plus more for brushing the mold
3/4 tsp. sea salt or kosher salt
1/44 tsp. freshly ground black pepper
1/4 tsp. ground cumin
Generous pinch of cayenne pepper

Preheat the oven to 425°F (220°C) with the oven rack in the middle position. Put a popover pan on the oven rack and have a baking sheet ready. Combine all the ingredients in a blender until completely smooth. Remove the popover mold from the oven and set it on the baking sheet. Brush the insides of the popover molds lavishly with melted butter, being careful since the pan is quite hot. Quickly divide the batter among the molds, put them in the oven, then decrease the oven temperature to 400°F (200°C) and bake for 35 minutes, until puffed up and brown. Serve immediately, while warm.