Directions:

• Make the pancake batter: In a small bowl, crack the eggs, then beat well with a fork. In a medium bowl, smash the chickpeas lightly with a fork until none are left whole, then add the rice, flour, and salt and stir well. Slowly pour in the eggs while continuing to stir, then add the milk and beat everything together well.
• Make the juicy tomatoes: Just before cooking the pancakes, in a small bowl, stir together the tomatoes, salt, and olive oil. Sprinkle the torn herbs on top and let sit at room temperature to get juicy while you finish the pancakes. If you’d like to keep the pancakes warm while you’re cooking, heat the oven to 200°F. Set a rimmed sheet pan fitted with a wire rack into the center of the oven and add pancakes in a single layer as they’re finished.
• Cook the pancakes: Set a large heavy skillet over medium-high heat and pour in the oil. When the oil is hot enough that a drop of batter sizzles right away, use a large spoon or ¼ cup (60ml) measuring cup to stir the batter, then scoop it into the pan, leaving about 3 inches between each pancake. If the pancakes are quite mounded, flatten and spread them lightly with the back of the spoon or cup. Cook until golden on one side, about 4 minutes, then use a wide spatula to flip each one and brown the other side, about 4 minutes. With the spatula, lift the pancakes onto the wire rack in the oven, or to a platter. Serve the pancakes with juicy tomatoes and herbs spooned over the top.
• Leftover pancakes will keep well in a sealed container in the refrigerator for a few days. To crisp the pancakes, heat on a sheet pan under the broiler, flipping once (watch closely so they don’t burn). The juicy tomatoes are best eaten right away.