leave in a warm place for a couple of hours or so, until batter has doubled and tiny bubbles are visible on the surface
heat a large skillet (I used both nonstick and cast iron, and both work well) over medium heat - oil skillet very lightly
pour just less than a cup of batter in pan, and tilt pan to coat entire base with batter
cook until the pancake bottoms are browned and just crispy and tops are set. you'll know when the pancakes are done, as the batter on the surface changes color (light to dark green) when it's cooked.
For the pickle:
scrunch all ingredients in a small bowl and leave to pickle for a few minutes while you make the pancakes.
To serve:
top each pancake with salad, a generous amount of pickle, crumbled feta, and avocado. You want a good hit of sour flavor from the pickle here - don't be shy with either pickle or feta.
Fold over like an omelette or quesadilla, and serve!
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/herbed-yemeni-pancakes-and-a-quick-pickle/