Recipe courtesy of Stephen Kalt
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Mix egg, flour, milk, cumin and chick pea puree to a smooth batter. Adjust viscosity with additional milk or flour. Add virgin olive oil, parsley and coriander and whisk well. Preheat non-stick pans and place 3 inch pastry ring in each pan. Pour 1 ounce olive oil in each ring and proceed to make pancakes 1/4 inch thick. Sprinkle currants on bubbling side and turn when brown. Brown evenly on both sides.

IDEAS YOU'LL LOVE

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

Recipe courtesy of Eddie Jackson

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Grilled Chicken Sliders

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Pancakes

Recipe courtesy of Food Network Kitchen

Chicken Enchiladas

Recipe courtesy of Ree Drummond

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c
          powered by PubExchange

          Get Cooking