Recipe courtesy of Stephen Kalt
Save Recipe Print
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.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Cashew Chicken

Recipe courtesy of Ree Drummond

Mexican Chicken Tenders

Recipe courtesy of Food Network Kitchen

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Fried Chicken

Recipe courtesy of Jason Severs

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Asian Chicken Skewers

Recipe courtesy of Food Network Kitchen

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Spring Chicken Salad

Recipe courtesy of Food Network Kitchen

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.