Recipe courtesy of Stephen Kalt
Recipe courtesy of Stephen Kalt
Watch how to make this recipe.
Chick Pea Pancake
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- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1069
- Total Fat
- 89 g
- Saturated Fat
- 13 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 12 g
- Cholesterol
- 46 mg
- Sodium
- 49 mg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1069
- Total Fat
- 89 g
- Saturated Fat
- 13 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 12 g
- Cholesterol
- 46 mg
- Sodium
- 49 mg
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.
