Chick Pea Pancake

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 egg
  • 2 cups chick pea flour
  • 1 cup milk
  • 1 tablespoon ground cumin
  • 4 ounces chick pea puree
  • 4 ounces olive oil
  • 2 teaspoons chopped parsley
  • 2 teaspoons chopped fresh coriander
  • 8 ounces pure olive oil
  • 4 teaspoons currants
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.


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