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