Ingrients & Directions
1 Egg
2 c Chick pea flour
1 c Milk
1 tb Ground cumin
4 oz Chick pea puree
4 oz Olive oil
2 ts Chopped parsley
2 ts Chopped fresh coriander
8 oz Pure olive oil
4 ts Currants
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.
S: 4 servings
Yields
1 servings