Chick Pea Pancake

10 ingredients
7 steps

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

  1. 1
    Mix egg, flour, milk, cumin and chick pea puree to a smooth batter.
  2. 2
    Adjust viscosity with additional milk or flour.
  3. 3
    Add virgin olive oil, parsley and coriander and whisk well.
  4. 4
    Preheat non-stick pans and place 3 inch pastry ring in each pan.
  5. 5
    Pour 1 ounce olive oil in each ring and proceed to make pancakes 1/4 inch thick.
  6. 6
    Sprinkle currants on bubbling side and turn when brown.
  7. 7
    Brown evenly on both sides.

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