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Add a photoServings: 1
Ingredients
- 1 x Egg
- 2 c. Chick pea flour
- 1 c. Lowfat milk
- 1 Tbsp. Grnd cumin
- 4 ounce Chick pea puree
- 4 ounce Extra virgin olive oil
- 2 tsp Minced parsley
- 2 tsp Minced fresh coriander
- 8 ounce Pure extra virgin olive oil
- 4 tsp Currants
Directions
- Mix egg, flour, lowfat milk, cumin and chick pea puree to a smooth batter.
- Adjust viscosity with additional lowfat milk or possibly flour. Add in virgin extra virgin olive oil, parsley and coriander and whisk well. Preheat non-stick pans and place 3 inch pastry ring in each pan.
- Pour 1 oz extra virgin olive oil in each ring and proceed to make pancakes 1/4 inch thick. Sprinkle currants on bubbling side and turn when brown.
- Brown proportionately on both sides.
- S: 4 servings
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