This is a print preview of "Chick Pea Pancake" recipe.

Chick Pea Pancake Recipe
by Global Cookbook

Chick Pea Pancake
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  Servings: 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

  1. Mix egg, flour, lowfat milk, cumin and chick pea puree to a smooth batter.
  2. 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.
  3. 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.
  4. Brown proportionately on both sides.
  5. S: 4 servings