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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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.
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