Chick Pea Pancake

• 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

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

egg, chick pea, milk, ground cumin, puree, olive oil, parsley, fresh coriander, olive oil, currants

Taken from www.foodnetwork.com/recipes/chick-pea-pancake-recipe.html (may not work)