Chickpea flour and green onion pancakes
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil | ||
| ¾ | cup | Green onions; minced |
| 1 | tablespoon | Sherry; optional |
| ¾ | cup | All-purpose flour |
| ½ | cup | Chickpea flour; *see note |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| Freshly ground pepper | ||
| 3 | tablespoons | Parsley; minced |
| Cold water | ||
| ½ | cup | Creme fraiche |
Directions
Heat 2 tablespoons olive oil in skillet. Add green onions and saute until soft. Add Sherry, if desired, and deglaze skillet by cooking over high heat until Sherry reduces. Combine all-purpose flour, chickpea flour, baking powder, salt, pepper to taste and parsley in bowl. Add sauteed green onions and cooking sauce and stir in 1 to 1½ cups cold water until batter has consistency of heavy cream. Let rest in refrigerator 2 to 3 hours. Heat 2 tablespoons olive oil in skillet. Using 2 teaspoons of batter for each cake, fry pancakes until golden brown on each side. Drain on paper towels and garnish with creme fraiche. *NOTE: Chickpea flour--finely ground chickpeas (garbanzos)--is sold in Indian markets as besan. In Indian cooking, vegetables are often dipped in chickpea batter before frying to make snacks called pakoras. Chickpea flour is also used in Ethiopia, where it is called shiro. Ethiopian cooks make porridges and fish-shaped vegetarian snacks of shiro. Formatted by Lynn Thomas. Source: Los Angeles Times 4-2-97⅖ pancakes. Each pancake with ½ teaspoon creme fraiche:34 calories; 45 mg sodium; 4 mg cholesterol; 2 grams fat; 3 grams carbohydrates; 0 protein; 0.07 gram fiber.
Recipe by: Los Angeles Times 4-2-97 Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 08, 1998