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2 c Chick pea flour
1 c Milk
1 tb Ground cumin
4 oz Chick pea puree
4 oz Olive oil
2 ts Chopped parsley
2 ts Chopped fresh coriander
8 oz Pure olive oil
4 ts Currants
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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