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Add a photoServings: 12
Ingredients
- Extra virgin olive oil
- 3/4 c. Green onions, chopped
- 1 Tbsp. Sherry, optional
- 3/4 c. All-purpose flour
- 1/2 c. Chickpea flour, *see note
- 1/2 tsp Baking pwdr
- 1/2 tsp Salt Freshly grnd pepper
- 3 Tbsp. Parsley, chopped Cool water
- 1/2 c. Creme fraiche
Directions
- Heat 2 Tbsp. extra virgin olive oil in skillet. Add in green onions and saute/fry till soft. Add in Sherry, if you like, and deglaze skillet by cooking over high heat till Sherry reduces. Combine all-purpose flour, chickpea flour, baking pwdr, salt, pepper to taste and parsley in bowl. Add in sauteed green onions and cooking sauce and stir in 1 to 1 1/2 c. cool water till batter has consistency of heavy cream. Let rest in refrigerator 2 to 3 hrs. Heat 2 Tbsp. extra virgin olive oil in skillet. Using 2 tsp. of batter for each cake, fry pancakes till golden on each side. Drain on paper towels and garnish with creme fraiche.*NOTE: Chickpea flour-finely grnd 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.
- Times 4-2-97.40 pancakes. Each pancake with 1/2 tsp. creme fraiche:34
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 12 servings | |
| Calories 47 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 154mg | 6% |
| Potassium 64mg | 2% |
| Total Carbs 8.84g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.68g | 0% |
| Protein 1.8g | 3% |
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