Recipe - Chickpea Flour And Green Onion Pancakes

Olive oil
Three fourths cup Green onions; minced
1 tablespoon Sherry; optional
Three fourths cup Allpurpose flour
One half cup Chickpea flour; *see note
One half teaspoon Baking powder
One half teaspoon Salt
Freshly ground pepper
3 tablespoon Parsley; minced
Cold water
One half cup Creme fraiche

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 allpurpose 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 1 One half 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 flourfinely 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 fishshaped
vegetarian snacks of shiro. Formatted by Lynn Thomas. Source: Los Angeles
Times 4297.40 pancakes. Each pancake with One half 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 4297

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 08,
1998