INGREDIENTS

INSTRUCTIONS

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 1
1/2 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 4-2-97.40 pancakes. Each pancake with 1/2 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@prodigy.net> on  Apr 08, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 28
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 2.7mg
Sodium: 37.8mg
Potassium: 22.8mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g