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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