Ingredients

• 1 egg
• 2 cups chick pea flour
• 1 cup milk
• 1 tablespoon ground cumin
• 4 ounces chick pea puree
• 4 ounces olive oil
• 2 teaspoons chopped parsley
• 2 teaspoons chopped fresh coriander
• 8 ounces pure olive oil
• 4 teaspoons currants

Instructions

1. 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.