Chickpea flour and green onion pancakes
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Chickpea flour and green onion pancakes
  Onion    Pancakes    Vegetarian    Greens  
Last updated 6/12/2012 1:14:17 AM. Recipe ID 43108. Report a problem with this recipe.
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      Title: Chickpea flour and green onion pancakes
 Categories: Vegetarian, La_times, Side dishes
      Yield: 40 Servings
 
           Olive oil
    3/4 c  Green onions; minced
      1 tb Sherry; optional
    3/4 c  All-purpose flour
    1/2 c  Chickpea flour; *see note
    1/2 ts Baking powder
    1/2 ts Salt
           Freshly ground pepper
      3 tb Parsley; minced
           Cold water
    1/2 c  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 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 




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Recipe ID 43108 (Apr 03, 2005)

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