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1/2 c. chickpea flour
1/2 c. white flour
1/2 tsp. baking powder
Salt and freshly ground black pepper
1/3 c. chopped onion or scallions (or any vegetables you have—we
use lots)
About 1/2 c. raw shrimp (chopped), or scallops or other shellfish
or fish
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro
Olive oil.
In a bowl, combine flours and baking powder with salt and pepper.
Add a little more than a cup of water and stir to combine;
consistency should resemble pancake batter (if batter is too
thick, add more water, a little at a time). Stir in the onions,
chopped seafood and herbs.
Put a large nonstick skillet over medium-high heat and film its
bottom generously with olive oil. (Ya gotta love a bottom filmed
with oil!) When the oil is hot, pour in half the batter until it
fills center of pan; spread gently with a spoon to form a large
pancake.
Cook about 3 minutes, or until pancake is set around edges; flip
pancake and continue cooking for another 3 minutes, then flip it
again and cook for another 30 seconds or so, until it is crisp on
outside but still moist inside. Remove from pan and serve
immediately, while remaining batter cooks.
Yield: 4 or more servings.
NOTE: This can be made with veggies instead of seafood
Source: Adrian & Ray
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