Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 888.36 Kcal (3719 kJ) | ||
| Calories from fat | 797.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 88.64g | 136% | |
|---|---|---|---|
| Cholesterol | 42.15mg | 14% | |
| Sodium | 1349.72mg | 56% | |
| Potassium | 451.89mg | 10% | |
| Total Carbs | 22.1g | 7% | |
| Sugars | 6.83g | 27% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 9.56g | 19% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 1.4mg | 8% | |
| Calcium | 135.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 316.86 Kcal (1327 kJ) | ||
| Calories from fat | 284.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.61g | 136% | |
|---|---|---|---|
| Cholesterol | 15.03mg | 14% | |
| Sodium | 481.41mg | 56% | |
| Potassium | 161.18mg | 10% | |
| Total Carbs | 7.88g | 7% | |
| Sugars | 2.44g | 27% | |
| Dietary Fiber | 1.8g | 20% | |
| Protein | 3.41g | 19% | |
| Vitamin C | 3mg | 14% | |
| Iron | 0.5mg | 8% | |
| Calcium | 48.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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