Instructions: 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.

S: 4 servings

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