Update for the Chickpea Pancakes: So I just made these this morning again and realized I should be a tad more specific with the instructions. When you ladle the mixture onto the pan, don’t ladle more than about 1/2 -3/4 c. The more you use, the softer the pancake will be and it will be …
Okay, so last week was the “sophisticated chicken nugget,” and this week is, I guess, the sophisticated latke, made with chickpea flour, parsley, feta cheese, red onion and sumac. I found this recipe on Mark Bittman’s “The Minimalist,” and he calls it a “tortillita”—a Spanish pancake that he cooks with different fishes. Being deathly …
my jerusalem kitchen 