Tortillitas (chickpea flour pancakes)

I decided I was going to buy some chickpea flour and then find some recipes.  Behold, the first of many recipes to come using chickpea flour.  You can find it in the Indian food section of your grocery store or in health food stores called channa or besan flour.

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I swapped the seafood fillings for veggies but for the most part followed the recipe found here:

http://www.nytimes.com/2009/04/01/dining/01mini.html?_r=2&ref=dining&

INGREDIENTS:

1/2 cup chickpea flour

1/2 cup organic sprouted whole wheat flour

1/2 teaspoon baking powder

Salt and freshly ground black pepper

1/3 cup chopped onion or scallions

1/4 c diced red pepper

1 thai chili pepper diced

2 to 3 tablespoons chopped chives, parsley or cilantro

Grapeseed oil.

1. 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, veggies and herbs.

2. Put a large nonstick skillet over medium-high heat and film its bottom generously with oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.

3. 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.

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