MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Silver Dollar Socca (Chickpea Pancakes) Categories: Pancakes Yield: 30 Pancakes 1 1/2 c Chickpea flour 1 1/2 ts Fine sea salt 2 lg Eggs 1/2 c Water 1 c Buttermilk 1/4 c Extra virgin olive oil 2 tb Black sesame seeds 1 ts Yellow mustard seeds -(optional) Cold-pressed mustard seed -oil, extra-virgin coconut -oil, or clarified butter; -for frying Combine the chickpea flour, salt, eggs, water, buttermilk, olive oil, and sesame seeds in a large bowl. Whisk until the batter is smooth. You're after a batter that is on the thin side, similar to a crepe batter. Allow it to sit for at least 15 minutes, so the chickpea flour absorbs the buttermilk, resulting in a more tender pancake. Stir again. Heat a small splash of oil in a large skillet over medium heat, just enough to coat the pan. Add spoonfuls of batter to the pan, 1 tb at a time. The batter will spread a bit, so be mindful not to overcrowd. Cook for approximately 1 to 2 minutes per side or until lightly golden with crisped edges--you'll likely be able to get 4 to 5 pancakes going at once. Transfer from the pan to a paper towel, blotting gently. These are best enjoyed immediately, but you can also place on an oven-proof patter in a low-heat oven while cooking the remaining pancakes. Alternately, a quick reheat in the skillet just before serving if the pancake have gone cold, brings them right back to life. Recipe FROM: MMMMM