Garbanzo Flour Shrimp Flapjacks

Steve and Olivia came over last night.  It's always relaxed and easy to have dinner together. And nobody minds trying new things.

Mark Bitman calls these Spanish Tortillatas.  

I watched his video and made them for when Steve and Olivia came over last night.  They are good.  But too many has the same effect on your digestion as too many garbanzo beans.  Keep them as an appetizer.

1. 1 cup garbanzo bean flour
2. 1 cup white flour
3. 1 tbl + baking soda
4. 1 tbl salt or more
5. Stir the dry ingredients and add enough water, stirring to get a thin "pancake like" batter.   Mark described it as the consistency of heavy creme.
6. Add what ever you want.  Last night we had chives, tarragon, parsley, cilantro, red onion, and cut up shrimp to add.  And lots of ground pepper.  Like a lot.
7. Heat too much olive oil in a pan and fry them up like you would a pancake fritter.

I made a cilantro sauce from Cuisinart-ing ginger, garlic, some peeled almonds, cilantro, mint, lemon, a pinch of sugar, and yogurt.

I also served some mixed pickle from ushci.

Olivia made an amazing salad of cocktail grapefruit, kalamata olives, red onion, avocado and mixed greens.

Olivia also pan roasted some leeks and fennel and oven roasted some raddicho from Gozo Farm

YUM!